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| - Vagabondo is an italian restaurant a little bit east of the business district with a nice chic decor and an extensive menu.
After we got seated, we pretty much ordered a bunch of appetizers and our entrees. I ordered the grilled calamari, the bruchetta, and the procuitto with pear. As for entrees, we had a combination of the gnocci, seafood linguine, and the angel hair goat cheese pasta.
When we got our appetizers, I must say that I was really impressed. Let's start with the grilled calamari. One word... Amazing. There were two squid cut up and dressed with a balsamic vinegar glaze. The slight burntness of the grilling and the sweetness of the balsamic vinegar was a superb pairing. The bruchetta was quite nice. Fresh bread with a nice medley of tomato, onion and spices on top. Be sure to go heavy with the parmesan cheese! The procuitto was actually not the greatest. It seemed to me the same grade as the stuff you get in vacuum packages at costco. However, the flavour pairing of the procuitto and the pear and honey glaze was quite nice. Throw that on top of a bed of mixed greens and asiago cheese and the dish made up for itself. I wish they used a better procuitto.
At first, all the entree dishes that came looked a bit on the slim side, but after a while of digging, you soon realized that the plates they served them in were pretty deep. Quite a nice surprise when I was having trouble finishing my own plate.
The entrees were a bit hit and miss. The birthday boy ordered a seafood linguine (which i tried, i know i'm going to hell). Out of all the entrees we ordered, that was the best. I would have traded if i could have. The actual name of the dish was "Linguine Monte Mare". The seafood linguini was nice and light, with a hint of seafood in the sauce. Combine that with a nice bed of shellfish and it was quite a nice dish.
The gnocci was quite a bland dish. All it really contained was a bed of gnocci, with sauce (pick your sauce, they had tomato, creme or rose). A little bit of colour variance, or vegetable garnish would have gone a long way. I felt i could have just boiled up a bag of gnocci and opened up a bottle of classico and duplicated the dish exactly.
The angel hair goat cheese pasta ("Capellini Termine") was actually quite pleasing to the eye. Generous chunks of goat cheese, with peppers, herbs and pine nuts sat elegantly on top of a bed of angel hair pasta. The angel hair pasta that it came with kinda reminded me of asian chow mien noodles, so that kinda threw me off. but I think the worst thing about the dish was that the amount of goat cheese they put in took over the dish and was extremely overpowering. Eventually the cheese melted into the pasta and created a giant goat cheese sauce that was not exactly the lightest thing.
The only thing that bugged me about the service was the lack of it after the entrees were served. When I worked in the industry we were told to check up on the table about 5 minutes after you served the entree. This was non existent. As you know, my pasta was quite a hard one to put down and water would have been a godsend.
If I had to go back to Vagabondo, I would defiantly recommend the appetizers. I would actually suggest this place as a casual wine and app date. With nice window seating and a beautiful and tasty selection of appetizers, Vagabondo serves up a stylish starter to the night that would impress anyone.
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