MIA: r+d Pop-Up Makes Vegan Cuisine Date Worthy

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Hamburgesa with Sweet Potato
Hamburgesa with Sweet Potato

We’ve all been wondering just what Jugofresh’s r+d pop up restaurant would be like. We were pretty sure it would be vegan, but the rest remained to be seen. We made the journey to Miami Beach’s tony South of Fifth hood and gave the new dining spot a try and it was unlike anything in Miami. San Fran, Los Angeles and New York have been doing high-end raw cuisine for years, but for those that prefer their food without fire* they have thus far been relegated to the Glaser Farms Raw Market in Coconut Grove on Saturdays, Jugofresh, and a few juice bars venturing into acai bowls and the like.

Kelp Noodles with Edamame
Kelp Noodles with Edamame

The food at r+d pop up is not completely uncooked, but enzyme-rich where it mattered, and cooked where it made things tastier (the Hamburguesa wouldn’t be half as good without the cooked black beans). To create the r+d concept recipes, Jugofresh owner Matt Sherman brought in Chef-partner and Executive Chef, Darren “Paco” Laszlo and his sous-chef is Pamela Wasabi. The cuisine they have come up with is filling, healthy and will bring diners back for more.

Beet Salad
Beet Salad

They’ve also added mocktails to the menu, that are pretty interesting on their own. The Ango-Mudi Swizzle has cane syrup, tamarind, blackberry, ginger and soda with anima mundi bitters. Trust us, there will be some new sensations here and in the food, but they’ll be good ones. Right now, the r+d pop up is living up to its name, and a lot of exploration is going on in the kitchen. Menus are apt to change, and things are still very causal, although they do have a cute seating arrangement for dinner both inside and out.

Chocolate Gnocchi with Orange Semifreddo
Chocolate Gnocchi with Orange Semifreddo

Sure this is a perfect place not just for vegans, but for everyone. After all, if Jugofresh can get decadent Miamians drinking raw juice, raw and vegan cuisine can’t be far behind. The r+d pop up is open for dinner Thursday – Saturday and for brunch on Saturday and Sunday.

Without further ado, here is the menu.



Candied Habanero, Sunflower Sprout, Lemon Grass Juice 4


Enokitake, Sweet Soy, Sundried Tomato Paste 5



Sprout Salad, Kefir Cheese, Citrus Almond Vinaigrette


Charcuterie Board

Caponata, Pickles, Cannellini Sausage, Sundried Tomato Crackers, Smoked Cheese House-Cured Olives, Almond Pâté, Asparagus 26

Medicinal Mushroom

Chaga, Reishi, Smashed Avocado, Charcoal Cracker, Black Tahini Pintura



Cantaloupe, Jalapeño, Aguacate




Spicy Walnut Meat, Cashew Sour Crèma, Superfood Guacamole, Corn Tostada 15

Kelp Noodles

Spicy Almond Dressing, Edamame, Kale, Crunchy Sesame, Shiitake


Chipotle Ketchup, Spicy Cashew Cheese, Hawaii Carambola Salsa, Sweet Potato




Hazelnut Crème, Orange Blossom Honey, Orange Semifreddo


Sunflower Seed and Coconut Batter, Caramel, Mexican Tónica, Cinnamon Whipped Crèma 15

Hibiscus Sundae

Sorbet, Cherry Ginger Chutney, Raw Blondie


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