Vagabond takes up residence at former Wilfred's

A constantly evolving pop-up will share recently vacated space in the same building as Made by Marcus and Next of Kin starting on Oct. 3. "It's a cute space, and we liked the concept of sharing with the ice cream shop," said Christine Sandford, one of two chefs behind Vagabond. "It's a great spot in the city, really central, and we couldn't see a reason not to do it." She and fellow chef Roger Letourneau will operate at the former home of Wilfred's at 10429 121 Street NW until at least January, she told Taproot.

Vagabond takes its influence from the duo's passion for both travel and local ingredients, having recently run an Alpine-inspired menu with European cheese, bison, and Alberta-farmed pickled goodies from their other business, Lessig Ferments. While they often go with a theme, this will be a looser, brasserie-leaning concept that brings seasonal flavours and some popular dishes they've served before, such as the Arctic char schnitzel. Vagabond will hold a light-bites-and-natural-wine event in collaboration with Garneau Block on Oct. 26, and it is ready for event bookings, including for the holiday season.

Vagabond is a trailblazer in the growing trend of rail-riding hospitality that adapts to a volatile industry and refuses to adhere to the conventional bricks-and-mortar form. For example, Little Wolf helps to support pop-ups on 109 Street, while HOM Street Food has extended its run at Bibo Strathcona. Also in Old Strathcona, The Hub by Scale Kitchens rotates growing food brands in a shared space, with White Rabbit Ice Cream, Big Bear Matcha, and Beb's Bagels currently in residence. You can hear more about food entrepreneurship and sample some of the pitchers' wares at the YEG Food Founders Showcase on Oct. 7, during Edmonton Startup Week.