Another Vagabond restaurant is popping up next week



Chef Alex Pope and Test Kitchen guru Jenny Vergera are going Vagabond for the second time.
  • Ashford Stamper
  • Chef Alex Pope and Test Kitchen guru Jenny Vergera are going Vagabond for the second time.

If you didn't get the opportunity to sample the pop-up restaurant experience known as Vagabond two months ago — it was the debut temporary restaurant-as-art installation created by chef Alex Pope and food writer and founder of the Test Kitchen Jenny Vergera — the November version will be unveiled on Wednesday, November 2 in a catering hall on Burlington Street in North Kansas City. The August Vagabond, at 15th and Grand, was a great success, serving 435 guests over five days.

Wait, you've never heard of Black on Burlington? Well neither did I until Jenny Vergera explained that it's a catering venue built inside a former battery cable factory at 1327 Burlington.

"The space is incredible," says Vergera. "The ceiling is about 20-feet high — it's where the cables used to hang — and the facility has a kitchen, where Above & Beyond Catering operates, which is approved by the Health Department. It had all the components we needed, including a big parking lot in back."

Pope and Vergera are now taking reservations for the dinners through their website. The two culinary entrepreneurs are calling this second event Vagabond 2.0.

This version of Vagabond will only offer one seating, at 7 p.m., on Wednesday, Thursday, and Sunday evenings. There will be two seatings on Friday and Saturday, 6 p.m. and 9 p.m. The seven-course meal is priced at $75 which includes the gratuity, but not the tax. A wine pairing is included with each course. The menu features a first course of pumpkin, green apple and ricotta salad with an orange flower vinaigrette, followed by a Jonah crab risotto prepared with fresh lemongrass and thyme. Sweetbreads with Swiss chard, cabbage and horseradish will be the third course, followed by a dish of smoked octopus, miso-glazed ribs sided with a coconut barbeque sauce and a Vandouvan onion ring. The fifth course will feature chicken-fried duck confit on a porcini mushroom waffle with sweet potato and cranberry, followed by a cheddar frico with polenta, avocado, caramelized onion and apple-wood syrup. The dessert course is a collection of unusual autumn-inspired sweets: a parsnip pie, pumpkin cake and a trio of house-made ice creams: pomegranate, ginger and chocolate-sage.

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