Vagabond Kitchen

07/15/2026

Folks, it’s a scorcher today. And that’s putting it lightly. You deserve a refreshing supper with the coldest drinks. By all means, treat yourself!

LET’S EAT!

07/14/2026

“Oh, that’s Matt; he owns Vagabond Kitchen”, or “That’s the Vagabond Chef; I’ve seen him on TV”, or “I heard he can make a fang fine meatloaf”.

And you’d be correct. But where did it all begin?

Half a lifetime of travel, food, soaking in and studying cultures, meeting people I’ve only seen in magazines or on social media. How did I get here? It started with putting one foot first upon The Road Less Traveled.

Enjoy the first of many sequential writings telling my story.

I started cooking professionally while I was in college at West Liberty University, back before it was even a university, around the end of 1999.

07/14/2026

Please read and share! www.wvliving.com/best-of-west-virginia-2026/

When we first unlocked the door over ten years back, we weren’t out to win trophies.

We were after something else. That feeling you get when the dining room fills up with neighbors, old friends, folks on their first date, or just people looking to turn a plain old Tuesday into something worth remembering. We wanted to show that a small spot in downtown Wheeling could hold its own with anybody, just by trusting local farmers, Appalachian ingredients, honest work, and the people right here.

Today, humbly ask you to nominate us for Best Appalachian Cuisine, Best Burger, Best Brunch, and Best Chef in the Best of West Virginia 2026 awards.

But these nominations, if they come, aren’t just for us. They’re for every farmer who let us turn their hard work into dinner. For every cook and server who sweated through a busy night. For the regulars who dragged a friend in and said, ‘You gotta try this place.’ For anyone who picked Wheeling over the highway.

If we win, it’s not about another plaque gathering dust. It’s about shining a little light on Wheeling. Reminding folks all over West Virginia that some of the best food, warmest welcomes, and real stories are happening right here.

If we’ve ever helped you celebrate a birthday, made an anniversary feel like something out of a movie, served you a meal you still think about, or just gave you a place to feel at home for a while, we’d be proud to have your vote.

Thanks for believing in us. Thanks for backing local. And thanks for helping show the rest of West Virginia what Wheeling’s known all along.

Let’s bring these titles back where they belong.

07/12/2026

Brunch isn’t about hunger.
It’s about slowing down long enough to remember what a good day feels like.

07/11/2026

It's a good day to dine on burgers and fries.
We use only the best local ingredients from Jacob and Sons Meats, Jebbia's Market, Mancini's Bakery, and Valley Cheese.

07/10/2026

It’s Friday. Supper is definite. The chain restaurants don’t deserve you. Eat something great tonight, folks.

LET’S EAT!

07/09/2026

RIDGE & ROOT RECIPES: SLOPPY JOES

Ah, a supper staple to almost every Appalachian family. Raise your hand if you’ve fallen victim to the canned Sloppy Joe effect. I know I have! Which is exactly why I’m sharing my own personal Sloppy Joe recipe with everyone!

The fact of the matter is, though, that Sloppy Joes don’t need reinventing. And, in their defense, that’s not actually possible.

They're a simple meal, for simple folks like us. Of course, you could add toppings, switch out beef for pork, change the bread, or even add an Asian influence by making them into a handful of San Choy Baus!

But let’s pump the brakes on that for a moment. We’re in West Virginia, and, well, if it ain’t broke, we don’t fix it.

Check out this blast from the past, then make a batch for your loved one, or just for yourself. We don’t judge.

07/09/2026

Your supper tonight should be celebrated like the love for our hills, valleys, and communities. Share a plate with someone who is as passionate about their food as we are. You can thank us later.

LET’S EAT!

07/08/2026

It’s time to try something new for supper tonight. Have a seat with us at our table and be a part of our Wheeling community. Ditch the stale, played-out, microwaved dinner at chain restaurants, and enjoy a meal at a kitchen that’s passionate about what you’re being fed and appreciative of everyone who walks through our doors.

07/06/2026

Great food starts with care.

At Vagabond Kitchen, every plate tells a story. It starts with local farms, honest ingredients, hard work, and a team that takes pride in feeding people the right way. If that sounds like the kind of place you've been looking for, we'd love to meet you.

We're currently hiring:
• Servers
• Part-Time Line Cook
• Part-Time Prep Cook

Starting wages are based on experience and work ethic, along with what you bring to the table.

If you have a passion for food, enjoy working with good people, and want to be part of a kitchen that believes hospitality still matters, stop in during business hours and apply in person today.

Wednesday through Saturday: 4 PM to 9 PM
Sunday: 11 AM to 3 PM

Come introduce yourself. We'd rather meet the person than read the résumé.