Vagabond, a self-pour wine bar and restaurant from London, is opening in Nashville early next year
It will be the concept’s first location in the United States, featuring 100 wines dispensed from custom machines, a full bar, and global small plates.
July 15, 2026
Vagabond, a self-pour wine bar and restaurant, debuted in London in 2010 and has since expanded across the city and into Birmingham, England. Now its founder, Stephen Finch, is bringing the concept to the United States for the first time, opening a new iteration of the concept in Nashville’s Gulch neighborhood early next year.
“I created Vagabond as a wine bar for the rest of us — everyone who likes wine but doesn’t necessarily know much about it,” said Finch, adding that his goal is to strip away the snobbery and complexity associated with traditional wine culture.
Finch selected Nashville for Vagabond’s U.S. debut because he’s a Vanderbilt University graduate and has personal ties to the city. He said that the energy in Nashville rivals some of the biggest and most dynamic cities in the world, and he wants Vagabond to help grow the city’s reputation as one of the South’s best food and drink destinations.
Finch has left the U.K. company and Vagabond Nashville will operate as a separate entity.
The 2,800-square-foot space will feature 100 wines from around the world, with each available as a sample or a full glass. Most of the wines will change from month to month, said Finch, explaining that approach keeps things interesting for guests and team members.
There will be a greater emphasis on U.S. wines at the Nashville bar than at the U.K. bars, but Finch noted that he has developed good relationships with producers all over the world, which gives him access to some great value bottles that patrons might not find elsewhere.
Finch is passionate about bringing in wines that are made from lesser-known grapes and that hail from less obvious regions. But he said that “it’s equally important to have wines that are reassuringly familiar. There’s no shame in a big tent.”
Wines are categorized into user-friendly sections like “crisp whites” and “bold reds.”
A key feature of the Vagabond wine program is the self-pour machines, and new machines were developed for the Nashville location that Finch said include improvements to the guest experience, such as contactless payment rather than the usual top-up cards used at other self-pour concepts.
“I’ve spent a lot of time working with various dispensing machines over the years, and I’ve got a good idea what works well, what doesn’t, and what could be better,” he said.
Beers are also available via self-pour machines, with 10 taps for local and international beers.
“Our system is far and away superior to anything else on the market, both in terms of user experience and pouring performance,” Finch said.
The beverage program will also include a full-service bar with an emphasis on Tennessee whiskeys.
Vagabond Nashville’s food menu will feature seasonal small plates, entrées, and sharing platters inspired by wine-making regions around the world. Ingredients will be sourced locally whenever possible, and guests will be encouraged to mix and match dishes and wines. Some of Finch’s favorite menu items include cheese and charcuterie platters, a Scotch egg, karaage chicken bites with lemon aïoli, grilled shrimp with saffron and chile oil, tempura zucchini flowers with lemon ricotta and honey, and pulled pork tacos.
About the Author
Kevin Gray
Kevin Gray is a Dallas-based writer covering independent restaurants for NRN. He also writes for publications including Food & Wine, The Infatuation, and Wine Enthusiast, and he previously served as a correspondent for Restaurant Hospitality. Follow Kevin on Instagram.
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