The Imp and Nada opened it's window for business in September of 2013. It was the long time dream of owner Derek Clark, and after close to 3 years traveling in South and Central America, he finally had the concept and the courage to make the leap into the food cart world. The ideas for the food came primarily from Argentina and Chile, however, plenty of fusion and ingenuity were involved to create the tastiest and most unique of products. All of the food is prepared by hand, in cart, and served up in the evening and late night hours. The Imp aims to be environmentally friendly by recycling packaging and composting all food scraps. It is the mission of The Imp and Nada to provide a quality product for all people, especially those who may have had a few too many while out at the Alberta Street bars.