To Go
There is a kind of wellness—call it deep wellness—that pushes beyond the balance of protein and carbohydrates and calories we ingest and wraps its arms around our feelings about eating and the ripple of consequences it leaves behind. Wendell Berry considered true pleasure, in eating, to come from the “accurate consciousness of the lives and the world from which food comes.”
As we move into a new age of world-environmental awareness, we want our guests to feel well from this broader consciousness by providing services and experiences that honor the earth and its water and lands, which as Joanna Macy says, are “part of our larger body.”
Many of us are eating and living in a cloud of ambivalence about our choices and their consequences. This takes a toll on our bodies and spirits, our ability to be, truly, well. Which is why Vinaigrette is dedicated to a higher level of awareness and sustainability, forms of convenience that don’t come at a painful hidden cost to nature, carbon-breathing and air-filtering trees and gardens in all of our spaces, innovated waste and production models for the food business, and a new Farm Fund that reallocates dollars to soil health and sustainable agriculture.
Something about eating lovingly? Deep wellness.
To Go
There is a kind of wellness—call it deep wellness—that pushes beyond the balance of protein and carbohydrates and calories we ingest and wraps its arms around our feelings about eating and the ripple of consequences it leaves behind. Wendell Berry considered true pleasure, in eating, to come from the “accurate consciousness of the lives and the world from which food comes.”
As we move into a new age of world-environmental awareness, we want our guests to feel well from this broader consciousness by providing services and experiences that honor the earth and its water and lands, which as Joanna Macy says, are “part of our larger body.”
Many of us are eating and living in a cloud of ambivalence about our choices and their consequences. This takes a toll on our bodies and spirits, our ability to be, truly, well. Which is why Vinaigrette is dedicated to a higher level of awareness and sustainability, forms of convenience that don’t come at a painful hidden cost to nature, carbon-breathing and air-filtering trees and gardens in all of our spaces, innovated waste and production models for the food business, and a new Farm Fund that reallocates dollars to soil health and sustainable agriculture.
Something about eating lovingly? Deep wellness.
To Go
There is a kind of wellness—call it deep wellness—that pushes beyond the balance of protein and carbohydrates and calories we ingest and wraps its arms around our feelings about eating and the ripple of consequences it leaves behind. Wendell Berry considered true pleasure, in eating, to come from the “accurate consciousness of the lives and the world from which food comes.”
As we move into a new age of world-environmental awareness, we want our guests to feel well from this broader consciousness by providing services and experiences that honor the earth and its water and lands, which as Joanna Macy says, are “part of our larger body.”
Many of us are eating and living in a cloud of ambivalence about our choices and their consequences. This takes a toll on our bodies and spirits, our ability to be, truly, well. Which is why Vinaigrette is dedicated to a higher level of awareness and sustainability, forms of convenience that don’t come at a painful hidden cost to nature, carbon-breathing and air-filtering trees and gardens in all of our spaces, innovated waste and production models for the food business, and a new Farm Fund that reallocates dollars to soil health and sustainable agriculture.
Something about eating lovingly? Deep wellness.
Santa Fe
Santa Fe
Santa Fe
We planted 12 trees here and a whole bunch of grasses and perennials!
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Santa Fe
We planted 12 trees here and a whole bunch of grasses and perennials!
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Santa Fe
We planted 12 trees here and a whole bunch of grasses and perennials!
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The first Vinaigrette opened in 2008, in a funky adobe house in downtown Santa Fe,
but the idea was germinated three years prior, on ten parched acres in northern New Mexico that was slowly becoming a sustainable farm. Around the same time she was learning how to grow food in the high desert, with its scarce water and slim soils, owner/founder Erin Wade had the idea for a restaurant that served delicious and satisfying entrée salads—a place that made healthy eating joyful and easy. She began developing the menus and concept with the produce she was growing.
This synchronicity underlies the company’s ethos and operations today, with the original Nambe farm supplying seasonal products (mixed greens, arugula, kale, peppers, peaches, apricots, cherries, apples, tomatoes, scallions, basil, heirloom potatoes, beans, mint, and eggs) for the New Mexico restaurants and then composting their organic waste into nutrient-rich soil amendments for the garden beds.
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Vinaigrette Santa Fe was followed by Vinaigrette ABQ in 2012, on historic Route 66, and Austin in 2016, under the shade of a four hundred year old Live Oak just off of bustling South Congress. What motivates our expansion is not drive for world salad domination, but a desire to knit ourselves into communities where we can be a positive and meaningful presence.
And while it is our mission to empower our customers to thrive, our approach to health is positive and deliberately chill. We think an overly prescriptive plan or dictatorial attitude about nutrition is at odds with real wellness. We care less about what you don’t or can’t eat and more about what you can eat—the amazing, beautiful, bright, sustainable vegetables and flavors—salty! sweet! zingy! spicy! nutty!—paired with textures—creamy! crunchy! crisp!—that make your palate sing. Balance is eating decadent things in proper ratios with pigment-rich, vitamin-packed ones, getting the most pleasure and delight out of your healthy choices.
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New Mexico Farm
Eat food, not too much.
Mostly plants.
—MICHAEL POLLAN
Texas Farm
