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!
Santa Fe
We planted 12 trees here and a whole bunch of grasses and perennials!
Santa Fe
We planted 12 trees here and a whole bunch of grasses and perennials!
The Vinny crew is split up across a couple states and a few zip codes. We’re from all over the place, belong to different generations, and have unique perspectives and personalities. And, yet, there is something we hold in common—a certain spark, maybe even a dash of rebelliousness, but most of all love for the restaurant game and how it's played at Vinaigrette.
We all love to make people feel better through food, to help our customers thrive both in and out of our doors, to be that reason why someone’s day took a turn for the better. We also spend way more time in the company of vegetables than the average human. So, here we are, with our spirit vegetables (or fruits).
Erin
Lady Boss
if life gives you lemons, everything will taste better
Jeff
Architect & Project Manager
I'm in the garden, taste testing,
stand by!
Stan the Man
Office Manager
tender hearted
Sam
Austin General Manager
spicy pepper pleasures
Lara
Austin FOH Manager
crisp with heat
Steve
Financial Guru
corny, the new cool
Kitchen Sam
Austin Kitchen Manager
are you flowering, or just happy to see me?
Avery
Santa Fe General Manager
tap that root
Carlos
Santa Fe Kitchen Manager
serious but sweet
Karim
Santa Fe FOH Manager
mythic mega squash
Robin
ABQ General Manager
every day she's brusselin’
Ricardo
ABQ Kitchen Manger
bunches of fun!