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

Something about eating lovingly? Deep wellness.

To Go

Something about eating lovingly? Deep wellness.

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!

- Aug 20, 2012

Insider’s Guide Features Vinaigrette!

Sunset Magazine | August 20, 2012

At Vinaigrette, the airy bistro housed in an old adobe off Cerillos Road, 28-year-old owner (and disciple of food writer Michael Pollan) Erin Wade makes eating your vegetables fun. Her 10 classic and 12 original salads have names like Eat Your Peas (a mix of baby lettuce, green peas, sautéed mushrooms, and asiago cheese) and the Nutty Pear-fessor, a fresh take on the old pear-and-blue-cheese standby. Much of the produce is sourced from her 10-acre organic farm in nearby Nambé (meat is on the menu too). The restaurant gets hopping at lunch, so go for dinner if you prefer a quiet meal.

Press