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!
Santa Fe
Santa Fe Vinaigrette lives in a landmark adobe house at the end of a dusty lane in the historic northeast of town. Smaller and cozier than our other locations, with a gnarled old apricot shading our brick patio, the OG Vinny features fat double adobe walls dotted with Judith Bever’s produce-centric oil paintings, signature bright green tile, and happy bar pendants. This is where it all started!
We planted 12 trees here and a whole bunch of grasses and perennials!
Check our our full array of delicious entrée salads and more! Our saladBAR menu has expanded our produce-centric approach into our beverage program, with fruit and vegetable-based cocktails and creative NA drinks. Our brunch menu invigorates classic, homey brunch dishes with our easy-breezy-healthy style. Whether you want to sip a turmeric mimosa and share some kale nachos on our patio, or grab a Pepita on the run, we’re here to help you thrive.