Vinaigrette

Vinaigrette Restaurant Review:

This beloved, Old Austin location was overtaken by an out-of-state import that instead of inspiring ire became a quintessential city destination. And why not? The courtyard is built around a centuries-old centerpiece oak tree. And if carnivores want to shy away from the salad bar, they may be assuaged with sandwiches like the pork shoulder Cuban or a classic Reuben. But even meat lovers gravitate toward the 20-plus salad options, and the fact that diners can add one of eight proteins (like grilled flank steak, seared scallops or hibiscus-cured duck confit) to any salad doesn’t hurt. Cocktails are equally refreshing and decadent, including the Fiery Lion blending gin and Grand Marnier with fresh-pressed orange, turmeric root and house-made grenadine. Chef/owner Erin Wade was accustomed to supplying her Santa Fe and Albuquerque outposts with ingredients plucked from her sustainable 10-acre farm, where food waste from the restaurants is returned to feed the livestock. Not one to compromise quality, Wade purchased a farm in down-the-road Bastrop to provide for this incarnation of Vinaigrette.