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.
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.