Vinaigrette, a Farm-to-Table Salad Bistro, Schedules Fall 2015 Austin Opening

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Celebrated salad bistro opening new location at the former Treehouse Italian Grill in September; Modern farmhouse meets midcentury design emits organic contemporary vibe, while Bastrop farm-sourced menu further connect guests to the Texas landscape

Vinny Plain

Rendering of new Vinny Austin space.

Austin was a natural fit for us for many reasons, among these the extensive local farming communities as well as the burgeoning workplace population and strong residential neighborhoods surrounding the Treehouse.

Erin Wade, Owner/Creator of the New Mexico-based Vinaigrette (Vinny for short), is excited to announce the September 2015 opening of her newest bistro in Austin, Texas. Located on 2201 College Ave, just off South Congress in the former Treehouse Italian Grill, the finished space will feature a modern farmhouse/midcentury design and a bright, open, cheery interior. The fresh remodel will seat about 100 inside and 100 outside on a patio that is shaded comfortably by the property’s 500 year-old tenant – a beautiful 6-foot diameter oak tree.

“Vinny Santa Fe and Albuquerque have a distinct Vinaigrette style, but one that reflects the historic charm of their individual locations. Similarly, I think Vinaigrette Austin will be a unique expression of its neighborhood; the building has a residential feel with an Eichler-esque mid-century form that we wanted to preserve and showcase in a contemporary way,” said Wade. “The property and bones of this space are amazing. I was immediately drawn to the shape of the existing building with its incredible beams and quirky roofline. And the tree… it’s unbelievably beautiful and will make for a magical outdoor space.”

Like its Santa Fe and Albuquerque predecessors, Vinaigrette’s Austin menu will include playful farm-to-table lunch and dinner salads such as “All Kale Caesar!” (chopped green kale, Marcona almonds, parmesan, anchovies, lemon-anchovy vinaigrette), “Eat Your Peas” (sweet peas, shredded manchego, sautéed mushrooms, bacon shards, baby greens) and “La Pepita” (chopped kale, pulled chicken, cojija, avocado and black bean with chilied pepitas and cumin lemon vinaigrette). The menu also features salad pairings such as grilled, marinated pork tenderloin, seared Diver scallops, or grilled baby artichokes, as well as sides and snacks like Erin’s Mac & Cheese, Fried Kale Fritters or Sweet Beet Fries. Wade will also offer refreshing pressed juice-based cocktails, alongside a thoughtful and sustainable wine and beer selection.

During the peak season, Wade grows close to 70% of the Vinny Santa Fe menu’s produce on a 10-acre farm in Nambe, New Mexico. The Austin farming community and Texas landscape will continue to allow her to source locally and grow her greens, veggies, and herbs. She is currently looking at farms in the Bastrop area.

“Austin was a natural fit for us for many reasons, among these the extensive local farming communities as well as the burgeoning workplace population and strong residential neighborhoods surrounding the Treehouse. We really believe that what we are doing—providing creative and nourishing food that makes people feel good—is a great fit with the vibrant Austin community. We’re excited to be the new kid in the neighborhood and to introduce Vinny to Austin and its foodie community,” said Wade.

Vinny’s Austin location is scheduled to open in September 2015 for lunch and dinner. Parking will be available on-site.


About Vinaigrette (Vinny): Founded by Chef and Owner Erin Wade in 2008, Vinaigrette is a chic, green salad bistro with locations in Santa Fe, NM, Albuquerque, NM, and Austin, Texas. Wade also owns the newly opened Modern General store and café in Santa Fe. A self-taught farmer and restaurateur, she grows the gorgeous organic vegetables, luscious salad greens, and bountiful herbs that are the foundation for the Vinaigrette menu on her 10-acre organic farm located north of Santa Fe. The restaurant’s dynamic connection to the farm and the land pervades the restaurant’s philosophy and operations including its ethos that eating well should be fun and delicious. Vinaigrette composts all organic food waste, recycles everything possible and reuses glass bottles for water service. Paper goods are 100% recycled and all to-go goods are compostable. For more information on Vinaigrette, visit For additional details on Modern General, please visit

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Kathleen Langlois
JLH Media
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