Vinaigrette

This Father’s Day weekend, bring your favorite father to Ette et Ette 🍳✨🍹
Frunch is our French-inflected brunch, and it’s exactly what the weekend calls for: perfect half-moon omelettes, Croque Madame, Frisée aux Lardons, beautiful baked goods, and, in Austin, delectable French jams spun by the talented DJ collective Club Palo Santo 🎶 Unhurried, convivial, a little bit chic. The kind of morning that turns into afternoon before you know it. Come make it a bon weekend!

Sat & Sun, 11 am to 3 pm in ATX and ABQ.
Sunday only in Santa Fe.

This Father's Day, bring your favorite father to Ette et Ette. Our French-inflected brunch is exactly what the weekend calls for: perfect half-moon omelettes, Croque Madame, Frisée aux Lardons, beautiful baked goods, and delectable cocktails. Unhurried, convivial, a little bit chic. The kind of morning that turns into afternoon before you know it. Come make it a bon weekend!

Sat & Sun, 11 am to 3 pm in ABQ.
Sunday only in Santa Fe.

Make your REZZO! www.vinaigretteonline.com

Born on the French Riviera in the late 1800s, the Niçoise has endured for good reason. It’s one of the most nutritionally complete meals you can put on a plate. Seared tuna and a farm egg bring the protein, anchovies pull double duty with healthy fats and omega-3s, and the asparagus ~ loaded with folate, vitamin K, and gut-healthy prebiotics ~ does more work than it gets credit for. Romaine adds fiber and vitamins A and C, new potatoes give you something to hold you over, and a bright lemon-dill vinaigrette ties the whole thing together.

Come and get it while it’s on the menu!

Live Under the Oak: Summer Solstice Sound Bath ✨🌳

This Summer Solstice, Vinaigrette Austin invites you to gather beneath the canopy of one of Austin’s oldest live oaks for a restorative morning of sound and stillness.

Guided by sound healer Callie Milbrandt of BLOOM BY CALLIE, this immersive sound bath experience will unfold beneath the branches of a 400-year-old oak, where the resonant tones of crystal singing bowls invite you to pause, receive, and welcome the summer season ahead.

To mark the occasion, the ancient oak will be transformed into a living altar with seasonal florals by Posey Floral and Event Design | Austin, TX Florist, creating a beautiful setting to honor the abundance, vitality, and light of the longest day of the year.

Bring your mat, settle into the shade, and enjoy a peaceful morning in the courtyard before lingering for brunch.

📍 Vinaigrette Austin | 2201 College Ave
🗓 June 21st | 9:00 AM
🎟 $45 includes the sound bath experience, a seasonal elixir, and a credit toward brunch

Space is intentionally limited.

☀️ Reserve your spot via the link in bio.

Golden, bright, and good for you 🧡 Our Ginger Tumeric Tonic is packed with anti-inflammatory tumeric, ginger syrup, fresh carrot juice, lemon, and seltzer. Your body will thank you.

Our salads like to party 🥂

And so do our sandwich platters, apps, sides, and desserts. Your favorite Vinny dishes are available in large formats for picnics, dinner parties, office lunches, birthdays, and every gathering in between.

Feed 10. Feed 20. Feed 30. We’ll handle the delicious part 🌿

Hit the link in bio or visit the catering tab at vinaigretteonline.com to explore the full menu. To place an order, call 505-820-9295 (Santa Fe), 505-842-5507 (ABQ), or email [email protected]

Happy Friday Vibes ✨
Replenish your existence.
Arugula Duck ~ duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears, hibiscus vinaigrette.

Enjoy our take on the Chicken Paillard this spring! Peppery arugula, pecorino & pinons, lemon zest, jalapenos, tomatoes & avocado, piled atop flattened and grilled lemon-herb chicken.

Happy Earth Day from our table to yours 🌎

At Vinaigrette, sustainability isn't a trend — it's our roots. Our original Nambe farm has been feeding our New Mexico restaurants from the very beginning, bringing us mixed greens, arugula, kale, peppers, peaches, tomatoes, heirloom potatoes, fresh eggs, and so much more with every season.

And all the extras go back to the farm as compost, becoming the nutrient-rich soil that grows next season's harvest. From seed to table and back again.

We are on a quest to be cyclically integrated, just like nature.