The new Vinaigrette restaurant in Albuquerque, NM — Photo courtesy of Jennifer Boren

Sure, Albuquerque, NM is known for its heavy New Mexican dishes like enchiladas, burritos, and huevos rancheros, but a large segment of the population appreciates lighter, healthier fare. Welcome to the city’s wonderful new dining offering, Vinaigrette, located in the historic old town is located.

Vinaigrette Farm and Greenhouse — Photo courtesy of Vinaigrette

Owner Erin Wade, a Harvard grad, is returning home to her roots, so to speak, to grow about 70 percent of her restaurant’s ingredients on her own 10-acre farm in Nambe, NM. Food grown in their greenhouse receives vinaigrette through the winter months. The restaurant buys local and organic when they can’t grow it themselves. Vinaigrette goes “green,” from composting and recycling all water to using reclaimed fire-damaged wood for its floors. To minimize waste, they also serve bread and water only upon request.

Terrace at Vinaigrette — Photo courtesy of Jennifer Boren

Erin, who is also talented in design, created the fresh and fun interior at Vinaigrette and even hired a relative of hers to provide the artwork. She has also planted the garden outside on the inviting patio, with plenty of shade from modern colorful canopies.

Vinaigrette’s fresh and fun interior — Photo courtesy of Jennifer Boren

Viniagrette started 5 years ago in Santa Fe. The Albuquerque location has been open for 7 months and a possible third location is being discussed. The menu offers vegetarian, vegan and meat dishes. The staff will tell you to try the All Kale Caesar! Salad with lemon and anchovy vinaigrette.

Alongside Signature Salads and Classic Salads (with a variety of meat pairings to choose from), Vinaigrette offers appetizers, soups, and sandwiches, like the delicious-sounding Roasted Veggie and Provolone with roasted peppers, onions, and squash.

A selection of beer and wine is available and after 17:00 some other dishes can be ordered such as Try the spicy chickpea hummus, pancetta-wrapped asparagus, sautéed broccoli, and grilled honey-mustard new potatoes.

All this wholesome goodness will have you coming back for vinaigrette to experience the native genius of the New Mexico Harvard farmer time and time again.