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When asked about
Rye, New York, Tania Rahal, the co-owner of Rosemary and Vine, revealed that the
people are honest and straightforward. She mentioned that they are direct and
generous at the same time, not afraid to compassionately share their opinions.
The Rosemary and Vine restaurant fits right
in. Transparency is very important to the restaurant’s team and mission.
Wholesome, fresh, seasonal, organic, and local ingredients are key to the vegetarian
Mediterranean-inspired menu. The open kitchen is also paramount to the concept
of the table service eatery, allowing guests to see food preparation and
indirectly involving them in the process. With that, Rosemary and Vine’s food
tastes honest. Including a mix of
family recipes and dishes cultivated by Consulting Chef Erica Wides, summer is on the menu.
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Honesty begins
with the starters, a blend of classic and fresh. Start with a cooling and
textured gazpacho blanco, complete with a vibrant soft green color, a result of
luscious cucumber, grapes, and deep roasted almonds. Try a smoky babaganoush topped with sweet-tart pomegranate
seeds that add a crunch to the sinful eggplant spread. The homemade hummus, a
family recipe, is bright and smooth, earthy and meaty, perfect with crisp pita
points. An avocado crostini is complex and hums with tangy feta, sweet peas, a
layered charmoula, and moments of mint.
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Rosemary and
Vine’s summer flatbreads exude color and bright flavors that combine to be
satiating and familiar. The Sarah similar to, but steps above, run-of-the-mill
pizza, the Ella smooth with thick ricotta, spicy baby arugula, but accompanied
by a crunch from buttery roasted pine nuts, the Yasmine with lemon notes and creamy
hummus and fatoush greens. Each one demonstrates discernable fresh seasonal
ingredients.
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| Owners Berj Yeretzian and Tania Rahal |
Salads come in
all colors, too— textured with lentils or quinoa; colored with cucumbers,
tomatoes, or kale; made fresh with sumac dressing or apple cider
vinaigrette.
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Entrees are an amalgamation
of a vegetarian paradise and Mediterranean flare that is far from intimidating,
but still includes the aromas and flavors of another world. The saffron-
scented Moroccan tagine attracts regulars because of its robust warm spices
with hints of sweetness supported by delicate butternut squash and zucchini and
hearty chickpeas served on couscous. A truffled summer garden fettuccini is perfect for the
scalding summer temperatures, as it remains fresh with earthy grilled asparagus
and fatty pine nuts, while the radicchio adds a bitterness balanced by the
bursting sweet summer corn. The thick flakes of Sartori Parmesan binds the
pasta dish together; its salt brings out the sensuous truffle butter. Other
entrees include Turkish braised eggplant ragout, family recipe falafel,
five-cheese mushroom lasagna, potato kibbeh, and a Provençal frittata.
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No summer meal is
complete without dessert. Abborio rice pudding is laced with spicy cinnamon,
bourbon vanilla beans, and the distinct flavor of almond milk, just sweet
enough, while the dark chocolate pudding speaks to mature decadence. The warm chocolate cake is a dessert in
between, still luxurious with cocoa powder and 70% dark Valrhona chocolate, but made playful with sweetened strawberries
and light whipped cream.
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The restaurant offers
a mission-based curated beverage list, including sustainable, small batch
production Mediterranean wines; delicate and refined wine cocktails; select draft and
bottled beers; coffee by Coffee Labs,
a small-batch, local independent roaster in Tarrytown, NY; hot chocolate by Valrhona;
and organic teas by Serendipitea.
Rosemary and Vine
came together through the vision of owners
Berj Yeretzian and Tania Rahal, to bring a taste of
their native home to their new home in Rye, New York, culminating in a beer and
wine bar offering
delicious Mediterranean, vegetarian fare. The eatery
has transformed through the sincerity of its clientele, but its constant has
remained: honest food.
RER
7.19.16
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