Rosemary And Vine Opens In Rye

Vegetarians, rejoice. Our newest option brings herbaceous Mediterranean cuisine—and vino.

Feta-topped French lentil ragout with caramelized onions and walnuts. Mmm.

If you didn't know Rosemary and Vine is vegetarian, you might eat there and not realize. There's not a piece of fake meat in sight, nor dishes created to resemble others, at this new Rye restaurant. It's a mix of Mediterranean, Middle Eastern, and tapas, with small plates and large "cazuelas" (clay plates) that you order at the counter, peering under earthenware lids at Moroccan vegetable tagine, Turkish braised eggplant, and Tuscan white beans with kale. Choose from little bowls of babaganoush, grilled vegetables with romesco, beets with pomegranate glaze and labneh. Create a plate from local cheeses such as Cremont and Berkshire Blue, with a choice of four breads (we got all four); order wine, served in a stemless glass, or draft or bottled local beer or cider. Pay at the cashier and bring everything to your reclaimed wood table. The sunny space, which once housed Upper Crust Bagel, is the first restaurant for Berj Yeretzian and Tania Rahal, county residents originally from Lebanon.

Crostini with goat cheese, ricotta, and grilled cherry tomatoes. 

Cheese plate—look at that bread.

Flavors were all on point. Babaganoush, thick and smoky, gets a burst of flavor and crunch from scattered pomegranate seeds. Crostini, topped to order with goat cheese and ricotta and grilled cherry tomatoes, was our favorite “petite” plate. Feta-topped French lentil ragout with caramelized onions and walnuts was homey and delicious (large plates come with couscous, quinoa, brown and wild rice, or greens—we opted for a mix). Desserts include lemon-rosemary cake we later wished we had tried, little jars of puddings, and house-made fruit and nut biscotti. Confronted with all this goodness, it's easy to succumb to eyes-bigger-than-stomach syndrome. To make the most of your visit, try the French special: one small and one large plate with one dessert and wine ($26) or beer ($23). A kids' cazuela, served with organic milk (dairy, almond, or soy) and a biscotto, is $6.50.

Thick and smoky Babaganoush. The added pomegranate seeds are the real MVP.

Rose Mary and Vine
29 Purchase St 
(914) 481-8660



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