Rosemary & Vine in Rye is the sort of restaurant that never would have existed even just five years ago. But today, Middle Eastern-influenced, vegetarian food has a certain cool factor, thanks, in part, to chef Yotam Ottolenghi.
A London chef originally from Jerusalem, Ottolenghi started out with a couple of market-cafes, and turned his little delis into big business. He became famous after his “New Vegetarian” recipe column in The Guardian took off. It focused mainly on vegetables — but wasn’t only vegetarian, and helped change the way people think about vegetarian food.
It can taste great.
At Rosemary & Vine, the vegetarian cuisine is local and seasonal, with some signature Ottolenghi-style influences: layers of color and textures and plates with lots of garnishes.
The restuarant is bright and cheery, with lots of black and white — including a chalkboard — wood tables and Edison bulb pendants.
The avocado toast, for example, doesn’t have a very clean look. Avocado, toast, peas, cheese, basil. There’s a lot going on. But in the end, it works. It’s delicious!
The hummus — a family recipes, the menu says — is creamy and satisfying. A real winner.
The gazpacho is a style popular in Spain, with grapes and almonds. It was a little sweet, but I really enjoyed it.
The flatbread is like something you’d make a home, if you’re a good cook. It’s crackery and chewy. 
All in all, few wonderful dishes.
The 411 on Rosemary & Vine: 29 Purchase St., Rye. 914-481-8660, rosemaryandvine.com.
