Michelle Gauthier opened Mulberry and Vine after spending the first part of her career in retail. She began by owning a women’s clothing store in New Orleans, her hometown, before moving to New York and running a furniture shop. She then made the decision to go to cooking school and opened the first Mulberry and Vine in Tribeca in 2013. Justin Schwartz joined her in this venture as both co-founder and executive chef.
My son works near the 27th Street location, which opened in 2016, and one day mentioned to me how he eats at this new place several times a week. I was immediately intrigued and headed right over. I was impressed by the variety of offerings on display at the cafeteria-style counter. On my first visit, I ordered a number of things to take back to my apartment. A sign at the back of the space encourages customers to pick three different food items to create a meal. On the day that we visited with the Manhattan Sideways team, the staff members put together a few plates for us to photograph and then sample - sesame scallion tofu, charred avocado with yogurt and pumpkin seeds, spring pea quinoa, and lemon roasted asparagus were among the favorites. Though there are many vegetarian options, Mulberry and Vine also has several protein dishes on their menu.
As more colorful foods were arranged on a plate, including peanut glass noodles, beets with apples, and dal, I explored the space. One bright, cheery wall of the casual dining area explained the health benefits of many of the more common ingredients. In a refrigerator against another wall, Mulberry and Vine has its own flavored filtered water, bottled in containers labeled with the simple phrase, “drink more water.”
