Changes are coming to Vineapple Cafe in Brooklyn Heights. The restaurant, led by by Aubrie Therrien and husband Zachary Rubin, has hired Executive Chef Joel Mendia (Cafe Lalo, Cafe Falai) to revamp the dinner menu while beverage director Jennifer Sandella (Burger and Lobster) turns out lively cocktails.
The new menu features Charcuterie Boards that guests can curate for themselves with meats and cheeses sourced from local purveyors and importers. Small plates are also offered, such as Pane di Mama, Therrien’s mother’s recipe of house made bread stuffed with 24-month aged prosciutto, fresh mozzarella, and basil, served with homemade marinara sauce, and Pan-Seared Calamari in a white wine and garlic confit and breadcrumbs.
Pastas bring Vineapple’s twist on the Italian classic Cacio e Pepe Mac n’ Cheese, with prosciutto di parma and fresh herbs, served in a cast-iron pan; and Chef Mendia’s Ragù, a fall-off-the-bone beef and red wine ragù with aged parmesan served over cavatelli. Large plates include Baked Skillet Eggplant, Brown Butter Chicken and Hanger Steak in a red wine reduction.
Among Sandella’s signature cocktails is Maple Woods built with Redemption Bourbon, smoked maple syrup, black walnut bitters, and toasted marshmallows presented at the table in smoked enclosed glass allowing the aroma to fill the room once the cocktail is released; and Golden Harvest made with mezcal, ancho reyes, turmeric syrup, passionfruit, lime juice and egg white garnished with a paprika salt rim.
The restaurant has also been redesigned with exposed brick wall leading to an outdoor garden along with pineapple-shaped fixtures.
Vineapple Café is located at 71 Pineapple Street, Brooklyn, NY
For more information visit www.vineapple.cafe