New at Vinaigrette 

Curbside salads with a side of TP and eggs

By Kristina Rosen


Bryce Anderson, co-founder of Vinaigrette Salad Kitchen, admits that the first week of Kentucky’s in-person dining ban was the hardest week of his life as a business owner.

Anderson has been in business for ten years and also owns Orange Leaf and Breakout Games among VSK.

“This shows how fragile we are as humans. We realize we’re not invincible,” says Anderson. 

“It makes me more thankful for the people I work with, the employees, and being part of a good community like Lexington.”

Anderson was forced to temporarily close three of the six Vinaigrette locations including downtown Lexington, Cincinnati, and Louisville. His focus is on making quick, wise decisions now so that he can reopen and remain strong when this is all over.

With the recent suspension on in-person dining, he’s noticed that people are still nervous about eating food prepared outside their homes. It’s forced him to think of creative, fun ways for Vinaigrette to engage the local community.

“Toilet paper is hard to find everywhere, so part of the fun is giving away a roll of toilet paper with every single order. Maybe it encourages people to order, but mostly it is to provide something people are having a tough time finding.”

Along with a free roll of toilet paper with their delivery order, customers have the option to buy a carton of 15 eggs at checkout on the app.

Since no one is allowed inside the restaurant, drive up tents have been implemented at the Palomar and Hamburg locations to serve as makeshift drive thrus.

Free delivery is also available through the app or online ordering. Anderson believes free delivery is worth it for his customers because it allows them to stay in their homes, but still order takeout, support a local business, and receive healthy, fresh food.

“No restaurant is making a profit. 100% of our sales are going to food tax and paying for employees.”

Curbside pickup at Hamburg VinaigretteThe responsibility and risk of being an entrepreneur, especially in restaurants, is being responsible for the livelihoods of the crew.

Anderson continues, “You have to take that responsibility seriously, but it’s hard when you have to close down a store, but [it’s]for the good of opening back up in a couple months.”

“This situation is super hard and we don’t want to have to be forced into it, but when something difficult happens to the world, at first you start to care for how you will survive then you start to look at how you will provide for the people around you.”

“Everyone is taking it on a week by week basis. We can’t plan for how long that will be.”


The Vinaigrette Salad Kitchen locations at Palomar, Hamburg and Townley Center remained open at press.


This article also appears on page 11 of the April 2020 print edition of Hamburg Journal.

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