There is a feast of small plates in front of us. Babaganoush sprinkled with rosy-red pomegranate seeds. A roasted red pepper hummus with warm homemade pita. The crostini of the day was good enough to warrant a second order: A gaggle of savory button mushrooms piled atop fresh ricotta on thick sourdough toast.
If you’re starved for Mediterranean fare, head to Rosemary and Vine, a newish café and dinner spot that serves up crisp falafel and steaming tagines in a farmhouse chic setting. Located in the village of Rye, the restaurant was alight with flickering candlelight and dim Edison bulbs, a cozy spot to burrow into a reclaimed wood table for an hour or two of quiet conversation with friends. (At least one compatriot thought the café would be better at lunch when the sun streams through the storefront’s large picture windows, but I liked how cozy it was at dinner.)
Everything on the menu, even the large plates, could be ordered as small plates. “The Spaniard” allows you to order six small plates plus a dessert for $30, which turned out to be plenty of food for two. For three, you may need a couple of more sides, but priced at $5 a piece, the bill was still meager. There wasn’t anything we ordered that we didn’t like: Turkish Braised Eggplant was simmered with lentils and mint and ladled onto a bed of couscous. The Moroccan Vegetable Tagine mixed chickpeas, dried apricots, cilantro and almonds — and was creamy, despite the fact that it was labeled dairy-free. (Gluten-free options are also listed.)
Forget meat. This is a strictly vegetarian restaurant. One of the stars here: the homemade chocolate pudding, which was as rich as pot de chocolat. For kids, there’s a $6.50 meal featuring any of the options pint-sized. And with plenty of high chairs, bring the wee ones if you can’t snag a babysitter.
Rosemary and Vine, 29 Purchase Street, Rye; 914-481-8660