ATHLEISURE MAG #74 FEB ISSUE | THE ART OF THE SNACK Vineapple Cafe

THE ART OF THE SNACK: VINEAPPLE CAFE

We're heading to Brooklyn where we found out about Vineapple Cafe, a coffee shop that was beloved by Aubrie Therrien and Zac Rubin who enjoyed the vibe. When it closed, they stepped in to become the new co-owners to ensure that the neighborhood still had a destination to enjoy . They imagined how Vineapple could be more than what it was known as so that the community could still come together.

ATHLEISURE MAG: Tell me about Vineapple Cafe prior to when you took ownership of it. What was it about the original that drew you to it and what made you want to revive it?

AUBRIE THERRIEN: Vineapple was a neighborhood coffee shop that we frequented daily and the neighborhood really loved. Before that, it also had many other iterations as a steak house, a Mexican restaurant, and a gay nightclub. When we moved to the neighborhood, we would always wonder what Vineapple would be like if it had a great bar and an enoteca-like food menu. We joked that we would at least eat there 2-3 times a week. So one day, when we saw that Vineapple had suddenly closed, we not only jumped at the chance to revive this little cafe that the neighborhood relied on, but also turn it into something we had always hoped it could be.

AM: As you’re co-owners of Vineapple Cafe, what is your background in the culinary space?

AT: I’ve worked as a server and bartender at a variety of restaurants throughout the City for about 10 years, helping some open and also at other well-established places. My family also owned a restaurant in Little Italy for 75 years called Giambones. Cooking and eating is a huge part of my family and heritage.

Zac is a lover of good food and wine and an entrepreneur in the city who opened a cafe in his soccer stores a few years ago and caught the restaurateur bug.

AM: What was it like launching the concept right before the pandemic and navigating the process of renovating and opening during this time?

AT: It was both exciting and scary at the same time. We took over the restaurant in February 2020 and then the world completely changed in March 2020, right before we were going to try to reopen. We took that time to really reflect on the place we were trying to create and also worked on recipes and making the place beautiful with the help of our friends and family. We opened in phases starting in June 2020, with a shower curtain covering areas that were still being renovated. The neighborhood was so kind and patient with us and with us every step of the way.

AM: The kitchen is helmed by Executive Chef Joel Mendia, can you tell us about his culinary background, where he trained and how he came to Vineapple Cafe?

AT: Joel is a really wonderful person to work with and he has been with us, in many different roles, since the very beginning. He has trained in several kitchens in the city under the helm of some really fabulous chefs, with a focus on Italian foods, most notably Café Lalo and Café Falai.

AM: How would you define the cuisine that people can enjoy here whether they are coming to dine?

AT: Vineapple is an Italian-Leaning restaurant, featuring both old world favorites and New American Cuisine with some personal twists from our Chef and our family.

AM: What is the ambiance of Vineapple Cafe as I know you have a patio, garden and indoor seating.

AT: Vineapple is a neighborhood café with a casual, cozy and inviting vibe. We have a great mix of local regulars and visitors joining us from all over the world.

Our staff works hard to make them feel immediately at home.

AM: What are 3 dishes you suggest for those that are coming for breakfast?

AT: Our most popular item is our Breakfast Burrito. It’s massive, stuffed to the brim with all your favorite fixings, and comes with a side of our amazing roasted potato wedges. Our Breakfast Sandwich isn’t your run of the mill breakfast sandwich! Farm fresh eggs are prepared with our house-made tomato jam, asiago cheese, and arugula, for an incredible start to your morning with just the right pairing of sweet and savory. Our Avocado Toast goes above and beyond the expected, with an obscene amount of Avocado, everything spice, and housemade pickles, rounded out with Caputo’s Olive Bread, it is literally the best avocado toast I have ever had.

AM: What are dishes for lunch that you suggest for those stopping by?

AT: Our Warm Vegetable Farro Bowl is a hearty, delicious, nutritious meal, it’s especially wonderful if you add our roasted chicken or a poached egg. The Prosciutto and Mozzarella Panini with our House- Made Tomato Jam is an absolute show stopper, and one of our best selling lunch items. The Kale, Apple, & Goat Cheese Salad is the perfect afternoon bite. Great as a starter, but excellent as a mid-day meal.

AM: You have a new dinner menu that we want to explore. What are 3 appetizers that friends and family can enjoy to start their meal?

AT: Our house charcuterie board is not to be missed! We call it The Big Board because it’s simply sprawling! Mama’s Prosciutto Bread is a family recipe held near and dear to us, a delicious combination of homemade bread, aged prosciutto and basil with gooey mozzarella cheese. Our Burrata with Roasted Beet Puree is both beautiful to see, and delightful to eat. The perfect table starter.

AM: What are 3 entrees that you would like to tell us about that we should enjoy?

AT: The Hanger Steak is fantastic and always cooked to perfection. We change the dish seasonally to include the freshest local vegetables. The Brown Butter Chicken is the most perfect winter chicken dish of all time. The warm peppery crust is simply to die for. The Cacio y Pepe Mac and Cheese is also a really iconic dish, served in a cast iron skillet. It comes bubbly with a breadcrumb top and is just really satisfying.

AM: To end the meal, what are 3 desserts that we should have on our radar?

AT: Chef Joel makes the best House- Made Tiramisu of all time! I’ve never tasted anything like it. Our Apple Pie Bread Pudding is a delectable sweet bite. Perfect for sharing at the end of your meal. Our Affogato uses the freshest Devocion Espresso with incredible gelato from local purveyor, Dolce Brooklyn. I would suggest ending your meal with an after dinner beverage too, like a hot Amaro Caldo or a signature Espresso Martini.

AM: We have heard that you have a great beverage program and that you brought on Jennifer Sandella as the Bar Director as well as the General Manager. Can you tell us about her background as well as 3 crafted cocktails that she has created that we should try?

AT: Jennifer is a Brooklyn Heights local and has a true love and passion for crafting amazing experiences for our guests. She’s been creating cocktails for over a decade and also has a background in the theatre. She suggests you try the Bird of Passage, a refreshingly floral combination of Gin and Amaro, the Brooklyn Heights for a strong dram on a chilly evening, or the Golden Harvest made with passionfruit and mezcal, which is delicious, easy to drink, and perfect for any day of the week.

AM: It seems like those who come to

Vineapple Cafe has a number of options whether patrons are interested in a café vibe, a bar or a restaurant. Did that influence how you approached the décor in terms of its vibe?

AT: We wanted to make sure the folks who loved the coziness of the old Vineapple still had that same vibe at Vineapple 2.0 while also adding some hints of sophistication and that brooklyn-enoteca ambiance that would translate to dinner. In addition to beautifying some of our outdoor spaces, we just wanted to create an unpretentious space where everyone can feel welcome; and of course, filled with hidden pineapples everywhere.

AM: In addition to food, you have live music and trivia nights. Can you tell us about these offerings?

AT: Yes! We are doing a weekly Trivia night on Tuesday that is so fun and a nice thing to do in the neighborhood. We give out prizes to the winning team and offer some food and drink specials. It’s VERY popular so if you are interested, definitely make a reservation. Our live music on Sunday is also popular and just a lovely way to end a weekend - relaxing with a bottle of wine, some homemade lasagna and jazz twists on some contemporary songs. On live jazz night we also offer 50% off bottles of wine.

AM: You also have non-profit nights. Can you tell me more about this and why you wanted to do this? What organizations have you partnered with?

AT: Giving back to the community is really important to Zac and I. He is involved with several nonprofits and when I’m not at Vineapple, I’m also the executive director of two Brooklyn based community organizations. When we reinvented Vineapple, we wanted to ensure that the community was part of that equation. One way that we give back is to host nonprofit nights for our local partners. We call them our "Eat Out for Nonprofits" nights, and 20% of all dinner revenue

is donated to the nonprofit of the evening. The nonprofit can also use that evening to host an event, invite folks interested in learning more about the program, put information out for guests or a QR code for donations or use the projector to showcase their program. Recently, we’ve partnered with Horizons Brooklyn, Launch Expeditionary School, and local middle school PS915. If a local nonprofit is interested in partnering with us for a Dine Out night, they just have to get in touch!

AM: As we get closer to the spring and summer, are there special events that you will have at Vineapple Cafe that we should keep an eye out for?

AT: Mother’s Day is just around the corner and we will be hosting a special brunch for all the Mama’s out there. Our menu is seasonal, so we will be bringing some spring and summer time special goodies back starting in April. And summertime Happy Hour in our garden is as close to an evening of magic as one can get in NYC. Keep an eye out for fireflies!

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PHOTOS COURTESY | Vineapple Cafe