BEST USA RESTAURANTS COMMITTED TO LOCAL FARMS AND FARMERS' MARKETS

AMERICAN

FARM TO TABLE

Restaurant Guide

 

 

 

 

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When great taste and well being are combined with local sourcing, you have the Modern American cuisine Rouge Tomate is known for. Rouge Tomate addresses social and environmental issues, which is why we take such care in taking a dish directly from the farm to your table. Our chefs actively seek out farmers who provide local and seasonal produce. Rouge Tomate adheres to the principles of SPE, a culinary and nutritional charter developed by chefs and nutritionists that is based on a genuine respect for ingredients and balanced dishes: SOURCING: Selecting ingredients seasonally, locally and with a focus on nutritional characteristics. PREPARING: Using specific cooking techniques that preserve the integrity and nutritional qualities of the ingredients. ENHANCING: Using unique ingredient combinations to enhance nutritional value and flavors.

 

Recommended articles and reviews:  Ask Miss A  /  GAYOT  /  John Mariani  /  New York Magazine  / 
New York Restaurant Insider  /  New York Times  /  Restaurant Girl (interview) /  T Magazine  / 
Time Out New York  /  The Wandering Epicures
recommended

MICHELIN

NEW YORK TIMES

GAYOT

FORBES TRAVEL GUIDE

15/20

 

Open Monday to Saturday

 

Dinner

5:30 p.m. to 10:30 p.m.

 

Lunch

12:00 noon to 3:00 p.m.

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Address:
 

 

Rouge Tomate
10 East 60th Street
New York, New York 10022

Chef Jeremy Bearman

Natalia Rusin, R.D.

Emmanuel Verstraeten

 

Phone:

  (646) 237 8977

Fax:

  (646) 861 1961

Email:

  reservations@rougetomate.com
 
Executive Chef:   Jeremy Bearman
 
Pastry Chef:   James Distefano
 
Wine Director:   Pascaline Lepeltier
     
Culinary Nutritionist:   Natalia Rusin, R.D.
 
General Manager:   Oscar Henquet
 
Director of Operations:   Erin Bellard
 
Founder and CEO:   Emmanuel Verstraeten
 

Official Site:

[website]

 

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