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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 |
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 |
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15/20 |
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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:
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Rouge Tomate
10 East 60th Street
New York, New York 10022
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Phone: |
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(646) 237 8977 |
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Fax: |
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(646)
861 1961 |
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Email: |
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reservations@rougetomate.com |
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Executive Chef:
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Jeremy Bearman |
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Pastry Chef: |
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James Distefano |
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Wine Director: |
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Pascaline Lepeltier |
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Culinary Nutritionist: |
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Natalia Rusin, R.D. |
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General Manager: |
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Oscar Henquet |
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Director of Operations: |
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Erin Bellard |
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Founder and CEO: |
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Emmanuel Verstraeten |
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Official Site: |
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[website] |
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