Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday. For reservations call 646.237.8977 or visit www.rougetomatenyc.com.
Opening Date: October 28, 2008
Executive Chef:Jeremy Bearman
Executive Pastry Chef:James Distefano
Cuisine:Contemporary American, With a Bow to Health
Address:10 East 60th Street
(between Madison Avenue
and Fifth Avenue)
New York, NY 10022
Phone: 646.237.8977 646.237.8977
Hours of Operation:
Lunch: 12:00 p.m. – 4:00 p.m. (3 Course Business Lunch $29)
Dinner: 5:30 p.m. – 10:30 p.m., (3 Course Pre-Theater, 5:30-6:30 PM, $45)
American Express, Discover,
MasterCard, Visa, Diners Club
N, R & W trains to Fifth Avenue;
4, 5 & 6 to 59th Street
Award Winning Cuisine With a Healthy Twist
Review By Nancy Walman
Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Rouge Tomate New York opened in a landmark building the heart of Manhattan in the former premises of New York’s fabled Copa Cabana.,
Rouge Tomate offers a casually elegant dining experience, with a curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers.
Under the direction of the amazing, Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list of domestic and international bins, including wines from New York estates. Rouge Tomate’s wine list offers several biodynamic and sustainable wines. We adored the R. Lopez de Herdia Reserva 2000(practicing organic). 75% Tempranillo, with a classic blend of 15% Garnacha (Grenache), and 10% Manzuela and Graciano, It was amazingly elegant and complex with subtle hints of berries and an enchanting smoky finish. At $48 the half bottle, it is certainly one of the city’s best wine values: http://www.lopezdeheredia.com/ Brought in by Polaner: http://www.polanerselections.com
A fine selection of wines are poured by the glass, and there is an outstanding selection of half bottles, all fairly priced. A generous selection of dessert wines, organic tea and coffee, after-dinner liquors and cocktails are also available. Let’s not neglect some of New York’s most inventive cocktails.
The essence of the Rouge Tomate ethos is further reflected in the serene spirit and atmosphere of the space. Award-winning architectural firm Bentel & Bentel has created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials and colorful foliage to strengthen the connection to nature. The restaurant’s dramatic interior includes an open kitchen, designed according to the Golden Ratio, a natural color palette, a back-lit oak wood wall, walnut hard-wood floors and photographic art installations by Norwegian artist Per Fronth.Guests can relax and dine while seated on custom-made leather
chairs in neutral shades of cream and tan.
Signature dishes from executive chef Jeremy Bearman’s appetizer menu includes luscious Local Asparagus Panzanella and Farm Egg with Wild Mushroom, Frisee, Sherry Vinegar and Sourdough and White Gazpacho “Ajo Blanco” (a special). A velvety melange of Cucumber, Grapes, Almond and Garlic,, gently garnished with a crunch of Croutons, and the best example of this typical Spanish summer soup we have tasted in the States. Other options include a superlative Hawaiian inspired Tombo Tuna Poke with Sugar Snap Peas, Jicama, Watermelon and Radish in a haunting Soy- Sesame dressing and sparkling Market Oysters capped with Pineapple Mignonette, Crispy Ginger and fresh Mint. This was preceded by a light amuse bouche and accompanied by terrific bread and house-made dip.
Entrees proffer Moroccan Spiced Lamb Loin a la Plancha with Carrot-Saffron Purée, Black Kabuli Chickpea, Fresh Garbanzo, Sauce Vierge, Local Amish Chicken
Baby Violet Artichoke, Fingerling Potato, Dandelion, Banyuls Vinegar and Whole Brook Trout a la Plancha Sweet Onion Remoulade, Asparagus, Caramelized Pearl Onion, Pickled Ramp Vinaigrette
To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances:
Spring Carrot Cake, Cream Cheese, Walnuts, Vanilla Milk Sherbet was lovely and
Local Cow’s Milk Cheese, with Kumquat-green-olive Marmalade and Rosemary Bread was outstanding as were Assorted cookies and a dense mango sorbet. Service is welcoming and a $45 pre-theater dinner is a real bargain.
The Remarkable Tombo Tuna Poke (Above)
Rouge Tomate recently received its first star from the Michelin Guide; its cocktail program was also named the “Best Juice Bar” on the coveted 2009 Best of New York list in New York Magazine.
Our first visit, about a year ago, demonstrated the potential a first rate cast of talented professionals could bring to New York City. Now, Rouge Tomate could hardly be described as undiscovered, but it certainly ranks as one of New York’s top upmarket restaurant choices and a personal favorite.
Wine Dinners: Next Stop Sonoma County!
On May 11th, the Wine Dinner series continues with a focus on the esteemed and innovative Dashe Cellars of Sonoma County. The four-course dinner and wine tasting will be hosted by the world’s leading authority on the Dashe Cellars: noted winemaker Mike Dashe.
Sign up to enjoy a great meal, taste some exceptional wines, learn some interesting new things and have a terrific time.
To be part of this tasting adventure, just call the restaurant at (646) 237-8977 and reserve a seat. The event begins with a 6:30pm wine reception followed by a 7:30pm seated dinner. Seats are $95 per person plus tax and gratuity.