Rouge Tomate Offers Something Different. Something Healthy. Something Delicious . . . Something NEW!

Rouge Tomate Opening Date: October 28, 2008 Owner: Emmanuel Verstraeten Director of Operations:Peter Esmond Executive Chef:Jeremy Bearman Culinary Nutritionist:Natalia Hancock, R.D. Executive Pastry Chef:James Distefano Sommelier:Pascaline Lepeltier 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 Hours of Operation: Lunch: 12:00 p.m. – 3:00 p.m. Dinner: 5:30 p.m. – 10:30 p.m., Monday-Saturday Special Events:: Chris Crocco 646-237-8963 American Express, Discover, MasterCard, Visa, Diners Club N, R & W trains to Fifth Avenue; 4, 5 & 6 to 59th Street www.rougetomatenyc.com reservations@rougetomate.com www.rougetomatenyc.com

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Rouge Tomate Restaurant is going through a big evolution—as a collaboration between the new Director of Operations, Peter Esmond and Executive Chef, Jeremy Bearman, the restaurant will now offer a much more diverse and exciting dinner menu featuring a flexible 4 course a la carte format. 

The new dinner menu encourages a diversity of tasting opportunities in a manner consistent with genuine nutrition.  One new section of the menu highlights seasonal toasts, crudos and other shareable items. The remainder of the menu features more substantial dishes that celebrate seasonal ingredients (so not an overall shift to small plates).

Dishes showcasing quality seasonal vegetables, meats, sustainable seafoods and whole grains will focus more completely on the primary ingredient.  When these different plates are taken together, the guest receives a meal ripe with nutritional complexity, applying the same culinary philosophy that Rouge Tomate has always been known for.

In celebration of its two-year anniversary, Rouge Tomate also has added a 5-course tasting menu crafted around specialty ingredients that is 100% nutritionally balanced.rougetomat flatbread300--patatoesflatbread rougetomat food300--rt_food_01

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Rouge Tomate (in the former premises of New York’s fabled Copa Cabana) offers a casually elegant dining experience, with a 15-seat 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. A wide selection of wines and spirits, including bottles from top organic and biodynamic producers, rounds out the beverage program. Under the direction of sommelier Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list.and a generous selection of dessert wines, organic tea and coffee and after-dinner liquors.

Let’s not neglect some of New York’s most inventive (and potent) cocktails, as well as the best margarita imaginable, infused with fresh figs.Guests can relax and dine while seated on custom-made leather chairs and sofas in neutral shades of cream and tan, in two cantilevered booths suspended over the dining room below or four semi-private booths, or café chairs and tables while overlooking a floor-to-ceiling “wood tower,” wall-mounted oak trellis and photographic art installations by Norwegian artist Per Fronth. The essence of the Rouge Tomate lifestyle is further enhanced in the serene spirit and atmosphere of the space. Bentel & Bentel created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials colorful foliage to strengthen the connection to nature. The restaurant’s dramatic design includes a natural color palette, back-lit oak wood walls, walnut hard-wood floors and an open kitchen designed according to the Golden Ratio, which symbolizes perfect harmony in architecture.

Dedicated to proactively addressing social and environmental issues, from the design of the restaurant to the development of the menu and.a member of the Green Restaurant Association, Rouge Tomate reduces its carbon imprint by choosing ecological materials made from recycled or recyclable elements; using Forest Stewardship Council (FSC) certified wood for floor and furniture whenever possible; using energy-efficient equipment such as ovens, refrigerators and lighting systems; giving preference to local and seasonal products; buying meats and poultry from farmers who feed animals with local plants; and selecting some wines by viticulturists who follow organic and biodynamic principles.

Signature dishes from executive chef Jeremy Bearman’s new menu include Seasonal Toasts referencing Bruchetta, delightful bites of such combinations as Heirloom Eggplant Caponata,La Quercia Prosciutto and Golden Raisin; Local Corn Avocado,  Maine Crab and Cilantro; Market Squash, Ratatouille, Sheep’s Milk Ricotta and Thyme; Sweet Onion and Fennel, Portuguese Sardine and Lemon  and Jersey Tomato, Buratta Cheese, Basil and Sea Salt. All lovely.

Raw seafood like Boston Mackerel Crudo (Fingerling / Guindilla Pepper / Beldi Olive / Saffron Rouille); Hawaiian Walu Ceviche (Avocado / Yuzu / Jicama / White Soy); and Diver Scallop Carpaccio with American Sturgeon Caviar / Poppy Seed / Lemon Oil /and Chive are impeccable.

Sharable choices offer Market Oysters in Concord Grape Mignonette with Apple and Crispy Ginger; Chickpea Hummus companioned by Sweet Pepper, House-Cured Olive and Flatbread Crisp and a robust Churutabis Farms Guinea Hen Terrine accompanied by Burnt Honey-Fig Compote, Foie Gras,  House-made Pickle and Sourdough Toast. There is a noteworthy Chilled Sweet Corn Soup garnished by Jalapeño  and Maine Lobster melange you must sample.

Entrees stars feature a terrific Wild Striped Bass Puttanesca with Fennel and  Market Peppers ; Grimaud Farms Duck in Moroccan Spices with Heirloom Eggplant Mint  and Beldi Olive that is truly unique; a moist Local Berkshire Pork Loin with Red Cabbage pink banana squash, Greenmarket Pear and Ginger and our favorite, Whole Brook Trout a la Plancha with Dandelion, Cauliflower,  Pine-nuts,  Capers,  Raisins and (yes really) Concord Grapes.

We especially loved two Spanish wines:  A bracing 2007 Rioja, Olivier Riviere, “Ganko” practicing organic $49 and a strikingly elegant 2007 Bierzo, Descendientes de José Palacios, "Petalos" biodynamic $55 .

rougetomat dessert1300--zr To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances:

Honey Crisp Apple Spiced Cake with  Horchata Ice Cream,  Ancho Chile and Coffee
and Warm Blueberry Clafouti /with Cape Gooseberries / Buttermilk-Lemon Ice Cream
Sweet Grass Dairy Camembert  and  Black Mission Fig are light, while the Molten Chocolate Cake / Banana / Malt / Peanut  and Vanilla Milk Sherbet  is a worthwhile killer. Assorted cookies are lovely. And what other NY restaurant has a registered dietician on staff! Rouge Tomate is a delight from start to finish and one of New York’s most original restaurants.rougetomate inter1300--rt_gallery_01

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The Parlour Midtown

parlour int1 The Parlour Midtown
247 W 30th St,. Btwn 7th & 8th Ave
(212) 967-1070

Mon – Fri 11:30am – 11pm
Saturday 5pm – 11pm
(closed on weekends in the summer except for private functions)

Click For Reservations: http://www.theparlour.com/midtown/reservations.php

The tradition of Irish hospitality dates back to medieval times. Grace O’Malley, The Pirate Queen, was refused at The Castle of Howth. She took offense and kidnapped the heir to the estate. She would only give him back if, from then on, a spare plate be laid at every meal. Brehon Law demanded that every village have a Parlour ready for passing travelers so that they may be shown hospitality.

The Parlour Midtown opened its doors in April 2010, revealing the next generation of the "Irish Bar". New York City’s first Irish-style gastro-steakhouse, The attractive space offers several choices of dining options, an abundance of flat-screen TVs, oversized comfortable booths and walls hung with colorful artwork.

The Parlour Midtown offers expertly prepared cocktails and  traditional Irish cuisine, such as Shepherd’s Pie and Colcannon croquettes transformed elegantly, alongside American-influenced dishes that are popular in Irish pubs both in the US and Ireland, today. On tap, Guinness is served beside local IPA’s from New York breweries and renowned wine expert Andre Compeyre, pairs the pub’s menu with a great selection of wine,  for those who may not be sipping Jameson. Executive chef, David “Ammo” Amorelli, has a strong background, working for such top rated New York venues as Alan Stillman’s Park Avenue Café Smith & Wollensky’s and Cité, His food is solid and professional, with a contemporary bent. Chef “Ammo’s” grilling skills are topnotch.

After a teaser of creamy Deviled eggs topped with grilled Irish bacon, enjoy inventive appetizers: Cockles and Sweet Corn Chowder is as good as it gets, “Dublin Toast” (Hot Buttered Prawns and Garlic on Parker House Toast) is delicious and chopped Hearts of Romaine in a Caesar Dressing with White Anchovies, Parmesan and Brown Bread Croutons is terrific. Entrees like a huge, succulent Cowboy Rib Eye and juicy Double Cut Pork Chop are equally good. Delicious sides include Creamed Spinach, homemade Baked Beans, Macaroni and Cheddar Cheese and Sautéed Mushrooms.

NY Style Cheesecake with fresh Berries, Warm Apple Cobbler, served in a Black Skillet with Vanilla Ice Cream and Crème Brulée makes sweet conclusions and The Parlour Midtown offers one of the best casual dining options in The Madison Square Garden Area and is a pleasant discovery.

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