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 firstname.lastname@example.org www.rougetomatenyc.com
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.
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 .
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.
Copyright 2010 By Punchin International. All Rights Reserved.
Current Dinner Menu (Subject to change)
Executive Chef Jeremy Bearman
A 20% gratuity will be adde d for parties of six or more
Chilled Sweet Corn Soup / Jalapeño / Chanterelle / Basil / Chile Oil 12
Upstate Farms Lettuces and Fresh Herbs / Greenmarket Sprouts / Lemon / Extra Virgin Olive Oil 10
Eckerton Farms Heirloom Tomato and Watermelon Salad / Cucumber / Beldi Olive / Feta / Sourdough / Basil 13
Salad of Local Summer Squash / Jersey Milk Mozzarella / Basil Oil / Sweet Garlic / Aged Balsamic 12
Market Cucumber and Radish Salad / Anchovy / Garlic / Caper / Egg / Lemon 11
Pastas & Grains
Maine Lobster Agnolotti / Sweet Corn / Tomato / Sea Urchin / Basil 15
Local Rabbit Fleischnacke / Oregon Huckleberry / Celery Root / Almond / Watercress 13
House Made Gnocchi and Freshly Dug Potato / Six Minute Farm Egg / Foraged Mushrooms / Fins Herbs / Sherry Vinegar 14
Heirloom Eggplant Risotto / Carnaroli Rice / Lemon / Parmesan / Garlic / Herbes de Provence 12
Spaghetti alla Chitarra / Long Island Littlenecks / Summer Squash / Guindilla Pepper / Chorizo / Fennel / Tomato 14
Sautéed East Coast Calamari / Summer Beans / Tomato / Basil / Garlic 15
Almond Crusted Atlantic Hake / Summer Squash / Eggplant / Thai Curry / Coconut Milk / Lemongrass 21
Whole Brook Trout a la Plancha / Dandelion / Cauliflower / Pine-nut / Caper / Raisin / Concord Grape 27
Wild Striped Bass Puttanesca / Fennel / Market Peppers / Beldi Olive / Arugula 22
Poultry & Meat
Amish Country Chicken / Anson Mills Grits / Collards / Okra / Chile Pepper / Sweet Garlic Banyuls 21
Local Berkshire Pork Loin / Red Cabbage / Carrot / Greenmarket Pear / Ginger Gastrique 23
Grimaud Farms Duck / Moroccan Spices / Heirloom Eggplant Agrodolce / Mint / Beldi Olive 22
Fish & Shellfish
Heirloom Eggplant Caponata / La Quercia Prosciutto / Golden Raisin
Local Corn and Avocado / Maine Crab / Cilantro
Market Squash Ratatouille / Sheep’s Milk Ricotta / Thyme
Sweet Onion and Fennel/ Portuguese Sardine / Lemon
Jersey Tomato / Buratta Cheese / Basil / Sea Salt
Summer Pepper Relish / Marcona Almond / Arugula
Long Island Fluke Ceviche / Summer Melon / Jalapeño / Kaffir Lime Oil / Mint 9
Tombo Tuna Poke / Edamame / Sweet Corn / Heart of Palm / Sesame 10
Alaskan King Salmon Gravlax / Greek Yogurt / Mustard Seed Caviar / Cucumber / Dill 11
Boston Mackerel Crudo / Fingerling / Guindilla Pepper / Beldi Olive / Saffron Rouille 9
Hawaiian Walu Ceviche / Avocado / Yuzu / Jicama / White Soy 11
Diver Scallop Carpaccio / American Sturgeon Caviar / Poppy Seed / Lemon Oil / Chive 16
Market Oysters / Concord Grape Mignonette / Apple / Crispy Ginger 16
Chickpea Hummus / Sweet Pepper / House-Cured Olive / Flatbread Crisp 14
Churutabis Farms Guinea Hen Terrine / Burnt Honey-Fig Compote / Foie Gras / House-made Pickle / Sourdough Toast 19
One $5 / Three $13 / Five $20
Rouge Tomate is proud to apply the principles of SPE. SPE is based on a genuine respect of ingredients and the crafting of balanced dishes that naturally marries
extraordinary cuisine and authentic nutrition. Rouge Tomate is committed to support local farms, fisheries, and producers who employ sustainable practices:
Farm@MillerCrossing, Sheldon Farms, Denison Farms, Crandals Farm, Honey Dog, Prospect Hill Orchards, Roy Towsey Farm
Argyle Farms Cheesecake / Concord Grape / Buttermilk Ice Cream / Whole Wheat Sable
Tremblay Apiarie’s Honey Panna Cotta / Huckleberry / Lemon / Chamomile
Honey Crisp Apple Spiced Cake / Horchata Ice Cream / Ancho Chile / Coffee
Warm Blueberry Clafouti / Cape Gooseberries / Buttermilk-Lemon Ice Cream
Sweet Grass Dairy Camembert / Black Mission Fig / Honey Gastrique / Flat Bread Crisp
Molten Chocolate Cake / Banana / Malt / Peanut / Vanilla Milk Sherbet
Seasonal Sorbet Trio
Assorted Cookie Plate
Serves one, two or four
9 / 12 / 15
Executive Pastry Chef James Distefano
2006 Valpolicella Classico, Monte Dall’Ora, Veneto practicing organic 38
2008 Dolcetto di Alba, Roagna, Piemonte practicing organic 44
2006 Dolcetto di Monferatto, Cascina Degli Ulivi, "Nibio", Piemonte biodynamic 48
2006 Teroldego Rotaliano, Foradori, Trentino Alto Adige practicing organic 56
2008 Torrette, Franco Noussan, Vallée d’Aoste practicing organic 59
2008 Colli Tortonesi, Vigneti Massa, "Sentieri", Barbera, Piemonte practicing organic 59
2006 Barbaresco, Produttori del Barbaresco, Piemonte 72
2001 Barolo, Roagna, "Rocca e la Pira" Piemonte practicing organic 138
1999 Barolo, Giacomo Conterno, "Cascina Francia", Piemonte practicing organic 254
2007 IGT Toscano, Colombaia, Sangiovese/Canaiolo, Tuscany biodynamic 51
2007 Chianti Classico, San Giusto A Rentennano, Tuscany organic 58
2007 Chianti Classico, Agricola Querciabella, "Querciabella", Tuscany practicing biodynamic 69
2007 Rosso di Montalcino, Stella di Campalto, Tuscany biodynamic 95
1984 Montepulciano d’Abruzzo, Emidio Pepe, Abruzzo practicing biodynamic 180
2005 Brunello di Montalcino, Stella di Campalto, Tuscany biodynamic 195
1999 Brunello di Montalcino, Biondi-Santi, Tuscany 276
2008 IGT Sicilia, Ariana Occhipinti, “SP68”, Frappatto/Nero d’Avola, Sicilia practicing organic 55
2008 IGT Sicilia, Cos, "Nero di Lupo", Sicilia practicing organic 63
2001 Taurasi, Cantina Lonardo, Campania practicing organic 96
1985 Taurasi, Mastroberardino, Campania 225
2007 Rioja, Olivier Riviere, “Ganko” practicing organic 49
2007 Bierzo, Descendientes de José Palacios, "Petalos" biodynamic 55
2003 Rioja, La Rioja Alta, "Vina Alberdi Reserva" 57
2007 Priorat, Alvaro Palacios, “Camins del Priorat” practicing biodynamic 59
2005 Conca de Babera, Escoda-Sanahuja, "Les Paradetes" practicing organic 69
2005 Priorat, Mas Doix, "Salanques" 94
2000 Rioja, R. Lopez de Heredia, Vina Tondonia, "Reserva" practicing organic 96
1998 Ribera del Duero, Vega Sicilia, "Unico" 510