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Award-winning architectural firm Bentel & Bentel has just unveiled Rouge Tomate, an ambitiously designed bi-level restaurant in midtown that's founded on the principal of S.P.E. (Sanitas Per Escam, Latin for Health Through Food). It's the first New York location of a Belgian chain started by a former Mercedes-Benz salesman. In keeping with the eco-friendly approach, executive chef Jeremy Bearman (L'Atelier de Joel Robuchon in Las Vegas and db Bistro Moderne here in NYC) is committed to market-driven and locally sourced seasonal menus.
Bearman's got a different menu for each of the restaurant's two distinct spaces. On the ground floor, there's a 36-seat café, 30-seat lounge, and a 14-seat curved walnut and oak bar serving hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas. And, of course, wines and spirits that emphasize organic and biodynamic producers. Downstairs you'll find seating for 100 guests, including six semi-private booths overlooking a shallow pool filled with cranberries and a private dining room that accommodates up to 16.
Appetizers include Nantucket Bay Scallop Tartar with Tsar Nicolai caviar and argan-yuzu vinaigrette; and Carrot Broth with black pearl tapioca and hints of curry. Entrees range from rice paper-wrapped Black Cod with Napa cabbage, crosnes and horseradish broth to tamari-glazed Grass-Fed Hanger Steak served with Bloomsdale spinach, mushroom marmalade and buttermilk-parsnip puree. Rouge Tomate is currently doing a three-course prix-fixe lunch ($34) in the street-level cafe and a three-course prix-fixe dinner ($72) in the downstairs dining room. It opened Tuesday, and Not Fine Dining has a very extensive review.
Rouge Tomate, 10 East 60th Street (between Madison Avenue and Fifth Avenue), (646) 237-8977
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Could we knock off all this food crap on this blog? Enough on the Chef de jour shit.
^ But not before saying what a knockout this room is. This is like a shot aimed right at the Four Seasons.
OK OK the space is nice but $12.50 for a hamburger? Isn't that a bit steep?
"Nantucket Bay Scallop Tartar with Tsar Nicolai caviar and argan-yuzu vinaigrette; and Carrot Broth with black pearl tapioca and hints of curry."
Do people really eat this crap? I asked for "Veliki Kniaz" Ivan III of Muscovy Tsarist caviar and they serve and charge me for Nicolai sturgeon eggs. This culinary world is coming to an end.
If I wanted "Carrot Broth with black pearl tapioca and hints of curry," I would have gone to one of those Hindu places on Lexington Avenue in the twenties.
"market-driven and locally sourced seasonal menus."
why even bother announcing this anymore? Doesn't everyone do this now?
SP, at the prices they charge I would like stuff that isn't seasonally driven.
Here is what the Taste Maker Diner's Club had to say:
- "The dessert was delicious! Amazing presentation. Looked like a piece of art and tasted just as beautiful."
- "The restaurant employees were very welcoming and professional. The service was exceptional. I loved the food!"
- "Wonderful ambiance, service & food and eating healthy is a big plus."
- "Shoyu Seafood in broth -- very exotic taste (spices) but a bit on the salty side..."
- " Excellent! I learned about a delicious alternative to empty calories"
For more info on Taste Makers visit: www.tastemakers.weebly (dot) com