Results tagged “rougetomate”

Besides being really, really ridiculously good-looking, the massive, bi-level restaurant Rouge Tomate serves food as nutritious as it is delicious. Executive chef Jeremy Bearman works closely with a full-time nutritionist to create a locally sourced, seasonal menu that's light and refreshing but won't scare off eaters with big appetites or a lust for meat. Rouge Tomate is not a vegetarian restaurant by any means—entrees include a Grass Fed Lamb a la Plancha with Polenta Cake, Fava-Mint Purée, Spring Beans, Sauce Vierge; and Long Island Duck en Sous Vide—but there are more than enough seafood and non-meat options to satisfy a broad spectrum, and meticulously-prepared cocktails like the Mint Julep (served in a classic pewter julep cup) may put you off Cosmos for good. On Saturday nights through Labor Day, the restaurant, which is located steps from Central Park on East 60th Street, is offering half off the wine list and half-priced cocktails in the downstairs lounge from 6 p.m. to 8 p.m.

This week Frank Bruni at the Times tells Zak Pelaccio (Fatty Crab) to get his shit together at the West Village's Cabrito: "On its best nights and judged by its best dishes, Cabrito is the Mexican restaurant so many of us dreamed about for so long. It has just enough sophistication and upscale trappings, manifest in the quality of its cocktails and length of its tequila and mezcal list, to be the plausible cynosure of a fun night out, not just a grubby refueling station where the price of dauntless, authentic flavors is a spartan atmosphere." BUT: "Cabrito is afflicted by an inconsistency that’s puzzling, even maddening. There are dishes that don’t seem, by nature, to rise to the caliber of others, and dishes that aren’t dependable from one visit to the next."

Note to fabulously good-looking, scrupulously healthy restaurant Rouge Tomate (pictured): the Times's Frank Bruni doesn't appreciate your good intentions. He opines, "In addition to a head chef with obvious talent, it employs a nutritionist, who makes certain that dishes have optimal ratios of meats to vegetables and fruits to nuts and don’t traffic recklessly in calories or the wrong fats...While about a quarter of the dishes are knockouts, at least as many are overly calculated and fastidious, suggesting there’s such a thing as too much balance. The same fruity, nutty, seedy notes pop up too often: during one meal I felt tyrannized by pomegranate, antioxidized to a fare-thee-well."

          

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.