Rouge Tomate
Opening Date: October 28, 2008
Owner: Emmanuel Verstraeten
Director of Operations:Erin Bellard
Executive Chef:Jeremy Bearman
General Manager:Oscar Henquet
Culinary Nutritionist:Natalia Rusin, 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
________________________________________________________
Review By Nancy Walman
Something Different. Something Healthy. Something Delicious.
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 of over 200 domestic and international bins, including a handful of wines from New York estates. Divided by country and then region, Rouge Tomate’s wine list offers several biodynamic and sustainable wines. Approximately 15 wines are poured by the glass, ranging from $9 to $18, and another 15 half bottles start at $20. 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 (and potent) cocktails, as well as the best martini imaginable, with olives, so fresh, they tasted just plucked.
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.
Rouge Tomate is dedicated to proactively addressing social and environmental issues, from the design of the restaurant to the development of the menu. 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 appetizer menu includes luscious Warm Asparagus and Farm Egg with White Asparagus Purée, Black Trumpets, and Shallot-Banyuls Vinaigrette; a superlative Duck and Pistachio Pâté with Rhubarb, Pickles, and Sourdough Toast and Heirloom Beet and Carrot Salad.
Entrees proffer Whole Brook Trout a la Plancha with Ramps, Broccolini, Market Shelling Beans and the best Vegetarian Fettuccine with spring vegetables we’ve ever tasted. The homemade chickpea pasta is sauced with a devastating melange of Morels, Fava Beans, Parsley Mint Pesto, Toasted Almonds and Golden Pineapple.
To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances: Soy Milk Panna Cotta with caramelized banana and maple gelee; Poached Autumn Fruits with stone ground oat crumble and rum raisin gelato; and Seasonal Fruit and Sorbet Plate. Assorted cookies are lovely but all desserts are wonderful, as is service and a $45 pre-theater dinner is a real bargain.
Downstairs, Rouge Tomate offers an eye catching space that wil feature a hot lounge, starting May 11.
And what other NY restaurant has a registered dietician on staff! Rouge Tomate is a delight from start to finish and rates A Major on The Walman Report.
ROUGE TOMATE TEAM
Emmanuel Verstraeten, Founder and CEO
A born entrepreneur, Emmanuel Verstraeten has been creating
opportunities since he was a teenager. He worked a variety of jobs
early on that helped him develop a keen business acumen, including
insights about how to build constructive relationships and negotiate
profitable deals. After fast-tracking himself at the European
Commission at age 24, Emmanuel longed for the sense of ownership
and entrepreneurial freedom that opening his own company would
bring.
In 1999, Emmanuel created the Rouge Tomate concept based on his
passion for hospitality, desire to build a creative and professional work
environment, and belief in creating a socially responsible company. In
2001, Emmanuel opened Rouge Tomate in his native Brussels, in a
lovingly restored townhouse on Avenue Louise.
With Rouge Tomate New York’s fall 2008 launch, Emmanuel looks
forward to embracing the energy of New York and introducing the
Rouge Tomate concept to what he describes as an “innovative and
open-minded city.”
Growing up as a “food junkie,” Nil Sönmez enjoyed opportunities to
splurge once a year on a three-star Michelin dinner while on vacations
with her family. She may not have realized it at the time, but these
dinners sparked a passion for restaurants, resulting in Nil fulfilling her
dream of opening a restaurant and playing an integral role the industry she fell in love with as a child.
First a seasoned corporate lawyer at Cleary Gottlieb Steen & Hamilton
LLP and later a strategic consultant for McKinsey & Company, Nil found
her niche in 2006 after a fortuitous client dinner when she met
Emmanuel Verstraeten and learned about his Rouge Tomate concept.
For Nil, the transition from corporate consultancy to working with an
emerging restaurant company enabled her to see a project from
implementation to completion, affecting change while building from
the ground up.
Nil holds a J.D. and a LL.M. in European law from the Université Libre
de Bruxelles (Brussels University), a LL.M. from New York University
School of Law, and is a member of the New York and Brussels Bar.
www.rougetomatenyc.comNil Sönmez,Vice President and General Counsel
Jeremy Bearman, Executive Chef
As a self-taught chef who traded an Ivy League diploma for chef whites, Jeremy Bearman brings his experience running some of the most prestigious kitchens in the U.S. to the position as executive chef at Rouge Tomate. As executive sous chef at both db bistro moderne in
New York City and L’Atelier de Joel Robuchon in Las Vegas, he
acquired the experience necessary to execute a world-class dining
experience. Jeremy has also been the executive chef at the Ritz
Carlton’s Medici Café and Terrace in Lake Las Vegas and the opening
chef for Lark Creek Steak in San Francisco, which was recognized as
one of Esquire’s Best New Restaurants of 2007.
A tireless proponent of using local and sustainable ingredients
whenever possible, Jeremy’s seasonal menu will feature signature dishes such as Cannelloni of Beets and Beet Leaves, with sheep’s milk yogurt, blood oranges, pistachios and ice wine vinegar;Arctic Char with
Smoked Sea Salt, trout roe and daikon radish; and Long Island Duck
with fregola, quince and Medjool dates.
A born-and-bred New Yorker, Jeremy grew up in a food-oriented
household, where he often dreamt up recipe ideas for the next meal
before his family had finished the current one. While studying
hospitality management at Cornell University, Jeremy ran the dining
program at his fraternity house in exchange for free meals while
building the foundation he would ultimately need to operate an
organized a professional kitchen. During this time, he also took a job at
a local restaurant; from the first day, he was hooked by the kitchen’s
“controlled chaos” and upon graduation four years later, he pursued
a culinary career in earnest and has never looked back.
At Rouge Tomate, Jeremy works in collaboration with culinary
nutritionist Natalia Rusin to adhere to the principles of S.P.E.®, a
nutritional charter that offers a balanced approach to sourcing,
preparing and enhancing food.
James Distefano, Executive Pastry Chef
James Distefano’s ability to create and execute desserts is aptly
reflected in his menu at Rouge Tomate, a modern American restaurant
located in the heart of midtown Manhattan. Distefano’s desserts blend
seasonal ingredients with skillful combinations of textures, flavors and
savory-sweet balances. As executive pastry chef, James Distefano plays up the purity of flavors inherent in each dish like Soy Milk Panna Cotta
with caramelized banana and maple gelee; Hudson Valley Apple Soup
with buttermilk parsnip gelato and freshly baked oatmeal cookies;
Chocolate & Banana tasting, including caramelized banana napoleon,
roasted banana sorbet, and hot cocoa; and Hawthorne Valley Yogurt
and Huckleberry Parfait with star thistle honey, chamomile and candied lemon.
Distefano discovered his culinary ambitions as a teenager growing up in Northvale, New Jersey, where he was surrounded by family that was
always cooking on weekends. He enrolled in the Hudson County
Community College Culinary Arts Program where he discovered a
natural chemistry with the pastry program. After a few jobs at local
restaurants in New Jersey, Distefano got his big break when he was
tapped by a friend to work at Park Avenue Café in New York. He
assisted pastry great Richard Leach and was introduced to chef David
Burke. In December 2003, Burke asked Distefano to join him as
executive pastry chef at his restaurant, david burke & donatella. There,
Distefano exhibited a remarkable ability to conceptualize and execute
desserts that have since become signature items on the David Burke
menu. In 2008, Distefano was hired as executive pastry chef at Rouge
Tomate where he executes an ingredient- and technique-driven menu
that adheres to S.P.E.®, a nutritional charter that offers a balanced
approach to sourcing, preparing and enhancing food.
Natalia Rusin, R.D. Culinary Nutritionist
At Rouge Tomate, Natalia Rusin shares her extensive knowledge in
nutrition and culinary arts. She works closely with executive chef
Jeremy Bearman to create, develop, and serve seasonal, well-balanced
cuisine. Natalia received her AS Culinary Arts degree from Johnson &
Wales University in 1999 and earned a BS in Culinary Nutrition in 2001
as a member of the first graduating class in this new program, which is accredited by the American Dietetic Association (ADA). Throughout
her education, she held various positions in the areas of culinary arts
and nutrition at Savory Solutions, Smart Mouth Technologies and
Hasbro Children’s Hospital. She was then selected to attended New
York Presbyterian Hospital’s dietetic internship program where she
experienced a wide range of clinical nutrition in a hospital setting,
assessed the nutrition status of patients and performed nutrient
analyses. During this time she also worked as a personal chef, cooking
for clients with specific nutritional needs.
Natalia spent several years splitting her time between hospitals and
kitchens, working as a clinical dietician at Kingsbrook Jewish Medical
Center and continuing as a personal chef in the evenings. In 2006,
Natalia realized that she could utilize both skill sets and joined CulinArt
Incorporated, a boutique dining service company as their nutrition
specialist in the culinary development department. At this position, she was able to create and implement healthy food programs in a wide
range of food service operations and train chefs on nutrition and
healthy cooking.
Natalia’s experience as a chef and dietician enables her to train and
work with the kitchen staff at Rouge Tomate to prepare seasonal
menus compliant with the principles of S.P.E.®, a nutritional charter
developed by chefs and dieticians that offer a balanced approach to sourcing, preparing and enhancing food.
Erin Bellard, Director of Operations
As Director of Operations for Rouge Tomate, Erin Bellard brings
over ten years of experience in the food and beverage industry to
her position.
Erin got her start at New York City’s well-respected B.R. Guest
restaurant group, where she spent six years as one of the company’s
most valuable members. From 1998-2004, she served in various
capacities for the company, including Director of Service Board for
more than 500 employees at eleven properties, opening General
Manager for Vento Trattoria and General Manager of Ocean Grill,
which enjoyed a gain both in Zagat ratings and revenue during her
tenure there. Erin exhibited strong leadership skills while taking a
lead role as strategic planner for the many properties she oversaw.
While at B.R. Guest, Erin contributed to the company’s growth,
which exceeded the $100 million dollar benchmark.
In 2004, Erin expanded her expertise to include the hotel industry,
becoming Food and Beverage Director for Soho House New York
and overseeing annual revenue of $18 million. Seeking additional
challenges and professional growth, Erin formed E.B.C. Group Inc.
in 2006, serving as a consultant and headhunter to the restaurant,
hotel and resort industries.
At Rouge Tomate, Erin brings her reputation as one of the most
respected and dynamic young experts in the industry. As Director
of Operations, she streamlines operations, oversees training, creates
and maintains service standards and develops concepts that aid in
the restaurant’s overall growth to fortify the Rouge Tomate brand.
Oscar Henquet, General Manager
Oscar Henquet brings over twenty years in the hospitality industry
to his position as General Manager of Rouge Tomate New York, where
his passion for personalized service is evident through his energetic
presence on the floor and his diverse and experienced team.
After graduating with a degree in Hotel Management from the
Maastricht School of Hotel Management, which was founded by his
grandfather and mentor, Oscar traveled to broaden his experience
and worked in esteemed properties throughout Belgium, France, Israel
and China before falling in love with New York City during his first visit.
His first job in Manhattan was as Maître d’Etage, managing an entire
floor of guests, at the Five Star, Five-Diamond St. Regis Hotel in
Manhattan, which eventually resulted in a promotion to Food &
Beverage Supervisor overseeing Lespinasse, King Cole Bar and Astor
Court. Oscar then moved to the Four Season Hotel, where he was
the Assistant Restaurant Manager and later the Room Service Manager,
playing an integral role in creating and facilitating private events.
In 2003, Oscar became Director of Operations at Nicole Farhi USA,
where he managed the daily food and beverage operations for five
years in the space that would later house Rouge Tomate New York.
In 2008, Oscar became General Manager at Rouge Tomate New York,
where he marries the organization and structure of a corporate
background with the character and magnetism he insists from each
member of his front-of-house staff.
Sample Dinner Menu
Market Soup
Duck and Pistachio Pâté
Rhubarb, Pickles, Sourdough Toast
Tombo Tuna Poke
Sugar Snap Peas, Honshimeji Mushrooms, Jicama, Sesame
Warm Asparagus and Farm Egg
White Asparagus Purée, Black Trumpets, Shallot-Banyuls Vinaigrette
Market Oysters
Pineapple Vinegar, Crispy Ginger, Mint
Local Seafood Ceviche
Cucumber, Avocado, Kumquat, Cilantro
Heirloom Beet and Carrot Salad
Horseradish Yogurt, Parmesan, Sugar Snaps
FIRST COURSE
Executive Chef Jeremy Bearman, Pastry Chef James Distefano.
An 18% gratuity will be added for parties of six or more
Whole Brook Trout a la Plancha
Ramps, Broccolini, Market Shelling Beans
English Pea Risotto
Carrot, Radish, Parmesan, Lavendar
Hazelnut Crusted Atlantic Hake
Cucumber, Jicama, Radish, Soba Noodle
Poussin with Whole Grain Salad
Fennel, Olive, Medjool Date, Marcona Almond
Grass Fed New York Strip
Potato Fleischnacke, Pickled Ramps, Mâche, Warm Mushroom Vinaigrette
Pappardelle with Rabbit Ragoût
Olive, Artichoke, Watercress, Slow Roasted Tomato
Fettuccine with Spring Vegetables
Morel, Fava Bean, Parsley Mint Pesto, Toasted Almond
Golden Pineapple
Carpaccio, Coconut Tapioca, Shiso, Consommé
Meyer Lemon
Frozen Yogurt Parfait, Olive Oil Cake, Blood Orange
Chocolate & Banana
Caramelized Banana Napoleon, Roasted Banana Sorbet, Hot Cocoa
Farm Stead Goat Cheese & Dried Fruit Chutney
Semolina-Raisin Pain Perdue, Fuji Apple, Toasted Hazelnut
Warm Almond Crepes
Marzipan, Grapefruit, Pomelo, Toasted Almond Milk Sherbet
Winter Fruit & Sorbet Plate
Assorted Cookie Plate
Serves one, two or four
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@Miller
Crossing, Sheldon Farms, Denison Farms, Crandals Farm,, Honey Dog,
Prospect Hill Orchards, Roy Towsey Farm
SECOND COURSE THIRD COURSE
Pastry Chef James Distefano
Mango & Pineapple Carpaccio
Macadamia Cake, Coconut Tapioca, Mango & Pineapple Sorbet
Meyer Lemon
Frozen Yogurt Parfait, Olive Oil Cake, Blood Orange
Chocolate & Banana
Caramelized Banana Napoleon, Roasted Banana Sorbet, Hot Cocoa
Local Blue Cheese & Dried Fruit Chutney
Semolina-Raisin Pain Perdue, Fuji Apple, Toasted Hazelnut
Warm Almond Crepes
Marzipan, Grapefruit, Kumquat, Toasted Almond Milk Sherbet
Spring Fruit & Sorbet Plate
Assorted Cookie Plate
Serves one, two or four
TEA AND HERBAL – In Pursuit of Tea
Green
Genmaicha (Japanese green with roasted and puffed rice, comforting and nutty)
Jasmine Pearls (Intense aromas of Jasmine flowers hand-rolled into perfect pearls in Fujian province, China)
Black Assam (Robust and malty breakfast tea from the plains of Northeastern India)
Earl Grey (Single estate Ceylon with 100% bergamot oil)
Lapsang Souchong (Aromatic and robust with rich smoked flavors and pine hints)
Cardamom Chai (Wonderfully spiced… an Autumn favorite)
Herbal Chamomile (This classic soothing infusion is a favorite for those who want to relax)
Lemon Verbana (This European favorite has a refreshing lemon and floral flavor)
Mint (Surprisingly smooth, refreshing herbal caffeine-free)
COFFEE – La Colombe
Single Espresso
Double Espresso
Cappuccino
Latte
French Press “Brazalian Bourbon”, Rainforest Alliance
French Press Decaffeinated, “Monte-Carlo”
CHOCOLATE
Valrhona – 70 % cocoa
Valrhona – 61% cocoa
Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday Through Saturday. Rouge Tomate offers a la carte lunch and dinner menus in the Main Dining Room. Lunch is served noon to 3:00 p.m. and dinner is served between 5:30 p.m. and 10:30 p.m., Monday through Saturday. For reservations or more information, please call 646.237.8977 or visitwww.rougetomatenyc.com .
