10 E 60th St, New York, NY | Directions 1002240.764300 -73.971741
Mon-Sat 12:30pm-2:30pm, 5:30pm-10:30pm
Neighborhoods: Midtown, Upper East Side, Lenox Hill
I'm going to go ahead and bet that this is the only restaurant you'll ever go to in New York that has an in-house dietician working with the chef. There's an elaborate dogma behind the place, which serves a kind of elevated spa cuisine, but you wouldn't know it from the food, which while coming in small portions, tends to have very distinct and assertive flavors. The room is big and handsome, but don't expect to get out of here for less than $100 a person.
Rouge Tomate is my first Michelin Star rated restaurant. The expectations were high from my side prior to our visit. I must say, I wasn’t disappointed. The interior is modern and nice looking. We were seated at a booth (there were 5 of us), with plenty of room on a table and to seat. The service was very nice – attentive but not annoying, offering just the right amount of information that you want to hear… except one thing… which I consider to be a huge snafu on their part. When describing the specials, we were told that they just got white truffles and are offering 5 grams of white truffle shavings on their Wild Mushroom Farrotto dish which is typically part of the Tasting menu but can be ordered a la carte. But they didn’t mention the price of this “very special dish”. Obviously, we knew that with truffles being precious commodity, it will be more expensive than a typical dish on their menu. But considering that $39 venison dish on their menu was the most expensive dish, we couldn’t imagine that this one would end up costing $89! Two of us ordered it (without knowing the cost)! It was stupid on our part not to ask about the price, but I think the waitress should’ve mentioned it, since it’s a bit of an abnormal “special”. We ate our entrée enjoying every bite – without even knowing how precious this cup and a half of farrotto grain with wild mushrooms and white truffles is. It was truly exquisite and out-of-this-world. No regrets that my husband and I ordered it but it was quite a shock to see the bill. Nevertheless, the rest of the food that our group of five had was very delicious – from complimentary Autumn Squash Soup that was brought in tiny shot glasses at the beginning of our meal, along with great bread with wonderful dips, to a couple of flavors of Seasonal Toasts (Wild Mushroom and Sunchoke), to Spanish Octopus Salad with fennel, to Ricotta Gnudi and Striped Bass a la Plancha. This all was topped by great desserts, with an option to satisfy a sweet tooth without guilt (Small Sweets option). I am taking a great lesson out of this experience: don’t ever feel that asking about a price of a dish at a fancy restaurant makes you a less desirable client.
great food – This place is great for small and large groups. There is a large slection on the menu. The food is lite but filling. And the deserts are amazing!
Good Restaurant – My husband and I ate at Rouge Tomate last night and overall, we enjoyed it.
- Big, open modern space -- nicely decorated. Tables not too close together
- Not necessarily romantic, would probably be good for a group.
- Granted we went out on a Wed. night, but it was a little empty. I do think it's important for a big open space like that to be full and bustling. I do hear that it gets a bigger lunch crowd.
- Excellent, attentive service
- Knowlegeable staff
- Food came out quickly -- almost too quickly!
- Accomodating with special requests. My husband and I like to eat out nicely, but don't eat meat, which can be a challenge. They took the prosciutto out of 2 dishes for us.
- Overall, very good.
- Appetizers - I had the Tuna Poke, which was very good, and my husband had the Parsnip Apple Soup (minus the prosciutto), which was delicious.
- Main course - My husband had the Fettuccini, which was very light and overall superb. I had the Black Cod minus the bean stew w/ Prosciutto. The only problem with the fact that they were so accomodating is that I think my dish suffered without the bean stew -- it was a bit bland. Although, the fish was perfectly cooked and it was helped along by the delicious vegetables that accompanied it.
- Dessert - We shared the Blood Orange dessert with was one of my favorite restaurant desserts ever. Presentation was beatiful and the flavors (orange, pomegranite, sesame, vanilla) complemented one another beautifully.
Wine - we had a wonderful white wine, sold by the glass and reasonably priced
- Portions -- a little on the small side. Although they were sufficient and we didn't feel stuffed when we left.
Overall, recommended. But maybe try it for lunch or on a weekend so that it's more lively.
Just like Jeter - overrated – I first experienced R.T. during its pre-opening, and it was really terrible. The servers knew nothing of the dishes, and the food was inedible. Giving it another chance, I returned recently to find the service quite attentive and knowledgeable, but the food was worthy of a Rotten Tomato as opposed to the unbelievable Michelin Star it received. The amuse bouche burned my mouth it was served so hot. The Ceviche was prepared with stale popcorn I wouldnt eat at a second rate movie theatre. The entrees (only 7 to choose from) were not exciting. We tried 2 - first the Scallops which were prepared on a bed of vegetables that I honestly think were cooked with the oil from the stale popcorn. The flank steak itself was OK, but the vegetables it was served upon was not terribly good and too many disparate tastes - not supportive of the steak. I forgot what I had for Desert as I was already aganozing over where I would eat after this unsatisfactory meal. Oh wait, it was the tasteless sorbet. I left feeling hungry, disappointed and perplexed how this place received a Michelin star. And I will not return for a third try to see if I 'missed' anything.
what a deal!! – What a terrific place!
I went there with a friend after work to have a coctail, and we ended up eating at the bar.
Great service, food and atmosphere
I can't believe I've never heard of that place before!
...another of manhattan's well kept secrets...
The Editorial Review Is a Farce – It could easily have been written from reading the restaurant's promotional materials or visiting its web site, and conveys none of the opionion or evaluation that one would expect in a review. Reproduced below:
"Coming to New York on a wave of optimism and ideology, this high-concept modern American restaurant follows the principles of S.P.E. (sourcing, preparing, enhancing) and an international nutrition manifesto--there's even an in-house nutritionist who works with chef Jeremy Bearman, a Robuchon and DB Bistro alumni. The food, meanwhile, looks a lot like the refined, seasonal work done in other restaurants like Hearth and Market Table: cured Arctic char with dikon, Moroccan-spiced Hudson Valley duck, and the like. There's an elaborate cocktail program, as you might expect, and an especially sleek and beautiful room, with a floor-to-ceiling "tomato tower" and booths jutting here and there from the modernist walls of cream and tan."
Great new restaurant! – My boyfriend and I enjoyed a delicious meal here last evening. We were very pleased with the entire experience, including the ambience, the service, and every bite of our meals. The food was incredibly flavorful and satisfying, much more so than I would have expected from a menu which avoids rich staples like butter and cream. I ordered the squash soup and a chicken dish with autumn vegetables and quinoa. John had the hummus appetizer and the striped bass in a seafood chowder. The soups especially were richer than seemed possible, their lack of fat hidden beneath intense flavor. For dessert, we shared what was basically an apple crisp topped with a dollop of rum raisin gelato...again, delicious. We weren't seeking out a particularly "nutritious" meal, but we do value foods that are fresh, healthy and delicious. Which was exactly what we found at Rouge Tomate. I can't wait to go back!
A lovely Experience – We had a lovely lunch at Rouge Tomate on Friday. We were struck by the warmth of the space from the moment we walked in from the cold. The designing was impeccable with special little touches everywhere. The staff was very friendly and helpful with coats/bags etc. as well as very conscious of our time constraints. The food was a delight and the service exquisite. Our server explained the cuisine with such admiration that we wished we could have ordered one of everything. The Managers also added a nice dynamic by visiting and chatting with the table. I was very pleased. It is rare to find a place in Manhattan that excludes such class and yet feels so at home. A lovely experience! I will be returning regularly.
Great place for a really nice dinner – I walked into Rouge Tomate on a reccommendation from a friend. We sat at the bar and the bartender steered us toward a couple of cocktails. The Hudson Sour and the Pear Crisp. Very good drinks. Then we sat upstairs in the cafe for some dinner. The food was great and there were some great options. The scallops and the chicken were the table favorites. The server was very helpful with the menu. I highly suggest the fluke tartar as starter. I liked the decor inside too. It felt like we were in a really nice restaraunt but it didn't feel stuffy. Definately going back.
Good concept, wasted space – In this touchy economy, I am surprised anyone would open such a large and Vegas looking space, to have
ruined the beautiful space of Nicole Fahri is a crime. The space is huge, and not intimate. Would fit right in to
a Casino setting. Bad props, weve seen green apples in too many decorator magazines. I am a native
New Yorker, I like "real", unpretentious, if you want over the top, go to Daniel. The food was interesting,
the trout was overpowered by too much curry, the brussel sprout salad was the best thing, it did not need the
wedges of pears, trying too hard. So many waiters, runners, bus people, and the food took forever. I wish
them well, if they moved to Atlanta, Miami, it may work. Dan Barber, they are not. Too expensive, big and
flat for this economy. I give them 8 months.
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