Wednesday, November 23, 2016

New York: Rouge Tomate – Restaurant

Rouge Tomate Chelsea - Snacks
broccoli / sesame / rice cracker

Rouge Tomate Chelsea
Formerly uptown the new Rouge Tomate Chelsea restaurant has just moved to Chelsea in two old 19th Century landmark carriage houses.  Designed by architects Bentel and Bentel, the recycled wood and brick walls and the exposed beams makes the decor rustic and pleasantly has a 60’s London vibe.

Rouge Tomate Chelsea – The Chef
Executive chef Andy Bennett has a genuine respect for ingredients and the crafting of balanced dishes that marries thoughtful cuisine with authentic nutrition. The menu is seasonal and utilizes local purveyors and sustainable ingredients. 

Virgin Mary

Rouge Tomate Chelsea – The Bar
The drinks program is run under the guidance of Pascaline Lepeltier (Master sommelier), who sources an eclectic selection of cutting-edge wines, notably local, organic and biodynamic choices. The New York Times named Rouge Tomate the “Best Wine List Overall” in New York, and Wine Enthusiast magazine named Rouge Tomate one of America’s 100 Best Wine Restaurants in 2013.
Above.The bar area and wine coolers.


 Rouge Tomate Chelsea - Snacks
Pumpkin Romesco
raw / cooked / pickled vegetables


Rouge Tomate Chelsea – Large Plates

Farro Linguine
broccoli / lemon / black pepper / bottarga


 Rouge Tomate Chelsea – Desserts
Chocolate Mousse
blood orange / coconut / lime

Rouge Tomate Chelsea – Desserts

orange / pear / mango

  Rouge Tomate Chelsea - Stairs


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