Rouge Tomate, “The Red Tomato,” represents a passion for food or a moment of pleasure. It is also the name of a “unique restaurant experience rooted in timeless interior design and a balanced approach to sourcing, preparing and enhancing food,” said Nil Sonmez, the managing partner.
As I stood on extravagant and lively 60th Street in Manhattan’s Upper East Side, Barry Manilow’s song “Copacabana” played in my mind, along with the vibrating sounds of Latino music. The restaurant’s location was once home to the Latino nightclub The Copa or Copabana. It is now home to Rouge Tomate, which transports you into a magical forest while presenting the spirit of New American cuisine.
Executive Chef Jeremy Bearman offers an exceptional menu amid heaven-sent serenity and harmony. Although the venue is always bustling with guests, there is a sense of quietness as you enter. Creatively multileveled, with a modern marvel interior, this restaurant features many rooms to please your mood, with some private and some semiprivate rooms.
The restaurant’s design, by the firm of Bentel & Bentel, has brilliantly blended the natural elements of wood, light, water, and foliage to emphasize the connection with nature.
Three floor-to-ceiling photos of oak trees with contrasting green leaves are the “foliage.” They capture the essence of summer, creating a sense of strength and wisdom. Being among nature leads to a sense of quietness, simplicity, and elegance that actually permeates the entire restaurant.
The Michelin-star-rated eatery delivers an addictive, sensory experience of excellent food coupled with warm and knowledgeable service. It is dedicated to serving the best quality, organic, sustainable, and natural ingredients, all the while using energy-efficient equipment. The restaurant also has a three-star green rating awarded by the Green Restaurant Association.
The venue serves sophisticated New American cuisine by following the SPE formula—Sanitas Per Escam, or Health through Food. Natalia Hancock, a trained cook and full-time nutritionist works with Executive Chef Jeremy Bearman and Executive Pastry Chef James Distefano.
A good meal should not only taste good but also make you feel better. Unlike at most places, one feels energized after a three-course meal at Rouge Tomate.
