Rouge Tomate is a perfect spot for after-business cocktails, romantic dinners or a late-night rendezvous. Rich, natural wood frames a sleek and seductive upstairs bar, which offers delicious signature drinks made with freshly squeezed fruit juices.
Executive chef Jeremy Bearman’s seasonal Modern American cuisine makes extensive use of locally sourced ingredients and features tempting entrées such as grass-fed New York strip steak, black winter truffle risotto and Nantucket Bay scallops. The restaurant recently received its first star from the Michelin Guide, placing it in the ranks of the world’s most elite eateries.
Peter Esmond, Director of Operations
+1 646 237 8977
10 East 60th Street
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