Rouge Tomate

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Taking the locally-sourced-sustainable-ingredients trend to the next level, this Belgian import promotes healthful eating through seasonal, market-driven modern American menus. You can get them a la carte at the more causal café, and as a three-course prix-fixe lunch ($34) and dinner ($72) at the subterranean dining room—all of which adhere to a nutritional charter known as S.P.E., which stands for Sanitas Per Escam and serves as an acronymn for its principles (sourcing, preparation and enhancement). As such, chef Jeremy Bearman, late of db Bistro Moderne, carefully created such wholesome dishes as wild striped bass cooked a la plancha, rice paper-wrapped black cod, grass-fed hanger steak and warm Hudson Valley soup with freshly baked oatmeal cookies for dessert. It’s all paired with organic and biodynamic wines, fresh-squeezed juices and artisan cocktails served straight from the juice bar upstairs.

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New York restaurants, American contemporary restaurants, Belgian restaurants, Health restaurants