Green restaurants in NYC

Rouge Tomate

In a recent Yale study on eco-friendliness, Belgium ranked third-to-last among European nations. We won’t hold it against this environmentally conscious Belgian import, though, which obsesses over its carbon footprint, local sourcing and nutrition.

Mantra: Abides by a crunchy-zen nutritional charter known as S.P.E., which stands for Sanitas Per Escam and is an acronymn for its principles (sourcing, preparation and enhancement).

Habitat: The floor boards and furniture are made either from recycled wood, coconut shells or local lumber certified by the Forest Stewardship Council, which we’re guessing has something to do with not displacing fuzzy-cute woodland creatures from their homes.

Sustenance: Goes for local ingredients along with livestock reared on locally sourced plants and organic flax from a huge bin at Whole Foods. Rouge Tomate also 1) employs an in-house nutritionist, 2) avoids all butter and cream except in desserts, and 3) only cooks sous-vide and a la plancha, which preserve nutrients.

Hydration: Half of the wine list is produced using organic or biodynamic methods. Major bonus points: Rouge’s beverage director is named Rainlove, and he makes awesome fruit, veggie and herb-based cocktails.

Wild card: Avoids linens whenever possible, but does supply napkins to wipe the local asparagus puree from your pants.

Eco Carbon Footprint-Green-O-Meter score:

Rouge Tomate
10 E. 60th St., 646-237-8977