Rouge Tomate is an elegant restaurant on the Upper East Side that also walks the walk on sustainability. The restaurant’s philosophy is SPE, based on respect of ingredients and combining delicious food and nutrition. Rather than butter, Executive Chef Jeremy Bearman relies on pure flavors.
Rouge Tomate also supports local farms, fisheries, and producers who use sustainable practices.
Of course a restaurant with this commitment also has many options for those who shun meat. Inventive soups and salads, ricotta gnocchi, and tagliatelle with Oregon morels are great for those who won’t eat fish; there are also a number of fish dishes with no hidden veal stock or beef marrow.
On Sunday, April 25th, Bearman is cooking at the NYC Grows Festival at Union Square at 1pm. The family-friendly even, from 10am – 4pm, includes workshops on healthy living, gardening, tree planting and sustainable cooking.