Rouge Tomate

Under the direction of executive chef Jeremy Bearman, Rouge Tomate features delicious modern American cuisine that naturally marries thoughtful, well-executed dishes with authentic nutrition featuring seasonal and locally sourced ingredients. A member of the Green Restaurant Association, Rouge Tomate reduces its carbon imprint by choosing ecological materials; using Forest Stewardship Council certified wood for floor and furniture; using energy-efficient equipment; giving preference to local and seasonable products; buying meats and poultry from farmers who feed animals with local plants; and selecting some wines by viticulturists who follow organic and biodynamic principles.