Chef Jeremy Bearman: The Big Tomato in the Big Apple

Native New Yorker Jeremy Bearman, executive chef of Rouge Tomate, says at his Midtown restaurant, you should always expect food to retain its natural integrity.

"Greenmarket vegetables are definitely the highlighted ingredients on the menu as well as sustainable fish. I tend to use more traditional cooking methods, such as using the pan or oven to preserve the integrity of the food. In addition, I don't use any synthetic additives or manipulators to change the food from its natural state. The restaurant uses no refined syrups, only Agave and other natural sweeteners for our specialty cocktails."

His signature dishes, he says, are the asparagus soup, the heirloom beet and carrot salad and the Hawaiian Walu Crudo.

"Moroccan, Spanish and other Eastern Mediterranean influences are very prevalent. I also enjoy playing with traditional Japanese and Asian flavors."

If you don't go for the food alone, the star gazing is pretty good also - premiere parties have been hosted for films like Shutter Island, Julie & Julia and The Time Traveler's Wife.

Information
Website:http://www.rougetomatenyc.com
Twitter: @rougetomatenyc
Facebook:http://www.facebook.com/pages/New-York-NY/Rouge-Tomate/191164314112?ref=ts
Phone: +1 (646) 237-8977
Address:
10 East 60th Street
New York, NY 10022

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