The Savored Blog

An Array of Seasonal Toasts

Dining is supposed to be an experience in which you taste wonderful things, but who says you can’t feel wonderful after eating them as well?  At Rouge Tomate, they are leading the charge; this Manhattan eatery’s philosophy is all about bringing unique, locally sourced and seasonally-relevant dishes to the table – and they certainly deliver.  On my recent dinner foray to their swanky Midtown East digs, I fell in love with their take on the flavors of fall.

The perfect start to any meal (as far as I’m concerned) is a fabulous cocktail.  That’s exactly what you get when you pair the winning combo of Rouge Tomate’s freshly squeezed fruit and vegetable juices with cocktail staples and exotic infusions.  The Queen’s Cup, which features Pimm’s, cucumber purée, mint and lemon juice, will have you feeling like royalty.  Innovative twists on cocktail classics (Plum Collins?!  Brilliant!) may leave you stumped on what to order – but that’s why we dine with friends, right? Similarly, the seasonal toasts are so interesting that I challenge you to try ordering just one.  Egg salad aficionados rejoice in the quirky Celery Root Rémoulade offering, which classes up the essential deli salad with the help of cornichon, quail egg and tarragon.

Autumn Squash Soup with Anisette Foam

If the thought of playing with your food interests you, then you’re not alone; the Autumn Squash Soup is as amazing to watch being served as it is to taste.  The shallow bowl is delivered with anisette foam; the fun starts when elements of this spectacular fall broth (flavored with apple, pumpkin seed and a blend of fall spices) are delicately drizzled around the foam to complete this whimsical dish.  What’s next?  Surely, it’s the Hamachi Crudo; an excellent palate-refreshing dish that is plated elegantly as well.  Parsnip and green apple lend a hand in creating a crisp essence perfect for a quick sojourn between courses.

Topping the gamut of menu items you’ve seen thus far is a task that proves all too easy for this Michelin starred gem.  For the adventurous eater, look no further than the Sunchoke Ravioli which is brimming with Veal Sweetbread (if you’re not familiar with this item, perhaps wait to Google it until after you enjoy your meal).  Making good on the promise of autumnal harvest, you’ll also find this plate adorned with pickled shallots, brussel sprouts and black truffle jus.  For you veggie fiends at the table, the Parsnip Farrotto is warming and rich, borrowing the rich earthy flavors of Lacinato Kale, parmesan and maple.  Don’t shy away from the dessert menu either; sorbets that capture the essence of their respective fruit agents will tempt even the strictly-savory enthusiasts.

Dessert Sampler

Perhaps, when imaging a nutritionally optimized meal focused on farm fresh produce, you wouldn’t immediately envision an extravagant evening of dining out.  However, when the restaurant you’re eating at is Rouge Tomate, re-think everything you know and get ready to enhance your dining experience.  They’re changing the face of wholesome eating, one delicious bite at a time

A Sous Chef Carefully Adds Meat to the Skewer

It’s no secret that Junoon has had a great year; 2011 has seen an influx of accolades for the Flatiron restaurant, which earned 2 Stars from the New York Times and more recently a coveted Michelin Star.  With entire neighborhoods of Manhattan devoted to the doling out of spicy Indian eats, becoming a standout in the field is no easy task, but in this mission, Junoon’s star truly shines.

From coat check to paying the check, Junoon’s entire execution is a study in balance.  Dishes rich in flavor are plated with muted elegance and lavish design takes a backseat to the venue’s air of subtle sophistication.  The expert service team is primed to meet your every need and serves guests with humble grace.  The open kitchen acts as a stage where I watched Chef de Cuisine Walter D’Rozario orchestrate the implementation of what Junoon calls its Five Elements: Handi (pot cooking), Sigri (open fire pit), Pathar (stone), Tawa (griddle) and Tandoor (clay oven).   Our personal Sommelier was incredibly helpful with navigating the comprehensive wine list to discover offerings like the Grüner Veltliner which will satisfy most palates (most certainly mine) and pairs well with a majority of the menu – not to mention that it’s priced at an accessible point as well!

Artfully Plated Venison

I’ve always said you can tell a lot about a restaurant by the breadbasket but after trying Junoon’s complimentary Potato Samosa, I’ll have to amend that to include gratis savory pastries as well.  Perched on top of a sweet tamarind sauce and zesty cilantro spread, this treat will quite literally warm you up to the flavors in which you’re about to indulge.  For our appetizer, the Lahsooni Gobi was the clear choice; I’ve heard this dish called Gobi Manchurian elsewhere, but I’ve never tasted a cauliflower as tender and flavorful as Junoon’s offering.  The crispy exterior is maintained even with its coating of garlic and tomato chutney that touches upon the flavor of General Tso’s sauce before hitting you with the full force of chili heat.

Baby Eggplant in a Vibrant Curry Sauce

Entrees are best shared amongst your party – and here’s a word to the wise: do not skip on a vegetable dish for the table.  The Bagarey Baigan, a dish which features whole baby eggplants simmered in a sauce with dried coconut, curry leaves, peanut and tamarind, is a perfect plate to be enjoyed by all.  An order of Naan was a necessary accompaniment to soak up the rich, earthy flavors of the curry.   Protein offerings, including the venison my dinner date ordered, are carefully cooked and then artfully plated.  These dishes, much like every other element of this inspired restaurant, are thoughtfully prepared to engage all of the senses.