For more than 15 years Rouge Tomate has been a culinary pioneer in America and Europe, combining culinary arts, nutrition, and sustainability. Rouge Tomate Chelsea’s cuisine starts with a balance of pristine ingredients. Plants play the most prominent role: Local seasonal fruits and vegetables, fresh herbs and greens are complemented by responsibly-raised fish, meat, and poultry. Our goal is to enhance and accentuate these flavors, but always respect the nature of the ingredients we use. It is a combination of both modern technique and artful restraint. The restaurant meets the criteria for three-star SPE® certification, a testament to our commitment to health and sustainability*. Rouge Tomate Chelsea is an unparalleled model for sustainable dining: carefully considerate of what is put on the plate, and forever dedicated to excellent food.