Want to try a tasty and healthy take on burgers, soups & desserts?? Be sure to check out Rouge Tomate restaurant’s Central Park Food Cart which recently launched on April 23rd! You can learn more about Rouge Tomate here & more about their food cart here. Below is the restaurant’s full press release on the cart.
If you go to the cart, be sure to tell them that ChicFitChef sent you!
* * * * ROUGE TOMATE PRESS RELEASE * * * *
Rouge Tomate’s Cart in the Park Reopens With An All-New Menu
The Cart’s healthier new alternatives include Burgers, Soups and Desserts
April 23, 2012 – NEW YORK— On Monday, April 23, Rouge Tomate, a Michelin starred Modern American restaurant located in midtown Manhattan, reopened its eco-friendly food cart in Central Park for its second season with a complete new menu. The Rouge Tomate Cart in the Park, which was conceived in 2011 as a healthy food alternative to traditional street cart offerings, reclaims its original location in front of the North East entrance to New York City’s Central Park Zoo on 64th street along 5th Avenue. The cart will remain open to the public throughout the season, weather permitting.
This year, Executive Chef Jeremy Bearman is introducing a delicious burger-themed menu based on the same fundamental nutritional guidelines as the restaurant, with an emphasis on sustainable and local ingredients supporting farmers in the New York area. Some of the new menu items include:
· The Green Burger, a Teton Waters Ranch Grass Fed Beef with Avocado “Mayo,” Local Tomato, Arugula, Red Onion and Salsa Verde
· The Rouge Tomate, a Fossil Farms Grass Fed Buffalo Burger, served with Spring Onion Jam, Wild Arugula, Organic Tomato, Horseradish Yogurt, and Pickled Ramp
· The Meatless Greek, Marinated Portobello Burger, Goodale Farms Feta, Black Olive Tapanade, Organic Tomato, Wild Arugula, Pickled Red Onion and topped off with Cucumber Tzatziki.
Every burger will be served on Amy’s freshly baked Whole Wheat rolls and will be accompanied by a side of Housemade Pickled Greenmarket Vegetables.
Additional menu items include, local vegetable-based soups, which will change regularly, as well as refreshing seasonal juices from Rouge Tomate’s award-winning juice bar. The juice selection features the Passion Palmer made with freshly squeezed Passion Fruit, Litchi Tea, Black Tea, Lemon and Agave. For desserts, the Cart offers housemade ice cream sandwiches, including the Coconut, made with Coconut Lemongrass Sorbet and Coconut-Blueberry Macaroons; the Grasshopper, with Valrhona Chocolate cookie and Fresh Mint Ice Cream; and the Gingersnap, a Gingersnap Cookie with Tahitian Vanilla Gelato. The Cart menu also offers Lunch Boxes including a Burger, Soup and Drink as well as a “Kids Lunch Pail.”
In addition to its commitment to local and sustainable practices, Rouge Tomate restaurant worked closely with the NYC Department of Parks & Recreation and the renowned architectural firm Bentel & Bentel to develop the cart. It features solar panels, energy efficient equipment such as a small compressor and electric in the winter for warm soups to offset the use of electricity. The cart only uses city’s electrical network when the panels cannot provide enough energy to run the cart. As a 100% electric cart, it does not produce any carbon dioxide and uses serving pieces that are fully biodegradable or recycled.
The Rouge Tomate Cart in the Park is located at 64th Street and Fifth Avenue and will operate from 10AM to 6PM Monday through Sunday and will remain open until October, weather permitting. All major credit cards will be accepted. For additional information please call 646.237.9877 or visit http://www.rougetomatenyc.com or follow the Rouge Tomate Cart in the Park on twitter at @rougetomatecart.
About Rouge Tomate:
Rouge Tomate is a Michelin starred restaurant that sets a new standard for environmentally conscious, aesthetically inspired, nutritionally optimal cuisine. Founded in Brussels in 2001, and opened in New York City in 2008 by owner Emmanuel Verstraeten, the restaurant follows the principles of SPE® (Sanitas Per Escam or Health Through Food), a unique culinary and nutritional program designed to enhance the nutritional quality of meals without compromising taste. Executive Chef Jeremy Bearman has created a market driven and locally sourced modern American menu that utilizes the finest local purveyors and sustainable ingredients. Chef Bearman and his team collaborate closely with in-house Culinary Nutritionist Kristy Lambrou, R.D. to ensure that each dish is the perfect balance between extraordinary market-driven cuisine and optimal nutrition. Rouge Tomate New York was honored with a Michelin star in 2012 for the third consecutive year and has a three star certification from The Green Restaurant Association. Rouge Tomate’s commitment to sustainable, eco-friendly practices is evident in every aspect of the restaurant from the food to the restaurant’s design and operations.