Although the ingredient list is long, every component pulls its weight. This dessert successfully covers an entire spectrum of crunchy components and also does a masterful job of balancing sweet and tart flavors.
Something about the Tequila Sunrise is lost in translation to real, snow-dusted life. North of Mexico, that mellow buzz goes directly to heartburn hangover, buttressed by whiffs of 9 a.m. Brown Bag Sunrise on the G train. For a softer way to enter the day, New York's Rouge Tomate offers the Velvet Sunrise. This spirit-free cocktail is a citrusy beta-carotene booster.
"This is not Jamba Juice." Cucumber Cooler [Photograph: Laren Spirer] There are times in even the most dedicated cocktail lover's life when he or she abstains from alcohol. Maybe you're feeling under the weather, maybe you're on antibiotics, maybe you're...
For a cold-weather, hangover-clearing elixir, Rouge Tomate head bartender Cristian Molina whips up an alcohol-free Winter Citrus Punch. "The citrus is just amazing right now," who waxes especially poetic about clementine juice.
The sweet root vegetable, pomegranate, and clementine are this juice's power trio. When beets are at their sweetest, no agave addition is necessary: this stuff is fruity and delicious, crowned with an optional layer of pomegranate foam.
For a special meat-free night out, Rouge Tomate is a definite winner: the dishes here are simultaneously delicate and bold, with a laser focus on making really delicious food that happens to be vegetarian.
As the holidays approach, Manhattan's major attractions draw bigger crowds than ever. And what does just about everyone need after a long day of sightseeing or holiday shopping? A drink. Here are our favorite drinking destinations near major tourist attractions.
In addition to new waves of vegetarian-friendly ethnic restaurants across the city, more and more chefs are focusing on making vegetables just as delicious as their meaty main course alternatives. We've rounded up some of our favorite vegetarian-friendly restaurants in the city, from casual sandwich spots to fine dining palaces.
A few years ago it would have unthinkable for a restaurant not to serve bread. Today the staff of life faces a number of threats, particularly due to perceived gluten threats and carb worries. Given this retreat, it's heartening when a highly regarded restaurant starts baking its own bread.