Miss A Columnist

Holli Thompson is a Certified Health and Nutrition Coach. She has trained at the Institute for Integrative Nutrition in New York City , accredited by SUNY Purchase College, and is also certified by Cornell University. Holli is a Raw Food Chef, has attended the Natural Gourmet Cooking School and is skilled in the art of healthy gourmet cooking.

When she’s not working with clients and traveling to New York for her wellness events, Holli enjoys life on her Virginia farm and vineyard with her husband of over fifteen years and her son, age 9.

Rouge Tomate in New York City: Michelin Starred Member of the Green Restaurant Association

Food has always been my passion and hobby, and now it’s my career. While visiting my other home — New York City, where I spent many years working in the fashion industry, I found a great restaurant. It’s  not Raw, Vegan or even Vegetarian, so you can keep right on reading. It’s called Rouge Tomate, which is located at 10 E. 60 St. between Madison and 5th Avenues.

It’s of course delicious, but it’s also gorgeous. Just drop dead gorgeous. And by New York standards, even LA standards, it’s huge. There are a bar, cafe, lounge and dining room spread over two floors.  Spacious and so finely designed and executed that you need to leave time to take in the details. Skinny streams of water flow through pale wood spaces, flashes of tomato red appear in ceramics, and the overall vibe is hip , lit and elegant.

Rouge Tomate's Nutritionist, Natalia Rusin

The food is fabulous. The restaurant is a Michelin Starred member of the Green Restaurant Association. The chef, Jeremy Bearman has cooked at db Bistro Moderne and Las Vegas’ L’Atelier de Joël Robuchon. They specialize in New American cuisine made from seasonal, local produce and high nutritional standards. My favorite part is the menu itself. Their nutritionist, Natalia Rusin, has designed the menu with our health in mind. So if you see duck for example on the appetizer list it would not appear on the entree list. Because that would be too much duck. Get it?I don’t care if we overdose on duck but I do care that the food is light and clean. It is, for the most part organic, seasonable, sustainable and locally grown and sourced. No after meal puffy feeling or bloated why did I eat out feeling. I had the brussel sprout leaves salad and the winter squash “risotto”. It was amazing and definitely the best meal of the weekend.

Check it out. I almost forgot, they also offer a fabulous wine list!

Curious to see what working with a personal Health Coach is all about?
Schedule a private Breakthrough Session with Holli here:  www.nutritionalstyle.com/breakthrough

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