Rouge Tomate

Haute Cuisine that’s high-nutrition and low impact—that’s the unique philosophy behind Rouge Tomate, a Michelin-starred restaurant in New York City with a unique equal focus on blending flavor, health and sustainability. It opened in 2008 and came to JAC in 2011.


To increase awareness of the restaurant’s unique culinary approach in the media and get it on the radar with top tastemakers.

To raise the profile of Executive Chef Jeremy Bearman, Wine Director Pascaline Lepeltier and Culinary Nutritionist Kristy Lambrou, R.D.


Generate coverage of a restaurant that had already been open three years within a competitive marketplace where new restaurants open daily.

Defining the restaurant’s unique culinary approach clearly so as to avoid labels like “diet” or “spa” that could potentially narrow the audience.


Media: JAC focused on getting the restaurant, its philosophy and its team in front of targeted lifestyle, wellness and culinary media. Our pitches resulted in front cover headlines and televised morning news segments focused on seasonal recipes, nutrition, wine and cocktail selection and sustainable design.

Strategic Partnerships: Christie’s Bid to Save the Earth, Nutrition seminar and panel discussion at Exhale Mind Body Spa, dinner at the James Beard House, participation in the New York City Wine & Food Festival and James Beard Foundation Chefs & Champagne.

Initiatives: Launched the Rouge Tomate Cart in the Park, a unique program extending the restaurant’s cuisine and mission to the millions of visitors to NYC’s Central Park, Premiered a new 6-course tasting menu under 1000 calories.


Total Circulation: 1,061,742,687
Total Media Impressions: 3,185,228,061

Our pitches, arranged desk side appointments and exclusive media dinners resulted in key placements and multi-page features in Bon AppétitCooking Light, CosmopolitanNew York MagazinePeopleThe Boston GlobeThe New York Times, The Wall Street JournalThe Washington Post and Time among others.