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These scores tell you how well-liked a place is in each Tribe. Gogobot Tribes are groups who share a certain travel style, like Family Travelers or History Buffs.
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- 98%Luxury Travelers
Member Reviews (2)
- Rouge TomateMember ofLocal CultureOutdoor EnthusiastsFoodies+ 4First to ReviewMar 02, 2014
Rouge Tomate is my first Michelin Star rated restaurant. The expectations were high from my side prior to our visit. I must say, I wasn’t disappointed. The interior is modern and nice looking. We were seated at a booth (there were 5 of us), with plenty of room on a table and to seat. The service was very nice – attentive but not annoying, offering just the right amount of information that you want to hear… except one thing… which I consider to be a huge snafu on their part. When describing the specials, we were told that they just got white truffles and are offering 5 grams of white truffle shavings on their Wild Mushroom Farrotto dish which is typically part of the Tasting menu but can be ordered a la carte. But they didn’t mention the price of this “very special dish”. Obviously, we knew that with truffles being precious commodity, it will be more expensive than a typical dish on their menu. But considering that $39 venison dish on their menu was the most expensive dish, we couldn’t imagine that this one would end up costing $89! Two of us ordered it (without knowing the cost)! It was stupid on our part not to ask about the price, but I think the waitress should’ve mentioned it, since it’s a bit of an abnormal “special”. We ate our entrée enjoying every bite – without even knowing how precious this cup and a half of farrotto grain with wild mushrooms and white truffles is. It was truly exquisite and out-of-this-world. No regrets that my husband and I ordered it but it was quite a shock to see the bill. Nevertheless, the rest of the food that our group of five had was very delicious – from complimentary Autumn Squash Soup that was brought in tiny shot glasses at the beginning of our meal, along with great bread with wonderful dips, to a couple of flavors of Seasonal Toasts (Wild Mushroom and Sunchoke), to Spanish Octopus Salad with fennel, to Ricotta Gnudi and Striped Bass a la Plancha. This all was topped by great desserts, with an option to satisfy a sweet tooth without guilt (Small Sweets option). I am taking a great lesson out of this experience: don’t ever feel that asking about a price of a dish at a fancy restaurant makes you a less desirable client.