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New York’s first outpost of a Belgian chain, Rouge Tomate brings an intriguing philosophy to the Upper East Side. Chef Jeremy Bearman works with a culinary nutritionist to make sure the menu sticks to the S.P.E (Sanitas Per Escam, or Health Through Food), a balanced, nutrition-based approach toward food preparation. The massive space, designed by Bentel & Bentel, contains a 36-seat café and lounge, a 12-seat bar, a 100-seat dining room, a private room, two floors of seating and a raised open kitchen. Outside elements—natural wood, seasonal imagery and a pool filled with cranberries—are incorporated into the design.