It’s incredible and downright weird that Rouge et Blanc received 2 stars from the NY Times in 2011 and yet you can easily get a reservation. This unpretentious spot serves up an east-meets-west fusion of French and Vietnamese cuisine in small appetizer portions perfect for sharing and a great way to get a good taste of most of the menu.
The restaurant has the look and feel of a French colonial tavern from 1940s Saigon and oozes romanticism. And although the ambiance and service are top-notch (most servers speak French which helped as we dined with our French friends who didn’t speak English), it is the wine list and menu that should put this place at the top of any New Yorker’s food list.
The wine list is all French, personally curated by its owner Thomas Cregan, who won The Best Sommelier in America Competition 2011. And the food is a perfect blend of French technique and Vietnamese flavors encapsulated in an unusual but very tasty menu (duck hearts, prawn and pork cheek skewers, crispy broccoli and kale). My favorite item is the confit pork terrine which is more of a shredded pulled pork with smoked garlic and pea tendrils…. and it’s amazing.
How do more people not know about this place? It’s great for a romantic date or for a small group of friends or couples and although it is a bit expensive, the experience is well worth it .
48 MacDougal Street (between King and Prince Streets)