The chefs at Rouge Tomate sure know how to celebrate vegetables! All of their dishes are well-balanced, centered around plants, and focused on nutrition and sustainability — they even serve popcorn instead of bread right after drinks. For appetizers we had a mushroom tart and cauliflower with tamarind and fennel, and for our entree we had roasted carrots with coconut and jalapeños, which was served with an amazing quinoa. Dessert was a carrot pie with ginger and yogurt topping. Brilliant!