Food & Wine
At Rouge et Blanc, Chef Macks Collins offers a globally-inspired cuisine with Southeast Asian influences enhanced by French technique. Wine Director and Owner, Thomas Cregan, brings more than 20 years of wine-tasting experience from the regions of France and he placed eight in the Best Sommelier in America 2011 Competition. The wine list is exclusively French.
Established in 2010, Rouge et Blanc had been fermenting for several years in owner Tom Cregan’s mind. A certified sommelier and Francophile, Cregan wanted to create an unique environment with serious food, wine and service while maintaining a cozy, casual atmosphere. The name Rouge and Blanc is at once an homage to the wines of France and to the classic Stendhal novel.
The New York Times awarded Rouge et Blanc two stars in 2011.
Head Chef: Macks Collins / Sous Chef: Bryan Kidwell
Owner and Wine Director: Thomas Cregan