Rouge et Blanc is a NY Times two star French-Vietnamese restaurant on MacDougal Street in Soho.
The chef, Macks Collins (Foliage, Mandarin Oriental in London, C.I.A.) offers an east-meets-west French and Vietnamese-inspired menu.
Top Ten Sommelier in America and owner Thomas Cregan curates an all-French wine list.
The name Rouge and Blanc is at once an homage to the wines of France and to the classic Stendhal novel.
The restaurant has the look and feel of a French colonial tavern from 1940s Saigon.
In 2011, The New York Times awarded Rouge et Blanc its two stars.
Head Chef: Macks Collins
Sous Chef: Bryan Kidwell
Sommelier and Owner: Thomas Cregan
Phone (212) 260-5757 or email firstname.lastname@example.org