Expressions like "eye-popping" and "jaw-dropping" are best reserved for the experience of entering Rouge Tomate's stunning space for the first time. Architectural feats reveal themselves in red elevated dining cubes that appear suspended over the main room, and a curving walnut bar facing a glass-enclosed display of tantalizing fruit, bound for cocktail crowds. The look is light, airy, and clean; the cuisine follows suit. While the menu does focus on healthful eating, the food is innovative, meticulously composed, and scientifically balanced (you won't miss that butter and cream). The effort behind each dish is as formidable as the pleasure. Starters are not merely a lovely piece of art, but an intricate layering of flavors, as in meaty and luscious Guinea hen and black truffle terrine served with a purple quenelle of shallot-prune marmalade. A talented hand and balanced tastes shine through the perfectly cooked sunchoke ravioli, with black trumpet mushrooms and crispy knobs of veal sweetbreads—their decadent richness kept at bay by pickled carrot ribbons. Desserts will dazzle: think sumptuous passion fruit pudding topped with pineapple and mango cubes, coconut, and julienned shiso.