Rouge et Blanc, the new French-Vietnamese restaurant by Thomas Cregan, a former sommelier at Chanterelle and Beacon, is gearing up for a November launch. The restaurant, originally christened Cinq à Sept, was renamed to refer not only to the wines of France but also the French author Stendhal and his seminal novel Le Rouge et le Noir.
The kitchen will be helmed by Matt Rojas, formerly of Eleven Madison Park, Degustation, and Shang, with Mokoto Osaki as sous chef and Melissa Chang doing pastries. The decor will be French colonial Saigon, and the drinks list will feature French wines and digestifs, and Vietnamese beers.
Rouge et Blanc
48 MacDougal Street
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