When one thinks of spa food, one typically thinks of healthy -- but not necessarily tasty -- cuisine. Not the case at Rouge Tomate. The restaurant, which recently received its first Michelin Star, practices creator Emmanuel Verstraeten's so-called "S.P.E." concept, which promotes "health through food" via sourcing, preparing and enhancing fresh ingredients. That concept, which is outlined in a roughly 100-page document authored by Verstraeten himself, has made Rouge Tomate one of the greenest restaurants in New York City. In fact, the restaurant even has its own in-house nutritionist, Natalia Rusin, who works with Executive Chef Jeremy Bearman in order to prepare healthy, haute cuisine with a gourmet touch that's entirely free of cream and butter. The "green" doesn't end at the food, either, as the entire restaurant is decorated using wood that's been certified by the Forest Stewardship Council (FSC), which is wood that's been harvested from forests no farther than 500 miles from New York. In addition to FSC-certified wood, the restaurant features Greenguard-certified chairs and its very own juice bar serving up fresh juices, homemade sodas and more. Rouge Tomate is a far cry from Copacabana, the infamous nightclub that previously occupied the space at 10 E. 60th St. Still, it is the perfect place for gourmet fine dining with a healthy touch. No need to count calories here; you're in good hands with Chef Bearman and nutritionist Rusin.