Since our previous posting, The Buzz has learned more about Rouge Tomate, the Brussels spin-off landing at 10 East 60th Street in October. Even though it shares the same name as its Belgian parent, it won't be a clone. Expect New American cuisine with an emphasis on seasonal and sustainable ingredients – think dishes like lightly cured arctic char with smoked sea salt and pasture-raised hanger steak with buttermilk-parsnip purée and warm mushroom vinaigrette from chef Jeremy Bearman. The decor won't resemble the colorful Belgian one – they're keeping the walnut-wood floor (from former tenant Nicole Farhi) and adding back-lit oak wood walls .