Established in 2010, Rouge et Blanc had been fermenting for several years in owner Tom Cregan’s mind.  As a certified sommelier, Tom wanted to create an unique environment with serious food, wine and service while maintaining a cozy, casual atmosphere. The name Rouge and Blanc is at once an homage to the wines of France and to the classic Stendhal novel.

Chef Macks Collins offers a seasonal, market-driven cuisine with southeast asian influences. Bold flavors and preservation techniques are the foundations of the cuisine.

Wine Director and Owner, Thomas Cregan, brings more than 20 years of wine-tasting experience from the regions of France and he placed eight in the Best Sommelier in America 2011 Competition. The wine list is exclusively French.

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