Tomatoes are in full bloom this year, starring in both cocktails and dishes that are ripe for the picking! These juicy favorites have really ketchup-ed to the trends, proving they’re more than just a side dish. Whether in a refreshing drink or a savory plate, tomatoes add a burst of flavor you don’t want to miss. Ready to slice into the season’s best tomato creations? Here’s a vine-picked list you’ll want to savor!
Altair | Tomato Soda
At Altair, guests can beat the heat with a house-made Tomato Soda on tap—a crisp, veggie-forward refresher crafted from heirloom tomato water, rosemary agave, and white verjus. Described by Bar Director Miguel Munoz as “a light, veggie-forward drink—perfect for the hot weather,” it can be enjoyed on its own or enhanced with Elyx Vodka, Código Reposado, or Aperol. Rooted in the elements of earth, fire, water, and air, Altair’s modern cuisine invites guests on a culinary journey inspired by celestial wonder. Each dish and drink is designed to awaken the senses and guide diners through an immersive experience that transcends the ordinary—an exploration of flavor, form, and the stars.
Tomato Soda
Tomato Caprese Martini | Lindens
At Lindens, the modern American restaurant tucked within Arlo SoHo, conscious and innovative dining takes center stage. With a produce-forward ethos and a deep commitment to seasonality, the menu highlights the freshest ingredients from local growers and purveyors. Celebrating the vibrant flavors of each season, Lindens offers a warm, welcoming atmosphere inspired by the Linden trees that line New York’s streets—an ode to nature in the heart of the city. A curated raw bar pairs seamlessly with a creative cocktail program—featuring standouts like the Tomato Caprese Martini, a refined twist on a classic—and is rounded out by an organic-leaning wine list and local craft beers. Already a favorite among food lovers, Lindens invites guests to experience seasonal dining at its most thoughtful and flavorful.
Photo courtesy of @thechewreview
Sungold | Tomato Summer Menu
This story started with a note about Chef Michael King of Sungold in Brooklyn — fittingly named for his favorite tomato. At a time when New York produce is at its peak, King’s reverence for the ingredient comes his hyper-seasonal Tomato Summer menu from the sungold mignonette oysters to golden-hued bucatini and even a Caprese Martini made with mozzarella-washed vodka. “The tomato menu is really about celebrating this one perfect moment in the year,” he says — and that got me thinking: tomatoes are having a major moment in cocktails, too. Across the city, chefs and bartenders alike are giving the humble tomato the spotlight it deserves, from haute omakase bars to hidden cocktail dens. Here are some of the most creative, refreshing, and unexpected tomato-forward drinks to try right now.
Tomatini | LPM Miami
I had the chance to try the full menu at LPM in Miami during the holidays, so it’s especially great to see tomatoes now taking center stage in peak season. Inspired by the French Riviera, LPM Restaurant & Bar treats the tomato as both ingredient and icon — from the signature Tomatini (a cocktail so beloved it has its own annual celebration) to homemade gnocchi with fresh tomatoes and a salt-baked sea bass with artichokes and tomatoes. With tomatoes woven into the art, ambiance, and menu, it’s a beautiful ode to summer’s star ingredient.
LPM Tomatina
Tomato Ketchup Smoothie | HEINZ + Smoothie King
Is ketchup a smoothie? That’s the quirky question behind one of this summer’s most unexpected—and surprisingly tasty—collabs: the HEINZ Tomato Ketchup Smoothie from HEINZ and Smoothie King. We tried it yesterday and were shockingly impressed. The blend of HEINZ Simply Tomato Ketchup with strawberries, raspberries, acai, and apple juice hits a sweet-tangy balance that’s oddly refreshing—we even joked it’d make a great healthy Bloody Mary with a splash of vodka. Made with real, clean ingredients and available for a limited time at select Smoothie King locations, this smoothie isn’t just a marketing stunt—it’s actually worth a sip. Catch it while it lasts, and join the debate with #KetchupSmoothie.
Elevated Heirloom Tomatoes Dish | 1906 at Longwood Gardens
Funny enough, as I write this, my mom is off on her seasonal trip to Longwood Gardens—meanwhile, I’m salivating over this dish from their fine dining restaurant, 1906. It’s a stunner: Heirloom Tomatoes with stone fruit, curly mint, and sheep’s milk gelato, dreamed up by Executive Chef George Murkowicz. The tomatoes are grown just steps from the kitchen in Longwood’s Ornamental Kitchen Garden, and the whole plate reads like a love letter to late summer—sweet, savory, herbal, and just weird enough to be memorable (in the best way). According to the pitch, it’s peak garden-to-table; according to my mom, it’s “insanely good and can’t wait till we go as a family over the holidays.” I’m burying what I’m being sold!
1906 at Longwood Gardens (Kennett Square, PA)
Standard Grill x SAUZ: A Zesty New Take on Italian | The Standard
This August, The Standard Grill, the beloved brasserie inside The Standard, High Line in NYC, is cooking up something special with viral pasta sauce brand SAUZ—a limited-edition menu that’s bold, unexpected, and anything but your Nonna’s Italian classics. Using SAUZ’s lineup of versatile sauces like Hot Honey Marinara, Creamy Calabrian Vodka, Miso Garlic Marinara, Wild Rosemary Marinara, and Summer Lemon Marinara, chefs Angela Bazan and Frederick Aquino reinvented Italian favorites—think one-pound meatballs stuffed with mozzarella and miso garlic sauce, cornflake-crusted calamari with summer lemon sauce, fried mozzarella wedges drizzled with hot honey, and summer lasagna pinwheels featuring wild rosemary marinara. Complementing the food is a playful cocktail menu, highlighted by the refreshing Tomato Basil Martini, blending vodka, basil liqueur, tomato water, and lemon vermouth to capture the essence of summer’s garden-fresh flavors.
Tomato Basil Martini
Pizza Party Negroni | Superfrico
Superfrico, known as Las Vegas’ most imaginative and lively venue, puts fruit front and center in cocktails like the Pizza Party Negroni. Created by Executive of Beverage Niko Novick, this unique twist on the classic Negroni blends Askur Gin, sweet vermouth, Campari, and house-made tomato water—infused sous vide with plum tomatoes, fresh basil, and olives. Served over party ice and garnished with pickled teardrop peppers, it’s a fresh and flavorful sip. And since I love pizza, this drink is a slice of heaven—I mean, how can you go wrong? Beyond the cocktails, Superfrico is a multi-sensory experience with themed lounges, immersive art, and an all-vinyl DJ soundtrack. Guests can enjoy bites, creative drinks, and a nonstop party vibe.
Tomato Salad | The Restaurant at Hotel Bel-Air
Nothing says summer like a fresh, crisp salad — and The Restaurant at Hotel Bel-Air delivers with their vibrant Tomato Salad. Crafted by Culinary Director Joe Garcia, this dish showcases heirloom tomatoes from local farms Munak Ranch and Country Rhodes, featuring sungold, green zebra, and Mountain Magic varieties paired with crunchy lemon and Japanese cucumbers. Finished with a simple sungold tomato coulis, extra virgin olive oil, and baby Thai basil, the salad highlights peak-season produce at its very best. Joe personally hand-selects the tomatoes at their ripest to ensure maximum flavor. The Restaurant at Hotel Bel-Air offers a refined dining experience celebrating California’s seasonal bounty under Joe’s direction, perfect for savoring fresh, bright summer flavors.
Tomato Salad
Tomato Tree Cocktail | Sip & Guzzle
Sip & Guzzle just took home Best New U.S. Cocktail Bar at this year’s Tales of the Cocktail, and The Tomato Tree makes it clear why. Created by Shingo Gokan, the drink is a layered tribute to the tomato plant — root to fruit. It starts with clear tomato water, dill-infused gin and shochu, St-Germain, mastiha, and clarified lemon. The surprise? A marinated cherry tomato confit in Sauternes and honey, hidden at the bottom of a salt-rimmed glass. Bright, savory, and totally de-vine. According to Gokan, Each element tells a part of the story,” says Gokan. “The tomato is the fruit, dill and basil the leaves, elderflower the blossom, and mastiha the sap.”
Tomato Tree (Photo by Eric Medsker) (Sip Cocktail)
La Tomatina | Clemente Bar
A true collaboration between artist Francesco Clemente and chef Daniel Humm, Clemente Bar is the result of months of creative dialogue—a blend of their shared love for New York, art salons, and refined hospitality inspired by iconic spots like Switzerland’s Kronenhalle. Tucked above Eleven Madison Park, the space is a living gallery, but the drinks steal the show. La Tomatina is a standout cocktail that highlights shio koji tomato water, delivering an umami-rich, subtly sweet base. Combined with Mijenta Blanco Tequila, olive sake, and amazake, it’s a layered, savory sip served simply over ice with a thin slice of tomato as garnish. Elegant, thoughtful, and deeply rooted in the bar’s artistic spirit, it perfectly captures the essence of this unique collaboration.
La Tomatina at Clemente
Caviar + Tomato | Caviar Kaspia at The Mark
Caviar Kaspia is a storied Parisian institution, founded in 1927, that helped elevate the Art of Caviar both in France and abroad — establishing it as an essential element of high-end dining and luxury events around the world. Its first U.S. outpost, inside The Mark Hotel in New York, brings that same timeless elegance stateside, wrapped in an interior exquisitely designed by French icon Jacques Grange. The menu blends signature house favorites with creative cocktails and, naturally, exceptional caviar. And while the Caviar + Tomato dish is technically off-menu, it doesn’t make it any less vine-worthy: a restrained, form-over-perfection combination of tomato, olive oil, and caviar — simple, bold, and exactly what you want it to be.
Tomato & Cavair at Caviar Kaspia at The Mark
Maria Sin Sangre | The Clover Club
Since 2008, Clover Club Brooklyn has offered expertly crafted cocktails in a relaxed and welcoming setting. Combining neighborhood charm with a destination cocktail experience, it attracts both locals and visitors to enjoy inventive drinks and flavorful food inspired by Brooklyn’s dynamic energy. The menu draws from 19th-century cocktail traditions, revitalizing classic recipes with modern techniques and unique ingredients to create familiar yet exciting flavors. A highlight is the Maria Sin Sangre, a tomato-based cocktail created by Julie Reiner. It features cherry tomatoes, basil, blanco tequila, dry sherry, lemon juice, simple syrup, and a hint of salt and pepper.
Clover Club
Heirloom Tomato & Melon Salad | Point Seven
I’m pretty simple — you say Top Chef Masters, I’m in. Though let’s be honest, that doesn’t always guarantee a hit. But Point Seven, from Chef Franklin Becker, absolutely delivers. Just steps from Grand Central on Vanderbilt, this sleek seafood-focused spot is a love letter to the ocean — and it shows. One standout: the Heirloom Tomato & Melon Salad, a summer-perfect plate of watermelon, cantaloupe, sweet peppers, Castelvetrano olives, and herbs, all tied together with a bright white balsamic vinaigrette. It’s salty, sweet, savory, and sunshine in salad form. With elegant, modern design and a menu rooted in high-quality ingredients and thoughtful technique, Point Seven feels like a fresh, refined escape in the middle of Midtown’s hustle. All things are pointing to making a reservation here!
Heirloom Tomato & Melon Salad at Point Seven
Margherita Martini | Nothing Really Matters
Everything really does matter at this bar — and the buzz is fully earned. Tucked behind subway blinds at 50th Street, Nothing Really Matters offers a clever summer twist with its Margherita Martini. Created by Head Mixologist Cyllan Hicks, this savory cocktail channels the essence of a classic pizza in a glass, mixing gin, fresh tomato, basil, and even a touch of mozzarella. It’s refreshingly complex and surprisingly balanced, especially when paired with an artisan, filling slice from sister spot See No Evil Pizza next door. It’s the perfect elevated escape after a Broadway show or the chaos of Times Square — a hidden gem that delivers something truly different.
Margherita Martini at Nothing Really Matters
Tomato Martini | Chez Fifi
As someone who lives on the Upper East Side, I’ve heard all the jokes about the food scene — but places like Chez Fifi are putting that tired narrative to rest. At this ultra-luxe French bistro tucked into a townhouse, you’ll find elegant bistro fare with coastal Spanish flair, but the real scene-stealer right now is the Tomato Martini. This milk-washed, savory, herbaceous cocktail blends vodka, tomato liqueur, tomato water, and seasonings, then gets finished tableside with drops of basil oil. It’s fresh, complex, and basically summer in a glass — and yes, it’s on everyone’s lips. Add in dishes like foie gras terrine, San Sebastián-style deviled crab, and Dover sole à la plancha, and Chez Fifi is proof that the Upper East Side has officially entered its cool food era.
Chez Fifi
Garden State | W Hotel
We all remember Garden State, the early 2000s indie film that made us all feel things — but at W Philadelphia, it’s been reborn as a cocktail. The Garden State is a bright, garden-inspired poolside sipper available at the hotel’s WET Bar through September. Designed for vodka lovers, it’s a refreshing ode to peak summer produce, with savory and citrus notes that hint at the sweetness of ripe tomatoes. With New Jersey’s legendary tomatoes and farmland just across the river, this cocktail nods to the region’s agricultural roots while celebrating the height of the season in the most delicious way.
Garden State
Amadai du Japon “en Hérisson” | l’Abeille
If you haven’t noticed, this tomato dish could be displayed in the neighboring Whitney Museum based on it’s beauty. At l’Abeille, a Michelin-starred, 48-seat French restaurant with Japanese influence, the Amadai du Japon “en Hérisson” is a true showstopper. Crispy Japanese tilefish is plated delicately atop a vibrant sun gold tomato sauce vierge — a sweet, juicy burst of peak-summer flavor. The sauce complements the lightness of the fish and fragrant herbs, creating a dish that’s as visually stunning as it is refreshing. It’s a bold, beautiful celebration of the season — and easily one of the most artful plates you’ll see (or eat) this summer.
l’abeille Amadai Tomato Dish
Garden Martini | Valerie NYC
Valerie has become a Midtown favorite, offering a vibrant atmosphere and expertly crafted cocktails by Beverage Director Marshall Minaya. One standout is the Garden Martini, featuring Botanist and Fundy Gin, herb-infused vermouth, and Genepy, stirred to perfection and served in a chilled Nick & Nora glass, garnished with tomato caviar on a demitasse spoon. This cocktail is as vibrant and unforgettable as the space itself. Valerie is the perfect place to socialize, dine, and enjoy exceptional drinks in New York City. Whether stopping by for pre-dinner cocktails and indulgent small bites, or visiting for lunch or weekend brunch with live music every Sunday afternoon, guests can expect a captivating experience that transcends the ordinary.
Garden Martini
Tsuke Mizu | ENSO Omakase
Not every omakase excels in its cocktail program, but with a savvy Beverage Director like Freddy Salazar at ENSO Omakase, this spot knows how to elevate the experience. Their Tsuke Mizu cocktail blends Agua Mágica Mezcal, homemade tomato liqueur, yuzu, and a spicy-sweet yuzu-gochujang syrup, served in a petite sake cup and garnished with a marinated cherry tomato. The tomato liqueur, made sous-vide from fresh cherry tomatoes, adds an unexpected umami richness that beautifully complements the smoky mezcal and bright citrus notes. As Salazar explains, tomatoes bring a complex balance of savory, sweet, acidic, and spicy flavors that elevate cocktails beyond the ordinary. This inventive drink proves tomato isn’t just for food — it’s an unsung hero in mixology, adding depth and dimension that’s anything but typical.
TSUKE MIZU Credit Edgar Vega
Hamachi Crudo with Tomato & Watermelon Vinaigrette and Togarashi| 2 Spring
There’s something effortlessly glamorous about Spring Street—chic but not showy, classic with just the right touch of edge. It’s that same energy that 2 Spring brings to Oyster Bay. The restaurant channels the elegance of peak Sex and the City Manhattan, when dining out was as much about the experience as the food. At the helm is Chef Jesse Schenker, a two-time James Beard Award semi-finalist, who’s built a menu that redefines modern American cuisine through thoughtful, seasonal tasting menus. This summer, tomatoes are in the spotlight, showing up in standout dishes like a refreshing Hamachi Crudo dressed in tomato and watermelon vinaigrette with a hit of togarashi. Guests can choose the Taste of 2 Spring ($135), a six-course lineup of longtime favorites, or indulge in the Grand Tasting Menu ($225), where the season’s best ingredients—especially tomatoes—take center stage.
Hamachi Crudo with tomato & watermelon vinaigrette and togarashi
Tomatillo Margarita | Bar Calico
Bar Calico’s Tomatillo Margarita isn’t just a drink — it’s a full-on flavor experiment that reimagines the spicy marg. Inspired by both margaritas and Bloody Marys, this savory, spicy, and unexpectedly bright cocktail blends Herradura Silver, Ancho Verde, lime, and agave with a house-made roasted tomatillo salsa verde. It’s tart, vegetal, and just the right kind of punchy, with a Tajín-salted rim that seals the deal. Head Bartender Alex Dominguez roasts tomatillos, serranos, garlic, and blends them with cucumber and cilantro to create the salsa base — used both in the cocktail and served with chips. It’s an original, totally customizable drink that plays with spice, acidity, and depth. And like the Georgia O’Keeffe painting that inspired the bar’s name, Bar Calico brings an artful edge to everything it does — no surprise they were named Best Martinis in America 2024.
Tomatillo Margarita
Caprese Martini | Allendale Social
At Allendale Social. spirits specialist and head bartender Jacob Tschetter is known for creating inventive cocktails that surprise and delight. One of his standout creations, the Caprese Martini, showcases Broken Shed Vodka in a way that challenges expectations. Instead of reaching for the gin or aquavit typically used in such a savory-style cocktail, Tschetter uses 2.5 oz of Broken Shed, paired with 1 oz of tomato water, 0.25 oz of dry vermouth, and a basil leaf shaken in. The cocktail is strained into a martini glass and finished with a lemon twist. The result is light, savory, and crisp—with bright herbaceous notes from the basil, subtle structure from the vermouth, and a smooth, velvety texture from the vodka that ties it all together. Clean and refreshing, it’s a garden party in a glass.
Caprese Martini
Contadino | Four Walls at The Joseph Nashville
Move over, Nashville bachelorette parties — there’s a new tomato in town. Contadino is a vivid celebration of tomato, blending 2 oz Grey Goose vodka with 2 oz fresh tomato water. Basil-infused dry vermouth and celery bitters bring herbal complexity, while oregano and a touch of MSG add savory depth. Crumbled feta cheese adds creamy tang, all served over ice in a double rocks glass. Finished with a striking red tomato rose garnish, this cocktail perfectly captures Four Walls’ balance of elegance and edge. Four Walls is located inside The Joseph, a Luxury Collection Hotel, named one of Esquire’s Best New Hotels of 2023. The hotel offers warm Italian hospitality, artful luxury, and a curated collection of over 1,100 pieces of rare art.
Contadino
Available at Four Walls at The Joseph Nashville
