A dining destination....

Rouge 98 has set the tone for dining in the city of Philadelphia, especially Rittenhouse Square, for over 15 years.  A restaurant known for its’ decadence, Rouge’s jewel box décor is luxurious yet comfortable and intimate while consistently voted the place to ‘see and be seen’.  Designed by renowned interior designer Marguerite Rodgers, Rouge’s plush motif is set off with velvet banquets, a circular marble bar and gorgeous Gustav Klimt reverse painted mirror.

Rouge has established itself as an international dining destination as well as a local favorite, known for cosmopolitan atmosphere, comfortably elegant food & enchanting park side dining.


Rob and Maggie Wasserman met at Rouge in 1999.  After marrying, they lived and traveled extensively in Asia working in both the import and fashion industry.

In 2006, they returned to Philadelphia to start their own family and took ownership of Rouge. Their commitment to quality of service and excellence in cuisine have greatly contributed to the enduring success of Rouge as the destination for an exceptional dining experience in Rittenhouse Square.

The Wasserman’s have generously contributed to numerous charities and foundations, though most notably they are the founders of the Philadelphia Burger Brawl, an annual event that brings together restaurants in the Philadelphia area to compete for the best burger.  The money is raised for Philadelphia Public Elementary Schools.

All about the food...

Executive Chef Sam Noh started his culinary career in 2002 at The Bubble House in Philadelphia. After five years, Sam left Philly to further his knowledge and inspiration in New York City.

His first position in Manhattan, Lola's in SOHO, served French Cajun/Creole fare. Sam then continued his New York experience at Vento, an Italian Trattoria in the Meat Packing district concurrently working at the three star-rated Fiamma under chef Fabio Trabocchi, where he refined his skills in Mediterranean cuisine. Sam also worked stages at two other well-respected NYC spots: Michael Psilakis' Anthos, and Tom Colicchio's Craft Bar. Sam remained at Vento and Fiamma for a little over a year before moving to The Trinity Place in the Financial District, a restaurant serving eclectic high-end cuisines.

Philadelphia beckoned Sam, though, and he returned to his roots and began his career at Rouge. Under the direction of Executive Chef Michael Yeamans, Sam worked as Sous Chef before being named Executive Chef. Chef Sam infuses Rouge's menu with over ten years of diverse culinary practice.