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Portland’s top chef just opened his first New York restaurant. Our critic flew out to try it (review)
Portland’s top chef just opened his first New York restaurant. Our critic flew out to try it (review)
Portland’s top chef just opened his first New York restaurant. Our critic flew out to try it (review)

Published on: 05/02/2025

This news was posted by Oregon Today News

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Description

Gregory Gourdet surveys tickets in the open kitchen at Maison Passerelle, the Queens-born chef's first New York restaurant.Some of Maison Passerelle's raw seafood dishes also appear at Salon Vert upstairs, should a reservation prove hard to come by.Citrus-cured kanpachi with smoked coconut milk, rhubarb and ginger-pickled jicama stamped to look like asterisks — or wait, are those Michelin stars?Grilled white asparagus with dried tomato-ginger relish that you actually need a knife and fork to eat, at Maison Passerelle.Longtime fans of Gregory Gourdet's work at Portland's Departure and Kann already know his skill with duck.The lobster spaghetti dish was owes its inspiration to the famous version at Joe Beef in Montreal.Among the three desserts we tried, the coconut chiboust and rhubarb parfait stood out.Gregory Gourdet puts the finishing touches on a dish as staff looks on at Maison Passerelle, the longtime Portland chef's first New York restaurant.The perfume hallways at Printemps was designed to resembleUpstairs, tucked amid the vintage designer clothes, sits Salon Vert, a raw seafood bar that's already proving a decent place to watch for celebrities.Beets with coconut-cream crumbles and a whisper of nuoc cham, at Maison Passerelle.Deep in the financial district, a door readsAsparagus soup with Peakytoe crab at Maison Passerelle.Slow-cooked grouper with greens and pepper confit at Maison Passerelle.A spread of dishes at Maison Passerelle, including (from top right) cane syrup-glazed cuck, ras el hanout spiced chicken, slow-cooked grouper and diri ak sos pwa, or Haitian rice and bean sauce.The rhubarb parfait at Maison Passerelle.The bar at Maison Passerelle.

Gregory Gourdet is unhappy with the French fries.

News Source : https://www.oregonlive.com/dining/2025/05/portlands-top-chef-just-opened-his-first-new-york-restaurant-our-critic-flew-out-to-try-it-review.html

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