A new fine-dining restaurant is opening in Industry City, featuring an elegant interior and a menu that includes seasonal dishes made with fish and meats sourced from local vendors. Chefs Brendan Kelley and Daniel Grossman, along with hospitality veterans, have crafted unique offerings like prawn potpie and a whole duck presentation. Concurrently, the New York branch of Printemps showcases diverse dining options, including Maison Passerelle, which emphasizes a blend of French and international flavors curated by Gregory Gourdet.
The much-anticipated fine-dining addition opening in Industry City combines polished aesthetics with a seasonal menu focused on dry-aged fish and meats from local merchants.
Chefs Brendan Kelley and Daniel Grossman are leading the culinary efforts, featuring unique dishes such as tuna prosciutto, prawn potpie, and a complete duck crown.
The New York branch of the Parisian megastore Printemps will showcase a variety of dining options alongside a Champagne bar and numerous cafes and bars.
Gregory Gourdet's culinary direction at Maison Passerelle will blend French fare with influences from Haiti, West Africa, Vietnam, and French Canada.
Collection
[
|
...
]