Latest news with #GregoryGourdet
Time of India
11 hours ago
- Business
- Time of India
After lab grown chicken, FDA approves lab-grown salmon for public consumption
A new era in sustainable seafood has officially begun. The FDA has granted approval for the first-ever lab-grown fish to be served to the public, marking a major milestone for food innovation. Tired of too many ads? go ad free now The honor goes to Wildtype, a San Francisco-based startup whose cultivated salmon is now available on the menu at a celebrated Portland restaurant. With this breakthrough, lab-grown meat has officially moved beyond poultry and into the waters. Wildtype's big win In a public announcement, Wildtype shared that the FDA had completed a 'thorough pre-market safety consultation' and concluded there were 'no questions at this time' regarding the company's product. The agency's assessment deemed Wildtype's cultured salmon as safe as any conventionally harvested fish. Though this isn't the FDA's first approval of lab-grown meat—that title goes to cultivated chicken in 2022—it is the first for a fish product. What makes Wildtype's salmon stand out is not just how it's made, but how it's meant to be eaten. Unlike traditional seafood that must be cooked, these sushi-grade 'saku' cuts are designed to be served raw, offering a cleaner, sustainable alternative for sashimi lovers. How it's made To craft the salmon, Wildtype scientists begin by collecting living cells from Pacific salmon. These cells are then cultivated in a lab under precisely controlled conditions—mimicking the natural environment of the fish, including temperature, nutrients, and pH levels. Over time, the cells grow into edible tissue. To complete the process, plant-based ingredients are blended in to perfect the taste, color, and texture of traditional salmon. Tired of too many ads? go ad free now The result is a sushi-ready product that doesn't require fishing or farming, reducing strain on marine ecosystems. On the menu (for now) in Portland Hungry for a bite? You'll need to head to Kann, a James Beard Award–winning Haitian restaurant in Portland, Oregon, where Wildtype's salmon made its debut in late May. Chef Gregory Gourdet serves the cultivated fish with spiced tomato, pickled strawberries, strawberry juice, and a crispy rice cracker topped with epis , a zesty Haitian pesto. The salmon will be added to Kann's full menu starting in July. Wildtype also revealed that four other restaurants are lined up to serve the fish later this year—though likely not in any of the eight U.S. states that have banned lab-grown meat. Despite ongoing political opposition, the science is clear: lab-grown seafood is here, and it's safe. The question now is whether diners—and the industry—are ready to dive in.
Eater
28-05-2025
- Business
- Eater
The Manhattan Golden Mall Inches Closer to Opening
The original location for Golden Mall debuted in 1990 and helped shape how New Yorkers eat Chinese food. It has been the launch pad for chains like Xi'an Famous Foods and the Dashan Restaurant Group, behind restaurants like acclaimed Szechuan Mountain House and CheLi. After a five-year, $2 million overhaul — an effort to keep pace with intense competition in a rapidly changing neighborhood — the Flushing location reopened in July 2023, hosting a mix of familiar names and modern newcomers. Last summer, Eater reported that owners Robert Cheng and family would expand with a Manhattan location. After a year with little word other than Instagram posts seeking vendors, there is finally a targeted opening month for the new Golden Mall: It's now set to open in September at 47 Broadway, near Trinity Church in Fidi, according to Tribeca Citizen. 'The signs are up,' the blog reports. The location — which the New York Times reported as a seven-floor, 32,000-square-foot space — will feature 18 vendors on the ground floor and in the basement, including Asian specialty cuisines, fried chicken, bubble tea, and desserts. The upper floors will apparently feature retail and restaurants. The ambitious Manhattan location joins French newcomer Printemps, with its destination restaurant from the acclaimed Gregory Gourdet, Maison Passerelle — alongside its cafe, bakery, and champagne bar housed in a luxe department store. The opening is helping to reshape the Financial District, a neighborhood decimated by COVID with its fleet of empty office buildings in a work-from-home culture. Lately, that's been changing, such as with the reshaping of the Seaport. Nearby, there's Marcus Samuelsson's Metropolis near One World Trade, the 135-seat restaurant adjacent to the $500 million Perelman Performing Arts Center. A year earlier, the Tin Building from Jean-Georges Vongerichten in the Seaport opened in 2022 and has since been the focus of controversy as well as downsizing. When Golden Mall opened, food icons like the late Anthony Bourdain and Jonathan Gold celebrated the food hall for its sheer number of homestyle offerings at affordable prices — a destination, at the time, unlike any other food court in New York. Sign up for our newsletter.
New York Post
22-05-2025
- Business
- New York Post
French department store Printemps brings surprisingly thrilling food to Wall Street
The loudest cheers on Wall Street aren't for the New York Stock Exchange's closing bell, but for the opening of the five most dynamic restaurants FiDi has ever seen under a single roof. They're at Printemps, the new Paris-based fashion store that's the glam showpiece of One Wall Street — the landmarked former Irving Trust office building recently converted to luxury condos. The neighborhood, once starved for quality cuisine, is now a lively residential district as well as a business hub. 7 Printemps opened in the Financial District in March, bringing French fashions —and five restaurants — to the neighborhood. Brian Zak/NY Post It's enjoying a dining renaissance with the revived Delmonico's on Beaver Street, SAGA and Crown Shy at 70 Pine Street and lively indoor-outdoor cafes on Stone Street. But it never had anything like Printemps' nexus of high style and kitchen magic, which are surprising and delighting food-lovers, scene-makers and night owls. Last Friday at 10 p.m. — two hours after the Printemps store closed — its flagship restaurant, Maison Passerelle, buzzed like a Wall Street Balthazar with couples dressed to kill. 7 The crisp-skinned ocean trout at Maison Passerelle is almost too pretty to eat. Tamara Beckwith The next afternoon, Salon Vert — a sexy, green-accented, second-floor raw bar/cafe — was so full, I had to wait for a seat at the bar. Was this really happening at Broadway and Wall Street, a corner where the favorite dish historically was a street-cart hot dog? Olivia Gracey, 31, a West Village publicist who's not involved with Printemps, was as surprised as me by Printemps culinary pleasures. 7 Gregory Gourdet, a finalist on seasons 12 and 17 of Bravo's 'Top Chef,' is overseeing all five restaurants at Printemps. Tamara Beckwith 'We stumbled into Salon Vert as a reprieve from prowling the sunglasses and bags. I'm now obsessed,' she told me. 'I'd drink the sweet potato soup with a straw if they'd let me.' Wealth advisor/consultant Marina Warner, 41, favors Cafe Jalu, a casual cafe next to Maison Passerelle. 'The people-watching is wild and hilarious. I didn't know so many fancy people were in FiDi with HUGE dogs,' she said, adding, 'The pain au chocolat is pretty insane when I need to eat my feelings in a good way.' 7 The beautiful Maison Passerelle has a vaguely tropical vibe. Tamara Beckwith All five eateries are run by Haitian-born chef Gregory Gourdet of Kent Hospitality Group — named for its beloved founder, the late chef James Kent. Rather than offer a predictable department-store lineup of familiar standards, Gourdet, a finalist on Bravo's 'Top Chef,' bravely intertwines French cuisine with flavors of the French diaspora — the former colonies from Canada to the West Indies to Vietnam. There's no political statement behind it; the dishes are just meant to taste wonderful, which almost all did. Maison Passerelle's 85 seats are the place to catch Gourdet's best work. The airy space designed by Laura Gonzalez (who did all the restaurants) has a vaguely tropical mood, with a marble mosaic floor, walnut walls, red jasper-topped tables, and plush, green-and-white fabric banquettes. 7 The standout dish is duck breast and confit glazed in cane syrup and bathed in tamarind jus. Tamara Beckwith Except for a misbegotten amuse bouche of mushroom broth with nuclear-hot Thai chilis that made three of us gag, just about everything was delicious. A starter of warm, richly herbed plantain bread and butter ($14) was sinfully filling. The best dish was heritage duck breast and confit glazed in cane syrup and bathed in tamarind jus — a powerful, West African-inspired interplay of game-y, sweet and sweet-and-sour flavors. I almost didn't mind the $72 price, as it could be enough to serve two. Spaghetti with Maine lobster ($60) arrived perfectly al dente. The tomato sauce was rich and plentiful, but the lobster was too chewy. I'd have gladly had half as much of the general shellfish portion if it were twice as tender. 7 Salon Vert, a raw bar and cafe, has been quite popular. Tamara Beckwith At Salon Verte, I enjoyed herbed, round focaccia with a crackling crust ($14) and shrimp Creole ($32) sparked with habanero, black pepper and horseradish. Then there's the Red Room Bar, an appendage of the landmarked Red Room on the building's Wall Street side. The magnificent space was once open only to BNY Mellon executives until the bank moved out in 2015. It now serves as the store's shoe department with Italian-made Manolo Blahniks going for $1,375. Sam Freeman, 33, an executive of Global Hotel Partnerships at American Express Travel & Lifestyle, likes the Red Bar's 'vibrant energy and unique ambiance, perfect for a meet-up or a drink after work and dinner.' 7 The light, fresh fare includes peekytoe crab remoulade. Tamara Beckwith He favors the Kafe Negroni ($21) spiked with Haitian coffee. For me, a crispy-crackling chicken sandwich ($24) on a potato bun heaped with pickled cabbage slaw and remoulade was all I needed to watch fashionistas smoothly descend a circular staircase to the ground floor with their pooches, huge and tiny, close at hand. The stock market's wobbly, but I'm bullish on Wall Street's new eats.
