Passerelle Bistro Now Open in Falls Park

 

In June, Passerelle Bistro opened in Greenville, South Carolina’s Falls Park. The name is French for footbridge and is a nod to the location at the Liberty Bridge. The French-inspired restaurant offers dinner seven days a week, lunch on weekdays and brunch on weekends. The kitchen is led by chef Teryi Youngblood, who was formerly the pastry chef at Soby’s. Passerelle will donate a percentage of its revenue to the Falls Park Foundation, continuing the tradition established by its parent company Table 301 Restaurant Group of giving back to the community. The Falls Park Foundation maintains educational programs, park amenities and enhancements to ensure that the park remains a landmark for generations to come.

Chef Youngblood worked for several of Greenville’s great restaurants, including Bistro Europa and The Cazbah, before joining the team at Soby’s. In transitioning from working with sweet ingredients to working with savory flavors, chef Youngblood says that she still uses a similar creative process and now thinks in terms of starch and vegetables rather than crust and cream. She has always enjoyed blending sweet and savory flavors as well, and a great example of this technique is Passerelle’s scallops with burnt sugar and orange sauce.

Signature items at Passerelle include mussels Passerelle with saffron, tomatoes, and espelette pepper; parsley-garlic crusted mountain trout with carrots, sweet peas, and chateau potatoes; and summer cassoulet with duck confit, sausage, field peas, pepper coulis, parsley, and wilted Swiss chard. Youngblood also draws on her pastry background to present desserts like profiteroles, chocolate mousse tart, and crème brûlée.

Passerelle Bistro seats 50 people inside, including the “chef’s bar” where guests can observe the action in the kitchen, and 60 on the patio. The décor has a Parisian neighborhood feel, with tile floors, warm wood details, and artistic photographs of the beautiful surroundings.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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