Updated on September 19, 2014
Fulton Place is situated in the heart of the French Concession, drawing a crowd of in-the-know foodies eager to sample American chef Marc Johnson’s casual fine-dining venture. A graduate of New York City’s Blue Hill, where fresh, local produce is paramount, Johnson worked as a sous chef at futuristic eatery Jade on 36, and now sees Fulton Place as an opportunity to get back to basics—even the interior is cozy and unpretentious, with Queen Anne wallpaper, leather banquettes and display cabinets filled with his own family memorabilia. The opening menu is simple, modern European, with the occasional Asian inflection—smoked yellowtail with panzanella, basil and tomato-whipped tofu; gingered watermelon served with mint granita and house-made yogurt. Naturally, it emphasizes local produce wherever possible. “It’s a matter of getting your hands dirty and playing around,” Johnson says.
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