Picholine.
Location: 35 West 64th Street, New York, New York, 10023
Contact: 212 – 724 – 8585 212 – 724 – 8585
Website: www.picholinenyc.com
Email: picholine@nyc.rr.com
Hours: Lunch:
Saturday 11:45am – 2:00pm
Dinner:
Monday – Wednesday 5:00pm – 10:00pm
Thursday – Saturday 5:00pm – 11:45pm
Sunday – Closed
Price: $64 to $125 (Plus Supplements)
Seating: Dining Room: 96
Private Dining Room: 24
Wine and Cheese Bar: 16
Parking: Icon Parking can be accessed from either 64th (eastbound) or 63rd (westbound) between Broadway and Central Park West.
Public Transit: 1 & 9 train to 66th Street – Lincoln Center
A, C, B, D train to 59th Street – Columbus Circle
M7, 104, 20, 66 to 66h Street – Lincoln Center
M10 to 63rd Street and Central Park West
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CHEF/PROPRIETOR: Terrance Brennan
CHEF DE CUISINE: Carmine DiGiovanni
GENERAL MANAGER: Jason Miller
LOCATION: 35 West 64th Street, New York, NY 10023
Between Broadway & Central Park West
RESERVATIONS: 212-724-8585
WEBSITE: www.picholinenyc.com
HOURS: Monday – Thursday 5:00pm – 10:00pm Friday-Saturday 5:00pm – 11:45pm
Sunday 5:00pm – 9:00pm
SEATING: Main Dining Room: 84
Wine and Cheese Bar: 15
L’Olivier, private dining room: 22
Wine Room: 8
CUISINE: French Mediterranean
SIGNATURE DISHES: Sea Urchin Panna Cotta, Wild Game, Wild Mushroom Risotto, Artisanal Cheese Cart
FEATURES: Cheese Cave is housed in the 2,500 bottle-lined Wine Room.
Special tasting flights and small plates served in the no-reservation Wine and Cheese Bar.
RATINGS: Two Stars, Michelin Guide
Three Stars, New York Times, Crain’s Business
Four Stars, New York magazine
Highest Rated French/Mediterranean restaurant in Zagat New York City: 27, Food; 24 Décor; 25 Service.
RECOGNITION: James Beard Foundation nominee for the country’s Outstanding Restaurant in 2007
Selected as one of the most romantic restaurants in New York City,
Wine Room called “the prettiest rooms” in the city by New York Times.
DÉCOR: Sleek and modern. Grey mohair banquettes and custom-made grey leather chairs with deep purple piping. Custom mirrors. Scalloped scones.
CREDIT CARDS: American Express, Visa, MasterCard, Discover and Diner’s Club
Cuisine: Mediterranean strongly influenced by the flavors of France, Italy and Spain
Executive Chef / Owner: Terrance Brennan
Chef de Cuisine: Craig Hopson
Maître Fromager: Max McCalman
Pastry Chef: Zachary Miller
Sommelier: Jason Miller
Interior Design: Coffinier & Ku Design, Ltd.
A Luxury Restaurant Worthy of Every Star
Our major complaint with most celebrated luxury restaurants is that they may look like luxury restaurants, act like luxury restaurants, but why so often don’t they “taste” like luxury restaurants?
That’s a criticism we can’t make of Picholine. Since 1993, Terrance Brennan (pictured above) has captivated diners at his celebrated uptown restaurant, now outfitted with a stunning re-design and an exciting new menu, Picholine has been reinvented. Chef Brennan collaborated with luxury home and restaurant designers Etienne Coffinier and Ed Ku of Coffinier Ku Design, Ltd. To create a design concept that bridges the gap between the formality of the previous motif, and the modern sensibilities of his Mediterranean cuisine influenced by the flavors of France, Italy, and Spain, one passes through a carved wooden door painted in an arresting high-gloss aubergine into Picholine’s new wine and cheese bar. Purple leather banquettes and walls upholstered in a grey-lavender stripe are an inviting option for guests looking to enjoy a casually elegant pre- or post-performance meal.
Soaring ten-foot boysenberry velvet curtains separate the wine and cheese bar from the succession of dining rooms, where grey mohair banquettes and custom-made grey leather chairs with deep purple piping are reflected in custom mirrors. Multi-tiered crystal chandeliers that previously added a sense of tradition to the space have been revived with an edgy silver finish, casting a warm glow on the contemporary artwork, commissioned by Chef Brennan.
Picholine’s fine linen, crystal glassware, Christofle silver, and custom-designed Bernardaud china remains unchanged as does the intimate eight-seat, private dining wine room and service that challenges the finest in New York. The wine list is awesome and the cheese service legendary.
Picholine’s menu is organized into sections titled “Preludes,” “Pastas,” “Day Boats” and “The Land,” the menu gives guests the option of building their own tasting. With a two-course minimum, diners can select any number of plates—ranging from Pheasant Boudin Blanc with Apple, Celery and Truffle Salad to a Squid Ink Linguini with Calamari, Chorizo Aïoli and “Paella” Broth — in which the portion size will vary according to the number of courses selected. Though Chef Brennan’s signature Picholine dishes like Olive-Crusted Saddle of Lamb with Basquaise Chutney, Romesco Mousse and Garlic Chips and Sea Urchin Panna Cotta with Chilled Ocean Consommé and Osetra Caviar still remain, details like tableside finishing service (performed by a server clad in a charcoal grey suit and custom-designed lavender Turnbull & Asser tie) revives even the most time-honored items. Chef Brennan has also introduced market-driven tasting menus.
Served in sets of three, a tasting flights menu is available in the wine and cheese bar along with a newly-introduced charcuterie – the product of a collaboration with famed Italian salumi-maker, Paul Bertolli, part of Chef Brennan’s ongoing support of artisan food producers. His celebrated cheese service will continue to hold court,
Picholine’s dramatic new look and modern approach illustrate Chef Brennan’s versatility as an enlightened chef and talented restaurateur, responsive to the changing trends of his industry. Certainly one of New York’s most civilized restaurants, Picholine offers a world-class dining experience.
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NOT TO BE MISSED Dishes:
Sea Urchin Panna Cotta with Chilled Ocean Consommé and Caviar, f o i e g r a s “shabu shabu, Crisp Sweetbreads with Raisin-Mustard Emulsion; signature entrées like luscious Diver Sea Scallops; the best Daube of beef this side of the Atlantic; and remarkable Heirloom Chicken "Kiev" with Liquid Foie Gras. 
All desserts, including Passion Fruit "Cannoli" with Coconut Tapioca, the amazing Liquid Chocolate Tart, and Picholine’s renowned cheese cart, displaying more than 60 of the world’s finest artisanal cheeses.On our visit, we received superb Almond Financiers, which were divine the next day for breakfast.
Recipe for the remarkable Daube of Beef Short Ribs with Carrots Vichy and Puree Horseradish “Pillow follows. (Below)
