Picholine
New York, NY 10023-6731
Phone: (646) 461-3213
- Price:
- $$$$
- Cross Street:
- Between Broadway and Central Park West
- Directions:
- 1; A, C; B, D at Columbus Cir
- Hours:
- Mon-Thu 5pm-11pm, Sat 5pm-11:34pm, Sun 5pm-9pm
Message from Picholine
Private Parties, Private Rooms, Price Fixed Menus and Cheese Cave
- French-Mediterranean
- Prix Fixe Menus
- Private Room for Events
Paid advertisement by Picholine.
Editorial Review for Picholine – by Citysearch Editors
In Short
Even after a recent lavender-heavy makeover, Picholine's high ceilings and glittering chandeliers maintain an imposing old-world vibe that's still in sync with the room's moneyed crowd. But with the exception of a few options on the "classics" menu--the renowned cheese plate, for example--chef Terrance Brennan has completely revamped the seasonally changing, Mediterranean-focused menu. Twists abound in dishes like scallop sashimi with watermelon relish, "bacon and eggs" made with polenta, tuna and truffle toast, and huckleberry-kissed venison.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
Know Before You GoBustling brasserie Artisanal, another of Terrance Brennan's ventures, is built around cheese, with a menu that highlights cheese platters and fondue.
Private RoomsA special option for groups: Reserve the private dining room in Picholine's wine cellar.
Prix Fixe MenuEverything at Picholine is prix fixe: Basic dinner is $65 for two courses ($15 for an extra course), the seven-course "classics" tasting menu costs $110, and cheese and appetizer flights are also available.
What to DrinkMore than 20 wines are available by the glass, and can be poured in cheaper "taste" portions.
User Reviews for Picholine
05/08/2008 Posted by mpoole01
A table for six. Everyone was greatly impressed by the food and service (wish I had reserved the wine room though). Everything was cooked to perfection and each course delivered en masse by the waitstaff. Although the wine list is very good (a bit pricey, but not outrageous), I really appreciate a fine dining establishment that enthusiastically accepts outside wines for a corkage fee. We brought 4 bottles of wine (which on their list would have cost approximately $2500 - our price substantially lower) and only paid $50/bottle corkage (I would have paid double that). For our two reds they decanted them and gave us the proper new stemware for each bottle. The cheese cart is not as extensive as I thought it would be, but what they lack in sheer depth of choices they instead make up for by focusing on quality. We tried 7 different cheeses and were loving each. I can't remember the time I last went out to dine with a group of foodies where almost every morsel from every course was consumed on every plate. Live in LA and enjoy Spago, La Cachette, etc., but will gladly revisit Picholine on my next trip back East.
Pros: Food / Cheese Platters / Service / Corkage Policy
Cons: None.
01/04/2008 Posted by maguro
We were not offered the tasting menu because per the waiter our reservations were too early (5:30) and they don't offer the tasting until 8PM (as he offered it to the next table at 6PM). Were they afraid we had theatre tickets and couldn't spend the time? Well, we didn't and they never asked. To the waiter's credit he gave me a fourth course for $10. The venison was excellent although I've noticed in restaurants of this calibre that no matter how you ask that the meat be done, it will always be delivered per the chef's "suggestion" which is medium rare. The rest of the food was pretty forgettable. The service was more polite than Chanterelle but I still got the feeling that they did not care about us one whit. They really did have quite a snooty attitude and I would not return to see if I was mistaken the first time. Of course, Picholine just turned up in New York Magazine's list of places to eat in 2008!
Pros: A few good dishes, nice ambience
Cons: Snooty service, indifferent flavors
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