Picholine
(212) 724-8585
35 W 64th Street
New York,
NY
10023
40.7716
-73.9805
Neighborhoods: Lincoln Square, Midtown
What People Are Saying About Picholine
The Owner
Picholine
Owner
Picholine draws its strength from the formidable talents of its Chef-Proprietor, Terrance Brennan. Having trained in some of Europe's most renowned kitchens, he remains inspired by the seasons and features the highest quality ingredients available. Staying true to the bright, sunny and intense flavors of the French-Mediterranean region, his dishes are true originals in terms of their texture, flavor and presentation. For his efforts, Brennan was nominated by the James Beard Foundation as being one of the Best Chefs in New York in 2002.
The finely appointed dining rooms of the restaurant can seat up to 96 people for its lunch, pre-theater, and dinner services. L'Olivier, the restaurant's spacious private dining room can accommodate an additional 22 guests, and Picholine's intimate Wine Room can seat 8 guests.
The Editor
Contributor
Citysearch
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.
User Reviews
Hartjaeger
January 04, 2009
For the first time in my life, I feel compelled to write a restaurant review. I took my mom to Picholine the week before Christmas. We were greeted very cordially and seated immediately. The interior is warm and classically elegant. The wait staff was friendly, efficient and knowledgeable without being pretensious. The food was exceptional. I had venison loin that was the best piece of meat I've ever eaten. My mom pronounced the same verdict over her beef ribeye. The cheese cart was outstanding. Only the salad left a bit to be desired, although, to be fair, this is strictly in comparison to the rest of the meal: compared to the universe of restaurant salads, the salad at Picholine is better than average. I assume because our reservations were for 5:45, the staff asked if we had theatre tickets and, if so, our curtain time. We did, indeed, have theatre tickets, and made our show in plenty of time. The pacing of the meal was quick but not in any way rushed, just as we wished. Both my mom and I left Picholine feeling satisfied and grateful for such an enjoyable dining experience.
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gyirby
October 18, 2008
So we decided to go to Picholine one fine evening. All dressed up and ready to experience what they have to offer. I will be brief and to the point fellows. Service: Fantastic (couldn't be better) not snobbish at all but friendly & professional. Ambiance: Cozy Food: Tasty & well presented Price: Expensive but I would pay it for the value & experience. We ate a lot but didn't feel overly full. Just great:-) It would be a great place for bring your high class client or if you want to impress a chick or I must say "a lady" perhaps;-)
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mr_meursault
September 22, 2008
We came here for dinner. The place is very pleasing to the eye. The service is top-notch. The waiter knew my name. The napkins were replaced as soon as one got up from his seat. The staff knew every ingredient in every dish. The service is also seamless. The food is delicious. The mushroom tempura and "tomato water" pre-appetizer was excellent. The gazpacho was incredibly complicated and interesting, yet very tasty. The scallops were close to perfect, though perhaps not as tender as they could be. The tuna on the other hand was perhaps the most tender I've ever had. The rabbit was quite interesting and also very tender. Overall, the food was tasty, though not always perfect. However, what makes this restaurant so amazing is that everything is presented and cooked in such a way as to make the whole meal a celebration. That is rare in New York. This is a truly a special occasion place, and in my opinion one of the top restaurants in this city.
read full reviewThe Details on Picholine
Know Before You Go:
Bustling brasserie Artisanal, another of Terrance Brennan's ventures, is built around cheese, with a menu that highlights cheese platters and fondue.
Private Rooms:
A special option for groups: Reserve the private dining room in Picholine's wine cellar.
What to Drink:
More than 20 wines are available by the glass, and can be poured in cheaper "taste" portions.
Prix Fixe Menu:
Everything 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.
Category:
Restaurants, Marketing Consultants
Payment Methods:
American Express, Discover, Visa, Diners Club, MasterCard
Restaurant Special Features:
Romantic Dining, Special Occasion Dining, Theater District Dining, Private Rooms, Online Reservations, Prix Fixe Menu
Cuisine:
Message from Picholine
- French-Mediterranean
- Prix Fixe Menus
- Private Room for Events
Picholine draws its strength from the formidable talents of its Chef-Proprietor, Terrance Brennan. Having trained in some of Europe's most renowned kitchens, he remains inspired by the seasons and features the highest quality ingredients available. Staying true to the bright, sunny and intense flavors of the French-Mediterranean region, his dishes are true originals in terms of their texture, flavor and presentation. For his efforts, Brennan was nominated by the James Beard Foundation as being one of the Best Chefs in New York in 2002.
The finely appointed dining rooms of the restaurant can seat up to 96 people for its lunch, pre-theater, and dinner services. L'Olivier, the restaurant's spacious private dining room can accommodate an additional 22 guests, and Picholine's intimate Wine Room can seat 8 guests.
