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
09/22/2008 Posted by mr_meursault
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.
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.
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