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Published: June  25, 2014

Picholine

Taking its name from the small, tender green olive harvested in the Mediterranean, Picholine opened its doors at 35 West 64th Street in October of 1993. "It instantly became one of the best restaurants around Lincoln Center," according to The New York Times, which gave Picholine a prestigious three star rating. The menu at Picholine showcases "the ferocious commitment to quality and the restless inventiveness of its chef-owner, Terrance Brennan," stated The New York Times. Featuring the highest quality seasonal ingredients, his French-Mediterranean dishes are original interpretations of classic flavors from France, Spain and Italy. Delectable "preludes" include Sea Urchin Panna Cotta with Chilled Ocean Consommé and Caviar, and Crisp Sweetbreads with Pickled Crudité and Raisin-Mustard Emulsion; signature entrées include Diver Sea Scallops with Cauliflower Silk and Blood Orange Grenobloise, and Heirloom Chicken "Kiev" with Chanterelles and Liquid Foie Gras. Desserts like Passion Fruit "Cannoli" with Coconut Tapioca and Exotic Fruit Soup, and Pear "Torchon with Smoked Maple Ice Cream and Spice Bread Crumbs sweetly round out the restaurant's offerings.Picholine's renowned cheese cart displays more than 60 of the world's finest artisanal.

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Essentials


Address :

35 W 64th St New York, NY 10023

Phone :

+1 212 724 8585

Hours :

Tuesday - Saturday: 5:00 pm - 10:00 pm Sunday: 5:00 pm - 9:00 pm Reservations Office: Monday - Saturday: 10:00 am - 6:00 pm Sunday: 12:00 pm - 6:00 pm

Payment Methods:

                 

Website:

Picholine »
Published: June  25, 2014

Picholine

Taking its name from the small, tender green olive harvested in the Mediterranean, Picholine opened its doors at 35 West 64th Street in October of 1993. "It instantly became one of the best restaurants around Lincoln Center," according to The New York Times, which gave Picholine a prestigious three star rating. The menu at Picholine showcases "the ferocious commitment to quality and the restless inventiveness of its chef-owner, Terrance Brennan," stated The New York Times. Featuring the highest quality seasonal ingredients, his French-Mediterranean dishes are original interpretations of classic flavors from France, Spain and Italy. Delectable "preludes" include Sea Urchin Panna Cotta with Chilled Ocean Consommé and Caviar, and Crisp Sweetbreads with Pickled Crudité and Raisin-Mustard Emulsion; signature entrées include Diver Sea Scallops with Cauliflower Silk and Blood Orange Grenobloise, and Heirloom Chicken "Kiev" with Chanterelles and Liquid Foie Gras. Desserts like Passion Fruit "Cannoli" with Coconut Tapioca and Exotic Fruit Soup, and Pear "Torchon with Smoked Maple Ice Cream and Spice Bread Crumbs sweetly round out the restaurant's offerings.Picholine's renowned cheese cart displays more than 60 of the world's finest artisanal.