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Picholine
Category:
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Category:
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35 W 64th St # Fl1
New York, New York 10023
(212) 724-8585
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Midtown, Lincoln Square
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Rating: 4.0
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A new color scheme and a revamped menu make a bid for continued relevance at this stately Upper West Side classic. Contributor
In Short
Even after a recent lavender-heavy makeover, Picholine's high ceilings and glittering chandeliers maintain an imposing old-world vi...
more from the editor »
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WHAT PEOPLE ARE SAYING ABOUT PICHOLINE - NEW YORK
A new color scheme and a revamped menu make a bid for continued relevance at this stately Upper West Side classic. Contributor
In Short
Even after a recent lavender-heavy makeover, Picholine's high ceilings and glittering chandeliers maintain an imposing old-world vi...
more from the editor »
Message from the Owner »
Read User Reviews »
THE DETAILS ON PICHOLINE - NEW YORK
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Restaurants
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American Express, Discover, Diner's Club, Visa, Master Card
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The most helpful favorable review
Don't Come for the Ambiance
I am actually embarrassed to be reviewing (giving a 4 star) to a restaurant that has such terrible decor and layout, but the one thing that will...
by Susan S.
More
I am actually embarrassed to be reviewing (giving a 4 star) to a restaurant that has such terrible decor and layout, but the one thing that will tell you is that the food is that DARN GOOD. Bring your Gold or Platinum card, because the meal and beverages will set you back a good deal. Our party of 6 came out to about $200 per person. The cheese course was a highlight (that you should expect from Terrance Brennan) and the choice of game was nice and wide for any hunter/fan of hunted food. Buckshot may be seen in some entrées. My recommendations: Chestnut soup Venison Wild Hare Pheasant Apple tart of any kind The Le Reve from Domaine Carneros is very reasonably priced, fyi. I do not recommend the lobster appetizer - very small portion and the lobster itself gets lost in the other flavors it is mixed with in the dish. The decor is terrible (imagine eating a gourmet meal in the same hotel restaurant that you ate your $9.95 breakfast buffet) and one must walk through the service area to go down stairs to (usually) a line waiting for the bathroom. Avoid the toilets and enjoy the food and the company you bring!
by Susan S.
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Don't Come for the Ambiance
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Susan S.
I am actually embarrassed to be reviewing (giving a 4 star) to a restaurant that has such terrible decor and layout, but the one thing that will tell you is that the food is that DARN GOOD. Bring...
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I am actually embarrassed to be reviewing (giving a 4 star) to a restaurant that has such terrible decor and layout, but the one thing that will tell you is that the food is that DARN GOOD. Bring your Gold or Platinum card, because the meal and beverages will set you back a good deal. Our party of 6 came out to about $200 per person. The cheese course was a highlight (that you should expect from Terrance Brennan) and the choice of game was nice and wide for any hunter/fan of hunted food. Buckshot may be seen in some entrées. My recommendations: Chestnut soup Venison Wild Hare Pheasant Apple tart of any kind The Le Reve from Domaine Carneros is very reasonably priced, fyi. I do not recommend the lobster appetizer - very small portion and the lobster itself gets lost in the other flavors it is mixed with in the dish. The decor is terrible (imagine eating a gourmet meal in the same hotel restaurant that you ate your $9.95 breakfast buffet) and one must walk through the service area to go down stairs to (usually) a line waiting for the bathroom. Avoid the toilets and enjoy the food and the company you bring!
by
Susan S.
Report a problem
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Business Activities
Don't Come for the Ambiance
4 stars
"I am actually embarrassed to be reviewing (giving a 4 star) to a restaurant that has such terrible decor and layout, but..."
See Review
on 12/17/2006
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Editorials
A new color scheme and a revamped menu make a bid for continued relevance at this stately Upper West Side classic. Contributor
on 04-04-2007
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.
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Picholine
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