Location: 35 West 64th Street, New York, New York, 10023

Contact:  212 – 724 – 8585  212 – 724 – 8585

Website: www.picholinenyc.com

Email: picholine@nyc.rr.com

Hours: Lunch:

Saturday 11:45am – 2:00pm


Monday – Wednesday 5:00pm – 10:00pm

Thursday – Saturday 5:00pm – 11:45pm

Sunday – Closed

Price: $64 to $125 (Plus Supplements)

Seating: Dining Room: 96

Private Dining Room: 24

Wine and Cheese Bar: 16

Parking: Icon Parking can be accessed from either 64th (eastbound) or 63rd (westbound) between Broadway and Central Park West.

Public Transit: 1 & 9 train to 66th Street – Lincoln Center

A, C, B, D train to 59th Street – Columbus Circle

M7, 104, 20, 66 to 66h Street – Lincoln Center

M10 to 63rd Street and Central Park West


CHEF/PROPRIETOR: Terrance Brennan
CHEF DE CUISINE: Carmine DiGiovanni
LOCATION: 35 West 64th Street, New York, NY 10023
Between Broadway & Central Park West
RESERVATIONS: 212-724-8585
WEBSITE: http://www.picholinenyc.com
HOURS: Monday – Thursday 5:00pm – 10:00pm Friday-Saturday 5:00pm – 11:45pm
Sunday 5:00pm – 9:00pm
SEATING: Main Dining Room: 84
Wine and Cheese Bar: 15
L’Olivier, private dining room: 22
Wine Room: 8
CUISINE: French Mediterranean
SIGNATURE DISHES: Sea Urchin Panna Cotta, Wild Game, Wild Mushroom Risotto, Artisanal Cheese Cart
FEATURES: Cheese Cave is housed in the 2,500 bottle-lined Wine Room.
Special tasting flights and small plates served in the no-reservation Wine and Cheese Bar.
RATINGS: Two Stars, Michelin Guide
Three Stars, New York Times, Crain’s Business
Four Stars, New York magazine
Highest Rated French/Mediterranean restaurant in Zagat New York City: 27, Food; 24 Décor; 25 Service.
RECOGNITION: James Beard Foundation nominee for the country’s Outstanding Restaurant in 2007
Selected as one of the most romantic restaurants in New York City,
Wine Room called “the prettiest rooms” in the city by New York Times.
DÉCOR: Sleek and modern. Grey mohair banquettes and custom-made grey leather chairs with deep purple piping. Custom mirrors. Scalloped scones.
CREDIT CARDS: American Express, Visa, MasterCard, Discover and Diner’s Club

Cuisine: Mediterranean strongly influenced by the flavors of France, Italy and Spain

Executive Chef / Owner: Terrance Brennan

Chef de Cuisine: Craig Hopson

Maître Fromager: Max McCalman

Pastry Chef: Zachary Miller

Sommelier: Jason Miller

Interior Design: Coffinier & Ku Design, Ltd.


 A Luxury Restaurant Worthy of Every Star

Our major complaint with most celebrated luxury restaurants is that they may look like luxury restaurants, act like luxury restaurants, but why so often don’t they “taste” like luxury restaurants?

That’s a criticism we can’t make of Picholine. Since 1993, Terrance Brennan (pictured above) has captivated diners at his celebrated uptown restaurant,  now outfitted with a stunning re-design and an exciting new menu, Picholine has been reinvented. Chef Brennan collaborated with luxury home and restaurant designers Etienne Coffinier and Ed Ku of Coffinier Ku Design, Ltd. To create a design concept that bridges the gap between the formality of the previous motif, and the modern sensibilities of his Mediterranean cuisine influenced by the flavors of France, Italy, and Spain, one passes through a carved wooden door painted in an arresting high-gloss aubergine into Picholine’s new wine and cheese bar. Purple leather banquettes and walls upholstered in a grey-lavender stripe are an inviting option for guests looking to enjoy a casually elegant pre- or post-performance meal.

Soaring ten-foot boysenberry velvet curtains separate the wine and cheese bar from the succession of dining rooms, where grey mohair banquettes and custom-made grey leather chairs with deep purple piping are reflected in custom mirrors. Multi-tiered crystal chandeliers that previously added a sense of tradition to the space have been revived with an edgy silver finish, casting a warm glow on the contemporary artwork, commissioned by Chef Brennan.

Picholine’s fine linen, crystal glassware, Christofle silver, and custom-designed Bernardaud china remains unchanged as does the intimate eight-seat, private dining wine room and service that challenges the finest in New York. The wine list is awesome and the cheese service legendary.

Picholine’s menu is organized into sections titled “Preludes,” “Pastas,” “Day Boats” and “The Land,” the menu gives guests the option of building their own tasting. With a two-course minimum, diners can select any number of plates—ranging from Pheasant Boudin Blanc with Apple, Celery and Truffle Salad to a Squid Ink Linguini with Calamari, Chorizo Aïoli and “Paella” Broth — in which the portion size will vary according to the number of courses selected. Though Chef Brennan’s signature Picholine dishes like Olive-Crusted Saddle of Lamb with Basquaise Chutney, Romesco Mousse and Garlic Chips and Sea Urchin Panna Cotta with Chilled Ocean Consommé and Osetra Caviar still remain, details like tableside finishing service (performed by a server clad in a charcoal grey suit and custom-designed lavender Turnbull & Asser tie) revives even the most time-honored items. Chef Brennan has also introduced market-driven tasting menus.

Served in sets of three, a tasting flights menu is available in the wine and cheese bar along with a newly-introduced charcuterie – the product of a collaboration with famed Italian salumi-maker, Paul Bertolli, part of Chef Brennan’s ongoing support of artisan food producers. His celebrated cheese service will continue to hold court,picholine-cheese showcasing a selection of artisanal cheese on Picholine’s custom olivewood boards, but updated with condiments like savory yet sweet walnut chutney.

Picholine’s dramatic new look and modern approach illustrate Chef Brennan’s versatility as an enlightened chef and talented restaurateur, responsive to the changing trends of his industry. Certainly one of New York’s most civilized restaurants, Picholine offers a world-class dining experience.



Sea Urchin Panna Cotta  with Chilled Ocean Consommé and Caviar, f o i e g r a s “shabu shabu, Crisp Sweetbreads with Raisin-Mustard Emulsion; signature entrées like luscious Diver Sea Scallops; the best Daube of beef this side of the Atlantic; and  remarkable Heirloom Chicken "Kiev"  with Liquid Foie Gras. picholine-des

All desserts, including Passion Fruit "Cannoli"  with Coconut Tapioca, the amazing Liquid Chocolate Tart, and Picholine’s renowned cheese cart, displaying more than 60 of the world’s finest artisanal cheeses.On our visit, we received superb Almond Financiers, which were divine the next day for breakfast.



Recipe for the remarkable Daube of Beef Short Ribs with Carrots Vichy and Puree Horseradish “Pillow follows. (Below)picholine-daube

Recipe For the Outstanding Daube of Beef Short Ribs with Carrots Vichy and Puree Horseradish “Pillow follows. Absolutely a world class creation by any standard!

Copyright 2010 by Punch In International, All rights reserved.


35 West 64th Street, New York, NY 10023 Ph: 212.724.8585 212.724.8585 Email: info@picholinenyc.com



Daube of Beef Short Ribs with Carrots Vichy and Puree Horseradish “Pillow”

Serves 4


¼ cup plus 1 tablespoon olive oil

½ cup celery

½ cup peeled carrots, large dice

1 cup onion, large dice

Kosher salt

2 cups port

3 bottles (750 ml each) red wine

2 garlic heads, halved with excess papery skin removed

4 pieces bone-in beef short ribs (about 6 pounds) 4 inches long trimmed of excess fat

8 sprigs thyme

3 bay leaves

6 flat-leaf parsley, stems attached

½ medium leek (cut lengthwise), white and light green parts only well rinsed

1cup all purpose flour

Orange peel from ½ and orange (use vegetable peeler and remove the pith)

6 to 7 cups veal stock or low-sodium store bought beef broth

6 salt packed anchovy fillets, soaked drained and patted dry (optional)

1/3 cup nicoise olives, pitted and halved (optional)

Black pepper in a mill

4 tablespoons unsalted butter

2 cups young carrots peeled, and cut medium dice

1 tablespoon sugar

½ cup orange juice

2 cups heavy cream

1/8 teaspoon powdered gelatin

½ cup fresh horseradish

3 scallions sliced thinly on a bias


HEAT 3 tablespoons of the oil in large saucepan over medium high heat. Add the celery, carrots, onions, and a pinch of salt, and cook, stirring until softened but not browned, approximately 10 minutes. Add the port, red wine, and garlic and bring the liquid to a boil. Lower the heat and simmer for 5 minutes to cook out the alcohol. Remove the pot from the heat and let cool completely.

Put the short ribs in a container and pour the liquid over the ribs. Cover and refrigerate for 1-2 days. (Be sure the container is small enough that the liquid completely covers the ribs.)

Set the thyme sprigs, bay leaves, and parsley against the cut side of the leek and tie in a bundle together with butcher string. Remove the short ribs from the marinade and pat dry. Strain the marinade through a fine-mesh strainer into a Dutch oven or large, heavy bottomed pot and bring to a boil over high heat, reserving the vegetables. Lower the heat and simmer until the liquid is reduced by two-thirds, approximately 2 hours

Meanwhile, pour the remaining 2 tablespoons of oil into a 12-inch sauté pan and heat it over medium- high heat. Dredge the short ribs in flour, and sear the shorts rib 2 at time for 3 minutes per side. As they are done transfer them to the Dutch oven with the reduced liquid.

In a small pot over medium-high heat, bring the cream and horseradish to a simmer for 5 minutes and season with salt and fresh black pepper. Remove from the heat and stir in gelatin. Place mixture into a blender, puree smooth, strain through a fine mesh strainer, transfer to a bowl and refrigerate for 2 hours. Whisk vigorously to incorporate air into the cream to create a “pillow-like” whipped cream.

Heat 2 tablespoons butter in a medium sauté pan. Once butter is completely melted, add carrots and sugar. Coat the carrots with the butter and add orange juice, salt, and pepper. Simmer orange juice for approximately 10 minutes until carrots are fork tender.

Preheat the oven to 325*F add enough stock to cover the ribs, the orange peel, the anchovies, if using, and leek and herb bundle, and bring to a simmer over high heat. Cover the Dutch oven and transfer to the oven. Cook until beef is tender and pulling away from the bone, 2 ½ to 3 hours. Remove the pot from the oven, transfer the meat to a platter and set it aside.

Strain the liquid through a fine-mesh strainer set over another pot. Set the sauce over medium heat, add the olives, if using, bring to a simmer, and let simmer until it reduces enough to coat the back of a wooden spoon, approximately 1 hour skimming any foam and oil the rises to the surface. (you should have about 5 cups of liquid.) Season with salt and pepper, then whisk in the 2 tablespoons butter to enrich and emulsify the sauce.

Remove the bones from the short ribs and cut each piece in half. Divide carrots evenly among 4 plate place short rib on top, ladle sauce over the top to coat the short ribs. Garnish with scallions and horseradish “pillow,” and serve.



Sample Menu (Subject To Change)


p r e l u d e s
chestnut veloute
Pheasant Boudin, Cranberry-Apple “Capsules”
pear and endive salad
Roquefort Mousse and Sauternes Mirror
hamachi cru
Radish Sprouts, Citrus-Soy, Sesame Powder
foie gras “shabu shabu” (5. suppl.)
Root Vegetable Pearls, Sweet and Sour Bouillon
textures of vegetables
Winter Flavors, Pomegranate Gelee, Pumpkin Oil
carmine digiovanni
Chef de Cuisine
terrance brennan

p r e l u d e s

warm Maine lobster (5. suppl.)
Fried Vanilla Milk, Endive, Kumquats
sea urchin panna cotta
Chilled Ocean Consommé, Caviar
tuna “napoleon”
Flavors of the Riviera, Olive Oil Ice Cream
wild mushroom risotto
Local Squash, Vacca Rosa Parmesan
sheep’s milk ricotta gnocchi
Artichokes Barigoule, Bottarga, Parsley Pistou

d i n n e r
Wi n t e r 2 0 1 0
(upon request)
simple salad of organic greens
Organic Extra Virgin Olive Oil – ‘08 Harvest
d a y b o a t s
casco bay cod
Brandade Mille-feuille, Persillade, Garlic Froth
monk fish “osso buco”
Paella Rice Noir, Basquaise Jus, Romesco
sea bass “a la veronique” (10. suppl.)
Celery Textures, Pistachio-Truffle Vinaigrette
d i v e r s e a s c a l lops
Salsify, Morels à la Grecque, Foie Gras Sabayon
picholine uses local and organic products whenever possible

d i n n e r
Wi n t e r 2 0 1 0
t h e l a n d
lamb duo
Moroccan Flavors and Textures
heirloom chicken “Kiev”
Chanterelle Mushrooms, Liquid Foie Gras
daube of  beef
Carrots Vichy, Horseradish “Pillow”
Pain d’épices Pillow, “Fleischschneke”
(upon request)
48 day dry aged prime rib-eye (15. suppl.)
Potato Confit, Grilled Treviso, Béarnaise Sabayon
3 courses 92. each additional course 10.

t a s t i n g f l i g h t s
Selection of three 20.
panna cotta px sherry sorbet lamb
Du Jour Serrano Ham Chips A la Basquaise
paella warm marcona cheese tempura
spring roll almonds and olives
tapioca crackers calamari mushroom tempura
Lemon Salt A la Plancha Parsley Pistou
foie gras explosion brandade mille-feuille
$ 2 0
sea bass “a la veronique”
Pistachio-Truffle Vinaigrette
tuna cru “napoleon”
Flavors of the Riviera, Olive Oil Ice Cream
Pain d’épices Pillow, “Fleischschneke”
heritage pork “presse”
Celery Root, Gooseberry Mustardo
daube of beef
Carrots Vichy, Horseradish “Pillow”
p r i x f i x e
Choose one from each category

b a r m e n u
Available in the Cheese and Wine Bar
$ 1 5
wild mushroom risotto
Local Squash, Vacca Rosa Parmesan
sheep’s milk ricotta gnocchi
Artichokes Barigoule, Bottarga, Parsley Pistou
sea urchin panna cotta
Chilled Ocean Consomme, Caviar
hamachi cru
Citrus Soy, Sesame Powder
foie gras “shabu shabu”
Sweet and Sour Bouillon
$ 1 0
chestnut veloute
Pheasant Boudin
salad of organic greens
Organic Extra Virgin Olive Oil
pear and endive salad
Roquefort Mousse and Sauternes Mirror
vegetable textures
Winter Flavors, Pomegranate Gelee
Robiola Cheese, Prosciutto Crisp



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