(212) 724-8585 | Reserve Onlinewww.picholinenyc.com
Tue - Thu: 5PM - 10PM
Fri - Sat: 5PM - 11PM
Sun: 5PM - 9PM
As a “first-class” destination, Terry Brennan’s quietly “gorgeous” Lincoln Center–area French-Med goes “the whole nine yards” with a “superb” staff serving “beautifully rendered” cuisine, right up to the famously “exquisite” cheese-course finale; it’s “the lap of luxury” for a “grown-up” clientele, but be ready to “pay for it.”
If you're looking for a meal to match the elegance of a night at the opera, consider this formal yet comfortable Lincoln Center area stalwart from chef/owner Terrance Brennan. The banquettes lining the violet walls of this serene townhouse draw a crowd that still considers dining out an occasion (and dresses accordingly). A seasonal French/Mediterranean menu includes both à la carte and tasting options (starting with a two-course pre-theater special and culminating in a decadent 12-course feast with wine pairings.) Expect refined dishes like sea urchin panna cotta, diver scallops with dukkah (a paste of nuts, seeds, and spices) and a variation on chicken Kiev with liquid foie gras. There's also a curtained off bar that serves small plates and selections from the epic wine list of more than 600 bottles. When ordering, keep in mind that Picholine's artisanal cheese course is one of the best in the city. Another perk: Because it's too expensive for the casual diner and too established to be trendy, you shouldn't struggle to get a last-minute reservation for a memorable Michelin-starred dining experience.
1 to 66th St.
What to tell a cabbie
Take me to 64th St. between Broadway and Central Park West.
Where restaurant insiders are eating now
One of the most appealing things about New York City is that you don’t have to empty your pockets to eat well.Read more »
Across the country, friends and family gather at home to celebrate Thanksgiving. But in New York City?Read more »
There are a few quintessential bites of the Big Apple that no matter where you may be, immediately transport you right to NYC. Pastrami on rye. Pasta in red sauce. A bagel thick with schmear. And then there’s theRead more »
Some things in life are best when au naturel. Or, as the Italians would say, la naturale. Like sea bass, for example. Specifically, branzino. Restaurant Row’s Becco recognizes that the lovely white fish is a beauty, especially when barely adorned. Their light and fresh swimmer,Read more »
We are currently searching our extensive restaurant listings.