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Map & Directions 35 W. 64th St.
New York, NY 10023
  • European, French, Mediterranean
  • Sun 5pm-9pm, Tue-Thu 5pm-10pm, Fri-Sat 5pm-11pm
  • Private Party, Wheelchair Accessible, Business Dining, Prix Fixe
  • Dinner
  • Full bar
  • Recommended, Accepted


Village Voice's Description

Terrance Brennan's flagship restaurant opened on the Upper West Side in 1993, right across from Lincoln Center. Its stiff vibes are reminiscent of a ball-gowns-and-tails era, where fine dining is the only way to eat out. But shove all the affronts aside and quickly turn to the cheese carts that roll by offering dozens of varieties. Pick from rare delicacies, funky rarities, old favorites, and stinky blocks. Once the arbiter of New York cheese plates, Picholine got a makeover after 13 years in business. Brennan maintained a dedicated to fromage but turned the menu into a choose-your-own prix-fixe meal. Pick from appetizers, fish, meats, and pastas, and find some old dishes as immortalized as the cheese plates: sea-urchin panna cotta and olive-crusted lamb saddle. --Jessica Goodman

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Tips from foursquare

  • Food Network on 08/15/11

    On The Best Thing I Ever Ate, Frank Bruni goes for a classic breakfast of Bacon and Eggs at Picholine, offering dishes made with fresh seasonal ingredients. Find more tips at Food Network Local.

  • Brandon B. on 01/31/13

    Scallops with Butternut Squash And Date Farro and Pomegranate Vinaigrette

  • Gilt City on 09/21/10

    French-Mediterranean fare at chef Terrance Brennan’s famed uptown outpost. We say the chicken Kiev is a must-try.

  • New York Habitat on 11/22/11

    An exquisite French-Mediterranean spot perfect for splurging. The food is remarkable but the only way to get the full experience is through the tasting menu and the popular cheese cart.

  • ThePurplePassport.com on 02/10/12

    Picholine is perfect for those who appreciate spiffing themselves up in their Sunday best for a formal wine-and-dine night out. And this is an ideal choice for an elegant pre-Lincoln Center meal.

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