Many dishes are new. Most are fantastic. What Picholine lacks in energy and style - it's still too quiet and it's sadistically bright - it more than makes up for in first-rate ingredients and superior execution. - Frank Bruni
Will a younger crowd be drawn, as chef-owner Terrance Brennan hopes, by this new stripped-down elegance (sedate if not soporific), new sound (Diana Krall instead of Pavarotti), and new pricing ($64 for two courses) from the updated menu? Well, disco-and-rock-diminished ears will welcome the near-quiet, and Brennanâ€™s longtime fans will happily wallow again in his signature truffle-tinged risotto. - Gael Greene
From the moment we arrived until we left four hours later it was about as close to perfect as you can get without dining privately.
First, the restaurant. We had a wonderful table for two in the front dining room. Much has been said about the purple color scheme but it was no where near as "obvious" as some have stated. I thought it was rather nice and subdued. The lighting was near perfect. And although rarely mentioned the temperature was also just right.
The service. Professional and prompt without being cold. Empty plates were removed at appropraite times. Water was kept filled. Escort to the restrooms and (my personal favorite piece of fluff) napkins were replaced while away from the table.
The Sommelier and Frommagier were SPOT ON with their pairing and selection. A true enhancement to both the food and the evening.
THE FOOD ('cause after all, that's what we are here for). GF and I had tasting menus. I had the Classics, GF had a vegeterian tasting consisting of some items off the menu and others created that evening.
Glass of house Champagne (Gratis)
A quartet of amuses, squash soup shooter, spoonful of fennel salad, a lobster based custard, and one that escapes me - it was a great indication of what was to come.
Roquefort Parfait with Sauterne Gelee - light, flavorful, without being overbearing
Mushroom Risotto - perfect texture, wonderful earthy taste, just about two spoonfuls which for me is the perfect amount for a transitional course.
Diver Scallop - fresh and sweet, beautifully seared, not a hint of toughness
Lamb and Chick Pea Frites - I am a huge fan of lamb and this was THE BEST LAMB I HAVE EVER EATEN (Daniel was number one prior to this). The flavor was sublime.
Cheese course - As mentioned before, it was a perfect selection choosen after I told my preferences.
Chocolate Souffle - Text book perfect, choclately without over doing it. Wish I could have eaten more but I was stuffed (which leads me to ask how anyone could say the portions are stingy).
Picholine truly deserves to be included in anyone's discussion of which of NYC greatest restaurants to dine at. We hope to return sooner rather than later.