By Christopher A. Pape
S
ometimes a love affair is so passionate that words can’t describe the emotion that is felt. Sometimes an addiction can be so strong that no matter of cajoling or begging can make it stop. And sometimes a restaurant is so good that licking a plate is refer to happens to be my favorite restaurant in New York City. Picholine, a type of olive mostly found in renowned restaurant located nearby Lincoln soaring ceilings, baroque interior, immaculate service and extensive wine list it sits at the summit of dining establishments.
knew from the start of the amuse to the last spoonful of our dessert that we had had one of the most perfect meals we have ever had.
O
provokes and prods me into such a glowing review. One of their signature dishes (and one that
foie gras ‘shabu shabu’. Basically a thinly sliced piece of raw foie gras it is cooked almost instantly in a bouillon that was served of the soup and the meat itself was perfectly delicate and immensely appetizing. and in the not so distant past the restaurant
wned, operated and helmed
Brennan, the restaurant’s focus is on a clear commitment to producing the
the urchin (really the most regal of the ‘frutti cotta this is a dish that has been so successful
my latest visit we had the eight courses but previously we have had the sixteen (which is like running a marathon – one must pace
Another dish that rang true for us was the
you can’t go wrong. Just eating at Picholine is ecstasy itself.
been open since 1993 and has received three
Resident