Chefs Club Presents: Côté Médi By Terrance Brennan New York City
2019 - Present
Côté Médi is a Mediterranean seafood restaurant by Chef Terrance Brennan that’s celebrates the “Cuisine Of The Sun.” Drawing inspiration from coast line of the Mediterranean, the menu features pristine seafood caught or flown in daily and an abundance of fresh vegetables, grains and legumes. The menu is a tasting format, which allows the guests the flexibility to design their own menus, share dishes and explore the extraordinary breath and flavors of the region.
Picholine New York City
1993 - 2016
Picholine opened its doors in 1993 and for more than two decades garnered critical acclaim for its creative Mediterranean cuisine, impeccable service and high standards. Over its long tenure it received many awards and accolades. Highlights include multiple Michelin stars, 3 stars from the New York Times, 4 Stars From New York Magazine, the highest Zagat rating for Mediterranean cuisine, Best restaurant in New York by Conde Nast Traveler and a James Beard nomination for Outstanding Restaurant in America.
The Artisanal Premium Cheese Center New York City
2002 - 2008
A first of its kind in the United States, The Artisanal Cheese Center was a 10,000 square foot facility dedicated to the selection, maturation, distribution and education of the world’s finest artisanal cheeses. Located in New York City, the Center boasted 5 large state of the art temperature and humidity controlled aging “caves,” that could be regulated to1/10 of a degree. The Artisanal Cheese Center sold cheese to the finest hotels and restaurants across the country, on line through its website, and notable companies such as William Sonoma, Neiman Marcus, Starbucks, and Air France.
Artisanal Fromagerie Bistro & Wine Bar New York City
2001 - 2016
Upon opening its doors, Artisanal gained immediate prominence as a shrine to the pleasures of artisanal cheeses and contemporary bistro fare. Its groundbreaking cheese service was unmatched, with its retail cheese counter, custom aging caves and a selection of over two hundred perfectly ripe cheeses it was a caseophiles dream.