Restaurants

Artisanal

Artisanal Fromagerie, Bistro and Wine Bar showcases the formidable creativity and passion of Chef-Proprietor Terrance Brennan who adds playful twists to classic French bistro dishes. Brennan’s Osso Bucco, for example, features monkfish instead of meat. Traditionally prepared with beef, Brennan’s Duck Bourguignon is artfully made a La Grand-Mère with Chestnut Pappardelle. Selecting only premium ingredients, Brennan’s commitment to the use of artisanal, sustainable and organic products is evident in the quality of each dish.  

Recalling a Parisian bistro, Artisanal’s handsome interior was designed by noted architect Adam Tihany. A mural-sized painting, which had hung in French restaurants since the 1930’s, presides over the 160-seat Art-Deco space. In the back of the dining room is the cheese cave, a temperature and humidity controlled room, where a number of the world’s finest artisanally-made cheeses are aged to optimum ripeness and peak flavor. Adjacent to the dining room is the wine bar, which boasts 160 wines by the glass.

After its March 2001 opening, Gourmet magazine wrote, “as cheese-intensive as Artisanal is, as profoundly as it caters to the basest of lactic desires, the restaurant may already be one of the best bistros in New York, remarkable even without the cheese.” Awarded Best Brasserie Cuisine in the 2002 Zagat Survey, Artisanal continues to delight customers and critics alike.

Picholine

Taking its name from the small, tender green olive harvested in the Mediterranean, Picholine opened its doors at 35 West 64th Street in October of 1993. "It instantly became one of the best restaurants around Lincoln Center," according to The New York Times, which gave Picholine a prestigious three-star rating. 

The menu at Picholine showcases "the ferocious commitment to quality and the restless inventiveness of its chef-owner, Terrance Brennan," stated The New York Times. Featuring the highest quality seasonal ingredients, his French-Mediterranean dishes are original interpretations of classic flavors from France, Spain and Italy. Delectable "preludes" include Sea Urchin Panna Cotta with Chilled Ocean Consommé and Caviar, and Crisp Sweetbreads with Pickled Crudité and Raisin-Mustard Emulsion; signature entrées include Diver Sea Scallops with Cauliflower Silk and Blood Orange Grenobloise, and Heirloom Chicken "Kiev" with Chanterelles and Liquid Foie Gras. Desserts like Passion Fruit "Cannoli" with Coconut Tapioca and Exotic Fruit Soup, and Pear "Torchon with Smoked Maple Ice Cream and Spice Bread Crumbs sweetly round out the restaurant's offerings. Picholine's renowned cheese cart displays more than 60 of the world's finest artisanal cheeses.

Brennan's 2006 redesign of Picholine transformed the restaurant with a sleek design that mirrors the modern sensibilities of his Mediterranean cuisine. The no-reservations wine and cheese bar features purple leather banquettes and walls upholstered in a grey-lavender stripe. Soaring 10-foot boysenberry velvet curtains separate the wine and cheese bar from the elegant dining rooms, where grey mohair banquettes and custom-made grey leather chairs with deep purple piping are reflected in custom mirrors.

In addition to 84 seats in the main dining rooms, L'Olivier, the restaurant's spacious private dining room, can accommodate an additional 22 guests. Picholine's intimate Wine Room seats up to 8 guests. Tucked in a corner of the 2,500 bottle-lined Wine Room is the famous Cheese Cave.

The restaurant received a James Beard Foundation nomination for the country's Outstanding Restaurant in 2007, and was awarded two stars in the 2008, 2009, 2010, and 2011 editions of Michelin Guide New York City.

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