The deep colored glaze was sweet and savory and went very nicely with both the sliced loin and the croquette. .
We went on a Monday night so the dining room was quiet but the service was friendly (although maybe a bit too friendlyat one point I thought our waiter might pull up a chair) and it did not at all have the feel of a stuffy old French restaurant.
The dish could be eaten accompanied by an airy rice crisp or simply enjoyed by the spoonful.Roquefort Textures, another spoonful of molecular creativity served as the palate cleanser before dessert.The waiter then poured a hot liquid chocolate over the top which melted the entire object revealing a pistachio and chocolate filling.Chef Terrance Brennan has been creating his spil nu dansk geografi europa afrika lande French inspired cuisine at his flagship restaurant since 1993 and after undergoing a revamp of the decor a few years back the decor is said to be vastly improved.Peanut Butter Jelly Bite, finally, dessert.Fois Gras French Style, next I had a chestnut tagliatelle with wild game bolognaise.
Besides being known for their online casino profits exquisite food, Picholine has to be one of the best values in all of Manhattan.
Picholine is a great restaurant for a special occasion or a place to meet for a pre-theater drink or meal.Entrance to Dining Room, we were greeted with a selection of amuse bouches that included crispy salsify, a savory bon bon, gougère and a small dish of cauliflower panna cotta with a crispy caper.I chose the Japanese version which was was prepared shabu shabu style or warm in a sweet and sour bouillon.Uni Panna Cotta, they gave a choice for the next course of fois gras prepared in a Japanese or French style.Picholine NYC.The other preparation was a fois gras torchon the pâté was fresh and not over-cooked or over-cured but smooth and melt in your mouth.Chestnut Tagliatelle, next was a choice of various wild Scottish game which were each prepared differently.The portions in the tasting menu are nicely sized so that by the end of the meal you are satisfied but dont feel like you are going to die at any moment which is often the case with large tasting menus.