Displaying all articles tagged:

Picholine

  1. Celebrity Settings
    Charlie Rose Stops by Polo Bar; Hilary Duff Drinks at Hotel HugoThis week’s Celebrity Settings.
  2. Celebrity Settings
    George and Amal Clooney Dine at Scalinatella; Gina Rodriguez Parties at Beauty &This week’s Celebrity Settings:
  3. Temporary Closings
    Picholine Closes for Repairs and VacationThe 22-year-old restaurant is already taking reservations for September.
  4. Reopenings
    Picholine Reopens TonightBrennan returns on the UWS.
  5. Setbacks
    Money Trouble Delays Picholine ReopeningTerrence Brennan’s Upper West Side spot was supposed to unveil its renovated self today.
  6. Face-Lift
    Picholine Closes for MakeoverBack in September.
  7. Neighborhood Watch
    Support Movember at Chinatown Brasserie, ellabess; New Vendors Debut atPlus: give into temptation at GastroArte, ring in Winter’s Eve with gourmet food tastings, and more, in our daily roundup of neighborhood news.
  8. Two for Eight
    Tables Available at Ilili; Alta, Le Caprice Mostly BookedIt’s time to play Two for Eight. Today: Mediterranean.
  9. The Other Critics
    Sietsema, Cuozzo Try Choptank; Cheshes Revels in New TablaPlus: Sam Sifton explores Bay Ridge and Gael Greene revisits Picholine, in our weekly roundup of restaurant reviews.
  10. Menu Changes
    Per Se May Introduce À La Carte MenuYou’ll soon be able to drop “I was over at Per Se the other night” into way more conversations.
  11. Recession Is Your Friend
    ‘Tastes of Picholine’After introducing its menu d’economie, Picholine is going one step further and making a $58 three-course tasting menu available in its dining room.
  12. It's the Economy
    Nieporent and Brennan on Weathering the StormThe two titans talk to us about adjustments they are (and aren’t!) making.
  13. Recession Is Your Friend
    Bargain Gift CardsCraigslist isn’t the only place where you can find discounted gift certificates.
  14. Recession Is Your Friend
    How to Knock $100 Off Your Le Cirque Meal, Via CraigslistCruise Craigslist and you’ll find gift cards for sale at deep discounts.
  15. Recession Is Your Friend
    Artisanal Sweetens the DealRestaurant Week diners can order a cheese plate instead of dessert, and they’ll get a $25 gift card.
  16. Cheap Eats
    Picholine Hops Aboard the Recession-Special TrainPicholine introduces its own recession special, the Menu d’Economie.
  17. Chef Shuffle
    One If by Land’s Craig Hopson Moves to Le CirqueThe young chef takes a big step up.
  18. Neighborhood Watch
    Almost Half-Off at Picholine; Brunch Comes to the General GreeneDanny Meyer is importing San Fran’s Blue Bottle Coffee, and Jim Mamary continues to colonize outer Brooklyn, in today’s neighborhood food news.
  19. NewsFeed
    Gourmet Institute to Give Food & Wine Festival a Run for Its MoneyWith talks from David Chang, Daniel Boulud, and seemingly every other chef in the city.
  20. Neighborhood Watch
    Ducasse to Open Benoit in One Week; Picholine Honors ‘South Pacific’Alain Ducasse will unveil his replacement for Brasserie LCB next Monday, Terrance Brennan is loosening up for spring, and Kyotofu imports Japanese mountain peach for its new menu.
  21. Back of the House
    Bourdain & Co. Give Their Picks for Beard Chef NYCWe spoke to a number of food-world luminaries, several of whom will be voting in this year’s James Beard Awards, and asked for their picks for Outstanding Chef NYC.
  22. NewsFeed
    Terrance Brennan Serves the Spoils of His First Hunt at Picholine If you thought David Pasternack transporting plastic garbage bags of freshly caught fish on the Long Island Railroad was badass, Terrance Brennan informs us that at Picholine this week he’ll be cooking pheasants and wild mallard ducks that he personally shot. Brennan says he joined Andrew Hamilton of his longtime game provider, Scottish Wild Harvest, in hours of hunting on the Birkhill Castle estate in the Fife region of Scotland. (Federal law prohibits restaurants from selling truly wild game that is caught in the U.S.) “I didn’t find it hard at all,” Brennan says of his virgin hunt. “In fact, the first time I shot, I was two for two.”
  23. NewsFeed
    Terrance Brennan Sells Cheese Business, Plans New RestaurantAn interesting rumor came our way the other day: that none other than our reputed doppelgänger, Terrance Brennan of Artisanal and Picholine, was looking to sell his restaurants and get out of the day-to-day chef business. We checked in with the Blessed Cheesemonger, and it turns out the rumor is exactly wrong: Brennan has sold his Artisanal cheese company to American Home Foods for the express purpose of getting back into the kitchen. “It’s a lot more complex business than I thought,” he tells us. “There’s e-commerce and customs and all these moving parts. It took four years of my life … I’m done with it.” Brennan also says he’s planning a new New York restaurant, a different concept from Artisanal or Picholine. But that’s all he’ll say until the time is ripe — “as ripe,” he adds, “as a pungent Roquefort.”
  24. Neighborhood Watch
    Picholine Lures Café Boulud Alum to Upper West; Fiesta de Red Hook Vendors!Astoria: Soleil Coffee Shop and a 7-Eleven are opening soon. [Joey in Astoria] Clinton Hill: Heineken is filming a commercial today at 313 Clinton Avenue. [Clinton Hill Blog] Corona: Enjoy a pirated DVD with your dinner on Roosevelt Avenue. [NYT] East Village: Support Willie’s cause while getting buzzed this Saturday at Counter’s organic beer tasting. [Grub Street] Lower East Side: The beer room at Whole Foods even sells PBR with a pitch to keep hipster interest alive. [East Village Idiot] Midtown West: Daniel and Oceana alum Scott Ekstrom has been tapped to run the kitchen at Brasserie Forty Four, the restaurant destined for the redesigned Royalton hotel. [Eater] Randall’s Island: The concessions at Farm Aid were stocked with local, organic, or family-farm-raised fare, but nothing really tasted that great. [Diner’s Journal/ NYT] Red Hook: The vendors are celebrating their season’s extension with a “livelier than usual weekend event — more soccer games, piñatas, music, and a two-day art exhibit featuring photographs taken by the food vendors.” [Eat for Victory/VV] Upper West Side: Terrence Brennen has overhauled his culinary team at Picholine appointing Scott Quis formerly of Café Boulud as Chef de Cuisine and Jason Hua from Jean Georges as executive sous-chef. [Grub Street]
  25. Foodievents
    More Meatopia: Our Readers Get All Old Testament Meatopia, the Woodstock of edible animals, has captured the imagination of Grub Street readers. Suggestions for next year’s theme have flooded in, nearly overwhelming both the Grub Street in-box and our wildest expectations. Send your idea to grubstreet@nymag.com by 6 p.m., and we might see you tomorrow. Among the contenders:
  26. What to Eat Tonight
    Picholine Has Frogs’ Legs, and Knows How to Use ThemFrogs’ legs tend to be associated with the French and Vietnamese, but according to Craig Hopson, the chef de cuisine at Picholine, the frogs in Florida have the imported ones beaten on all counts. “They’re a lot bigger and cleaner,” he says, and tonight, he’ll be serving them (for $19) as a special at the restaurant. “Frogs’ legs don’t have much flavor on their own,” Hopson tells us, so he ups the ante by filling them with a mixture of ground frogs’ legs, bacon, and foie gras, leaving a small bone protruding to hold them with, and frying them up in tempura batter as crispy frog lollipops. The dish is served with celery kimchee, considerably cooled down from the fiery Korean kind, and a spiced aïoli. But it’s the legs themselves that really jump off the plate.
  27. Back of the House
    Josh DeChellis Gives the ‘Top Chef’ Contestants High MarksThis season, we’re planning on kibitzing about the show every week with a variety of fellow viewers, all of whom will help us to dissect that episode’s round of flashy dishes and behind-the-scenes treachery.
  28. Mediavore
    New York is Now Fat City; Korean KFC Comes to New YorkFat is where it’s at in New York today, thanks to the efforts of what Adam Platt would call the “refined meathead” school of chefs like David Chang and Zak Pelaccio. [NYT] Related: You Know You’re a Meathead When… [NYM] Kyochon Chicken, the Korean chain behind the current wave of Korean fried-chicken restaurants, has opened in Flushing. Two more locations are planned for Bayside. [NYT] Ilan Hall defeated Sam Talbot in their outdoor Top Chef rematch yesterday, Hall’s soft-shell crab salad triumphing over Talbot’s grilled quail and potatoes. [NYDN]
  29. Neighborhood Watch
    Former Clinton Hill Porn Store to Become Euro EateryClinton Hill: A former porn shop on Myrtle Avenue will become a European-style cafe, a term open to interpretation. The only notable physical change to the space is an exterior paint job. [Clinton Hill Blog] East Village: Ramen Setagaya at 141 First Avenue will be ready to open when Con Edison turns the gas on. [VV] Former captain at Gramercy Tavern and Picholine Rob Ziser has opened his own restaurant out of a subleased kitchen at Company bar. [The Strong Buzz] Gramercy: Delayed high-end Asian restaurant Wakiya in the Gramercy Park Hotel is coming and hiring. [Eater] Harlem: A Coldstone Creamery on 125th Street could give Mister Softee an ice-cream headache. [Uptown Flavor] Park Slope: Michael Hearst recorded Songs for Ice Cream Trucks in his converted one-bedroom, but it looks like his jingles won’t make it to the big time. [Brooklyn Record] Tribeca: Brandy Library is hosting a free cognac tasting tonight from 6 to 8 p.m. And afterward begin the piano stylings of Joel Forrester. [Brandy Library]
  30. NewsFeed
    Tonight’s Beard Awards: a Referendum on Haute Cuisine Times are changing in the restaurant world – but just how fast? Tonight’s James Beard Awards will help answer the question of whether the traditional tablecloth restaurants, which seem to be on the way out, still wield their old clout in the gastronomic Establishment.
  31. NewsFeed
    Beard’s Best Chef Nominees Spill Beans The Beard nominees for New York City’s Best Chef know that there’s more to the award than who makes the best plate of spaghetti. Looking back at previous years in which he was nominated, Picholine’s Terrance Brennan says, “Our customers were always loyal, but because I wasn’t playing the game, we were under the foodie radar. Being friends with the [Beard] committee helps … I imagine if you know some people, your odds are probably better.”
  32. NewsFeed
    Hark! James Beard Award NominationsAfter much speculation, the 2007 nominees for the James Beard Awards, the Oscars of the restaurant world, are in. Adam Platt, Rob Patronite, Robin Raisfeld, and Grub Street all filled out Beard brackets (or at least revealed whom we’d like to see win) on Friday. Here’s how the academy’s coming down.
  33. The Annotated Dish
    Picholine’s ‘Oceanic’ Sea-Urchin Panna Cotta“I have a personal interest in this dish,” he says, “and I wouldn’t let it go.” That’s Picholine chef Terrance Brennan on his sea-urchin panna cotta, one of only two items from the restaurant’s previous incarnation that he continues to serve today. The dish, which the chef describes as “all about the taste of the ocean, and nothing else” is the first course of an $80 three-course prix fixe menu, and one of his signatures. As always, simply scroll over the arrows on the large image to see quotes from the chef.
  34. The Other Critics
    Critics Keep Up the Steakhouse Shuffle; Ramsay ReviewedRamsay strikes a chord with Ryan Sutton: “This is artful food that makes you ponder the meaning of life, but it’s also accessible, gutsy fare that excites the senses and fills the tummy.” [Bloomberg] Bruni does the ever popular steak two-fer (witness Platt’s double-up on STK and Lonesome Dove), declares Porter House New York “an M.B.A. program for beef eaters who did undergraduate work at Outback,” turning out “well-sourced, well-prepared flesh” though getting into trouble elsewhere. Despite the limo-like seats, he’s not grooving to the beat (or the meat) at the other spot: “STK might want to think about buying some soundproofing, along with a vowel.” [NYT] Richman isn’t convinced Porter House New York is a steakhouse, or at least as good of one as its predecessor V. Instead it’s “an accessible, sensible eating establishment with decent prices and classy, comprehensible food.” [Bloomberg]
  35. The Other Critics
    Raves for Picholine and Porter House New York; Everybody Else Damned With FaintBruni has his birthday party at “reinvigorated” Picholine and, to the tune of three stars, declares it “arguably the nicest restaurant surprise of this disappointing season.” [NYT] Meehan has mixed feelings about Lunetta but concedes: “Mr. Shepard can cook.” [NYT] Alan Richman goes slumming at the Port Authority Bus Terminal and finds signs of promise at best. “Metro Marche is not a great restaurant. Unless Escoffier takes over the kitchen, it will never be a fashionable one. It could become quite respectable, though.” [Bloomberg]
  36. What to Eat Tonight
    It’s the Great Pumpkin, Charlie Brown With Halloween around the corner, pumpkins are everywhere — on stoops, in soups, and, of course, at the Greenmarket. (Zoe Singer tells us which ones to buy this week in At the Greenmarket.) Some of the better restaurants around town are getting into the spirit and serving up pumpkin in its many forms. Here are a few we can get behind.
  37. What to Eat Tonight
    How to Make Women More Tender, for Only $2,400 Per Pound Alexandre Dumas reckoned that white truffles can, “on certain occasions, make women more tender and men more lovable.” We would hope so — the ‘shrooms, imported from Piemonte, Italy, were selling last week for as much as $2,400 per pound. If you’re going to throw down for some, you best leave their preparation to the city’s top Italian chefs. (Or, better yet, go straight to the source — here’s our five-point Piemonte Weekend Escape Plan.) Wait until you hear what these cooks are doing with truffles (hint: it doesn’t involve pizza).
  38. User's Guide
    TV Dinner Stages Internet-Era Comeback Picholine and Artisanal chef Terrance Brennan, working with FreshDirect, has reinvented the microwave meal. Or so we were told earlier this week. Apparently, the ingredients in his glorified TV dinners come raw or semi-cooked, and a release valve in the box allows the container to work as a pressure cooker, making the meal from scratch in about three minutes. Skeptical but intrigued — and inspired by a similar experiment by the Gobbler — we opted out of having lunch delivered to our desk yesterday and instead joined other Grub Street staffers in the kitchenette to sample six of the eight varieties. The best were better than many restaurant dishes; the average ones were an order of magnitude more enjoyable than any “frozen dinners” we’d ever eaten before; and the worst were terrible. (FreshDirect plans to develop more lines with other high-profile New York chefs.)
  39. The Other Critics
    Bruni and Richman Beat Down Old-TimersThis week, the big boys decided to tip some sacred cows. • Alan Richman, battling Peter Luger, delivers what might be the most damning takedown of a major New York restaurant since his famous indictment of Jean Georges in GQ. Sundry are the crimes of this tavern: It has “lost touch with the concept of restaurant hospitality”; deploys cheap flatware and snarling waiters; serves inconsistent steak, mundane sides, and a “hostile burger.” [Bloomberg]