i love picholine, too. one reason is because chef
brennan will come out and talk with you about what to
order, and treat you as if he knows you. the waitstaff
were also exceptionally kind when my sister got a fish
bone stuck in a tooth. but the food has really
matured over the years, and i've had fine venison,
grouse , pheasant, and short ribs there (also great
rouget, a mild tasting fish he jazzes up with blood
oranges).there's a wild chicory ice cream for dessert,
Ooh, I love Picholine! The salmon with a horseradish
crust, with cucumbers and salmon caviar, is EXTRA FINE.
I have had only fishy entrees there, but I have heard
it bandied about that the duck and mushroom risotto is
great. Their cheese selection is fantastic, and the
cheese guy really knows his stuff but isn't at all
snooty about it - he's friendly and helpful.
I also love Picholine and it has been getting better
with time.For fish I would recommend the Turbot if they
have it available. Otherwise most anything is great.
The game dishes they were featuring the last time I
visited were also outstanding.One word of caution..
the cheese guy gets cheesed off if you call him Cheese
Guy. "Im the maitre d'fromage" was the response I got.
That's french for cheese guy in my book!
Just a quick note: with a little advance notice (and
if you'll be dining on the weekend, consider that the
day before) the good folks at Picholine will gladly
prepare a superb chocolate souffle for desert - both
airy and decadent simultaneously. Well worth a bit of