Last week we had one of the best dinners in a long time: Picholine in New York city close to the Lincoln Center. We met Terrance Brennan, chef/owner long time ago in Aspen and then we learned about Picholine.
We have been several times and always the same feeling: excellent food, first class service, nice atmosphere. The food shows the exquisite hand of the chef, always improving, always searching new ways for his preparations, approaching, some of his offers, like the onion soup “2013” to Fernand Adria's, now closed, El Bulli.
He is one of the low profile chefs, owner of only two restaurants, that is not every day in the front pages but is in front of his extraordinary kitchen.
And, different to other chefs, he is flexible. I ask for lamb that was not in the menu but they were preparing it for Sunday Easter brunch, and I was served the "Schweighofer farm baby lamb with Spring Vegetables and Goat Cheese Raviolini". Superb and unforgettable. But the whole menu is like this. The steamed black sea bass with Cauliflower Arancini, Cucumbers and Curry Emulsion my wife ate, is another example of this first class kitchen.
Next time in New York city, one more dinner at Picholine.
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