You might be wondering what picholine actually means – it is a medium-sized brine-cured green olive of French origin.
Executive chef: Terrance Brennan
Jon surprised me with Valentine’s dinner date at one of NYC’s top restaurants (NY magazine rated it #23 in 2011). Its French and Mediterranean style cuisine and service truly proved its Michelin star rating.
Jon loved the lobster prelude, scallops and lamb entrées, and chocolate dessert with red currant sorbet. I have to say the presentation of his dessert was incredible – the waiter poured a warm chocolate liquid over this perfectly-shaped sphere of chocolate and it melted the outside shell, unveiling the pistachio-chocolate variations inside.
My highlights were the truffle-stuffed scallops, wild dover sole, and the peanut butter and jelly dessert with caramel, peanuts, and banana ice cream. Of course Jon could not abstain from the cheese cart – I stuck to pasteurized cheeses, of which the lady only had 2 out of the 20 that were an option. To top off our exquisite dinner, the maitre d’ gave us a tour of their private wine room and introduced us to Chef Terrance. Terrance signed our menu that read “Congratulations” at the top (since we were also celebrating Baby Swope in the second trimester). What a memorable dinner we had.
One last thought: why do fancy restaurants insist on seating you right next to your date instead of across the table?
One last thought: why do fancy restaurants insist on seating you right next to your date instead of across the table?
