French Restaurants in Fairview

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Picholine

It’s probably fair to say that Picholine chef and owner Terrance Brennan is obsessed with cheese. After all, inside Brennan’s 2,500-bottle wine cellar is a room he has affectionately christened the Cheese Cave. Here, controlled temperatures and humidity maintain the integrity of a variety of international cheeses, which a maître d’fromage presents on a marble-topped cart that Crain’s Gael Greene calls the “Tiffany of cheese carts.” In the European tradition, these cheeses are always presented at the end of the main course. They are an appropriate finale to a meal that celebrates French and Mediterranean culinary traditions in dishes such as sea-urchin panna cotta with caviar. Like a weatherman’s opinion on just about everything, the menus change every season, giving Brennan more freedom to use local and organic ingredients whenever he can.

35 West 64th Street
New York,
NY
US

When legendary chef Thomas Keller started telling patrons of his California dining mecca The French Laundry about plans for his new Manhattan restaurant, he said it wouldn't be the French Laundry “per se." Though vague, the summation was accurate—those who have visited the predecessor will recognize Per Se’s blue door and garden, as well as a pair of nine-course daily tasting menus inspired by seasonal ingredients or whatever the silverware is craving that day. Oysters and Pearls, pearl tapioca with oysters and white-sturgeon caviar, is lifted right from the Laundry menu, while the rotating dishes take inspiration from the surrounding region, such as a gateau of Hudson Valley Moulard duck foie gras. The restaurant, ranked as the sixth best in the world by Restaurant Magazine in 2012, has an urban edge over its Californian counterpart: Columbus Circle sits right outside the fourth-floor windows, which also allow for views of the Manhattan skyline and Central Park’s leafy canopies. Thomas’s taste for the culinary industry started early—as a youth, he worked in a restaurant managed by his mother in Palm Beach. His career quickly gained steam, as he studied at various Michelin-rated kitchens in France. He then returned to the United States, eventually taking over the reins at the French Laundry. Over the years he has nabbed consecutive Best Chef awards from the James Beard Foundation, was named America’s Best Chef by Time in 2001, and won Chef of the Year from the Culinary Institute of America. Now serving on the CIA’s Board of Trustees, he helps guide the school’s development while pioneering new ways to wear toques. In 2012, he was awarded the S. Pellegrino Lifetime Achievement Award.

10 Columbus Circle
New York,
NY
US