Perfect for a pre or post Lincoln Center meal, the ultra-fine food at Picholine truly hits the spot. A New York classic known for both heir classic French-Med cuisine as well as their highly regarded executive chef Terrance Brennan, Picholine consistently satisfies even the finickiest of foodies. We think that the tasting menu paired with wine is the way to go and begins with a fresh take on the amuse bouche which in the late summertime included basil panacotta, and a mellow, smooth sip of asparagus soup. Always one to take advantage of at their peak ingredients, the restaurant presented us with an heirloom tomato soup with a scoop of creamy olive oil ice cream. We absolutely swooned over the course that included unusual edamame ravioli paired with a piece of seared sea bass. After another delish course of liquorice lacquered squab with foie gras, sage, and a glass of Sauternes, we were ready for the famous cheese cart. When they fromager rolls this cart up to your table and unveils the rare and unusual cheeses the heady scent is simply intoxicating. We sampled every last wedge and kept talking about the Emmenthaler way into the next day.