The name Picholine comes from a small Mediterranean olive, a rare green delight, and it couldn't be more apt a symbol for the range of Mediterranean-inspired delights which fill the menus of this unmatched New York Restaurant.

A celebration of the finest ingredients brought together in original recipes which take their cue from the traditional methods and flavors of the Mediterranean's most revered culinary regions, Terrance Brennan's food is rare treat for those hoping to experience the nuances of imaginative morsels created with love, passion and the talent for which the master chef has become known.

Divided into the bar, private dining rooms and the main dining area, Picholine offers an experience for just about any kind of occasion or mood. There is no need to book to find a spot in the bar area, which is a good thing since booking is well advised to get a table during any of the peak hours in the main dining area.

Those who have already had the chance to experience the rare craft and mouth-watering flavors which are the stamp of Chef Brennan's kitchen, might be inclined to head straight for a favorite dish from the dinner menu. It offers some truly tempting delights. Like the opening notes of a symphony, starters are alluringly called 'preludes'.

While seasonal produce and an unrelenting quest for the new and magical will ensure that the dishes change regularly, you might find an unmissable signature 'prelude' to awake the palate and imagination, preparing it for a main of something spectacularly symphonic. The imaginative eater might not be able to pass up the opportunity to for some Wild Scottish Game where the caveat, 'birdshot may be present' seems more like an invitation to heartiness than a warning proper.

Those whose taste-buds float more on the wave like fishing vessels or 'day boats', as the menu stipulates, might do well to dive into a plate of Steamed Black Sea Bass. If you'd rather others did the diving, then the Diver Sea Scallops will bring your Epicurean adventure to a fresh and pungent shore.

Of course, with such a treasure trove of culinary delights on offer, a tasting menu may be the only option for those not wanting to miss out. Various options are available from 'Tasting Flights' and Tasting Plates on the Menu d' Economie to the eight-course Game Tasting Menu which includes such prizes as Wild Scottish Hare and Partridge as well as a course of cave-ripened artisanal cheeses which are a entire experience unto themselves. In fact the cheeses of Picholine are among the best of any New York Restaurant, a quesophile's paradise of rare flavors. The cheese plate is not to be missed and can be enjoyed with carefully selected paired wines.

Where Mediterranean-inspired fine dining and great cheeses are to be found, so is great wine. The cellar is beautifully stocked with wines to suit every morsel on the menu. Those wanting to punctuate their special occasion might do well to enjoy their meal in the Wine Room, one of two private dining rooms. It seats up to eight and oozes vintner elegance of the most covetable kind. For larger gatherings L'Olivier can seat up to twenty-two guests and is the perfect private venue in which to experience the manifold delights of this superb, unique and ever so elegant New York Restaurant.