35 W. 64th St.; 212-724-8585
This town has been awash in bar-slash-restaurants, and newfangled bar menus, for several years now. So it’s a little ironic that the most sophisticated bar food, in our humble opinion, resides these days at that famously sedate, famously un-faddish Upper West Side establishment Picholine. Terrance Brennan has remodeled his bar area in slick shades of silver and white. He has a new bar menu, too, which includes plump segments of shrimp folded with smoked paprika, deposits of freshly made paella wrapped in crispy spring-roll skins (“paella spring rolls”), and cups of gamy, finely whipped trifle, designed to be spread over slabs of truffled toast. Best of all, though, is a dish that seems to have been designed expressly for the restaurant’s faithful legions of opera loons. It’s a decorative glass of sherry-flavored sorbet crowned, in a deliciously baroque way, with plumes of crackly, baked serrano ham.
Best Bar Menu
From the 2007 Best of New York issue of New York Magazine
So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).