Add your feedback about Artisanal- register to talk.

Artisanal

By Project Me!   Dec 23, 2007

The first and last time I visited Artisanal was Valentine's Day 2001. There's no particular reason why it took me nearly six years to return; it's just that it never occurred to me until last week when fondue seemed in... FULL REVIEW

Sake Cheese Pairing at Artisanal

By Dudes on Foods   Dec 04, 2007

Deluxe Sakes & Artisanal Cheeses Exclusive for the New York Mutual Trading Company December 5 & 13, 6:30PM - 8:30PM With Max McCalman,Michael John Simkin, and George Kao The world's finest cheeses deserve the best beverage partners! In this seminar, Sake expert Michael John Simkin and George Kao from New York Mutual Trading Company will team up with our own Max McCalman to showcase the lovely synergies that superior Sakes and exquisite (Artisanal Premium) Cheeses share. The crafting of high-end Sakes and the making of Artisan cheeses have a lot in common. Come taste the many nuances of these quality sakes enhanced by artfully... FULL REVIEW

• 1

Artisanal

By Mona's Apple   Jan 05, 2007

"What kind of cheeses do you like?" Swimster once asked me. "I like them hard and aged," I answered, without a second thought. There was a brief moment of silence, followed by laughter, followed by more laughter and streaming tears. In two years I never lived down that comment. I found out Swimster asked my cheese preference so he could prepare a cheese picnic for my birthday two years ago. Thus began my foray into the world of Artisanal. FULL REVIEW

• 8

Artisanal Bistro

By Fork & Bottle   Jul 15, 2006

This was the second time I’ve dined at Artisanal and the two experiences were similar despite the differences in the reason for dining. Overall, Artisanal is a restaurant known for its cheese (and the cheese is truly excellent) but its non-cheese food can be inconsistent. The restaurant is brasserie style - loud and casual, and the menu reflects this theme well. FULL REVIEW

Cheese/Steak New York Entry #78 Artisanal

By Veal Cheeks   Mar 19, 2006

Some out-of-town friends swear by Balthazar, and so when they were planning to visit Manhattan I suggested that we dine at Artisanal, Terrance Brennan's brassy cheeserie in Murray Hill. American brasseries - Balthazar, Les Halles, Pastis, and Artisanal - seem to result from the same design cookie cutter: walnut, porcelain, tile, posters; gold, maroon, black, and white. An American imaginary exists as to what a brasserie should be, not nearly the diversity found by the Seine. FULL REVIEW

Artisanal

By Big Apple Dining Guide   Feb 25, 2006

The taleggio and beef tips fondue really whet my appetite so I called in advance to make sure that they would have it. The answer to my question "are all of the 28 fondues available today or just the one designated for the 24th available today?" was "All of them are available today". I was ecstatic, and certainly didn't want to be limited to just Le Moulis (the designated 24th fondue option). FULL REVIEW

• 5

A Temple to Cheese: Artisanal

By NYC Nosh   Feb 19, 2006

Despite its Francophone signage and straight-out-of-the-7th-Arrondissement brasserie feel, Artisanal Fromagerie and Bistro is the kind of place that reminds you most that you are in New York. From the scrum in front of the reservations book, to the impatient diners on cell phones waiting for precious last-minute tables or bar seating, to the wait staff laden down with meals of enormous proportions, to the large, acoustically aggressive dining room where conversations bounce around its café poster-lined walls, Artisanal seems at first glance as if it might be a hostile environment for something as fragile as cheese. We wondered: Do cultured curds and a see-and-be-seen audience really mix? FULL REVIEW

Artisanal

By Big Apple Dining Guide   Dec 05, 2005

Dad and I had lunch at Artisanal today and as usual, the smell of ripe cheese punched us in the face as soon as we walked through the entrance. FULL REVIEW

• 2

Artisanal

By Big Apple Dining Guide   Jul 08, 2005

I've eaten here a couple of times already but this is the first since I started my blog. And if you've been keeping track, I've been going with the french brasserie theme for the last couple of weeks. Not sure why either, truth be told FULL REVIEW

Artisanal Revisited

By New York Journal   Aug 02, 2004

I paid my second visit to Artisanal the other night. My friend and I had a 7:00pm reservation. Most tables were still empty at this time (this being an early reservation), but they were certainly full by the time we left FULL REVIEW

Artisanal: Hommage au Fromage

By New York Journal   Jun 13, 2004

Artisanal is chef Terrance Brennan’s ode to cheese. I understand he has his own factory in Manhattan, where many of the chesses are manufactured. The distinct odor of eau du fromage permeates the whole restaurant. One lucky table gets to sit in “The Cave,” where many of the cheeses are stored. We weren’t that lucky, but cheese is everywhere. There’s even a retail counter, where you can buy a hunk of your favorite cheese to take home FULL REVIEW

Artisanal

By Pabulum   Jun 08, 2004

Known for its cheese selections, I took advantage of Restaurant Week and was greatly disappointed with the discounted menu. Who wants to be tied down with a choice of either hanger steak or salmon? All four of us ended up ordering from the regular menu and spending $70 each anyway. The crispy skate wing was really good, served with blood orange grenobloise and cauliflower. I was envious that I didn’t pick one of the seafood choices because my lamb cassoulet with white beans wasn’t the best I’ve tasted. I should have gone for the cod special or settled for the wild mushroom risotto with butternut squash. At least my friseé salad provided comfort. It was also my first time for fondue and we all enjoyed our prosciutto and cheese but I probably will not do it again as an appetizer… or dinner. I like my French bistro food but I sure can name a handful of other places in the city that would have a more interesting selection. FULL REVIEW

Artisanal

By Salli Vates   Feb 21, 2004

To put it mildly, choosing a suitable restaurant for my family is always a challenge. One family member is allergic to onions, peas, scallions and chives. Another’s diet consists solely of Caesar salad, steak, hamburgers and French fries. As for me, I was always the child trying to order the most exotic item on the menu, only to be met with the retort, “No, you can’t order the alligator!” FULL REVIEW

Artisanal

By The Strong Buzz   Apr 02, 2003

Say Cheese. Artisanal is chef-owner Terrance Brennan’s (who is also chef-owner of Picholine) ode to the smelly stuff and it is a glorious tribute at that. Aside from one of the best cheese selections this side of the Atlantic, you’ll also find lovely brasserie standards like moules frites, FULL REVIEW

RATE THIS RESTAURANT Currently 1.94/5 1 2 3 4 5 1.9/5 (16 votes cast)

RECOMMEND