From Citysearch: The road from casual cheese enthusiast to fromage junkie is short, and a visit to Artisanal, the latest offering from Picholine chef Terrance Brennan, will speed the trip. The smell alone, a heady lattice of 200 perfectly humidified, pristinely fresh artisanal cheeses, may induce you to take the first step toward such fanaticism.

The familiar brasserie design is appealing, with a fromagerie station in back that slices cheese to go. But it would be wrong to judge Artisanal for its cheese alone. A basket of gougeres, instantly addictive baked Gruyere puffs, is a mandatory opener, but the non-cheese-based entrees are every bit as good: tuna carpaccio with sea salt and a jazzy dice of vegetables; superb falling-off-the-bone rabbit in mustardy spaetzle; crisp pig's trotters in truffled polenta. Though it serves food that might seem disarmingly humble, it's prepared in a way that's anything but.

From Zagat: This cavernous Murray Hill brasserie focuses on celestial fromage, with beaucoup options from all over the world, paired with 160 fab wines by the glass...a heady experience, and there's even a retail counter for goods to go.

PS 110 additional thought: Now here's the spot for FONDUE, folks.

www.Artisanalbistro.com

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