Sometimes,” says chef Terrance Brennan, “change for change’s sake is good.” Thus for the sake of change, at least, Brennan ordered a top-down renovation of Picholine (www.picholinenyc.com), the Manhattan restaurant he opened 13 years ago. After a five-week closure, Picholine reopened last fall with an interior palette of soft purples and grays and a new menu that retains a Mediterranean influence—as well as a few favorites. Among the holdovers are sea urchin panna cotta and wild mushroom and duck risotto. “I think it’s a little more creative,” Brennan says of the food. In particular, he cites his twist on chicken Kiev, in which he replaces the melted butter filling with liquid foie gras. Lovers of wine and cheese also may grow enamored with Eno (www.enowinerooms.com), the new wine bar at Chicago’s InterContinental Hotel. Wine flights of fancy include the Bubble Bath (a trio of sparkling wines), while cheese items range from the pungent Blues Brothers (two blues and a Stilton) to the Roaming Goats chèvre sampler.