At least, I had an incredible experience in 2012. Perhaps some things have been off lately? Could be, but I do know my dinner was impeccable and for that, they deserve all the credit.
Nestled on the 4th floor of the shops at Columbus Circle is this NYC gem. Nah, screw gem, this is a huge obnoxious rare diamond! I went for lunch on a Friday. The outside seating area was all empty and the grand dining area with a view was completely full. It is a great idea to go during the day because the view is to die for. We were lucky to score a window seat although the view is really seen anywhere you sit. Right away I noticed something was missing and this nagged me the entire time. NO MUSIC. It is SO eerily quiet to the point that it's almost uncomfortable. There is a SSHH factor there. It makes you speak in very hushed tones and that's hard for the 2 Cubans at our table (me being one of them!). All kidding aside, it was just too quiet. A little jazz would have been appropriate and thoroughly enjoyable. Service was perfect and seamless at all times.
The lunch kicked off with their Gruyere balls and their salmon tartare (which I recognize from my visit to French Laundry a couple of years ago). Exactly the same and just as delicious as the first time! We then had the citrus hamachi which was just amazing. So fresh and perfectly seasoned. In between we indulged in several of their Parker House rolls. Those are decadent and to die for.
I had the bacon wrapped scallops as my main course which was tasty (but could have been hotter) and our friends had the lamb and veal. All were excellent. Even though it was lunch time, everyone still dressed nice and elegantly including jackets and ties for the men.
Just when we were half joking that this meal was quite fast compared to that at Eleven Madison (and all their surprise tasty supplements) they started serving us dessert sweets and treats from all angles. Hi. Have we met? I have a huge sweet tooth. Truffles, chocolates, macaroons, donuts...sigh. Simply delightful. It was a wild Keller tribute to Willy Wonka done oh so well. The cappuccino and the smooth foam is just as photographed and even better in person. There has to be some magic going on to get it that perfect. Needless to say, we were swooned.
Their corkage fee is pretty steep at $ 90.00 ($35.00 at Eleven Madison) and just like my gripe with Le Bernadin, the wine list is outrageously priced. To splurge on a meal is one thing. To splurge on a wine that is $150.00 at the wine shop and $ 400.00 here is absurd. But I digress, back to my happy dessert place.
I really loved this restaurant and our experience here.
I went to Per Se about 2 years ago. It was my first time to go to Michelin 3-star restaurants in New York, so I was so excited. Of course, I knew expensive but it was an investment for me because I could know how the highest level of restaurants were. We spent about 4 hours for lunch because there were a lot of dishes. Unfortunately, I wasn't impressed the dishes so much. The only memorable dish was "oysters and pearls". The atmosphere and service were amazing. We could see the kitchen after eating. They looks well-trained.
It's difficult to go again because of the high price, but I want to go again someday.
I'm not really one for fancy french food - I'd much prefer a food truck or a sloppy BBQ place! However, even as someone who thought they wouldn't really enjoy this place, I absolutely adored it. The decor is absolutely beautiful with a minimalist look that carries throughout the entire place, even to the plating of the food. Everyone that works here is very nice, and the portions are generous without being garish.
NYC Foodie Girl's Top Foodie Picks --that's a hard topic! I'm asked a lot, "So, you write a blog about food - what's your number one place?" "Where should I go for the best NY pizza?" "Where can I have a romantic dinner?"
This happens often, so I thought I'd share some of my favorite spots in a series of posts, focusing on Manhattan, since this is where I primarily dine and know best.
This is my first post regarding Luxury Romantic Dining options - my top 3 picks. Your comments and feedback are welcome!
These are in no particular order, but here it goes:
Luxury Romantic Dining - NYCFG Picks the Top 3 for Manhattan - New York City:
Per Se - 10 Columbus Circle (Time Warner Center complex at Columbus Circle)
This restaurant makes you feel like you're a millionaire. Its white table cloths and service leaves you wanting for nothing and trust me, nothing is overlooked here. When you dine at this establishment, you won't feel like there are others in the room - you have very attentive service and the view is almost as delicious as the cuisine! Truly a special occasion restaurant.
Be sure to break out the Louboutins and wear all the accoutrements for a luxury evening out. And FYI: This is not for the weak wallet!
Read more Luxury Romantic Dining - NYCFG Picks the Top 3 for Manhattan - New York City: http://www.nycfoodiegirl.com/2014/07/nycfgs-foodie-picks-top-3-luxury.html
Per Se 10 Columbus Circle, New York, NY 10019 (212) 823-9335
Chef: Thomas Keller
Neighborhood: Upper West Side
Famous Dishes: Pear & Oyster
Occassion: I was here for lunch on Sunday
What I had: 5 course $205 ( service included )
Michelin: Three stars
PEARLS ” “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar
SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS
Oat ”Crisp,” Bing Cherries, Hakurei Turnips Sicilian Pistachios and Frisée Lettuce
Served with Toasted Brioche
Some of salts are more than 130 years old. Assorted sea salts for above dish
for SLOW POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS
“BAVAROIS” OF HAWAIIAN HEARTS OF PEACH PALM Cope’s Corn “Tuile,” Garden State Peaches, Hass Avocado and Red Veined Arugula
GEORGES BANK SEA SCALLOP
Matsutake Mushrooms Squash Blossoms Coin Onions Crispy Young Ginger and Bonito ”Consomme”
”PAVE DE SAINT – PIERRE”
Heirloom Tomatoes, Caramelized Fennel, Picholine Olives and ”Billi Bi”
”COQ AU VIN”
Chanterelle Mushrooms Melted King Richard Leeks Sweet Carrots and Red Wine Vinegar Sauce
”COQ AU VIN”
Chanterelle Mushrooms Melted King Richard Leeks Sweet Carrots and Red Wine Vinegar Sauce
Black Mission Fig with Thomcord Grape Gelée, Fennel Pollen Génoise, and Tellicherry Pepper Pastry Cream
VON TRAPP BROTHERS’ “OMA ”
Banana – Walnut ”Madeleine, ” Celery Branch and Maple – Banyuls Gastrique
Ah, Per Se, the culinary temple for gastronomes. The quintessential 4-Star restaurant. Many people, including Sam Sifton, former restaurant critic of the NY Times, call Per Se the best restaurant in New York City. Well, I was lucky enough to snag one of their 16 tables, three Sundays ago, and see for myself. Is Per Se the best restaurant in NYC? That is all subjective. Is Per Se amazing? Sure. Is it magical? Absolutely.
Per Se is one of the most amazing dining experiences you will ever have. But, it comes at a price. $295, including tip and tax. The setting is truly inspired, all tables overlooking Columbus Circle and Central Park. It's stunning. Beautiful. The food is exquisite, complex, 4-star all the way. The service is impeccable.
We started with two amuses; a small puffed pastry filled with gruyere and a cone of salmon tartar and créme fraiche. Both of these babies were bites of pure joy. The salmon tartar cone, a gourmet version of bagels and lox. Ingenious and loveable.
Next up came Per Se's most famous dish; "Oysters and Pearls". "Sabayon" of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon of Caviar. I could see why it is their most famous dish. It was one of the best dishes I had ever eaten. Mind-blowing. Did I have a culinary orgasm? Multiple.
Ruby Beet Tart, Sunchoke "Bavarois", Toasted Hazelnuts, Belgian Endive, and Navel Orange Coulis, was very nice. A unique way to serve salad
Potato Crusted Mediterranean Lubina, with Pickled Onion Petals, Fork Crushed New Crop Potatoes, Hen Egg Emulsion and Whole Grain Mustard, was perfectly delicious. Great flavor and texture combined. My dining companion had her orgasm with this dish.
Butter Poached Nova Scotia Lobster, with Sugar Pie Pumpkin Purée, Honey Poached Cranberries, Caramelized Gingerbread, and Brown Butter, was fabulous. A truly sexy dish. That gingerbread took this dish to another level. Unfathomable greatness.
Maine Matsutake Mushroom Porridge; Cracked Koshihikari Rice, Braised Makombu, Sour Apple, Cilantro, and Bonito Emulsion, was out of this world. A mushroom dish like no other. Magic in a bowl.
Four Story Hill Farms's Guinea Hen, with Glazed Parsnip, Chestnut Mousseline, and "Sauce Périgourdine", was tasty, juicy, and splendid.
Snake River Farms' "Calotte De Boeuf", with "Plat de Cotes", Turnips, Sweet Carrots, Watercress, and "Créme de Moelle", was beef heaven. Tender, elegant, wonderful.
Slow Roasted Elysian Fields Farm's Lamb Neck, with Pearl Barley, Glazed Salsify, Sultanas, and Parsley Purée, was a complexity of deliciousness. A medley of lamb wonderment.
Next came the cheese course. Meadow Creek Dairy's "Grayson", with Cauliflower Gratin, Black Winter Truffle, and Applewood Smoked Bacon Vinaigrette. I loved this! Playful and superb. Fantastic!
Desserts at Per Se are playful, unique, mind-blowing, and truly awesome!
Coconut Sorbet, with Marinated Pineapple, Young Coconut Water, and Pineapple Chips, was a gourmet Piña Colada. Ingenious and amazing.
"Purple Cow", Grape Soda, Vanilla "Génoise", Carmelized Fillo Chips, and Grape Sherbet, was grapedy grape greatness!
"S'mores", Dark Chocolate Torte, Vanilla Marhsmallow, Candied Peanuts, and Caramel Ice Cream, another winner. Can I have s'more please?
After dessert is more dessert. The best chocolates I had ever had are served in a fancy box at Per Se. Each one filled with different and original flavors. I would have eaten every single one of them if I hadn't had over 10 courses beforehand. "Wow" was all I could think.
Maybe some donuts would make you happy? Sure.
Or some truffles and macarons? Lay it on me.
Phew. That was a lot of food. So, is all this food the Best in NYC? Who knows. It depends really what you are into. I will tell you that if money is no object to you, then go for it. It will be one of the most magical dining experiences you will ever have. But, if you ask me, would I ever crave Per Se? No. This is a very pricey, special occasion restaurant. I crave New Malaysia Restaurant in Chinatown, or Pam Real Thai, in Hell's Kitchen.
Another visit to my favorite restaurant in New York City! gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny
Wine Pairing 1: Mot & Chandon, Dom Prignon, pernay 2004.
Complimentary Course: NOVA SCOTIA LOBSTER "CHOWDER"- Yukon gold potato "blini" & applewood smoked bacon gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny
Wine Pairing 2: Domaine Bernard Defaix, "Vaillons," Chablis Premier Cru, Burgundy France 2013
OYSTERS & PEARLS- "Sabayon" of Pearl Tapioca with Island Creek Oysters & California Sterling White Sturgeon Caviar gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny
Complimentary Course: PACIFIC ABALONE- "Falafel," Garbanzo Beans, Hearts of Romaine Lettuce & Mint Yogurt gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny
Wine Pairing 3: Gonzales Byass, Palo Cortado, VORS, "Apostles," Jerez MV
Complimentary Course: FRENCH LAUNDRY HEN EGG CUSTARD- "Ragot" of Black Winter Truffles gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny niloumotamed kkrader
Wonderful Bread Selection along with Per Se's Vermont Animal Farm Butter exclusive to Per Se & French Laundry (only 10 cows in total) and Assorted Salts from around the world- baguette, sourdough, multigrain, pretzel gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny
Wine Pairing 4: Kirlyudvar, "Cuve Ilona," Tokaji, Hungary 2008
SAUTED HUDSON VALLEY MOULARD DUCK FOIE GRAS- Celery Root Cream, Wilted Arrowleaf Spinach, Medjool Dates, Toasted Hazelnuts & "Jus de Canard" gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny
Wine Pairing 5: Franz Hirtzberger, Riesling, Smaragd, "Singerriedel," Spitz, Wachau Austria 2013
ATLANTIC MONKFISH "EN PICATTA"- Caramelized Artichoke Pure, Spring Garlic & Picholine Olive Tapenade gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny
After a deeply enjoyable lunch at Per Se recently, I started thinking about what it means to be a four-star restaurant.
Most of us can’t afford a Rolls Royce, a Jaguar, or a Maserati. Yet, most of us respect those cars. They captivate us. If offered a free ride in a Rolls, wouldn’t we all jump at the chance?
Not so with four-star restaurants. There’s a large sub-culture that finds these bastions of luxury actively worse — who wouldn’t care to visit them, even if they were free, and who certainly don’t find the stratospheric sticker prices remotely worthwhile.
Luxury restaurants coddle you. Some diners are stubbornly resistant to coddling. It’s not just that they’re willing to pay less, in exchange for the same food with worse service. They actually prefer it that way. Frank Bruni captured the ethos of the new generation in his first review of Momofuku Ssäm Bar:
Ssam Bar answers the desires of a generation of savvy, adventurous diners with little appetite for starchy rituals and stratospheric prices.
They want great food, but they want it to feel more accessible, less effete.
These comments captured the false dichotomy. If you don’t join them, you’re un-savvy and effete. Good service is a “starchy ritual,” a religious ceremony repeated endlessly for no logical purpose.
Type “tyranny of tasting menus” into google: dozens of stories return: “Nibbled to Death,” as Pete Wells put it. A Vanity Fair story featured caricatures of several scowling chefs, including Per Se’s Thomas Keller. The piece, “Tyranny—It’s What’s For Dinner,” referred to “totalitarian style” and “unconditional surrender.” (See Eater National’s useful summary of such articles.)
Keller has the perfect rejoinder to these complaints:
[The] argument was that diners don’t have a choice when they come to French Laundry, but….you make the choice when you make the reservation.
Tasting-menu-only restaurants are more common than they used to be, but still a tiny minority. If you don’t like the format, then don’t go. A lot of the complainers are critics, whose job makes them go. Once it’s a job, I guess it ain’t fun any more.
The tasting menu requres a different mind-set than an à la carte meal: it’s no longer just part of an evening; it’s the whole evening — a substantial commitment of time and money — part nourishment, part show. At Per Se, that show takes at least three hours.
At dinner, Per Se serves two different nine-course menus, which are $295, including service. Lunch (served three days a week) offers an out. You can still order nine courses at the same price as dinner, but you can also have seven ($235) or five ($195). Or, dine in the salon, where the menu is à la carte. None of these options is cheap, but they’re not tyrannical.
For tyranny, consider the Chef’s Table at Brooklyn Fare, which recently over-took Per Se with the city’s second most expensive entry price. It offers no options at all, doesn’t serve lunch, and doesn’t put its menu or winelist online. The entire cost of the meal is charged to your credit card in advance, there are no online reservations, it’s practically impossible to reach anyone on the phone, and the chef doesn’t allow photos or even note-taking.
When Sam Sifton demoted Masa from four stars to three, he wrote, “extraordinary food alone does not an extraordinary restaurant make.” Based on a meal last November, I’d still give it four stars, if the stars were mine to give.
But in principle he has a point: for that much money, you expect more than just cooking. And it made me wonder: might Per Se still be the city’s best restaurant, on the strength of the service, despite not serving its best food? I’ve been to Per Se four times, and there’ve always been duds. Nothing horrible, but always a few dishes well below “extraordinary”.
There were duds this time too.
Then again, there were seventeen plates served, counting amuses and petits fours, on what is nominally a nine-course menu. Most were excellent, and a few sublime. And that was without any of the “gifts from the chef” that this kitchen can turn out for its VIPs. It was the standard offering.
A visit to Per Se was a long-planned promise to my son, on a special occasion. Per Se reprints its menus daily; always has. Ours said: “CONGRATULATIONS ROBERT ON YOUR GRADUATION.” It’s one of those extra things, granted a small thing, that very few restaurants do. (Click the image at the top of this post for a readable copy of the menu.)
The wine list, now on an iPad, is 197 pages. My son is 18, so the staff paired non-alcoholic beverages with the meal, served in wine glasses, appropriate to the wine we would have had if we were drinking (sauternes, pinot noir, etc.). They came up with two sodas made in-house, a non-alcoholic Gewurztraminer served with the foie gras, and a bottled cranberry–lime soda, which the server put on ice to keep it cold, as if it were champagne. They charged us for none of it; nor for the coffee.
Photos follow, with my light comments. Gruyère cheese gougeres that started the meal are pictured above; and also, for no particular reason, two glasses of soda.
We started with two fixtures of the Per Se menu: the salmon cornets with crème fraîche (above left); and the “Oysters and Pearls” (above right), with pearl tapioca, oysters, and white sturgeon caviar. Every meal here begins with these dishes, unless you order the vegetable tasting menu.
Per Se never runs out of ways to serve foie gras ($40 supplement; above left). This wasn’t as good as I’ve had in the past; nothing wrong, but it was a bit lame for the price. It comes with a warm brioche (upper left of the photo). It took my son a few moments to get around to his, so the server just appeared out of nowhere, took the first brioche away, and replaced it with another one, fresh out of the oven. It comes with six kinds of salt (above right), just because they can.
A house-made grapefruit, lavender, and edelflower juice came along for the next couple of courses. And about now, the carbs: lighter-than-air Parkerhouse rolls, two kinds of butter, and then four more kinds of bread. (Pete Wells, in his anti-tasting-menu article, said he hates it when the bread doesn’t come at the beginning. He may have been referring to Per Se.)
The spicyness of Atlantic swordfish (above left) with squid ink capellini, English peas, and red pepper confit, grew on me with each bite. The fish could have been moister.
Chargrilled Nova Scotia lobster mitts (above right) with green asparagus, Moroccan olive, and a “Salsa Verde,” had a spicy kick, as though it were Indian. Lobster has sometimes been a dud here. This was the best of the three times I’ve had it.
About now, the server came out with another house-made soda for the meat courses, resembling cherry coke, seved in Bordeaux glasses.
The leg of Four Story Hill Farm’s poularde (above left) was chicken of the gods, with an egg white purée and poulard jus applied table side. It’s the best concentrated poultry flavor I’ve had in a while.
Braised lamb neck (above right) was disappointing. It was a technically correct but soulless preparation, and wasn’t warm enough. For $295, they ought to serve one of those insanely aged (like, 90-day) cuts of beef that Blanca is so well known for, not an off-cut that needs braising to be edible.
My son and I disagreed about the Vermont cheese tart (above left) with cherries, Belgian endive, green almonds, and a celery root purée. I thought it was a terrific twist on the usual cheese course; he didn’t care for the dish.
We also disagreed on the spiced plum soda (above right) with plum custard and ginger beer granité, which I liked but he found too tart. Not withstanding that, the dessert program here has taken an enormous step forward since our last visit. The quality and variety were about the best I have seen at any New York restaurant.
There was a “chocolate martini” (above left), with two shots of espresso and heavy cream. Then came the main dessert, a “Malted Banana” parfait (above center) with molten chocolate cake and a chocolate sphere with Macallan 12 filling. The raspberry “financier” (above right) was basically an ice cream sandwich made with an elderflower cordial.
The server brought a box of the most remarkable chocolates I have ever seen (above left), with flavors like Madras curry and gin & tonic.
Then came warm donuts (above left), cappuccino semi-fredo (above right), and another selection of petits fours (below left), with a box of cookies to take home (below right).
This was my fourth visit to Per Se, and the third I’ve written about (see here, here). I don’t quite get why there are always 2–3 weak courses in a nine-course menu. Even allowing for that, there aren’t many restaurants in New York that can put out a meal like this, in such a lovely room, and with such impeccable service.
It isn’t for everyone, but it’s just the thing for me.
Per Se (10 Columbus Circle, Time-Warner Center, Fourth Floor)
Food: Luxurious American cuisine with high-end French influence and technique
Service: As elegant as you’ll find in New York
Ambiance: A quiet, spacious room, overlooking Central Park
Per Se is a Michelin acclaimed restaurant that serves French food. They are located in Manhattan in Hell's Kitchen on Columbus Circle. This restaurant has a four and a half star rating with many reviews in the four and five star range.
Many reviewers really enjoy the food that is served at this particular restaurant. In particular they really like the oysters and pearls among other dishes that are served at this restaurant. Many reviewers say the food is priced well and the portions are very good for the prices.
As for the ambience of this particular restaurant, many reviewers say that it is intimate with an average noise level. Reviewers say this restaurant is a good place to bring groups but not a great place for children. Many reviewers comment that it can get quite congested during the dinner hours.
Many reviewers say that the staff at this restaurant is very friendly and kind. They also comment that the staff will greet you at the doors and will give suggestions when asked what they should order. This restaurant takes reservation and accepts multiple forms of payment.