Per Se

  • 4.45
  • Outstanding!
  • Food:4.2
  • Decor:4.4
  • Service:4.2

10 Columbus Circle, New York, NY 10019New York / Manhattan / Upper West Side  [ Map ]

at 60th St.

(212) 823-9335  [ Website ]

American (New) / French$300+

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Featured Review

Per Se

    • 4.0

Per Se has perfect atmosphere for a special occasion. It's very fancy. I enjoyed four-hour course. I was super full when I left the place and I also got some macarons to take home with me. All customers dress nice. Servers are friendly and my friend cannot eat but they prepared special plate for him. I never forget the amazing experience.

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Shame on you NYT! PER SE rocks!

    • 5.0
  • Meal Price: $300+

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

WILL

BE

BACK!

Per Se

    • 4.0

Per Se has perfect atmosphere for a special occasion. It's very fancy. I enjoyed four-hour course. I was super full when I left the place and I also got some macarons to take home with me. All customers dress nice. Servers are friendly and my friend cannot eat but they prepared special plate for him. I never forget the amazing experience.

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Per Se

    • 3.9
I visited this place during the restaurant week 2016 winter. I enjoyed all the dishes, but not as expected. The pork were too raw and I asked to grill again. The pastas were nothing special. The services were overall very good and I enjoyed the views of Central Park. It's good to try during the restaurant week with the affordable price, but I won't visit again for regular time.
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now I normally don't care for French food, but..

    • 4.5
  • Meal Price: $30 - $49

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.

Per Se

Per SeFrom yesterday #SundayFunDay #PerSe  "OYSTERS AND PEARLS " "Sabayon" of Pearl Tapioca with Island Cr

From yesterday #SundayFunDay #PerSe "OYSTERS AND PEARLS " "Sabayon" of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar PerSeNY Chef chefthomaskeller #NY

Close up of "OYSTERS AND PEARLS " "Sabayon" of Pearl Tapioca with Island Creek #Oysters and Sterling

Close up of "OYSTERS AND PEARLS " "Sabayon" of Pearl Tapioca with Island Creek #Oysters and Sterling White Sturgeon #Caviar at PerSeNY Chef chefthomaskeller #PerSe #NY

SLOW POACHED HUDSON VALLEY MOULARD DUCK #FOIEGRAS 
Oat ''Crisp,'' Bing Cherries, Hakurei #Turnips Si

SLOW POACHED HUDSON VALLEY MOULARD DUCK #FOIEGRAS Oat ''Crisp,'' Bing Cherries, Hakurei #Turnips Sicilian #Pistachios and Frise Lettuce Served with Toasted Brioche at PerSeNY Chef chefthomaskeller #PerSe #NY

Close up  SLOW POACHED HUDSON VALLEY MOULARD DUCK #FOIEGRAS 
Oat ''Crisp,'' Bing Cherries, Hakurei #

Close up SLOW POACHED HUDSON VALLEY MOULARD DUCK #FOIEGRAS Oat ''Crisp,'' Bing Cherries, Hakurei #Turnips Sicilian Pistachios and Frise Lettuce Served with Toasted Brioche at PerSeNY Chef chefthomaskeller #PerSe #NYPer Se

Some of salts are more than 130 years old  Assorted sea salts for SLOW POACHED HUDSON VALLEY MOULARD

Some of salts are more than 130 years old Assorted sea salts for SLOW POACHED HUDSON VALLEY MOULARD DUCK #FOIEGRAS Oat ''Crisp,'' Bing Cherries, Hakurei Turnips, Sicilian Pistachios and Frisee Lettuce Served with Toasted Brioche at PerSeNY Chef chefthomaskeller #PerSe #NY

''PAVE DE SAINT - PIERRE''
Heirloom Tomatoes, Caramelized Fennel, Picholine Olives and ''Billi Bi''

''PAVE DE SAINT - PIERRE'' Heirloom Tomatoes, Caramelized Fennel, Picholine Olives and ''Billi Bi'' at PerSeNY Chef chefthomaskeller #PerSe #NY

GEORGES BANK SEA #SCALLOP
#MatsutakeMushrooms #SquashBlossoms #CoinOnions Crispy Young Ginger and Bo

GEORGES BANK SEA #SCALLOP #MatsutakeMushrooms #SquashBlossoms #CoinOnions Crispy Young Ginger and Bonito ''Consomme'' at PerSeNY Chef chefthomaskeller #PerSe #NY

SNAKE RIVER FARMS' ''CALOTTE DE BCEUF''
Buttermilk Fries #BoneMarrow Roasted #Califlower Florette, #

SNAKE RIVER FARMS' ''CALOTTE DE BCEUF'' Buttermilk Fries #BoneMarrow Roasted #Califlower Florette, #CipolliniOnion and Charred Lemon - Caper ''Aioli'' at PerSeNY Chef chefthomaskeller #PerSe #NY

''COQ AU VIN''
#ChanterelleMushrooms  Melted King Richard #Leeks Sweet Carrots and Red Wine Vinegar

''COQ AU VIN'' #ChanterelleMushrooms Melted King Richard #Leeks Sweet Carrots and Red Wine Vinegar Sauce at PerSeNY Chef chefthomaskeller #PerSe #NY

"BAVAROIS" OF HAWAIIAN HEARTS OF PEACH PALM Cope's Corn "Tuile," Garden State Peaches, Hass Avocado

"BAVAROIS" OF HAWAIIAN HEARTS OF PEACH PALM Cope's Corn "Tuile," Garden State Peaches, Hass Avocado and Red Veined Arugula at PerSeNY Chef chefthomaskeller #PerSe #NY

#BlackMissionFig with Thomcord Grape Gele, Fennel Pollen Gnoise, and Tellicherry Pepper Pastry Cream

#BlackMissionFig with Thomcord Grape Gele, Fennel Pollen Gnoise, and Tellicherry Pepper Pastry Cream at PerSeNY Chef chefthomaskeller #PerSe #NY

VON TRAPP BROTHERS "OMA "
Banana - Walnut ''Madeleine, '' Celery Branch and Maple - Banyuls Gastriqu

VON TRAPP BROTHERS "OMA " Banana - Walnut ''Madeleine, '' Celery Branch and Maple - Banyuls Gastrique at PerSeNY Chef chefthomaskeller #PerSe #NY

Yaaaaaaaassss  They came with this big box full of different s  at PerSeNY Chef chefthomaskeller #Pe

Yaaaaaaaassss They came with this big box full of different s at PerSeNY Chef chefthomaskeller #PerSe #NY

Dessert station  I had a wonderful time patrolling in the  with tabelogus  Thank you  PerSeNY chefth

Dessert station I had a wonderful time patrolling in the with tabelogus Thank you PerSeNY chefthomaskeller #PerSe #NYPer SePer SePer SePer SePer SePer SePer Se

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  • From yesterday #SundayFunDay #PerSe  "OYSTERS AND PEARLS " "Sabayon" of Pearl Tapioca with Island Cr 203600
  • Close up of "OYSTERS AND PEARLS " "Sabayon" of Pearl Tapioca with Island Creek #Oysters and Sterling 203601
  • SLOW POACHED HUDSON VALLEY MOULARD DUCK #FOIEGRAS 
Oat ''Crisp,'' Bing Cherries, Hakurei #Turnips Si 203602
  • Close up  SLOW POACHED HUDSON VALLEY MOULARD DUCK #FOIEGRAS 
Oat ''Crisp,'' Bing Cherries, Hakurei # 203603
  • Some of salts are more than 130 years old  Assorted sea salts for SLOW POACHED HUDSON VALLEY MOULARD 203604
  • ''PAVE DE SAINT - PIERRE''
Heirloom Tomatoes, Caramelized Fennel, Picholine Olives and ''Billi Bi''  203605
  • GEORGES BANK SEA #SCALLOP
#MatsutakeMushrooms #SquashBlossoms #CoinOnions Crispy Young Ginger and Bo 203606
  • SNAKE RIVER FARMS' ''CALOTTE DE BCEUF''
Buttermilk Fries #BoneMarrow Roasted #Califlower Florette, # 203607
  • ''COQ AU VIN''
#ChanterelleMushrooms  Melted King Richard #Leeks Sweet Carrots and Red Wine Vinegar  203608
  • "BAVAROIS" OF HAWAIIAN HEARTS OF PEACH PALM Cope's Corn "Tuile," Garden State Peaches, Hass Avocado  203609
  • #BlackMissionFig with Thomcord Grape Gele, Fennel Pollen Gnoise, and Tellicherry Pepper Pastry Cream 203610
  • VON TRAPP BROTHERS "OMA "
Banana - Walnut ''Madeleine, '' Celery Branch and Maple - Banyuls Gastriqu 203611
  • Yaaaaaaaassss  They came with this big box full of different s  at PerSeNY Chef chefthomaskeller #Pe 203612
  • Dessert station  I had a wonderful time patrolling in the  with tabelogus  Thank you  PerSeNY chefth 203613

Per Se

Another visit to my favorite restaurant in New York City!           gals  #NoLeftovers

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.

Wine Pairing 1: Mot & Chandon, Dom Prignon, pernay 2004.

Complimentary Course: NOVA SCOTIA LOBSTER "CHOWDER"- Yukon gold potato "blini" & applewood smoked ba

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

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 S

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 Y

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

Wine Pairing 3: Gonzales Byass, Palo Cortado, VORS, "Apostles," Jerez MV

Complimentary Course: FRENCH LAUNDRY HEN EGG CUSTARD- "Ragot" of Black Winter Truffles           gal

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 & Frenc

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

Wine Pairing 4: Kirlyudvar, "Cuve Ilona," Tokaji, Hungary 2008

SAUTED HUDSON VALLEY MOULARD DUCK FOIE GRAS- Celery Root Cream, Wilted Arrowleaf Spinach, Medjool Da

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

Wine Pairing 5: Franz Hirtzberger, Riesling, Smaragd, "Singerriedel," Spitz, Wachau Austria 2013

ATLANTIC MONKFISH "EN PICATTA"- Caramelized Artichoke Pure, Spring Garlic & Picholine Olive Tapenade

ATLANTIC MONKFISH "EN PICATTA"- Caramelized Artichoke Pure, Spring Garlic & Picholine Olive Tapenade gals #NoLeftovers gastronogram infatuation foodandwine nytfood eater_ny

  • Another visit to my favorite restaurant in New York City!           gals  #NoLeftovers   
 
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  • Wine Pairing 1: Mot & Chandon, Dom Prignon, pernay 2004. 587293
  • Complimentary Course: NOVA SCOTIA LOBSTER "CHOWDER"- Yukon gold potato "blini" & applewood smoked ba 587294
  • Wine Pairing 2: Domaine Bernard Defaix, "Vaillons," Chablis Premier Cru, Burgundy France 2013 587295
  • OYSTERS & PEARLS- "Sabayon" of Pearl Tapioca with Island Creek Oysters & California Sterling White S 587296
  • Complimentary Course: PACIFIC ABALONE- "Falafel," Garbanzo Beans, Hearts of Romaine Lettuce & Mint Y 587297
  • Wine Pairing 3: Gonzales Byass, Palo Cortado, VORS, "Apostles," Jerez MV 587298
  • Complimentary Course: FRENCH LAUNDRY HEN EGG CUSTARD- "Ragot" of Black Winter Truffles           gal 587299
  • Wonderful Bread Selection along with Per Se's Vermont Animal Farm Butter exclusive to Per Se & Frenc 587300
  • Wine Pairing 4: Kirlyudvar, "Cuve Ilona," Tokaji, Hungary 2008 587301
  • SAUTED HUDSON VALLEY MOULARD DUCK FOIE GRAS- Celery Root Cream, Wilted Arrowleaf Spinach, Medjool Da 587302
  • Wine Pairing 5: Franz Hirtzberger, Riesling, Smaragd, "Singerriedel," Spitz, Wachau Austria 2013 587303
  • ATLANTIC MONKFISH "EN PICATTA"- Caramelized Artichoke Pure, Spring Garlic & Picholine Olive Tapenade 587304

Per Se

"Assortment of desserts, Chocolate" at Per Se in New York. perseny chefthomaskeller

"Assortment of desserts, Chocolate" at Per Se in New York. perseny chefthomaskeller

"Assortment of desserts, vanilla" at Per Se in New York. perseny chefthomaskeller

"Assortment of desserts, vanilla" at Per Se in New York. perseny chefthomaskeller

Cappuccino Semifreddo at Per Se in New York. perseny chefthomaskeller

Cappuccino Semifreddo at Per Se in New York. perseny chefthomaskeller

  • "Assortment of desserts, Chocolate" at Per Se in New York. perseny chefthomaskeller 268736
  • "Assortment of desserts, vanilla" at Per Se in New York. perseny chefthomaskeller 268737
  • Cappuccino Semifreddo at Per Se in New York. perseny chefthomaskeller 268738

Per Se

OYSTERS AND PEARLS
"sabayon" of pearl tapioca with Island Creek oysters and Sterling white sturgeon

OYSTERS AND PEARLS "sabayon" of pearl tapioca with Island Creek oysters and Sterling white sturgeon caviar #PerSe perseny

HAWAIIAN HEARTS OF PEACH PALM "DAUPHINE"
Asian pears, ginger compressed cucumbers, Cherry Belle radi

HAWAIIAN HEARTS OF PEACH PALM "DAUPHINE" Asian pears, ginger compressed cucumbers, Cherry Belle radishes and Hass avocado #PerSe perseny

white truffle oil infused custard, black truffle ragout, chive chip #PerSe perseny

white truffle oil infused custard, black truffle ragout, chive chip #PerSe perseny

"PAV" OF MEDITERRANEAN LUBIA
cauliflower pure, toasted almonds, Italian capers, celery branch and br

"PAV" OF MEDITERRANEAN LUBIA cauliflower pure, toasted almonds, Italian capers, celery branch and brown butter emulsion #PerSe perseny

CHARCOAL GRILLED NOVA SCOTIA LOBSTER
Anson Mills' polenta, Porcini mushrooms, Tuscan kale and Englis

CHARCOAL GRILLED NOVA SCOTIA LOBSTER Anson Mills' polenta, Porcini mushrooms, Tuscan kale and English walnuts #PerSe perseny

WOLFE RANCH BOBWHITE QUAIL "PRESS"
Applewood smoked bacon, "pommes duchesse," carrot "pudding," cipo

WOLFE RANCH BOBWHITE QUAIL "PRESS" Applewood smoked bacon, "pommes duchesse," carrot "pudding," cipollini onions and arrowhead spinach #PerSe perseny

ELYSIAN FIELDS FARM'S LAMB 
caramelized sunchoke "tortellini", Concord grapes, Sicilian pistachios a

ELYSIAN FIELDS FARM'S LAMB caramelized sunchoke "tortellini", Concord grapes, Sicilian pistachios and rosemary-balsamic jus #PerSe perseny

  • OYSTERS AND PEARLS
"sabayon" of pearl tapioca with Island Creek oysters and Sterling white sturgeon  417477
  • HAWAIIAN HEARTS OF PEACH PALM "DAUPHINE"
Asian pears, ginger compressed cucumbers, Cherry Belle radi 417478
  • white truffle oil infused custard, black truffle ragout, chive chip #PerSe perseny 417479
  • "PAV" OF MEDITERRANEAN LUBIA
cauliflower pure, toasted almonds, Italian capers, celery branch and br 417480
  • CHARCOAL GRILLED NOVA SCOTIA LOBSTER
Anson Mills' polenta, Porcini mushrooms, Tuscan kale and Englis 417481
  • WOLFE RANCH BOBWHITE QUAIL "PRESS"
Applewood smoked bacon, "pommes duchesse," carrot "pudding," cipo 417482
  • ELYSIAN FIELDS FARM'S LAMB 
caramelized sunchoke "tortellini", Concord grapes, Sicilian pistachios a 417484

Per Se

Goodbye dinner at Per Se, celebrating my ten years of living in NYC and my (temporary) leave  to Joh

Goodbye dinner at Per Se, celebrating my ten years of living in NYC and my (temporary) leave to Johnson Space Center. Having the Marcho Farms' Veal Orloff with black trumpet mushrooms, wilted spinach, glazed rutabaga and sauce Colbert.

  • Goodbye dinner at Per Se, celebrating my ten years of living in NYC and my (temporary) leave  to Joh 348674

NYC FOODIE MAGICAL RESTAURANT OF THE WEEK: PER SE

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.

Per SePer Se

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.

Per Se

Ruby Beet Tart, Sunchoke "Bavarois", Toasted Hazelnuts, Belgian Endive, and Navel Orange Coulis, was very nice. A unique way to serve salad

Per Se

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.

Per Se
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.

Per Se

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.

Per SePer Se

Four Story Hill Farms's Guinea Hen, with Glazed Parsnip, Chestnut Mousseline, and "Sauce Périgourdine", was tasty, juicy, and splendid.

Per Se

Snake River Farms' "Calotte De Boeuf", with "Plat de Cotes", Turnips, Sweet Carrots, Watercress, and "Créme de Moelle", was beef heaven. Tender, elegant, wonderful.

Per Se

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.

Per Se

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!

Per SePer Se

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.

Per Se

"Purple Cow", Grape Soda, Vanilla "Génoise", Carmelized Fillo Chips, and Grape Sherbet, was grapedy grape greatness!

Per Se

"S'mores", Dark Chocolate Torte, Vanilla Marhsmallow, Candied Peanuts, and Caramel Ice Cream, another winner. Can I have s'more please?

Per SePer Se

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.

Per Se

Maybe some donuts would make you happy? Sure.

Per Se

Or some truffles and macarons? Lay it on me.

Per SePer Se

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.

Bon Appetit!

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Per Se

    • 5.0
I have eaten at Per Se and I must say this food was amazing. The shrimp was absolutely amazing. We got a enormous serving of shrimp which covered the plate. None of those little shrimps either. I'm talking giant shrimp. They tastes fresh as delicious. The atmosphere was also amazing. I think it was on hells kitchen.The place is huge and very modern.The entire atmosphere was simply stunning.The waitress we had was very friendly and knowledgeable. We had some questions about the menu and she did an amazing job of answering all of our questions and making us feel welcome. The food came out fast and it was very hot and fresh. No waiting. Refills were also brought out without asking which was a plus. Overall the experience was amazing and I would highly recommend it to anyone who enjoys fine dining!

Per Se: Luxury Cars and Four Stars

    • 5.0

After a deeply enjoyable lunch at Per Se recently, I started thinking about what it means to be a four-star restaurant.

I

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.

II

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.

That’s tyrannical.

III

Per Se

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.

Per Se

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.

IV

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.

Per SePer Se

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 SePer Se

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.)

Per SePer 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.

Per SePer Se

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.

Per SePer Se

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.

Per SePer SePer Se

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.

Per SePer Se

The server brought a box of the most remarkable chocolates I have ever seen (above left), with flavors like Madras curry and gin & tonic.

Per SePer Se

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).

Per SePer Se

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

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Per Se

    • 5.0
  • Food: 5.0
  • Service: 5.0
  • Decor: 5.0

After admiring Per Se from a distance for the last two years, I finally had dinner there on Wednesday evening with two colleagues and a vendor, who was paying.

I was first to arrive. Three hosts stood guard at the door to ask which party I was with. They were as friendly as could be, but their purpose was plain enough: curiosity-seekers who just want to come in and have a look aren’t welcome. They took my coat without providing a claim check; when we were ready to leave, they had our coats in hand, without even having to ask who we were. Alain Ducasse and Gilt are the only other restaurants where I’ve experienced such efficiency.

As I was early, I relaxed in the comfortable lounge and ordered a cocktail. My colleagues arrived a short while later, and we were ushered into the elegant main dining room. Some people find the Adam Tihany-designed space a little chilly, but its warm elegance grew on me. The view across Columbus Circle and Central Park’s southwest corner is wonderful at night.

Your choices at Per Se are simple: the seven-course tasting menu, the nine-course chef’s tasting menu, or the vegetable tasting—all at $210 (service included). The seven-course tasting offers a couple of options, the nine-course tasting just one option (foie gras or salad), the vegetable tasting none at all. So, while these menus do change frequently, on any given evening the kitchen’s life is a lot more predictable than at other luxury restaurants.

I was not surprised that all of us selected the chef’s tasting menu with the foie gras option ($30 supplement). The printed menu offered a foie gras terrine, but our server told us that we could substitute seared foie gras if we preferred, which two of us did. After our host selected bottled water and a red wine, we were done making decisions, and it was time for the parade of food.

At Per Se, people walk in every day asking to see a copy of the menu. At some point, the management obviously got tired of this, so they erected a stand outside of the main entrance, where copies of the three menus are there for the taking. Nowadays, curiosity-seekers need not enter Per Se’s hallowed doors just to get a copy of the menu. I had meant to take an extra copy as I left, as a memento of the evening. When I got home, I realized I’d taken a copy of the vegetable tasting menu instead. (That’s how tired I was.) So unfortunately, I don’t have a complete record of everything we had.

As it has been from the day Per Se opened, the amuse bouche was the salmon cone, and the first course was “oysters and pearls” (pearl tapioca with oysters and caviar). It’s no surprise that Per Se keeps serving these dishes, as they are superb. Meanwhile, we were offered a choice of house-made breads, along with two butters that come from a farm with just five cows that sells only to Per Se and the French Laundry.

Although foie gras is a standard second course at Per Se, it has been offered in a variety of preparations. As I mentioned above, I chose the seared foie gras, which came in a large portion that melted in the mouth. Greater perfection could not be imagined.

Third was a fish course that was very good, but I have forgotten what it was. Then came the lobster cuit sous vide that some people have found underwhelming. I had no such complaints with the preparation, but it was awkward to cut into pieces with the fish knives we were given. Serrated knives would have been the way to go.

Next came duck breast, which I found mildly uninteresting for a restaurant of this calibre. Calotte de boeuf grillée (basically a slice of ribeye steak) was beautifully done.

The cheese and dessert courses were excellent, although I have forgotten the details. We concluded with the house-made mignardises, of which I could have had many more. We were sent home with a cellophane bag of cookies. (The coffee cake that Compass leaves you with is better.)

At Alain Ducasse, which I also visited recently, I had two courses that were absolutely transcendent, and which I will remember for a long time to come: the blue foot chicken and the “baba” rum dessert. Only one dish at Per Se reached this level — the “oysters and pearls,” which was gone in about sixty seconds (it was only a taste). If Per Se deserves four stars, it is for sustained excellence over the course of such a long menu, rather than for a particular extraordinary dish.

The service was, of course, at the highest level—seamless, polished, and expert.

 

http://nyjournal.squarespace.com/journal/2006/2/18/per-se.html

Per Se

My girlfriend and I had dinner at Per Se a few weeks ago for her birthday—my third visit to the restaurant, her first. (For an earlier review, click here.) We found Per Se still firing on all cylinders. When I alerted the staff that this was a birthday celebration, all I expected was a cake at dessert, but we got several additional freebies beyond that.

We ordered champagne to begin, which was no bargain at $25 per glass, but they refilled us something like three times apiece, by which time it was quite the bargain, and it also meant we were feeling no pain before we got into the bulk of our meal.

Per Se
Amuse-bouche: Salmon cones and gougères

They asked if we’d like a kitchen tour before the meal—we could have had the tour afterwards (which is more the norm), but by then the service would have been mostly over with, and our server suggested it would be more interesting to see while the chefs were still working. We were impressed at the enormous expanse of the place. It’s the only restaurant I’ve seen with more room behind-the-scenes than in the dining room. We also saw the much-rumored live video link with The French Laundry. Everything was, of course, impeccably clean. As my girlfriend so often points out, the cleanest kitchens usually produce the best food.

Dinner at Per Se is nine-courses prix fixe at $250—either the Chef’s Tasting Menu or the Tasting of Vegetables. Several of the courses do have choices, but you’re on the hook for at least $250 (including service) regardless. The recommended wine pairing is $175, though there is some flexibility below that amount if you ask for it. Unlike many other restaurants, there is no “standard” wine pairing at Per Se; the sommelier customizes a wine pairing based on your requests and budget.

Per SePer Se

This wasn’t an evening for note-taking, and in any case we were plenty inebriated by the time most of the food came, so I’ve structured this post as a photo-essay with light comments, beginning with day’s menus (above): the Chef’s Tasting Menu (left) and the Tasting of Vegetables (right).

Per SePer Se
“Oysters and Pearls” (left); Truffle Custard (right)

The menus at Per Se change daily, but a few things are constant. The Salmon Cones are always the amuse-bouch, and the first course is always “Oysters and Pearls” with caviar. Both have been well described by others, so I’ll let the photos speak for themselves. After that, the kitchen sent out an extra course: a “truffle custard” in a hollowed-out egg, which was outstanding—probably the highlight of the evening.

Per SePer Se
Hudson valley moulard Duck Foie Gras “Gâteau” (left); Grilled “Pavé of Atlantic Bluefin Tuna (right)

On the Chef’s Tasting Menu, the second course always offers an option of foie gras ($30 supplement). In my three visits, it has never been done the same way, and this preparation might have been the best yet. The menu described it as a Foile Gras “Gâteau,” with peanut butter and grape geléee. The server called it “our version of peanut butter & jelly.” I can’t imagine anything better.

The first entrée (tuna) came next; see photo, above right.

Per SePer Se
Soft Boiled Squire Hill Farm’s Aracana Hen Egg (left); Butter Poached Nova Scotia Lobster (right)
The next course on the Chef’s Tasting Menu is traditionally lobster. It’s the one item that many diners find unexciting. I’d already had it twice, so I asked for a substitution from the Vegetable menu. I got the Soft-Boiled Hen Egg with mushrooms, which was wonderful. My girlfriend had no complaints about the lobster, but I still think it suffers in such a miniscule presentation.

Per Se
All Day Braised Hobbs Shore’s Pork Belly (left); Elysian Fields Farm’s “Selle D’Agneau Rôtie Entière (right)

Braised pork belly (above, left) is always a dependable dish in these settings. I believe I was a bit more fond of the lamb (above, right) than my girlfriend was. For the record, the alternative was a Wagyu beef, carrying a $100 supplement.

Desserts follow, without comment:


Cheese courses: Meadow Creek Grayson (left); Tarentais (right)

Per Se
Yogurt Sorbet with Carrot Cake (left); Finally, birthday cake (right)

Per Se
Crème brulée (left); Granny Smith Apple Consommé with Ginger Ice Cream (right)
Per Se
Petits-fours
The staff seemed totally at ease with the fact that we were making a photo-document of our meal. After a while, they started leaving the wine bottles on our table so that we could photograph the labels, of which a few are shown below. We especially loved the 1962 Madeira, which was served with one of the dessert courses:

Service throughout was as polished and professional as one would expect at such a restaurant. We left with the sense that we had experienced the best meal this city has to offer.

 

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Per Se

One of New York and the world's most prestigious restaurant, Per Se holds a 3 Michelin Star and "World's Top 50 Best Restaurants"(#11 as of 2013). Chef Thomas Keller has created another masterpiece under his name along with his legendary establishment, French Laundry. Per Se offers a spectacular view of Columbus Circle and Central Park. Amazingly crafty, fresh, decadent seasonal set menu during Lunch and Dinner created by Eli Kaimeh (Chef de cuisine) which will blow your mind. Servers on the floor were fantastic with world class service.

"Per Se": EXCELLENT FRENCH AMERICAN RESTAURANT IN NYC

    • 4.3
  • Food: 4.0
  • Service: 5.0
  • Decor: 5.0
  • Meal Price: $300+

Per Se is a wonderful, relaxing Michelin 3-star French restaurant. The food was great, especially the OYSTERS AND PEARLS.

The thing I remember the most of all is their service, which was astonishingly comfortable. Needless to say, it's pricey, but the experience is worth every penny.

Entrance

I have never experienced OYSTERS AND PEARLS like these in my lifetime. The other dishes are not quite as memorable, but still set the bar high.

Chef's 9-course tasting menu ($295):

OYSTERS AND PEARLS
SALAD OF HAWAIIAN HEARTS OF PEACH PALM
CARPACCIO OF KANPACHI
SAUTEED FILLET OF ATLANTIC COD
FOUR STORY HILL FARM'S POULARDE
TOURNEDOS DE BOEUF A L'HENRI IV
SOUP AND SANDWICH
TROPICAL PUNCH
GATEAU MARJOLAINE DE FERNAND POINT
and more

OYSTERS AND PEARLS
OYSTERS AND PEARLS

SALAD OF HAWAIIAN HEARTS OF PEACH PALM
SALAD OF HAWAIIAN HEARTS OF PEACH PALM

CARPACCIO OF KANPACHICARPACCIO OF KANPACHI

SAUTEED FILLET OF ATLANTIC CODSAUTEED FILLET OF ATLANTIC COD

FOUR STORY HILL FARM'S POULARDEFOUR STORY HILL FARM'S POULARDE

TOURNEDOS DE BOEUF A L'HENRI IVTOURNEDOS DE BOEUF A L'HENRI IV

SOUP AND SANDWICHSOUP AND SANDWICH

TROPICAL PUNCH
TROPICAL PUNCH

GATEAU MARJOLAINE DE FERNAND POINT
GATEAU MARJOLAINE DE FERNAND POINT

And more
Petit Four

And more Chocolates

The service was excellent, highlight of the restaurant; spent a pleasant 4 hours here. Every dish was explained in an articulate fashion, smoothly and nicely. The waitstaff served us with care and attention and didn't rush us at all.

The decor is congenial atmosphere. Modern, yet not too flashy. Excellent view from the 4th floor of the Time Warner Building. Good for business and special occasions.

  • OYSTERS AND PEARLS 1
  • Entrance 2
  • CARPACCIO OF KANPACHI 3
  • SALAD OF HAWAIIAN HEARTS OF PEACH PALM 4
  • SAUTEED FILLET OF ATLANTIC COD 5
  • FOUR STORY HILL FARM'S POULARDE 6
  • TOURNEDOS DE BOEUF A L'HENRI IV 7
  • SOUP AND SANDWICH 8
  • TROPICAL PUNCH 9
  • GATEAU MARJOLAINE DE FERNAND POINT 10
  • And more 11
  • And more  12

Per Se

    • 4.5
The food and presentation are fantastic. If you are looking for a romantic evening out please do not hesitate to go here. The service is top notch and it makes you feel like you are important. For the price you pay you will not be dissapointed in terms of the overall dining experience. Try the oysters, they are divine!

    • 3.9
  • Food: 3.8
  • Service: 4.5
  • Decor: 4.0

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.

Per Se

The cheese dish perseny pickled radish, musterd & a pretzel filled with a young carrot. Amazing.

The cheese dish perseny pickled radish, musterd & a pretzel filled with a young carrot. Amazing. s porn aholic styling art spiration picture pic starz

Chocolate dessert by thomaskeller_com at Per Se NY.       s  porn aholic styling            art   sp

Chocolate dessert by thomaskeller_com at Per Se NY. s porn aholic styling art spiration picture pic starz

  • The cheese dish perseny pickled radish, musterd & a pretzel filled with a young carrot. Amazing.     338999
  • Chocolate dessert by thomaskeller_com at Per Se NY.       s  porn aholic styling            art   sp 339000

Per Se

Handmade truffles, lemon poppyseed and chocolate macarons, nougat, and butterscotch! Candy heaven
pe

Handmade truffles, lemon poppyseed and chocolate macarons, nougat, and butterscotch! Candy heaven perseny

A timelessly classic dish with pearl tapioca, Island Creek Oysters, and sterling white Sturgeon cavi

A timelessly classic dish with pearl tapioca, Island Creek Oysters, and sterling white Sturgeon caviar perseny

  • Handmade truffles, lemon poppyseed and chocolate macarons, nougat, and butterscotch! Candy heaven
pe 555542
  • A timelessly classic dish with pearl tapioca, Island Creek Oysters, and sterling white Sturgeon cavi 555543

Information of Per Se

Location
10 Columbus Circle, New York, NY 10019
Cross Street
at 60th St.
Phone Number
(212) 823-9335
Category
American (New) / French
Average Price
$300+ | Dinner
Business Hours
Sun:11:30AM - 1:30PM 5:30PM - 10:00PM
Mon:5:30PM - 10:00PM
Tue:5:30PM - 10:00PM
Wed:5:30PM - 10:00PM
Thu:5:30PM - 10:00PM
Fri:11:30AM - 1:30PM 5:30PM - 10:00PM
Sat:11:30AM - 1:30PM 5:30PM - 10:00PM
Occasion
date / business / family / friends
Dress code
Formal
Reservation
Yes, Make Reservation
Wheelchair accessible
Yes
Credit cards
Yes
Outdoor dining
No
Delivery
No
Takeout
No
Caters
No
Website
map

Menu of Per Se

Bucket Dish
Bucket Dish" is a list of MUST have dishes that you need eat before you die!
  • Oysters and Pearls - “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

    Oysters and Pearls - “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

Quick Summary

[Overall]
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.
Food
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.
Atmosphere
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.
Service
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.

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