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Per Se

By Forays of a Finance Foodie   Nov 23, 2008

"Reviving the Economy One $300 Dinner at a Time" This weekend, I headed to NYC for a dinner set up by my NYC foodie friends at Per Se . Per Se is owned by the renowned chef Thomas Keller (also of French Laundry in the Napa Valley) and it is one of only four restaurants in the US to be awarded three stars in the Michelin Guide. I was UBER-EXCITED about this dinner, as I have been told it is a "gastronomic experience of a lifetime" by friend who had dined there before. In order to conserve my stomach for this occasion, I kept food consumption to a minimum (aka a can of Diet Coke and a cup of coffee) during the day. Our reservations were at... FULL REVIEW

Per Se, My Love: A Maltese Bacon Original Song

By The Maltese Bacon   Mar 24, 2008

Can spring just happen already? It's still a tepid 47 degrees in New York. So tired of looking at sweaters in the morning. Certainly feeling envious of my 8 year old niece who writes to me from Newport Beach, complaining... FULL REVIEW

The Seven Stages of Dining at Per Se (Craig's Birthday Lunch)

By The Amateur Gourmet   Feb 04, 2008

The First Stage: Shock The original plan was to take Craig to see the play "Speech & Debate," which he's been eager to see, and then to dinner at Soto--a Japanese place in the West Village, praised as the... FULL REVIEW

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!!!PER SE!!!

By Miss Beancurd   Oct 03, 2007

My friend and I went to Per Se in celebrating of her birthday for a veryyyy expensive lunch.  And our consensus?  It was AWESOME.  I’d have to say that it was probably the most amazing experience I’ve ever had at a 5 star restaurant.  Not only was the food gastronomically spell-binding, but the two guys who worked our table were so [...] FULL REVIEW

Per Se Redux New York City Entry #99

By Veal Cheeks   Jun 04, 2006

Perhaps the most sincere compliment I can pay Per Se is that I didn't much care for the "Ravigote" Dressing on the White Asparagus. FULL REVIEW

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The Whole World is Reading: Per Se Take 2

By Ed Levine Eats   Apr 16, 2006

Our Per Se waiter offered us a tour of the kitchen. We walked into the eerily silent, pristine kitchen, and who was there to greet us? Jonathan Benne, the chef there, who laughed when we started discussing the merits of the hot dog he had served us. Thomas Kelller was also there, and after finishing up a phone call, joined our merry party of four. "Are you having fun?," he asked jauntily FULL REVIEW

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15 Courses, $210, and One Hot Dog

By Ed Levine Eats   Apr 15, 2006

If anybody in the blogosphere ever doubted the power of our chosen medium, the story I'm about to tell will make a believer of any naysayer in the old media world. Arthur Sultzberger, Jr. at the New York Times and Sy Newhouse of Conde Nast, listen up. FULL REVIEW

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per se at Cornell

By Hungry Hedonist   Mar 17, 2006

Each spring students in the Hotel School's Specialty Food and Beverage Operations course invite renowned chefs to share their signature cuisine and skills with the class and the Cornell community. FULL REVIEW

Per Se

By New York Journal   Feb 18, 2006

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. FULL REVIEW

Back Story New York City Entry #56

By Veal Cheeks   Jan 15, 2006

Critics often make their reputations by cruelly trashing a beloved restaurant, forcing their readers to attend to a snarling nitpicker all too pleased to demolish received wisdom. These are rabid eaters: their foam is not on the plate. If such is a reputational ploy, it is strategy on which I must pass in assessing Per Se. I march in lockstep with their clients, confessing that my taste buds lack the wisdom of venom. FULL REVIEW

Per Se - 160 stars

By AugieLand   Nov 08, 2005

A place claiming that its service is so fine that tipping is compulsory should not be as flawed as this FULL REVIEW

Per Se

By Gotham Gal   Oct 04, 2005

After having one of the most memorable meals at French Laundry this past summer, I wanted to try the East Coast version, Per Se.  FULL REVIEW

I'll Pass

By ChuckEats   Sep 18, 2005

The French Laundry (FL) is revered by many to be America’s top restaurant. For those fortunate enough to go, they often proclaim it the best meal of their lives. While I was not so fortunate, I still believe it could impress me in the future. Thomas Keller is renowned for being a perfectionist about everything - the ingredients, the preparation, and the experience. Why, then, did many of the media outlets all it “French Laundry East?” FULL REVIEW

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Per Se

By Kipblog   Jul 01, 2005

I hinted that I'd be eating at Per Se in the previous post, Thomas Keller's 12 million dollar restaurant in the Time Warner Center. Famed for, and even studied for his pursuit of perfection, Keller's staff, ingredients, and preparation get about as close to perfect as I'd be able to detect, and he didn't even need to be there, since he was out at the French Laundry at the time. FULL REVIEW

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Saturday, June 04, 2005

By A Year In Food   Jun 04, 2005

Chef’s Tasting Menu: “Oyster and Pearls” (“Sabayon” of Pearl Tapioca with Island Creek Oysters and Russian Sevruga Caviar); Salad of Hawaiian Hearts of Peach Palm (Braised Radishes, Garden Mâche and Radish "Mignonnette"); Crispy Skin Fillet of Mo’i (Sautéed Yellow Squash, Zucchini, Sweet Peppers and Italian Eggplant with “Moulin des Penitents” Extra Virgin Olive Oil Emulsion); Nova Scotia Lobster “Cuit Sous Vide” (“Ragout” of Spring Pole Beans” and “Sauce au Pistou”); All-Day Braised Four Story Hill Farm’s Pork Shoulder (Wilted Dandelion Greens, Poached Granny Smith Apples and Whole Grain Mustard Sauce); Rib-Eye of Nature Fed Veal “Rôti A La Broche” (California Green Asparagus, Mousseron Mushrooms, Parsley Root “Puree” and “Béarnaise” Reduction); “Tomme Du Berger” (Roasted Heirloom Beets, Bulls Blood Greens, Red Beet Essence and Horseradish “Aigre-Doux”); Pineapple Sorbet (Tamarind “Sponge”, Rosewater “Gelée”, Whole Milk Yogurt and “Freeze-Dried” Raspberries); “Snickers Bar” (Milk Chocolate “Crémeux”, Chocolate “Sacher” and Salted Caramel “Glaçage” with Spanish Peanut “Nougatine” and “Nougat” Ice Cream); "Coffee and Doughnuts, “Mignardises,” Per Se Cocktail (Ciroc vodka, Pineau des Charentes, Grand Marnier), Nonalcoholic Pairing (Chilled chamomile, virgin margarita, almond milk, GUS Meyer lemon soda, virgin bloody mary, pinot juice) FULL REVIEW

Per Se

By The Strong Buzz   Jun 10, 2004

I turned 35 this week. And as the clock struck midnight, turning Monday into Tuesday June 8th, I was feasting on chef Thomas Keller’s food at Per Se. Not a bad way to break into the declining age bracket known as 35-44. In addition to being 35 for the first time in my life, I am also speechless (wordless and sentence-less), for the first time in my life. FULL REVIEW

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