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Posted by thesmithtrain on 07/26/2006
First of all, anybody waiting more than 2 months to eat here is a Son and will of course be disappointed. I don't care if you're a bec fin, no restaurant is worth a two month wait. I made reservations exactly one week in advance no problems and had one of the best tables in the place, so don't let people tell you this two months in advance bs. As for the food and ambience: the food is sick. I mean you are full of dung if you can find anything substantially wrong with any dish. Keller runs a tight-ship and everything is prepared flawlessly. The service, however, is actually a step behind flawless. And the ambience is pleasant with good views of the park, but I don't like the fact that its located in the Time Warner Center next to two other restaurants, like you're in some upscale mall restaurant. I mean granted two of the restaurants on the Time Warner center rank in the top 50 in the world, but to me they could just as easily be a PF Chang's and Capital Grille. But if you can get a reservation, go and enjoy. The food will not make you wish you died and went to heaven but you won't regret it either.
Posted by davidny on 05/16/2006
Contrary to the previous entry, there is no price difference between the different menus. Our waiter was possibly the best waiter I have ever had. My friend was about 30 min. late to meet us, and our waiter had the chef make us canapes while we were waiting for her arrival. The only problem with the view, is that at night you cannot enjoy the spectacular view they have of Central Park. They are extremely accomodating and will make any changes to the menu to make the customer happy. The food is very good, I will not say it is the best I have ever had, but at least the best I have had in awhile. The service really makes the "experience" at Per Se. My friend didn't like venison, so they roasted us a chicken stuffed with truffles in lieu of this one course out of nine on our menu. Would I spend 1300 on dinner for again, absolutely, I am going in a month.
Posted by Anonymous on 01/02/2006
It could not really have been more perfect. Not just the food, although they got that precisely right. Mr. Keller has exactly the right idea about how to make a restaurant a perfect experience. (there's that word again.) So while the food was precisely on the money (that word, too, will return shortly), so too was the service, the room, the ambience. the whole experience. We had the 9 course regular menu ($210) rather than the chef's special seasonal menu ($310), at the suggestion of the waiter, who said that the regular one is the way to really get what the chef's got in mind. It had only one choice and the one we all chose was a $30 supplement. We also asked if we could have the special truffle dish from the special menu and they said 'of course' and that was another $60 supplement. So it was $300 per person. They didn't have a wine pairing so instead the waiter suggested a series of half bottles and helped us choose about 4 or 5 of them. The choices were, well, perfect. So too was the statement from the waiter that if anything on the menu didn't appeal to any of us, we should just tell them and the chef would do something different. That's not all that common. The wait staff, at least 5-6 of them waited on us, were terrific. Young, friendly, funny and ultra professional. We made one of the young women laugh at one point and another one later told us that she was embarassed about it. I could go on and on but the bottom line is that we've tried all the great ones, in many cities, and this is among the five best restaurant experiences we've ever had. Now the 'but'. A grand a couple is a lot of money. Makes you feel like you're mocking poor and hungry people. Seriously, we all discussed a day or two later how we hadn't given it a second thought when we paid for the meal but how the next day we all sort of thought back and said to ourselves 'holy cow - that's a lot of money."
Posted by Elise on 12/09/2005
Was an amazing culinary experience here, which was also incredibly romantic, with barely noticeable servers who magically appeared in seconds whenever we seemed to need anything. Beautiful setting, views -- extraordinary! Have had similar experiences in other 3-star Michelin-rated top restaurants in Europe, and this was on par/ better than most of those. And the price is somewhat lower than most of those in Paris and London. Highly recommend and will be back next month!
Posted by Brenda on 11/21/2005
I had to comment, I've been to Per Se twice and the negative reviews below are absolutely ridiculous and obviously offered by people with no culinary clues. The restaurant is fabulous and it deserves all the stars awarded.
Posted by Sha on 11/11/2005
After 6 months and countless tries we managed to get "The Call Back!" Wow! We were elated and took whatever they had open, after all it is the Chef Thomas Keller back in NYC! We were struck by the tactile yet beautiful quiet simplicity of the decor, the breathtaking view of Columbus Circle and the Park. We were here! Service is just like Alain Ducasse, quiet and efficient, friendly and not at all off putting! The food...well let's just say the wait and expectations of being able to dine under greatness took it's toll. Though I cannot fault anything, somehow the magic was not there, it's like a gentle let down even after the endless little amuse courses. Maybe it is because we expected too much, I simply blame it on the call back!
Posted by DiningMartyr on 08/22/2005
I never have written for public consumption a restaurant review. But given the level of media-hype surrounding Thomas Keller, his mythical exactitude and the price of a meal at Per Se, I feel I have to weigh in. After dining twice at Per Se, I have concluded that, while at times the food can very nearly be great, it more often merely is good. His "Oysters and Pearls" is built around sterling ingredients (the cavier was superb and the oysters were perfectly tender). The tapioca pearls, the second time I had it, were overcooked and gummy. The dish, with all that buerre monte, also seems a bit tired, if not dated. I had the torchon of foie gras with peach gelee twice. The foie was perfectly cooked but bland. Throughout the meals I was struck by a lack of inspiration or inventiveness. He relies on great cooking technique, excellent primary ingredients and mouthfeel rather than creative combinations of flavors. I would be remiss, however, if I didn't mention how much I enjoyed the beautifully prepared moi (the skin was magical), the lobster (with orzo), the sweet, earthy pork, the luxurious rabbit rillette and Wagyu beef dishes. A year ago the service seemed tentative and stiff. Now it seemed perfunctory and a bit sloppy (several times I had to request more bread). Also, the sommelier this year seemed a bit green, unlike last year's. I sense that Keller is not spending enough time monitoring this restaurant and that once he received four stars from Bruni, he set off to open more restaurants around the country (can anyone spell Vongerichten?).