Per se (restaurant)
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- The correct title of this article is per se. The initial letter is shown capitalized due to technical restrictions.
per se is a gourmet restaurant located at Columbus Circle in New York, New York. The chef and owner of per se is Thomas Keller who is also involved in the restaurants French Laundry in Napa Valley and Bouchon, in Napa Valley and Las Vegas. The executive chef is Johnathon Benno. It opened in February of 2004 in the Time Warner Center in New York City, and was a hotly anticipated restaurant, given Keller's high profile. The restaurant features Keller's distinctive hands-on approach, including his intense focus to detail that extends to cuisine, presentation, mood and surroundings.
Keller chose Adam Tihany, today's pre-eminent restaurant/hotel designer to draw together subtle references of The French Laundry and elements from both his and Keller's pasts. From the Blue Door entrance (modeled after the famed blue door at The French Laundry) to the fireplace, field stone and elegant but simple décor, one feels as if they're dining in an appropriately adorned metropolitan version of Keller's flagship restaurant in Napa Valley.
The dining room holds just 15 tables and boasts spectacular views of Central Park. There is also a salon, bar, wine cellar, a private room for 10. Like Keller's previous project, The French Laundry, per se features three daily prix fixe menus.
In August 2005, it was named one of only four restaurants in the United States to be awarded three stars in the Michelin Guide.
In their December 2006 issue, Travel + Leisure Magazine named it one of New York's Top 50 restaurants. [1]
[edit] Meals
On a typical night, each diner is given the choice of one of three prix-fixe menus: a seven-course tasting menu, a nine-course vegetable tasting menu, or a nine-course chef's tasting menu; each costs $210, which includes a 20% service charge. Not advertised is a special chef's menu, consisting of 20 courses, costing $400. [2]
