The main dining room, February 2008
|Head chef||Thomas Keller|
|Food type||New American, French|
|Dress code||Jackets required|
|Street address||4th floor of the Time Warner Center at 10 Columbus Circle (at West 60th Street and Broadway) in Manhattan|
|City||New York City|
|Other information||$340 prix fixe|
Per Se is a New American and French restaurant located on the fourth floor of the Time Warner Center at 10 Columbus Circle (at West 60th Street and Broadway) in Manhattan in New York City, owned by chef Thomas Keller. The Chef de Cuisine is Corey Chow.
Thomas Keller opened Per Se in February 2004. Keller also owns The French Laundry and Ad Hoc in Napa Valley; Bouchon in Napa Valley, Las Vegas, and Los Angeles; and Bouchon Bakery in Napa Valley and the Time Warner Center and Rockefeller Center in New York.
Keller chose restaurant/hotel designer Adam Tihany to draw together subtle references to The French Laundry and elements from both his and Keller's pasts; for example, the decorative blue door at the main entrance is modeled after the blue door at The French Laundry. The restaurant is a serene and intimate environment and all of the 19 tables have a view of Columbus Circle and Central Park.
Per Se is a member of French-based associated Relais & Châteaux, Relais Gourmands and Traditions & Qualité organizations, recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence.
On a typical night, each diner is given the choice of one of two prix-fixe menus: the Tasting of Vegetables menu or the Chef's Tasting menu; each of which costs $325, which includes non-alcoholic beverages and service. Menus frequently include elective supplements for luxury ingredients such as foie gras and truffles. An award-winning wine list, boasting more than 2,000 selections, complements the menu and highlights a collection of older wines as well as wines from small producers that are released in limited quantities.
The private East Room can accommodate approximately 10 people, while the West Room can accommodate up to 66 guests from a dedicated kitchen space and service team. The Salon features a shorter, five-course menu as well as availability for the Chef's Tasting menu.
Per Se was awarded three stars ("Exceptional cuisine, worth a special journey") in the 2006 inaugural Michelin Guide to New York City, and has maintained that rating every year to date.
Since 2013, Per Se has been a recipient of the Wine Spectator Grand Award. It made the La Liste Top Ten (#2), and was recognized by L'Art et Manière for Outstanding Service in 2016. It has been awarded five stars (highest rating) by the Forbes Travel Guide annually since 2005.
In 2011, it was called the best restaurant in New York City by critic Sam Sifton of The New York Times in a four-star review. In 2016, critic Pete Wells downgraded the restaurant's rating to two stars, writing "With each fresh review, a restaurant has to earn its stars again. In its current form and at its current price, Per Se struggled and failed to do this, ranging from respectably dull at best to disappointingly flat-footed at worst."
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