Per Se

Row 1

Details
10 Columbus Cir Ste 4 (at W 60th St)
New York, NY 10019
(212) 823-9335
French
4
9.10
Hours
Mon–Thu: 5:30 PM–10:00 PM Fri–Sun: 11:30 AM–1:30 PM
The entry to Per Se

Courtesy Per Se

In an elegant dining room overlooking Central Park in the Time Warner Center, Per Se upholds the standards set by Thomas Keller at The French Laundry, (see No. 6) receiving an annual three-star rating from Michelin since 2006. As at The French Laundry, there are two tasting menus, one of which is vegetarian, but the Keller classic "oysters and pearls" is most definitely included in the non-vegetarian version (though the Per Se menus cost $310, while The French Laundry’s are a more affordable $295). Here, there is also a salon menu, with à la carte offerings including ricotta agnolotti, butter-poached Nova Scotia lobster, and 100-day dry-aged Snake River Farms’ beef tartare. Chef Eli Kaimeh does Keller proud with his skillful interpretations of this most refined style of cooking.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

Map: Surroundings & Nearby
Around the Web
Foursquare Tips
The chef's tasting menu is the best tasting menu in NYC, making our list of "The Tastes That Make the City: NYC Edition."
The Tastes that Make the City
Wed, 01/28/2015 - 11:49
Per Se is one of the NYT restaurant critic Sam Siftons 50 favorite NYC restaurants. To see the full list, get The Scoop iPhone app, an inside guide to New York: NYTimes.com/thescoop
The New York Times
Fri, 08/27/2010 - 07:53
My dining experiences at Per S have been totally sensational and demonstrate why Thomas is called one of the top chefs in the world. -Thierry Rautureau, Top Chef
Bravo
Thu, 12/02/2010 - 08:45
Per Se takes great attention to detail from its menu selections and preparation to its dcor design and staff. Not to mention the food is divine. -Lynda Erkiletian, Real Housewives of DC
Bravo
Mon, 11/15/2010 - 06:31
Chef's tasting menu will be the best $300 you ever spent. Go ahead, do the wine pairings too. In for a penny, in for $10K. [BlackBook]
How To Make It In America
Fri, 02/05/2010 - 05:44
Kevin Sbraga loves this place! -Kevin Sbraga, Top Chef
Bravo
Mon, 11/29/2010 - 05:42
On weeknights, the Salon offers the whole magilla; the entire Per Se menu a la carte! They dont take reservations so slide behind the blue doors and grab a seat. - Inspector
Michelin Travel & Lifestyle
Tue, 08/16/2011 - 13:48
Recommended: Oysters and Pearls, gateau of foie gras, clam chowder, sweet corn velout, omelet with mushroom duxelles and aged tamari, butter-poached lobster; pressed duck.
The New York Times
Tue, 11/29/2011 - 10:51
Serving up the one of the best dining experiences in the world, Per Se is quite simply the best of the best. Make reservations a month in advance and expect a meal lasting multiple hours.
New York Habitat
Tue, 11/15/2011 - 06:36
Three Michelin stars.
La Dolce Vita
Wed, 12/21/2011 - 12:22
Whatever you eat at Per Se is worth whatever you have to pay. Try Chef Keller's legendary butter-poached lobster, and you'll be experiencing the best of New York.
GQ Magazine
Wed, 06/06/2012 - 19:17
Everything is spot-on, from the impeccable and accommodating service and the flawless food (perfect in both presentation and taste) to the gorgeous views. Whats not to love?
ThePurplePassport.com
Fri, 02/10/2012 - 10:49
Per Se makes more than meals, they make memories. The combination of incredible food, thoughtful service, and a luxurious setting induces a dreamlike state.
GourmetLive
Tue, 11/30/2010 - 09:03
http://Perseny.com | 3 Michelin Stars | Perfect execution & constant evolution define Thomas Kellers superb restaurant. Dine in plush modernity overlooking Central Park. Daily-changing menu. Sublime!
ArtJonak
Wed, 03/20/2013 - 21:33
get a private tour of the kitchen and meet thomas keller. sicktastic.
Jason
Tue, 03/10/2009 - 20:02
Try the Oysters and Pearls
Foodspotting
Wed, 01/12/2011 - 19:28
Best oysters and caviar I've ever had. Great dining experience! If you have a sophisticated palette and appreciate food as art, definitely go!
na
Mon, 11/04/2013 - 04:40
If truffles are on the menu, go for it. I was amazed at the volume of stinky tuber that was shaved onto our rigatini.
Mike
Thu, 07/09/2009 - 17:17
Received a private tour of the Per Se kitchen after eating at it.
Frank
Wed, 04/08/2009 - 13:35
Get the desserts, by pastry chef Elwyn Boyles, and savor every second of these delectable concoctions. The five-course tasting menu created by Boyles himself should be your prime consideration.
Village Voice
Mon, 06/11/2012 - 09:02
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