Return to Per Se

I am one of the lucky foodies who has actually been able to dine at Per Se. My first time was actually a little over a year ago. My cousin had just gotten married, and her husband wanted to treat her to a birthday dinner that she would never forget. I happened to be the fortunate third wheel, and it truly was a dinner to remember. And lucky (again) for me (more like my father whose credit card I would've charged this meal to), I got to eat this meal for free.

Last night, I had the pleasure of going a second time. My friend Ikey flew in from Manila for his summer break, a wonderful reprieve from med school, and our friend Gian managed to score a table for 4 at this famed restaurant.

This visit was especially interesting because I paid for this with my hard earned cash from work and because I had the distinct opportunity of being able to know what to expect and pay attention to the little details that I'd missed out from my first experience there. Was this meal truly worth the hefty price tag associated with it?

Part of what makes Per Se such a sought after establishment is because of the sheer dining experience associated with the actual meal. Everything from the view of the New York City skyline, to the attention to detail in the flavors and the plating of the various 9 courses, to the wonderful demeanor and level of customer service from the staff all contribute and make this everything it's hyped up to be and so much more.

A special mention has to go to Andrew, the lovely waiter who was completely accomodating and made pleasant conversation with us, answered all our questions patiently and even cracked a couple of jokes here and there with us. Our glassses of water were never empty, and everyone was incredibly accomodating.

Of course, the highlight was the actual meal. I can safely say that I liked every single course of the nine-course meal, but of course I have my favorites. The famed "Oysters and Pearls" appetizer was savory and flavorful, and the oysters melted like butter. The foie gras had just the right consistency and was paired very nicely with the brioche on a warm plate (which was switched out three times during the meal to maintain the heat and toasty consistency and allowed the foie gras to delicately melt on it). It was a bite of heaven. The scallop was another favorite, and it was quite simply seared to perfection with a tasty bernaise syrup that complemented it beautifully.

At Per Se, the desserts just don't stop coming, which makes for a very nice way to gradually end the meal. It starts with the 8th course, the sorbet- a refreshing strawberry treat to cleanse the palate, continues with the 9th course (we had a choice) of which Ikey and I both had the Poached Pear with Maple sugar streusel and english breakfast ice cream, while Karl and Gian opted for the equally decadent devil's food cake with caramel, meringue mousse, and cashew ice cream. They also gave us a side of warm doughnuts with a coffee semifredo mousse, a famous dish exported from their French Laundry menu. Right after this came a baby creme brulee dessert, then a choice of their house made chocolates. Tonight, we had to choose from Lemon, Port Wine, Banana, Pomegranate, Mocha, Ginger Caramel, and Pear. Along with this were a jar of hazelnut chocolates, mint candies, chocolate truffles, toasted coconut truffles, caramel chewies, and pistachio bites, not to mention this chocolate-peanut brittle thing that they gave us to take home at the end of the night.

And have I mentioned the kitchen? The famed 14,000 sq. feet establishment has 8,000 sq feet worth of kitchen space. It is amazing - bright white and pristine, with the best in the business going about their duties in an almost military fashion and dedication in terms of their skill and attention to every single detail. The kitchen itself has a monitor that streams live feed from the French Laundry kitchen in Yountville, CA and a feed from the NY kitchen feeds in to them as well. It is a well run operation that is evident in the quality of the execution, whose meal is worthy of its praise and the 3-star Michelin recognition. Chef Thomas Keller is truly amazing.

I am lucky and grateful to have gotten a second chance at Per Se. It is truly an experience to remember, and in my humble opinion, worth every hard-earned penny.

PS.  Happy Early Birthday, Ikey!  :)

Per Se
10 Columbus Circle (4th fl. on 60th St. at Broadway)
New York, 10019
Tel: (212)823-9335

  Add a Comment

3 Gobbls  

You are indeed lucky! And we're lucky to have you give us less fortunate souls a look at what we've been missing! How did you feel by night's end? Stuffed or just super satisfied? I think I would probably overstuff myself with the brioche.

Posted by pete3483, May. 5th at 11:55PM

Officially missing New York...

Posted by dru, May. 6th at 6:09AM

By the 6th course I think I started to feel super stuffed but somehow after a while it sort of simmered down to a nice, proper "satisfied" feeling. They do a great job with the portions of each of the 9 courses so you don't feel like you're exploding. Each dish seems to complement one another. :)

Posted by hungrybunny, May. 12th at 11:42PM

Amen...to all you wrote. It was a night to remember, not just a fancy dinner, but an experience, a nine-course event that Gian and I came to realize had "completely changed our perceptions of what dining is and can be". I'm just too happy to have been able to share the evening with three close friends who also share my enthusiasm and passion for food. I can't think of any better way to have celebrated my birthday four weeks early. =)

Posted by ikeymikey, May. 29th at 4:00AM

Post a Comment

Already have an account? Sign in.

Choose your identity (required)

Name:		or
E-Mail:
Make me Anonymous
Anti-Spam: 10 divided by 5 equals