Per Se (New York, NY)

Per Se
10 Columbus Circle
New York, NY 10019
Dining date: 9/8/15

Door

While traveling in New York, a few coworkers and I had one free night to have a dinner together. They left it up to me to choose a restaurant for the four of us. It didn’t take too much deliberation to pick Per Se. This would be my first time dining here and the first Thomas Keller restaurant for the rest of the party.

Dining Room

Dining Room

Generally regarded as one of the best restaurants in the city (America and the world), Per Se holds three Michelin stars, is rated 4 stars by the New York Times, and is ranked #40 in the latest best restaurants in the world list (holding a top 10 spot for an impressive 8-year streak from 2005 to 2012).

View

The restaurant’s signature amuse bouches were our first bites of the evening.

GOUGERES

Gougeres

SALMON CORNET

Salmon Cornets

Both of these were very good. The gougeres were warm with a comforting cheese flavor while the cornets were full of bright salmon and creme fraiche flavors.

“OYSTERS AND PEARLS” “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

“OYSTERS AND PEARLS” “Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

This dish is always one of my favorites at The French Laundry and it was no exception here.

A variety of Bouchon Bakery breads were served with the signature Animal Farm salted butter and an unsalted variety from Straus in California.

Bread

Butter

Sandhi Chardonnay, Santa Barbara County, 2013

Wine

SAUTERNES POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS Asian Pears, Persian Cucumbers, Sicilian Pistachios and Ginger-Long Pepper Gastrique Served with Toasted Brioche

SAUTERNES POACHED HUDSON VALLEY MOULARD DUCK FOIE GRAS Asian Pears, Persian Cucumbers, Sicilian Pistachios and Ginger-Long Pepper Gastrique Served with Toasted Brioche

Salts

Rich, smooth foie gras was accompanied by bright fruit and crisp cucumber. Multiple rounds of warm brioche and six different salts completed the dish.

“PAVÉ” OF ATLANTIC HALIBUT Russet Potato “Gnocchi,” Chanterelle Mushrooms, Sugar Snap Peas and “Vin Jaune” Emulsion

“PAVÉ” OF ATLANTIC HALIBUT Russet Potato “Gnocchi,” Chanterelle Mushrooms, Sugar Snap Peas and “Vin Jaune” Emulsion

I thought this was a beautiful plate, especially with the mini peas in a pod. The slightly moist halibut had a delicate crust accompanied by gnocchi in a rich buttery sauce. A very nice dish.

BUTTER POACHED NOVA SCOTIA LOBSTER “TARTE” Frog Hollow Farm’s Apricots, Toasted Almonds, Fennel “Tapenade” and Shishito Pepper Vinaigrette

BUTTER POACHED NOVA SCOTIA LOBSTER “TARTE” Frog Hollow Farm’s Apricots, Toasted Almonds, Fennel “Tapenade” and Shishito Pepper Vinaigrette

The lobster was perfectly cooked, though I found the tapenade to be a very strong flavor. Some slices of sweet fruit sought to balance favors, but the lobster flavor got a little lost when eaten altogether.

Domaine Emmanuel Darnaud Crozes Hermitage, “Les Trois Chênes”, 2012

Wine

WOLFE RANCH BOBWHITE QUAIL “PRESSÉ” Hobbs Shore’s Bacon, Heirloom Tomatoes, Romaine Lettuce and “Ranch Dressing”

WOLFE RANCH BOBWHITE QUAIL “PRESSÉ” Hobbs Shore’s Bacon, Heirloom Tomatoes, Romaine Lettuce and “Ranch Dressing”

The quail terrine was served warm with a rich jus, lettuce and a mini tart.

RIB-EYE OF ELYSIAN FIELDS FARM’S LAMB “Panisse,” Fairy Tale Eggplant, Corn Kernels, Cerignola Olives and “Sauce Pimentón”

RIB-EYE OF ELYSIAN FIELDS FARM’S LAMB “Panisse,” Fairy Tale Eggplant, Corn Kernels, Cerignola Olives and “Sauce Pimentón”

Lamb was our last savory course featuring a piece of a ribeye perfectly cooked. Sweet corn, crispy potatoes and eggplant completed the dish.

SUMMER SQUASH SALAD

SUMMER SQUASH SALAD

VON TRAPP BROTHERS’ “OMA” Ruby Beets, Granny Smith Apples, Virginia Peanuts and Celery Branch “Ribbons”

VON TRAPP BROTHERS’ “OMA” Ruby Beets, Granny Smith Apples, Virginia Peanuts and Celery Branch “Ribbons”

I substituted out the next course for a salad of summer squash while the rest of the party got the cheese course.

“ASSORTMENT OF DESSERTS”
Black Mission Fig, Concord Grape Jelly, Fennel Pollen Genoise

Black Mission Fig, Concord Grape Jelly, Fennel Pollen Genoise

Brown Butter Ice Cream, Gingerbread

Brown Butter Ice Cream, Gingerbread

Chocolate and Passion Fruit

Chocolate and Passion Fruit

Coffee & Donuts

Coffee & Donuts

My favorite dessert, as usual, was the coffee and donuts. Warm donut holes were the ideal pairing with the coffee semifreddo. The gingerbread/brown butter and chocolate/passion fruit pairings were nice ones as well.

The sweets continued with chocolate truffles, salted caramels and blackberry macarons.

Chocolates

Sweets

We had a great meal at Per Se. The cooking and service was very similar to The French Laundry, relying on spotless execution and top-notch ingredients. The atmosphere has a different feel from TFL given its Central Park views. I’d like to revisit for a lunch to really appreciate that view.


Comments

Per Se (New York, NY) — 2 Comments

  1. Amazing meal!! My favorites were the foie gras with assorted salts and oysters and pearls. I think my last meal would be those two–I’d die happy.

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