The French Laundry, Grand Chef Thomas Keller has brought his distinctive hands-on approach from Napa Valley to New York City. Keller works with remarkable attention to detail, which extends not only to his cuisine but also to presentation, mood and surroundings.
In the elegant dining room with a view of Central Park, chef de cuisine Eli Kaimeh interprets modern American recipes with a touch of French influence.
Representative dishes include Oysters and Pearls, a sabayon of pearl tapioca with poached oysters and caviar, and Calotte de Bœuf Grillée. The culinary delights at Per Se will convince you perfection does indeed exist.
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