In the spring of 2004, PER SE opened in the Time Warner Center at Columbus Circle in New York. With it, Thomas Keller brought his distinctive hands-on approach from Napa Valley’s THE FRENCH LAUNDRY to New York, reflecting his intense focus on detail that extends to cuisine, presentation, mood and surroundings.
Keller chose Adam Tihany, today’s pre-eminent restaurant/hotel designer to draw together subtle references of The French Laundry and elements from both his and Keller’s pasts. From the Blue Door entrance (modeled after the famed blue door at The French Laundry) to the fireplace, field stone and elegant but simple décor, one feels as if they’re dining in an appropriately adorned metropolitan version of Keller’s flagship restaurant in Napa Valley.
The dining room holds just 15 tables and boasts spectacular views of Central Park. There’s also a salon, bar, wine cellar, a private room for 10 and another that accommodates up to 60 guests.
Per Se is the result of a vision shared by Thomas Keller, Laura Cunningham and Tihany. It is also a result of the efforts of many French Laundry staff (past and present) who came to New York to train and open Per Se and a passionate group of individuals who remain working toward making Chef Keller’s vision a reality.
PER SE serves dinner seven nights a week, with reservations available between 5:30 and 10PM. Lunch is served on Friday, Saturday and Sunday only from 11:30AM -1:30PM.
Reservations are accepted two months in advance by calling 212.823.9335. The reservations office is open daily from 10:00 AM -6:00PM. Reservations can also be made by using OpenTable.com. Unfortunately, reservations cannot be made in person.
Per Se serves American Cuisine with classical French influences. The restaurant offers two prix fixe menus: a nine course tasting of vegetables and a nine course chef’s tasting menu which changes daily. Both menus are $250 and showcase the finest available products of the season.