Per Se_NY_ Agnolotti filled with butternut squash and mascarpone at Per Se in New York, owned by the chef Thomas Keller.
“Oysters and pearls,” a savory tapioca pudding under caviar and warm oysters. (Photo: Karsten Moran for The New York Times)
NYT eviscerates Per Se-- A new look at one of the nation’s landmark restaurants.
Fine dining from the chef Thomas Keller in Columbus Circle.