At Thomas Keller’s Per Se, Slips and Stumbles - The New York Times

At Thomas Keller’s Per Se, Slips and Stumbles

Per Se_NY_ Agnolotti filled with butternut squash and mascarpone at Per Se in New York, owned by the chef Thomas Keller.

At Thomas Keller’s Per Se, Slips and Stumbles

At Thomas Keller’s Per Se, Slips and Stumbles

“Oysters and pearls,” a savory tapioca pudding under caviar and warm oysters. (Photo: Karsten Moran for The New York Times)

Per Se “Coffee and Doughnuts”–Cinnamon-Sugared Doughnuts with Cappuccino “Semifreddo”

The Seven Stages of Dining at Per Se (Craig’s Birthday Lunch)

Snake River Farm’s “Calotte de Boeuf Grillee”–Crispy Bone Marrow, Russet Potato Gratin, Heirloom Carrots, Young Brussels Sprouts and ‘Sauce Bordelaise’ (Per Se, NYC)

The Seven Stages of Dining at Per Se (Craig’s Birthday Lunch)

Thomas Keller at Central Park South. What's not to love? Bring an appetite. Your platinum card and several hours of free time.

Per Se French Restaurant and American Restaurant 10 Columbus Cir.), New York, NY 10023

NYT eviscerates Per Se-- A new look at one of the nation’s landmark restaurants.

At Thomas Keller’s Per Se, Slips and Stumbles

NYT eviscerates Per Se-- A new look at one of the nation’s landmark restaurants.

Per Se Hand Cut “Tagliatelle” with Shaved Black Winter Truffles

The Seven Stages of Dining at Per Se (Craig’s Birthday Lunch)

Per Se ‘Stumbles’: Readers Respond - The New York Times

Per Se ‘Stumbles’: Readers Respond

Scottish Langoustines - Per Se

Scottish Langoustines “A La Plancha”–Slow Roasted Young Beets, Preserved Horseradish and Kendall Farm’s “Creme Fraiche” with Bulls Blood Greens and Dill-Infused Oil (Per Se, NYC)

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