After becoming one of America’s most revered chefs at Napa Valley’s French Laundry, Thomas Keller opened this East Coast restaurant in 2004. Here, Keller and executive chef Eli Kaimeh work out of a serene space four stories above Central Park in the Time Warner Center. A nine-course meal costs $295, often stretches out to four hours and includes many of Keller’s classic dishes, including the salmon cornets and “Oysters and Pearls.” The service and setting are as formal as any restaurant in America today; tables are generously spaced (there are only 16); linens are thick and have been ironed flat; service is flawless and thoughtful—if available, order the foie gras torchon, and the accompanying slices of toasted brioche will be replaced before they cool off.
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From Food & Wine , AUG 2011
In February 2004, Island Creek acquired New York City's Per Se as a regular customer after one of Thomas Keller's sous chefs...MORE
From Food & Wine , APR 2008
I was working at the world-renowned Per Se restaurant in Manhattan...MORE
From Food & Wine , MAR 2007
You’d expect more stuffiness from a place like this, especially because everyone is wearing...MORE
From Food & Wine , NOV 2010
Ask Jonathan Benno why he left Per Se's French-inflected kitchen to serve modern Italian...MORE
From Food & Wine , JUL 2007
He uses them every chance he gets, often sourcing them from unusual places...MORE
From the From the May 2008 Food & Wine Go List
This old-fashioned place in the Testaccio neighborhood, complete with grumpy waiters, makes no concessions to tourists. The decor, including the murals of ancient Roman scenes, hasn’t changed for about 50 years—and neither have the extraordinary pastas: carbonara, <em>amatriciana</em> and the not-for-beginners <em>pajata</em> (made with calf intestines).
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