A meal today goes for $225 per person before wine, tax or tip, and that hardly seems enough. In the pursuit of perfection, there is nothing Chef Ramirez won't do.
Try the charred octopus cooked three ways and served with three sauces, langoustine with a sliver of foie gras and white balsamic dressing, and Chef Ripert's Japanese-style Sea Medley. Bon Appétit!
The food is tasty and generous extras abound. Try the hare-and-foie-gras torte paired with a disk of hare royale.
You've probably never had caviar on cream cheese, with bagel crisps and slivers of Lower East Side pickles on the side. You can find it here. Welcome to New York!
You can't do better than simple, fragile pasta e fagioli soup with crunchy fried ditalini pasta and a soft tripe-and-andouille meatball. Or try the 100 Layer Lasagna!
We recommend the crusted black bass, in a broth only Chef Vongerichten could conceive, one with mushrooms, soy, herbs, citrus, honey, maybe more, all in astounding harmony.
Spacious room. Incredible staff. Expansive wine list. Lobster comes three ways, and we suggest the Lobster Samosa. You won't regret it.
Whatever you eat at Per Se is worth whatever you have to pay. Try Chef Keller's legendary butter-poached lobster, and you'll be experiencing the best of New York.
Is there any dish more perfect than a scrambled egg with Comté cheese and black truffles? Why would you consider spending Saturday afternoon eating anywhere else?
