Whom You Know: TASTY TIDBITS: Per Se!

Friday, March 13, 2009

TASTY TIDBITS: Per Se!

Whom You Know believes that Per Se is one of the best examples of what being the best means in Manhattan. Per Se, the acclaimed New York restaurant from Chef Thomas Keller, opened in February 2004 in the Time Warner Center at Columbus Circle and has brought Keller’s distinctive hands-on approach from Napa Valley's The French Laundry to New York City. Per Se reflects Chef Keller’s intense focus on detail, which touches not only his cuisine, but extends to the presentation, mood and surroundings of the entire restaurant. Peachy Deegan met Thomas Keller years ago at an event hosted by Bloomberg and thought he was just delightful when he signed her copy of the French Laundry cookbook. And focus on detail is all about what excellence means according to Whom You Know!

Designer Adam Tihany in collaboration with Keller, has achieved a rare blend of open space, easy intimacy, discreet drama and understated luxury. With spectacular views of Central Park and Columbus Circle, the restaurant includes a serene 64-seat dining room, salon, bar and wine cellar, as well as two private banquet rooms.

Keller continually strives to refine and redefine the dining experience. "The challenge is to make it perfect every time," he says. "You never get there, of course, but the act of trying is what brings me back to the kitchen excited every day." Chef de cuisine Jonathan Benno works closely with him on achieving this goal as well as crafting Per Se’s complex and progressive dishes.

Keller's staff includes executive pastry chef Sébastien Rouxel, head sommelier Roxane Shafee-Moghadam and General Manager Peter Esmond. Raj Dagstani holds the post of Director of Operations at Per Se and Eric Lilavois is the Chief Operating Officer of the Thomas Keller Restaurant Group. James Hayes is the Associate Director of Wine and Beverage for the Thomas Keller Restaurant Group overall.

Since its opening, Per Se has consistently received the highest of accolades from the culinary industry and international press. Most recently, the Michelin Guide New York City 2009 gave Per Se its most prestigious honor, a three star rating, for the fourth consecutive year. Keller’s famed California outpost, The French Laundry, also received three stars in the Michelin Guide San Francisco 2007, making Keller the only American-born chef to have two three-starred Michelin properties. Also in 2009, Zagat Survey awarded Per Se the highest overall rating for service for the fourth year as well as top honors for best food and restaurant design.

Noteworthy honors also include Per Se being recognized as “Highest Ranking New Entry” by Restaurant Magazine in 2005, which also rated the restaurant seventh globally. The same year, Keller was awarded the “Grand Prix de l’Art de la Cuisine” from the Académie Internationale de la Gastronomie. In 2004, Per Se received a four star rating from both the New York Times and Crain’s New York Business, as well as the coveted award for “Best New Restaurant” from the James Beard Foundation.

For more information about Per Se, please visit www.perseny.com.

PER SE FACT SHEET

LOCATION Ten Columbus Circle

Time Warner Center, Fourth Floor

New York, New York 10019

(212) 823-9335

CHEF/PROPRIETOR Thomas Keller

CHIEF OPERATING OFFICER Eric Lilavois

CHEF DE CUISINE Jonathan Benno

DIRECTOR OF OPERATIONS Raj Dagstani

GENERAL MANAGER Peter Esmond

EXECUTIVE PASTRY CHEF Sébastien Rouxel

PASTRY CHEF Richard Capizzi

DIRECTOR OF PRIVATE DINING Célia Laurent

AND SPECIAL EVENTS

DESIGNER Tihany Design, New York, NY

CUISINE Contemporary American cuisine with French influences

Lunch and dinner:

Prix Fixe $275, Nine course Chef's Tasting Menu

Prix Fixe $275, Nine course Tasting of Vegetables

Lunch only:

Prix Fixe $175, Five course Chef's Tasting Menu

Prix Fixe $175, Five course Tasting of Vegetables

In lieu of gratuity, service is included with the cost of the meal.

HOURS Dinner: Daily, 5:30pm-10:00pm

Lunch: Friday, Saturday and Sunday, 11:30am-1:30pm

INTERIOR Striking views of Central Park and Columbus Circle. Dining room is contemporary and elegant, with stained woods, stone and muted tones. Handcrafted detailing and materials throughout.

CAPACITY 64 seats within main dining room

PRIVATE DINING THE WEST ROOM:

40 seat private dining room

20 seat private dining room

60 when combined, with capacity for 100 for cocktails.

Restaurant available for private buy-outs.

THE EAST ROOM:

Intimate private dining room seats up to 10.

ADDITIONAL Bar and Salon area.

Visa, MasterCard and American Express accepted.

Wheelchair access, Parking available.

Reservations are taken 2 months to the calendar date and can be made by either calling (212) 823-9335 or on www.opentable.com.

WEBSITE www.perseny.com

PER SE ACCOLADES

2009

Zagat Survey – New York

Highest Overall Rating for American Cuisine

Zagat Survey – New York

Highest Overall Rating for Service, fourth consecutive year

Zagat Survey – New York

Highest Overall Rating for Food

Zagat Survey – New York

Highest Overall Rating for Restaurant Design

Michelin Guide New York City 2009

HHH Rating

2008

Restaurant Magazine

“The World’s 50 Best Restaurant”

Per Se ranking 6th Globally, April 2008

Zagat Survey – New York

Highest Overall Rating for Service, third consecutive year

Michelin Guide New York City 2008

HHH Rating

Restaurants and Institutions

Ivy Award winner

2007

Michelin Guide New York City 2007

HHH Rating

Mobil Travel Guide 2007

HHHHH Rating

Zagat Survey 2007-New York

Highest Overall Rating for Service

2006

Michelin Guide New York City 2006

HHH Rating

Mobil Travel Guide 2006

HHHHH Rating

Zagat Survey 2006-New York

Highest Overall Rating for Service

Gourmet Magazine

Voted one of the top three restaurants in the United States

October 2006

Restaurant Magazine “The World’s 50 Best Restaurants”

Per Se rated 8th Globally

April 2006

Food & Wine Magazine

“10 Best New Chefs 2006,” Jonathan Benno

February 2006

2005

James Beard Foundation Awards

“Best New Restaurant”

Grand Prix Academie Internationale de la Gastronomie

Art of Cuisine World-Wide Award, Chef of the year

January 2005

Restaurant Magazine “World’s 50 Best Restaurants”

Highest Ranking New Entry, ranking 7th Globally

April 18, 2005

The Robb Report

“Best of the Best” Dining Destination

June 2005

Time Out New York

“Eat Out Award,” Winner: Best Presentation, Best New Restaurant

April 7, 2005

2004

New York Times

HHHH Rating

September 8, 2004

Crain’s New York Business

HHHH Rating

August 23, 2004

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