Per Se, designed by Adam D. Tihany to balance open space with intimacy, exudes understated luxury and sophistication. The dining room, with impressive views of Central Park and Columbus Circle, features warm wood tones, handcrafted details, and sophisticated elegance. In addition to the 64-seat main dining room, Per Se includes two private dining areas and a salon, offering versatility for various occasions. This attention to design enhances the sense of exclusivity and comfort that defines the Per Se experience.
Among Per Se's most iconic dishes is the Oysters and Pearls, a pairing of sabayon of pearl tapioca with oysters and caviar that is a Keller classic epitomizing the restaurant’s balance of elegance and flavor. The butter-poached lobster is another standout, showcasing perfectly cooked lobster with seasonal accompaniments. Per Se’s Beets and Leeks, an avant-garde vegetable dish, highlights the beauty of simple, fresh ingredients. Each dish at Per Se is a harmonious blend of innovation and classic French technique, reflecting the essence of haute cuisine.
Keller, one of America’s most celebrated chefs, is known for his relentless pursuit of culinary excellence. His accolades include being the only American-born chef with two three-star Michelin restaurants—Per Se and The French Laundry in California. Keller’s philosophy centers on refinement and innovation, emphasizing a commitment to perfecting every detail. Supported by Chef de Cuisine Chad Palagi, Pastry Chef Elaine Smyth, and an expert team, Keller ensures that Per Se remains at the forefront of fine dining by constantly evolving and pushing culinary boundaries.
Since its inception, Per Se has garnered numerous accolades, reflecting its status as a culinary benchmark. It has held three Michelin stars annually since 2006 and earned a five-star rating from Forbes Travel Guide every year since 2005. These honors, along with awards for service and its world-class wine list, reinforce Per Se’s reputation as a dining destination synonymous with excellence.
