PER SE

NEW YORK

$$$$

While Blistered Peppers is not a platform that focuses only on fine-dining, nor do I believe that it is the only path to good food, we do enjoy ourselves a splurge. When we travel I prepare with tons and tons of research on where we are going to eat. One of the sources I always take a gander at is of course the Michelin guide.

My love for fine-dining, however, does not stem from how many stars a restaurant has. It always comes down to the food. That said, as obsessed as I am with food, I’m obsessed with the culture, the art, the history of food and more specifically, of chefs. Thomas Keller is perhaps one of the most renowned American chefs of all time. Keller is the only American chef to operate TWO three Michelin star restaurants simultaneously (The French Laundry and Per Se).

Per Se is beautiful. The restaurant over looks Columbus Circle with large glass floor to ceiling windows. The decor is rich and elegant. The tables are close, yet private. You won’t be overhearing any conversations while dining at Per Se; you will be in your own world and what a wonderful little world that is. Each dish is placed in front of you and not only are you dying to taste it, to experience the texture of it, to smell it, but once you’ve taken a bite, you’re dying to talk about it. To share with the people you’re dining with every thought that passed through your mind.

At a restaurant of this caliber, the service must also bring the dining experience to another level. Sure, some people may say Michelin star restaurants are snobby. While they may be intimidating, in my experience, the service is not snobby. The service is what you want it to be. In my experience, if you engage with others, they will engage with you. I am not one who loves to be weighted on hand and foot, but I do what to learn from the people who know the food, chef, experience, and history 100x better than I ever will. So use this as an opportunity to learn! To let them guide you! A common question we ask: what is your favorite dish on the menu? Or in the exceptional case of Per Se, tell us a bit about how truffles are foraged? Where do they come from? How long do you keep them?

Little did we know that our curiosity and willingness to listen and learn would lead to about $70 worth of black truffle being shaved on to my plate free of charge. (Shhh…. don’t tell them I told you).

Visit Per Se.