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Nov 28, 2007 01:15 PM

Anything NEGATIVE about Per Se?

Going for my birthday (so excited) and have heard so many positive things, but not really any negatives.

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  1. See my critical review from April.

    3 Replies
    1. re: guttergourmet

      Did you start the post? For some reason, I cannot locate it.

        1. re: guttergourmet

          Thanks-I searched a couple of different ways and it didn't come up for me.

    2. the only negative is that i can't get a reservation

      1. i have found the sommilier only recommends very expensive wines ($500+) unless expressly told not too which is obviously kinda embarassing. the wine list actually contains many wines under $100. other than that everything else is pretty amazing.

        5 Replies
        1. re: shane

          DH had the sommelier put together a wine tasting with our meal. I believe it came out to $125-$150/person.

          I also wrote a semi-critical review a few months back about Per Se. While the food was good, we were a bit disappointed to witness half the tables around us got a LOT of extra courses (not just one or two) because they were chefs. It was really noticeable as Per Se only has one menu.

          1. re: Miss Needle

            @ Miss Needle- are you sure they were receiving extra courses simply because they were chefs? You can opt to add in as many additional courses as you'd like if you're willing to pay for them. I think we ended up having fifteen or so when I went for lunch.

            1. re: foodie4life

              I'm pretty sure as I asked the waitstaff about it. They told me pretty bluntly that it was because they were chefs.

              My sister-in-law went to Maremma recently with a chef and told me they received so many extra courses that she got full before the mains were served.

            2. re: Miss Needle

              People known to the house or are in the industry will get better treatment no matter what, It is that way at virtually every high end restaurant in existance. That being said, your level of enjoyment can go up exponentially if you can manage this VIP service. (maybe this is why the sommelier pushes the $500 bottles of wine as the poster mentioned above). Then again the last time I was there, we order the 9 course tasting menu and ended up with 18-19 courses w/ pairings (hard to say exactly) and nobody knew us and we never worked in any restaurant. I think they could figure out we were really into food. The regular 9 course menu is great but when they start adding courses, bringing everybody at the table different things, it can be mindblowing....

              read phoebe Damrouche (sp?) new book, she was a server at Per Se....

              Be careful with the wine pairings at Per Se, many have overindulged and then later when on to regret that they drank to much and didn't enjoy the food as much as possible....

              1. re: Cpalms

                Agreed about the wine pairings... I got blackout drunk by the time dessert (and our 11th glass of wine) rolled around.

          2. Cheese course is awful, desserts not as good as they should be, and the meat entrees are not noticeably better than at other good restaurants around town. First half of the meal can be pretty good.

            3 Replies
            1. re: Wilfrid

              Hmmm Wilfred, what is your favorite NYC restaurant then? This is one of the only substantially bad reports. I'm very interested.

              1. re: doona

                Not a full report, because the OP specifically asked for the negatives. Setting, service and most of the early courses are lovely. I think it should maintain the standard throughout given its price and reputation. Personally I think you can be more confident of that at L'Atelier de Joel Robuchon.

              2. re: Wilfrid

                I'll have to second Wilfrid on the desserts -- major, inexcusable letdown. None of the Per Se "sweets" could compare to the extraordinary offerings at Robuchon. But overall, Per Se is justifiably notches above the rest. (Except for, once again, Robuchon.)

              3. There is very little negative to say, especially if you try to compare it with other restaurants that are considered at a similar level. Have a great dinner!