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Per Se tonight...

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Will be getting Chefs Tasting. Thoughts on the additions? Foie gras for sure.

Here's last night http://www.tkrg.org/upload/ps_menu.pdf

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  1. Agree foie gras for sure. I did the miyazaki beef last time and wasn't impressed. Didn't think the cooking method worked with the meat.

    4 Replies
    1. re: fooder

      I'm surprised - I looked back at the cooking method expecting to find sou vide, and I'd understand your objection.

      What about the roasting didn't work? Fattyness? Tenderness? Flavor?

      1. re: WNYamateur

        I'm just not sure this type of beef works well as a roasted steak-like chunk. It was simply roasted. I don't think it did enough to bring out the flavor on the outside, and their wasn't enough of a juiciness on the inside. I think if they sliced it thin and seared it simply it would've been better. But then I'm not sure I'd need to eat that at Per Se.

      2. re: fooder

        Thanks. I think I'm more interested in the venison anyway. I cant figure out the $125 "Tagliatelle", is it made out of reggianno and truffle?

        1. re: 2slices

          It wasn't on the menu when I went as they change the menu every day. So how was the meal?

          Yea there are way too many things on their written menu in quotations.