Per Se

An experience at Thomas Keller’s Per Se is one to be savored, recounted and remembered. Despite stellar views and a clever design allowing each table a view, your attention won’t stray from the plate. Such is the appeal of the place.There are two menus, one of which is vegetarian and may highlight a playful twist on borscht, with red beet agnolotti and crème fraîche. Both menus end in a grand dessert finale, like seasonal confections as well as such classics as a cappuccino semifreddo served with brioche donuts. They do offer supplements using lavish ingredients, but unless you’re richer than Croesus, you needn’t consider them. Just put yourself in the chef's hands and relish a meal that is balanced, varied and as seasonal as it gets.

Thomas Keller’s New York dining room inside the Deutsche Bank Center at Columbus Circle, built to frame views of Central Park while keeping the focus on the plate. Two parallel nine-course menus, one vegetarian, with an ingredient rule, nothing repeats. A running thread of classic technique shows up in modern forms, including borscht flavours reworked as beet agnolotti with crème fraîche, and a dessert finish that includes cappuccino semifreddo with brioche doughnuts.

Red beet, agnolotti, crème fraîche, coffee, brioche doughnuts, seasonal fruit and confectionery.

Two nine-course tasting menus are offered daily, a chef’s tasting and a nine-course vegetable tasting. No single ingredient is repeated across the meal, and both menus run to a full dessert finale.