Opens today.

Just wondering if anyone has reservations in the next few weeks. Mine are not until 3/28 and I am anxiously awaiting real-life reviews....

nope, a little too far away for me. though i read that the menu consists of 3 different arrangements, varying from $125-$150 each

Here is some good info about the restaurant

Lunch and Dinner

$150 Chef's Tasting Menu

$125 Five course Prix Fixe Menu with choices

$135 Nine course Tasting of Vegetables

Hours

Dinner
Sunday-Wednesday 5:30-10:00 p.m.
Thursday-Saturday 5:30-10:30 p.m.

Lunch
Friday, Saturday and Sunday 11:30-1:30

Reservations are accepted by phone one month in advance.
Address:


Ten Columbus Circle
Time Warner Center Fourth Floor
New York, New York 10019

Phone:
(212) 823 9335
Fax:


Chef de Cuisine:
Jonathan Benno
Pastry Chef:
Sébastien Rouxel
Wine Director:
Paul Roberts

Director of Operations: Eric Lilavois

Chef / Owner: Thomas Keller




Per Se, the much-anticipated restaurant from renowned chef Thomas Keller will open on February 16 2004 in the Time Warner Center complex at Columbus Circle. Through his latest culinary enterprise, Keller brings his distinctive hands-on approach from Napa Valley's The French Laundry to New York City, reflecting his intense focus on detail, extending not only to cuisine, but also to presentation, mood and surroundings.

For Per Se, Keller has chosen a team of equal talents. Adam Tihany, today's pre-eminent restaurant/hotel designer, has achieved a rare blend of open space and easy intimacy, discreet drama and understated luxury. The restaurant echoes Keller's own culinary sensibility as a provocative study in contrasts. With a palette of warm neutrals and natural elements—including stone, wood, glass and metal—custom finishes, fine decorative fabrics, and whimsical touches of French tradition, Tihany has conceived a new kind of urban oasis that’s both serene and evocative. With spectacular views of Central Park, Per Se will include a 74-seat dining room, a lounge, bar and wine cellar, and two banquet rooms with seating for 60.

Laura Cunningham, general manager of The French Laundry, has supervised the development of Per Se from its inception. Known for her impeccable eye, Cunningham was recently presented with the 2003 “Outstanding Service Award" by the James Beard Foundation. Keller's staff will also include chef de cuisine Jonathan Benno, pastry chef Sébastien Rouxel, director of operations Eric Lilavois and wine director Paul Roberts.

Keller strives to refine and redefine the dining experience. "The challenge is to make it perfect every time," he says. "You never get there, of course, but the act of trying is what brings me back to the kitchen excited every day."



Thomas Keller, one of the most inventive American chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that's both relaxing and fun. Good food coupled with a memorable social and sensual experience has always been Keller's focus. "Our food is serious," says Keller, 48, “but we also want people to have a good time with it." If the reputations of his Napa Valley restaurants, The French Laundry and Bouchon, are any indication, he has succeeded.

Now Keller brings his distinct style to New York City with Per Se, his new restaurant located in the Time Warner complex on Columbus Circle. Per Se will feature Keller's French-influenced contemporary American cuisine presented in a discreetly elegant space, designed by premier restaurant/ hotel designer Adam Tihany.

A native of California, Keller began his culinary career as a teen, working in the Palm Beach restaurant managed by his mother. After serving apprenticeships in Rhode Island, Florida, and the Catskills, Keller moved to France in 1983, where he worked in several Michelin-starred houses including Guy Savoy and Taillevent. He followed with successful runs at La Reserve and Restaurant Raphael in New York City. By 1986, he was ready to open his own restaurant, Rakel, which resulted in extensive critical acclaim and a loyal clientele.

Five years later, Keller moved to California to work as executive chef at Checkers Hotel in Los Angeles. In 1994, he discovered The French Laundry in Yountville, which quickly became a destination restaurant known for its compelling cuisine. His bistro Bouchon opened in 1998; Bouchon Bakery followed five years later. A man of exceptionally high personal standards, Keller also values genuine collaboration. Having assembled staffs with equally high standards and expertise at his Napa Valley enterprises, he has been able to concentrate on his many interests. Keller is also the author of the award-winning The French Laundry Cookbook. More recently, he collaborated with Raynaud and the design firm Level on a collection of simple sophisticated white porcelain dinnerware called Point (in homage to the great French chef and restaurateur, Fernand Point). Modicum, a Napa Valley Cabernet, has been developed with General Manager Laura Cunningham; vintage 2000 was recently released. In 2004, branches of Bouchon and Bouchon Bakery will open in Las Vegas.

In 2001, Keller was named America's Best Chef by Time Magazine and as World Master of Culinary Arts by a panel of international judges at the Wedgwood Awards. In addition, and to name only a few, he has collected many coveted accolades in the last decade, including consecutive 'Best Chef' awards from the James Beard Foundation, the first chef ever to achieve this distinction. In 2003, The French Laundry was at the top of “The World’s 50 Best Restaurants” list published by London based Restaurant Magazine. And on January 1 2004, The French Laundry was named one of the "Ten Best French Restaurants in the World Located Outside of France" by DininginFrance.com. Since 1999, The French Laundry has been a yearly recipient of the Mobil Travel Guide’s Five Star Award. He is also a member of Relais & Chateaux: Relais Gourmands and Traditions & Qualité, two French associations recognized for their dedication to international culinary excellence.


IW

Life without wine?...... Yeah Right.<br /><br />I believe we have 2 lives; the life we learn with and the life we live with after that.

Closed for at least 2 weeks due to fire in the kitchen on Saturday afternoon.

"...soon they'll be bleary eyed under a keg of wine, Down where the drunkards roll." Richard Thompson.

Are you serious??!

That's kinda funny, actually.

==================
AIM: Drunken Mariachi

Unfortunately, he is serious. There's an article about it in today's NY Times. The only "casualty" according to the report is the $85,000 Bollet stove.

Speculation that i've read is that it will be longer than 2 weeks, but if it's a month, Keller's going to go nuts.

It just needs to be less than a month - I'm already anxious about my reservation....

I can't believe this wasn't the NYTimes "quote of the day" yesterday.

“They took their hoses and let loose on the Bonnet,” said a weary Mr. Keller...

It certainly was mine.

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http://seattle.vinocellar.com

For anyone interested, Per Se is closed through at least March 31.

The reservation line says they'll call to reschedule once there is a set re-opening date. That means there will be at least 5 weeks worth of people to reschedule once they reopen. And I thought getting my March 28th reservation was challenging enough.....

Supposedly (if you can believe what you read on internet message boards), after they started fixing the electrical work that caused the fire, they found additional problems.

Just got a call from the restaurant and my April 10th reservation has been canceled.

They are going to call back and reschedule so it should be OK. Glad i hadnt yet booked my flight from LA.

Just got the re-booking call this morning
and scheduled for June 26

Rebookings are through June 30 with the regular reservation line opening again on May 1 taking reservations for July 1 only

My cancellation was rescheduled for June 12.

The interesting twist however is that FL reopens May 15 -- nearly a week before Per Se reopens. Should be interesting to see where Keller spends most of the first few weeks, especially in light of his original plan to be at Per Se for the 1st 3 months it was open...

quote:

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Originally posted by AES:
Should be interesting to see where Keller spends most of the first few weeks, especially in light of his original plan to be at Per Se for the 1st 3 months it was open...

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prolly in a 747....

funny wine quip goes here.

A link to my review/comments from my June 12 lunch:

Per Se review

$500 for dinner for 2? wow... maybe next time.