Great food, especially the service! It was definitely an experience. Atmosphere at 5p on a Friday was calm, upscale vibes. It was pretty dark in terms of lighting, would prefer a tab brighter to see my food. The menu was great. My partner and I chose supplement dishes, like Negi curls and wagyu (not pictured)The dessert spread was an experience.
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Doughnut, Dessert, Butter-Poached Maine Lobster
Haonan Sun
The food and atmosphere are good. I booked a reservation in Lounge and was upgraded to table. After the dinner, I also had a tour to kitchen. It was a great experience. However, there is no person guiding me out the restaurant. And the glass wall at the entrance is too clean and I didn’t notice that. Sadly my nose has a bone friction and need a plastic surgery.
Atmosphere: 5
Food: 4
Service: 2
Jordan W
Food was great, the tasting menu is dessert heavy. Service was really disappointing. There are far better places to go in NYC that don’t have 3 Michelin stars.
Atmosphere: 3
Food: 4
Service: 3
Margot S
I don’t leave reviews very often, but I was really disappointed by this experience and genuinely confused by all the positive reviews.
For context, my partner and I spent a week visiting New York, and as a special treat, he booked Per Se for one of our evenings. We’re both French and have had the opportunity to dine at several Michelin-starred restaurants in Paris and London. Per Se was one of the most expensive Michelin-starred restaurant we’ve been to, even before any wine pairings, so we were expecting an extraordinary meal.
I understand that Michelin criteria tend to be more stringent in France than elsewhere, so I went in with an open mind. Unfortunately, we both found the meal underwhelming: both in terms of flavors and presentation. While there were a few enjoyable elements, we struggled to understand how this restaurant holds three Michelin stars. In France, we felt it might align more with a one-star experience.
I realize this might sound harsh, so I’ll go through some of the dishes that were disappointing: 1. Salad of Greenmarket Root Vegetables – This was the weakest dish for me. It consisted of very simple vegetables with a bland sauce. 2. Hand-cut Tagliatelle (Supplement) – My partner ordered this, and while the pasta itself was quite nice, the server grated truffles over the dish, leaving a long trail of them on the tablecloth—and then just walked away. In most restaurants, this might be fine, but not at this level of dining. 3. Elysian Fields Farm Lamb – I was really excited about this dish because it looked stunning. But unfortunately, the lamb itself was bland, and the beluga lentils completely overpowered it 4. 18-Month Aged Comté – My partner was particularly looking forward to this, as he loves strong, aged Comté. The presentation and textures were interesting, but the flavor was disappointingly mild—more like a soft cheese than the rich, nutty taste you’d expect from aged Comté.
To be fair, I did enjoy the Whey-Poached Stonington Sea Scallop—the scallop was perfectly cooked, and the combination of textures and flavors was well-balanced. And the Assortment of Desserts was excellent. But all in all, we paid over $1,000 for what was meant to be an unforgettable meal in New York, and instead, we were left disappointed—spending the rest of the week wondering what we had missed.
Atmosphere: 1
Food: 1
Service: 1
grataginnynixondidi tessyyerxa
Yum rush, chill team!
Richard W
The signature dishes were great. Dessert spread was flawless. Mocktails were spectacular. Service paid attention to little details. But many of the savory dishes felt closer to the one rather than three star level. Also, like much of old-school French cuisine, the food felt like they couldn’t stand on their own and needed acidity from wine. All in all, it’s hard to recommend Per Se based on the food alone, but I can recommend it for special occasions where you need the service to be just right.
First, the great stuff. The butter-poached lobster was excellent, full of natural sweetness and a snappy texture that bordered cooked *and* raw, as intended. The mocktails had as much depth and complexity as very fine wines. Per Se’s dessert is the stuff of legends. I got a poached pear with really high-quality honey that felt like a spring flower field, a banana sherbet that tasted like the best banana pudding ever, and a Louis XV that’s not novel but felt the most restrained and balanced of the versions I’ve had. The bonbons had the intense flavor explosions that were missing during the savory portions.
The bad parts. Savory courses were in general slightly oversalted, which were tiny issues individually but felt like too much salt in a long tasting menu. The short rib and poularde felt gloopy rather than luxurious, with the poularde tasting quite ordinary by today’s standards. The Moses Sleeper carrot cake was disgusting (the bite with the pickle was the worst). I finished it out of politeness.
I think Melissa Clark was spot on. It’s eerie how much her description mimicked my experience. The restaurant group needs to take her criticisms seriously to grow and improve; yet the reaction was to decry her as anti-fun.
Ultimately, food lovers want to experience the fun and joy of eating. We don’t care if there are ten components on the plate. That’s just fussy. TFL and Per Se should not be a fixed collection of recipes, but rather an expression of a philosophy. What would make Per Se a five star experience for me? Make gold out of “less desirable” / tougher animal parts outside of short rib. More sense of place and not just ingredient sourcing—that banana sherbet felt super NYC. And, most importantly, bring back the whimsy and American roots. What happened to doing fun fine dining takes on familiar American food and flavors? I’m sure folks can come up with more ideas like the “Ritz cracker”, oysters and pearls, salmon cornet, and truffle mac and cheese.
TFL was one of my favorite dining experiences mostly because of the service. And here at Per Se, service was strong yet again. I made a bunch of requests in advance, stressing that I don’t want to be too much of a pain as long as dietary restrictions were met. They fulfilled every single request. There’s even a change on the printed menu that I view as an in-joke—makes me chuckle when I see it. I have full trust in the service team. Per Se’s service is less bubbly but that somehow makes it more New York (California’s a whole lot more sunny!).
Atmosphere: 5
Food: 3
Service: 5
Recommended dishes: Oysters and Pearls, Butter-Poached Maine Lobster
Iguosa Aghahowa
Beautiful and lovely place xx
Atmosphere: 5
Food: 5
Service: 5
Jungwook Kang
Very condescending server. I went there for my birthday with my GF and ordered the dinner tasting menu. And there was a sand/small stone that came out from a scallop. The server did change the dish but to a different one and said they changed it because the scallop had a “sandy” texture as if it was just from my GF’s taste that they changed the dish. There was an actual sand that came out from the dish and we even showed it to our server and he brought it back with him. Food was ok and atmosphere was great. But the service did not live up to a 3-star experience.
Atmosphere: 4
Food: 3
Service: 1
Mini Zhang
The restaurant’s ambiance and food were delightful, but my experience was overshadowed by the sommelier’s behavior, which reflected a clear gender bias and left me feeling very uncomfortable.
I visited the restaurant to celebrate my birthday with my boyfriend. He wanted to order a bottle of wine for me and sought the sommelier’s recommendations. While the sommelier suggested a few options, I tried to express my own preferences since the wine was for me. However, the sommelier completely ignored me and continued speaking exclusively to my boyfriend. It felt as though my voice didn’t matter simply because I wasn’t the man at the table.
This experience echoed broader societal patterns where service staff often direct their attention to those they perceive as holding more power—typically “older, well-dressed white men”—while sidelining women, people of color, or others who are marginalized. Such behavior perpetuates inequitable power dynamics and undermines the hospitality industry’s commitment to inclusivity and respect. It’s an issue that must be addressed to ensure all guests feel valued and heard.
Even if it’s just a sign, the food has lost its standard. At this price, you can eat a lot of other more delicious things. All that’s left is the reputation.
Atmosphere: 4
Food: 3
Service: 5
Jonathan Moore
Great service, experience but I'm awake now at 12:30am having eaten at 3pm with multiple and painful rounds of D&V. Service was rushed, prob. not a good idea to go on Christmas Eve.
Atmosphere: 5
Food: 1
Service: 5
James Fothergill
Great food, service was slow and did not feel welcome. Atmosphere was a slow dinner with low covers.
Atmosphere: 2
Food: 5
Service: 3
Carol Scott
The service, the food, and the view were impeccable. I was able to swap some dishes on the regular menu for some dishes on the vegan menu and all of them were an explosion to my tastebuds. I let my waiter recommend what he thought were appropriate swaps. He asked a few questions and made a decision and everything was just so GOOD. (I can’t put it into appropriate words. I just can’t) I do not drink so I ordered several pomegranate non alcoholic drinks. I can’t remember the name of it specifically. It was so good and it went with all of my meals, even the desserts. The chef deserves everything that he/she ask for and more. I was there four days ago and I am still thinking about my expedience and the food. I am planning my second visit there as well. I felt like a queen. They treated me like royalty. I can’t put into words how the service blew my mind. I live a few states away and drive to NYC just to try Per Se. I went to a broadway show and shopped at Saks Fifth Avenue that day. (a NYC experience ) Then, walked around NYC and then I drove home. Best day ever!!!! Thanks Per Se for a memorable day. They even printed my menu for a keepsake. Lastly, please leave room for the desserts. (yes plural)
Will return soon.
Great food, especially the service! It was definitely an experience. Atmosphere at 5p on a Friday was calm, upscale vibes. It was pretty dark in terms of lighting, would prefer a tab brighter to see my food. The menu was great. My partner and I chose supplement dishes, like Negi curls and wagyu (not pictured)The dessert spread was an experience.
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Doughnut, Dessert, Butter-Poached Maine Lobster
The food and atmosphere are good. I booked a reservation in Lounge and was upgraded to table. After the dinner, I also had a tour to kitchen. It was a great experience. However, there is no person guiding me out the restaurant. And the glass wall at the entrance is too clean and I didn’t notice that. Sadly my nose has a bone friction and need a plastic surgery.
Atmosphere: 5
Food: 4
Service: 2
Food was great, the tasting menu is dessert heavy. Service was really disappointing. There are far better places to go in NYC that don’t have 3 Michelin stars.
Atmosphere: 3
Food: 4
Service: 3
I don’t leave reviews very often, but I was really disappointed by this experience and genuinely confused by all the positive reviews.
For context, my partner and I spent a week visiting New York, and as a special treat, he booked Per Se for one of our evenings. We’re both French and have had the opportunity to dine at several Michelin-starred restaurants in Paris and London. Per Se was one of the most expensive Michelin-starred restaurant we’ve been to, even before any wine pairings, so we were expecting an extraordinary meal.
I understand that Michelin criteria tend to be more stringent in France than elsewhere, so I went in with an open mind. Unfortunately, we both found the meal underwhelming: both in terms of flavors and presentation. While there were a few enjoyable elements, we struggled to understand how this restaurant holds three Michelin stars. In France, we felt it might align more with a one-star experience.
I realize this might sound harsh, so I’ll go through some of the dishes that were disappointing:
1. Salad of Greenmarket Root Vegetables – This was the weakest dish for me. It consisted of very simple vegetables with a bland sauce.
2. Hand-cut Tagliatelle (Supplement) – My partner ordered this, and while the pasta itself was quite nice, the server grated truffles over the dish, leaving a long trail of them on the tablecloth—and then just walked away. In most restaurants, this might be fine, but not at this level of dining.
3. Elysian Fields Farm Lamb – I was really excited about this dish because it looked stunning. But unfortunately, the lamb itself was bland, and the beluga lentils completely overpowered it
4. 18-Month Aged Comté – My partner was particularly looking forward to this, as he loves strong, aged Comté. The presentation and textures were interesting, but the flavor was disappointingly mild—more like a soft cheese than the rich, nutty taste you’d expect from aged Comté.
To be fair, I did enjoy the Whey-Poached Stonington Sea Scallop—the scallop was perfectly cooked, and the combination of textures and flavors was well-balanced. And the Assortment of Desserts was excellent.
But all in all, we paid over $1,000 for what was meant to be an unforgettable meal in New York, and instead, we were left disappointed—spending the rest of the week wondering what we had missed.
Atmosphere: 1
Food: 1
Service: 1
Yum rush, chill team!
The signature dishes were great. Dessert spread was flawless. Mocktails were spectacular. Service paid attention to little details. But many of the savory dishes felt closer to the one rather than three star level. Also, like much of old-school French cuisine, the food felt like they couldn’t stand on their own and needed acidity from wine. All in all, it’s hard to recommend Per Se based on the food alone, but I can recommend it for special occasions where you need the service to be just right.
First, the great stuff. The butter-poached lobster was excellent, full of natural sweetness and a snappy texture that bordered cooked *and* raw, as intended. The mocktails had as much depth and complexity as very fine wines. Per Se’s dessert is the stuff of legends. I got a poached pear with really high-quality honey that felt like a spring flower field, a banana sherbet that tasted like the best banana pudding ever, and a Louis XV that’s not novel but felt the most restrained and balanced of the versions I’ve had. The bonbons had the intense flavor explosions that were missing during the savory portions.
The bad parts. Savory courses were in general slightly oversalted, which were tiny issues individually but felt like too much salt in a long tasting menu. The short rib and poularde felt gloopy rather than luxurious, with the poularde tasting quite ordinary by today’s standards. The Moses Sleeper carrot cake was disgusting (the bite with the pickle was the worst). I finished it out of politeness.
I think Melissa Clark was spot on. It’s eerie how much her description mimicked my experience. The restaurant group needs to take her criticisms seriously to grow and improve; yet the reaction was to decry her as anti-fun.
Ultimately, food lovers want to experience the fun and joy of eating. We don’t care if there are ten components on the plate. That’s just fussy. TFL and Per Se should not be a fixed collection of recipes, but rather an expression of a philosophy. What would make Per Se a five star experience for me? Make gold out of “less desirable” / tougher animal parts outside of short rib. More sense of place and not just ingredient sourcing—that banana sherbet felt super NYC. And, most importantly, bring back the whimsy and American roots. What happened to doing fun fine dining takes on familiar American food and flavors? I’m sure folks can come up with more ideas like the “Ritz cracker”, oysters and pearls, salmon cornet, and truffle mac and cheese.
TFL was one of my favorite dining experiences mostly because of the service. And here at Per Se, service was strong yet again. I made a bunch of requests in advance, stressing that I don’t want to be too much of a pain as long as dietary restrictions were met. They fulfilled every single request. There’s even a change on the printed menu that I view as an in-joke—makes me chuckle when I see it. I have full trust in the service team. Per Se’s service is less bubbly but that somehow makes it more New York (California’s a whole lot more sunny!).
Atmosphere: 5
Food: 3
Service: 5
Recommended dishes: Oysters and Pearls, Butter-Poached Maine Lobster
Beautiful and lovely place xx
Atmosphere: 5
Food: 5
Service: 5
Very condescending server. I went there for my birthday with my GF and ordered the dinner tasting menu. And there was a sand/small stone that came out from a scallop. The server did change the dish but to a different one and said they changed it because the scallop had a “sandy” texture as if it was just from my GF’s taste that they changed the dish. There was an actual sand that came out from the dish and we even showed it to our server and he brought it back with him. Food was ok and atmosphere was great. But the service did not live up to a 3-star experience.
Atmosphere: 4
Food: 3
Service: 1
The restaurant’s ambiance and food were delightful, but my experience was overshadowed by the sommelier’s behavior, which reflected a clear gender bias and left me feeling very uncomfortable.
I visited the restaurant to celebrate my birthday with my boyfriend. He wanted to order a bottle of wine for me and sought the sommelier’s recommendations. While the sommelier suggested a few options, I tried to express my own preferences since the wine was for me. However, the sommelier completely ignored me and continued speaking exclusively to my boyfriend. It felt as though my voice didn’t matter simply because I wasn’t the man at the table.
This experience echoed broader societal patterns where service staff often direct their attention to those they perceive as holding more power—typically “older, well-dressed white men”—while sidelining women, people of color, or others who are marginalized. Such behavior perpetuates inequitable power dynamics and undermines the hospitality industry’s commitment to inclusivity and respect. It’s an issue that must be addressed to ensure all guests feel valued and heard.
Atmosphere: 4
Food: 4
Service: 2
Recommended dishes: Dessert
Restaurantji Recommends
Even if it’s just a sign, the food has lost its standard. At this price, you can eat a lot of other more delicious things. All that’s left is the reputation.
Atmosphere: 4
Food: 3
Service: 5
Great service, experience but I'm awake now at 12:30am having eaten at 3pm with multiple and painful rounds of D&V. Service was rushed, prob. not a good idea to go on Christmas Eve.
Atmosphere: 5
Food: 1
Service: 5
Great food, service was slow and did not feel welcome. Atmosphere was a slow dinner with low covers.
Atmosphere: 2
Food: 5
Service: 3
The service, the food, and the view were impeccable. I was able to swap some dishes on the regular menu for some dishes on the vegan menu and all of them were an explosion to my tastebuds. I let my waiter recommend what he thought were appropriate swaps. He asked a few questions and made a decision and everything was just so GOOD. (I can’t put it into appropriate words. I just can’t) I do not drink so I ordered several pomegranate non alcoholic drinks. I can’t remember the name of it specifically. It was so good and it went with all of my meals, even the desserts. The chef deserves everything that he/she ask for and more. I was there four days ago and I am still thinking about my expedience and the food. I am planning my second visit there as well. I felt like a queen. They treated me like royalty. I can’t put into words how the service blew my mind. I live a few states away and drive to NYC just to try Per Se. I went to a broadway show and shopped at Saks Fifth Avenue that day. (a NYC experience ) Then, walked around NYC and then I drove home. Best day ever!!!! Thanks Per Se for a memorable day. They even printed my menu for a keepsake. Lastly, please leave room for the desserts. (yes plural)
Atmosphere: 5
Food: 5
Service: 5
It’s ok. Overrated though
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