Per Se

In addition to spending time with Aparna, I had the fortune of dining at Per Se while in New York two weeks ago. I went with Aparna, my sister Anita, and my friends Rahul & Lenka.

I made a reservation there exactly two months prior to the date using the typical flash-redial war dialing method, which I began three minutes prior to the reservation line opening at 10AM EST. Despite the fact that the dining room has only 16 tables, I actually found it less difficult than getting a reservation at The French Laundry back in May 2006, which took me several days of calling. And this reservation was for a Saturday night.

Rather than taking photos and written notes for each course like I typically do, I decided at the last minute to just relax and revel in the experience instead. In hindsight, it was a great decision because it allowed me to unplug from the cooking world and just appreciate the dining experience.

The menu included some of the classics like the Salmon Snowcone, Oysters & Pearls, and Coffee & Donuts, along with a lot of variations on classic themes. Rather than doing a full pairing of wine with each course, we instead had them select three bottles of wine for the entire meal. Varietals included Blanc de Blanc Champagne, Chenin Blanc, and Pinot Noir.

At the end of the meal they gave us an extensive tour of the kitchen, which can only be described as palatial. Between the separate restaurant, private dining, pastry, bread, and prep kitchens, it was bigger than the dining room! Unlike most kitchens which are molded to fit a pre-existing physical space, this kitchen was designed to perfection and the space molded around it. Additionally, we had the opportunity to briefly meet Chef Jonathan Benno.

When it was all said and done, we were there for about four hours. But it certainly didn't seem that long, because every course engaged your senses in a new way. In short, the dining experience was at once luxurious and stimulating.