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September 28, 2018

Visit New York City: Per Se

Our first stop in New York City after checking into our hotel and resting for about an hour was Thomas Keller's Per Se

Nadia and I both opted for the Salon Tasting Menu, and ended up ordering different items for each course.

Salmon Cornet

Pimento Cheese Crackers

Royal Kaluga Caviar - Ameraucana Hen Egg Omelette, Scallion "Emince," and  "Soubise"

"Oysters and Pearl's" - "Sabayon" of Pearl Tapioca with Island Creek Oysters and Regiss Ova Caviar
Hen Egg Custard - "Ragout" of Black Winter Truffles

Salad Norwich Meadows Farm Romanesco - California Pistachios, Granny Smith Apples, Greek Yogurt, Yuzu Brown Butter Gastrique

"Torchon" of Elevages Perigord Moulard Duck Foie Gras - Somerset Grapes, Virginia Peanuts, Compressed Celery
Confit Fillet of Mediterranean Lubina - Summer Squash, Picholine Olive "Tapenade," Flowering Basil

Hawaiian Abalone "Poele" - Sweetbread "Anolini," Cherry Belle Radishes, Brussels Sprouts, "Sauce Americaine"
"Bread and Butter" - Caramelized Tomato Baguette and Whipped Chickpea Butter

Snake River Farms "Calotte de Boeuf" - Jimmy Nardello Peppers, Sweet Corn "Pudding," Charred Eggplant "Aioli," and "Chimichurri"
Salmon Creek Farms Pork Belly - Marinated Tomatoes, Hearts of Romaine Lettuce, Toasted Brioche, Hass Avocado Mousse

My absolute favorite dish on the menu (and in fact of our entire trip to NYC) was the Royal Kaluga Caviar.  Everything about this dish - the flavors, the textures, the presentation - was just exquisite!  

I also really enjoyed the Hawaiian Abalone "Poele," which sat atop a delightful sweetbread anolini, and the Salmon Creek Farms Pork Belly, which was great on its own, but was even better with the avocado mousse.  

Nadia loved the Salad Norwich Meadows Farm Romanesco, and the "Oysters and Pearls" dish, which is a signature dish at Keller's The French Laundry.

Even though we had a lot to eat, we couldn't wait for the desserts!

K+M "Hacienda Victoria" Chocolate "Marquise" - Spiced Red Wine, Black Currants, and Salted Pine Nuts

Diane St. Clair's Animal Farm Butter Ice Cream - Andrew's Wildflower Honey and Ginger Gold Apples

Blackberry-Poached Peaches - Black Tea "Panna Cotta," Phillips Farm Raspberries, Candied Meyer Lemon
"Coffee and Doughnuts"


Macarons, dragee hazelnuts, caramels
Truffles
My fave was the Butter Ice Cream.  It was so creamy and simply divine.  I also really liked the doughnuts.

And just when we thought we couldn't eat another bite, we were enticed by a box full of jewel-like truffles.

Nadia chose the Peanut Butter & Jelly, while I chose the Spicy Miso Togarashi (it was indeed very spicy).

We were fortunate to get a tour of the kitchen, where we met Chef de Cuisine Corey Chow and Chef Sonny Acosta, Jr. (both previously worked for Chef Alan Wong), and they welcomed us with aloha.

In fact, the entire Per Se team warmly welcomed us.  The service at Per Se was exceptional, the food was fantastic, and our lunch experience was definitely a memorable one.


Per Se
10 Columbus Cir
New York, NY 10019


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