***Per se will reopen for dinner on Thursday, October 15, in the same spirit as it did 16 years ago: with keen attention to detail, warmth, and hospitality, and with the singular goal of making happy memories for our guests. In compliance with the updated ordinances from our state and local authorities, we are not returning to “business as usual” but reinventing the per se experience in a safe – but welcoming manner.
In a world that has changed dramatically over the course of mere months, guest and employee health and safety are our top priorities. We are seeking to best serve our guests, our staff and our community by reconfiguring indoor dining spaces to accommodate social distancing and capacity restrictions, requiring face coverings, instituting thermal temperature checks, and data collection for potential contact-tracing efforts.
We will be open Tuesday – Saturday from 6:00m to 9:00pm.
We are committed to the health and safety of our team and guests. For more information on what we are doing to ensure you are informed and protected, please click here and here to review our protocols. ***
Opened in 2004, Per Se is Thomas Keller’s acclaimed New York interpretation of The French Laundry in the Time Warner Center at Columbus Circle. Designed by Adam D. Tihany, Per Se features a serene and intimate environment with spectacular views of Central Park and Columbus Circle.
The restaurant is Chef Keller’s second three-Michelin-starred property featuring his daily nine-course tasting menu and a nine-course vegetable tasting menu using classic French technique and the finest quality ingredients available. An award-winning wine list, boasting more than 2,000 bottles, complements the menu. The list highlights a collection of older wines as well as wines from small producers that are released in limited quantities. Per Se is a member of French-based associated Relais & Chateaux, Relais Gourmands and Traditions & Qualité organizations, recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence.