Per Se
New York Manhattan (United States)
New York Manhattan (United States)
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You can register hereOpening times
| Mo | Tu | We | Th | Fr | Sa | So | Holiday | |
|---|---|---|---|---|---|---|---|---|
| Lunch | ||||||||
| Dinner |
FT = holiday
Extras
Price for set menu
€ 355 for 9 courses
Ranking with rating and award
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | JB Winnr | 19,0 |
| Forbes "stars" | ***** | 19,0 |
| 50Best World | ||
| BestChefAwrd "knife" | M M | 18,5 |
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | ||
| OAD | Top50 | 19,0 |
| La Liste | 90-96/100 | 18,5 |
| Zagat "Rating" | ||
| Feinschmecker "points" |
World Ranking
Place 87 World ranking
Place 12 Ranking United States
Ranking portals (USER)
| Google USER | 4.6/5 | 18,0 |
| Tripadvisor USER | oooo+ | 18,0 |
| Yelp | ****+ | 18,0 |
| 4,3/5 | 17,0 |
World Ranking (PRO)
19.33 first class
World Ranking (USER)
17.75
excellent
Amount:
4
Gourmet Club rankings
0.00
Amount:
0
Kitchen and service team
Chad Palagi
Thomas Keller
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | JB Winnr | 19,0 |
| Forbes "stars" | ***** | 19,0 |
| 50Best World | ||
| BestChefAwrd "knife" | M M | 18,5 |
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | ||
| OAD | Top50 | 19,0 |
| La Liste | 90-96/100 | 18,5 |
| Zagat "Rating" | ||
| Feinschmecker "points" |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | JB Winnr | 19,0 |
| Forbes "stars" | ***** | 19,0 |
| 50Best World | ||
| BestChefAwrd "knife" | ||
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | 90-96/100 | 18,5 |
| Zagat "Rating" | ||
| Feinschmecker "points" | FFFFF | 20,0 |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | ||
| BestChefAwrd "knife" | ||
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | 85-89/100 | 18,0 |
| Zagat "Rating" | ||
| Feinschmecker "points" | FFFFF | 20,0 |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | ||
| BestChefAwrd "knife" | ||
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | 85-89/100 | 18,0 |
| Zagat "Rating" | ||
| Feinschmecker "points" |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | Top100 | 18,0 |
| BestChefAwrd "knife" | M | 18,0 |
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | 90-96/100 | 18,5 |
| Zagat "Rating" | 4.5/5 | 15,0 |
| Feinschmecker "points" | FFFFF | 20,0 |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | Top100 | 18,0 |
| BestChefAwrd "knife" | ||
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | 90-96/100 | 18,5 |
| Zagat "Rating" | 4.5/5 | 15,0 |
| Feinschmecker "points" | FFFFF | 20,0 |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | ||
| BestChefAwrd "knife" | ||
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | ||
| Zagat "Rating" | 4.6/5 | 16,0 |
| Feinschmecker "points" |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | Top100 | 18,0 |
| BestChefAwrd "knife" | ||
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top10 | 20,0 |
| La Liste | ||
| Zagat "Rating" | 4.8/5 | 18,0 |
| Feinschmecker "points" |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | Top100 | 18,0 |
| BestChefAwrd "knife" | M M | 18,5 |
| TimesChronicle "stars" | s s | 17,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | ||
| Zagat "Rating" | 4.8/5 | 18,0 |
| Feinschmecker "points" |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | Gold | 19,0 |
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | Top50 | 18,5 |
| BestChefAwrd "knife" | M M M | 19,5 |
| TimesChronicle "stars" | s s s s | 20,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | Top50 | 19,0 |
| La Liste | ||
| Zagat "Rating" | 4.7/5 | 17,0 |
| Feinschmecker "points" |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱✱✱ | 20,2 |
| EliteTraveller "medal" | ||
| James Beard | ||
| Forbes "stars" | ***** | 19,0 |
| 50Best World | ||
| BestChefAwrd "knife" | ||
| TimesChronicle "stars" | s s s s | 20,0 |
| AAA "diamond" | VVVVV | 19,0 |
| Gayot "toques" | 19/20 | 19,5 |
| OAD | ||
| La Liste | ||
| Zagat "Rating" | 4.8/5 | 18,0 |
| Feinschmecker "points" |
Restaurant and gourmet news
Restaurant critics
Conclusion: Das Essen war eher klassisch. Für mich war es eine Demonstration, dass wirkliche, individuelle Top-Produkte nicht wesentlich mehr benötigen, als eine dezente Inszenierung, um ihren vollen Zauber zu verbreiten. Der Service war herausragend. Read more...
Conclusion: Bei jedem Gericht spürt man die großartige Philosophie von Thomas Keller, wie er Spitzengastronomie in den USA umsetzen möchte.
