The Shops at Columbus

10 Columbus Circle • New York City, NY 10019 • 212-823-6300

Monday to Saturday: 10:00am - 9:00pm   Sunday: 11:00am - 7:00pm

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With striking views of Columbus Circle and Central Park, the Per Se dining room is a rare blend of open space and intimacy, discreet drama and understated luxury. Offering a 64-seat dining room, a 10-seat private dining room, a lounge, a bar and a wine cellar, all presented in a palette of warm neutrals and natural elements, Per Se will refine and redefine your dining experience.

The reservations department will be open Monday – Friday during this time from 10:00am until 6:00pm.

LUNCH:
Fri-Sun: 11:30am-1:30pm

DINNER:
Mon-Sun: 5:30pm-10:00pm

Restaurant seating requires reservation by phone

OPEN DINING IN SALON

LUNCH:
Fri-Sun: 11:30am-2:00pm

DINNER:
Mon-Sun: 5:30pm-11:00pm

PHONE:
212-823-9335

LOCATION:
4th floor | View on Map

WEBSITE:
www.perseny.com

Reservations Online:

Online Reservation

Menu:

Chefs Tasting Menu | Salon Menu | Vegetable Tasting Menu

Our Team

Thomas Keller: Chef and Owner

Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry.

More than one million copies of Chef Keller’s books, including the New York Times bestsellers “Ad Hoc at Home” and “Bouchon Bakery,” and “The French Laundry,” “Bouchon,” and “Under Pressure,” a book devoted to sous vide cooking, are in print.

Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.

Eli Kaimeh: Chef de Cuisine

As Chef de Cuisine of Thomas Keller’s Per Se, Eli Kaimeh leads a kitchen renowned for both its cuisine and its dedication to excellence. Kaimeh has been a member of the Per Se team since the beginning, starting as a Chef de Partie when the restaurant opened in 2004.  His desire and ability, along with a deep understanding of Chef Keller’s culinary philosophy has prepared him to contribute to its continued evolution.

During his tenure, Per Se has garnered many accolades including a 4-star review from the New York Times, a 3-star rating from the French-based Michelin Guide and inclusion in the World’s 50 Best Restaurants List from the UK-based Restaurant Magazine.  In 2011, Per Se was re-reviewed by the New York Times and maintained its 4-star rating.  Most recently in April 2012, Per Se ranked 6th in the World’s 50 Best Restaurants list and earned the title of Best Restaurant in North America.

Prior to his time at Per Se, Kaimeh honed his culinary skills in some of New York’s most highly regarded restaurants including Gramercy Tavern, Tocqueville Restaurant and Restaurant Daniel.  He holds an Associate’s Degree in Occupational Studies from The Culinary Institute of America.

Growing up in Brooklyn, NY, food was always the focal point at the Kaimeh home. Cooking reminds him of watching his grandmother pass down family traditions and values to his mother and to himself.

Anna Bolz: Pastry Sous Chef

In her role as Pastry Sous Chef, which she has held since 2011, Anna Bolz supports Pastry Chef Elwyn Boyles and manages a team of eight in daily pastry production at Per Se. Previously, she was a Pastry Cook at Porterhouse and Jean-Georges in New York before taking the role of Chef de Partie in pastry at Per Se at 2009.

Raised in rural Iowa, Anna takes inspiration from the change of seasons, citing distinct foods as the markers of spring becoming summer, summer becoming fall, and so on. She grew up cooking and baking with her family, but it wasn’t until she had to cover for the cook at a restaurant she worked at in college that she discovered how being in the kitchen never felt like work.

Bolz holds a degree in music from Luther College and received her pastry and baking certificate from the International Culinary Center in 2007.

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