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: 12:00pm-1:00pm

DINNER:
Mon-Sun: 5:30pm-9:30pm

Restaurant seating requires reservations in advance

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.thomaskeller.com/perseny

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.

Corey Chow: Chef de Cuisine

Anna Bolz: Pastry Chef

As the pastry chef at Per Se, Anna is responsible for overseeing the production of all the dessert offerings and chocolate production for the restaurant, while ensuring that her team exceeds the guests’ expectations and standards of excellence set by Chef Thomas Keller. In this capacity, she supports Executive Pastry Chef Elwyn Boyles and Chef de Cuisine Eli Kaimeh and guides a team of eight in daily pastry production finesse and the attention to detail that define Chef Keller’s restaurants. Prior to joining the team at Per Se in 2009 , she was a pastry cook at Porterhouse and Jean-Georges restaurants in New York City.

Born and raised in small town Iowa, Bolz is deeply rooted in community and the stories behind meals shared by friends and families. She continues to find inspiration in the people, kitchens and stories that surround the staff and guests at Per Se. She 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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