JulienneYee

order their corn which we’ve lovingly named ‘crack on a stick’ because that’s exactly what it is. their other food is delicious too but Crack on a Stick is their money maker.

Love this place! great vibe, good food, cheap prices. Definitely fits the destination dining category.

This place is really hyped. I can’t say it lives up to it though. The food is good, but not great. The atmosphere is probably the worst as it’s insanely busy and loud. Prices are what you would expect of an overhyped bistro in the meatpacking. My rating is actually 3 stars but i clicked 4 by accident.

Good lunch spot, always busy. Burgers made fresh and are juicy and delicious. Fries are fantastic as well.

Really fantastic burgers. Used to be a secret but not anymore. Don’t go during the lunch hour as the line will be ridiculously long. Actually kind of pricey and cash only. Atmosphere is very homey and “hole in the wall” but given the location and price, it’s far from it.

Delicious. Fun atmosphere, trendy and loud at times. Food is great, recommend the steak, japaneo mushrooms, shrimp salad and salmon. dessert-strawberry shortcake is pretty spectacular as well.

Not your chicken parm/meatball/lasagna place. Don’t come here looking for that because they don’t have it which quite frankly is awesome. Italian restaurants are cheaper by the dozen serving the same fare. This place stands out, its minimal menu doesn’t overwhelm you and the food is delicious. Wide assortment of different pastas with inventive, tasty sauces and entrees with great sides. The Lamb with the almond honey thing was delicious! As was my pappardelle with Veal Ragu. Desserts were terrific as well. Setting is intimate, casual yet romantic. Love it.

Their crabmeat wontons are off the hook. Scallion pancakes are ok. Their sushi is really good, great portions and reasonable prices. love the atmosphere and the outdoor seating option. Gets really busy on weekend nights. Would definitely go back.

Soooo, I’m thinking about writing a book about my dining experience at Per Se. It will be titled “101 Ways to Describe Per(Se)fection.” I was truly blown away. I found myself complimenting every single aspect of my meal there—the food, the service, the ambiance, the presentation and the little things they do to make you feel special. Everything was absolutely perfect. Calling the food “Delicious” felt like an understatement. “Nice” would have been such a plain description. McDonald’s can be described as nice and to call Per Se the same would just be downright offensive. To describe the food with such mediocre terms, I would be a disgrace to fellow Foodies the world over.

So back to the book, it’ll be formatted with one word per page. It will and should be brought to Per Se for a meal. As every course is brought out, the reader/diner will open the book to a random page and the word will accurately describe their dish. Think like “The Book of Answers” except adjectives to describe your experience.

So far there are 15 words — Perfect. Execellent. Phenomenal. Astounding. Amazing. Awesome. Divine. Incredible. Outstanding. Terrific. Fantastic. Wonderful. Fabulous. Superb. Heavenly.

Of course there’ll be slang words! Tight. Legit. Money. ill. Shiznit (ie. This Salmon with Creme Fraiche amuse bouche is the shiznit!)

I’m still taking submissions for words. After all the words there’ll be mini chapters such as..
1) “If you ask nicely, they will give it to you” to describe the service and how much they go out of their way to please you (ie. asking for a second helping of amuse bouches and a second round of chocolate)
2) “if you tell them that you’re there for a special occasion, they print personalized menus for you and your dining party.”

Another important chapter will be dedicated to the difference between spring and fall flavors. With the Fall flavors being all about truffles, risotto, heavier sauces and meats and the Spring being lighter with a lot of fish and poultry. (Though of course this definitely could change as Per Se’s menu changes daily, to be covered in the chapter called “It’s different every time.”)

I haven’t yet decided if there’ll be a section for medicore words like Nice, Delicious and Good. I might put it in for the people that were unimpressed by the food. If this chapter will be in my book though, it’ll be all the way in the back as the spotlight of the book is how truly amazing Per Se is. All book proceeds will go to my Per Se dining fund.

The best Penne Vodka I’ve ever had.