per se - Many have claimed to be the most formidable restaurant in New York and probably so. It consistently delivers tasty food and impeccable service
Amuse Bouche: Salmon coronet - Marinated Scottish salmon tartar served with fresh cream and sesame. Simple and good
"Oysters and Pearls": 'Sabayon' of pearl tapioca served with Island creek oysters and Sterling white sturgeon caviar - Possibly Keller's most famous dish. It's indeed decadent. The creamy sauce was balanced with juicy oyster as well as clear & salty caviar. They actually use 4 plates to serve this dish, interesting :)
French white asparagus "Amandine" served with toasted almond butter and watercress leaves with brown butter-almond 'mousseline' - The purity of the asparagus is awesome, it's perfectly cooked with slight sweet flavor. The crisp almond and brown butter add another dimention
Soft poached Squire hill farm's Ameraucana hen egg served with Oregon morel mushrooms, sauteed ramps and morel mushroom emulsion - It's hard to be wrong with egg dish. The egg yolk was light, the morel's taste was rather weak compared to the ones I ate at Europe
Crispy skin fillet of Kindai madai served with meyer lemon raviolo, caramelized cauliflower and italian capers with parsley vinaigrette - The fish was dry with relatively rough texture, the skin is very salty. The cauliflower was tasty and a bit delicate
Butter poached Nova scotia lobster served with Hobbs shore's applewood smoked bacon, Hadley orchard's medjool dates, Belgian endive and celery branch with bacon emulsion - I generally love lobster dish and this was no exception. It has the right texture (quite tender) enhanced with the bacon emulsion. Though not as sweet as the blue lobster nevertheless it's still nice
Liberty farm's pekin duck breast served with buckwheat spatzle, purple top turnips, poached rainier cherries and watercress with duck jus - The duck, accompanied by crunchy buckwheat, was tender, but not too juicy - simply ordinary ... not even close to my best duck dish at Arpege and Astrance.
Mascarpone-enriched fava bean "Agnolotti" served with castelvetrano olives, young garlic and petite basil with villa mille rose extra virgin olive oil - Served generously, I kinda enjoy this bonus dish: pure taste and smooth texture, a nice transition from the duck
Elysian fields farm's "Selle d'agneau rotie entiere" served with Fork-crushed new crop potatoes, Sacramento delta green asparagus and Degustation of young onions with 'Bearnaise' reduction - My favorite dish of the night. Delicious piece of lamb's saddle: juicy and tender, also good preparation for the shallots. Outstanding!
"Quadrello di Bufala": Dijon mustard 'pain perdu,' chanterelle mushrooms, globe artichokes, french breakfast radishes and radish sprouts with sweet and sour mustard seeds - Essentially this is a cheese course. The Lombardy cheese was semi soft, worked well with the poppy seed bread and the mushrooms
Strawberry sorbet served with pistachio 'panna cotta' and rice wafer with pistachio 'pain de genes' - The journey will end soon. Here come a refreshing palate cleanser ...
"Coffee and Doughnuts": Cinnamon-sugared doughnuts with cappuccino semifreddo - Another Keller's signature item. The doughnut was light, soft and not too sweet, nicely paired with slight creamy coffee parfait. It was good, but not wow
"Mud Pie": Dark chocolate mud cake, liquid caramel, chocolate 'cremeux' and caramel parfait with sassafras ice cream - Nice presentation. Chocolate, caramel and ice cream - a good dessert recipe. Love the chocolate flavor
"Pina Colada": Coconut parfait, pineapple 'creme patissiere,' coconut 'succes' and roasted pineapple with coconut sorbet - I like stuffs with coconut and pineapple. Ask and it shall be given, this is another extra dish. Overall it's decent, but the coconut sorbet by itself was really good
"Mignardises" - per se will give you lots of chocolates and truffles towards the end. The flavors above were ginger, caramel, mint tea, pink grape fruit, sesame, pistachio apricot, roche, maple pecan. Not shown - coconut & hazelnut truffle, pistachio nougat and butterscotch caramel
The dining room, with touches of wood, is modern, elegant and spacious with a beautiful view of Central park. The round table and large chair make a comfortable dining experience
Haas avocado mousse served with white Sturgeon caviar and pistachio nut oil - The avocado mousse blended well with the caviar. Quite good, though I prefer the classic 'Oysters and pearls'
Dover sole served with tarragon and 'cream' of vegetables - The sole was dominated with the vegetables around especially the one on top of it. I don't like this dish
Scottish prawns (langoustines) a la plancha served with madeira emulsion - The best thing in my 2nd meal at per se. The restaurant has a great purveyor with the prawn - sweet, right amount of 'resistance', by itself it's even better than Maine's lobster
Braised pork belly served with egg & mustard sauce - The pork is served at the right temperature, the skin was salty. A nice little layer of fat, however the meat was somewhat dry. Overall, it's a decent dish
Lamb loin prepared medium-rare - After eating a wonderful lamb dish on my 1st meal, of course I would not mind having another lamb here. Unfortunately, while the meat was still tender and juicy, the lamb's flavor was quite weak. Still OK, but not as good as my earlier experience
Mango sorbet served with rice pudding and rice wafer with whipped jasmine tea - Thai influence on the chef's new interpretation of 'mango and rice'. The mango sorbet was both sweet and sour, the rice gave different texture
"Truffe au Chocolate et Pistache": pistachio 'bavarois', bitter chocolate 'marquise' and chocolate ice cream - Another tasty chocolate dessert, in particular the ice cream. Chocolate with pistachio cannot really go wrong with one another