In preparation for a Christmas trip to NYC, I was just looking around OpenTable.com today to see how difficult it is to get a table at Per Se. I'm well aware the restaurant only offers reservations two months in advance, so now would be too early to get a table for December, but I decided to try anyway, just for fun. To my surprise, I was able to secure a table with my second choice of date and time.

This begs the question, is Per Se not so "hot" anymore? I tried the same thing just now for French Laundry in Napa Valley, which is a restaurant I've always wanted to go to, but could never get reservations for, and getting any type of table for any date and time was impossible.

So is my successful reservation at Per Se a fluke? Or is Per Se really not that difficult to secure a reservation at anymore (or ever)? If it is a fluke, we may consider moving up our trip dates, but if it is the latter, I may just cancel this reservation and try my luck on OpenTable.com in a couple of months for a December table.

I would appreciate any thoughts on this matter.

I heard it's still pretty difficult to book. Lunch is much easier. I have friends who work there, and they said they're full every night.

Interesting. I had heard the opposite - that at least midweek reservations were far easier to come by.

For what it's worth, my boyfriend and a mutual friend of ours dined at Per Se last year for dinner. We also were just at French Laundry for lunch this past week. I was curious about how they thought the two compared. They thought the service was stellar at Per Se, but the food dissapointing. For example, one course was the butter poached lobster - they said two were overcooked and two were undercooked.

Service at French Laundry, meanwhile, was a little haphazard at times (probably owing to the fact that the tables are closer together and at one point, one of the servers spilled a glass of water), but the food was superb.

Interesting. I had heard the opposite - that at least midweek reservations were far easier to come by.

For what it's worth, my boyfriend and a mutual friend of ours dined at Per Se last year for dinner. We also were just at French Laundry for lunch this past week. I was curious about how they thought the two compared. They thought the service was stellar at Per Se, but the food dissapointing. For example, one course was the butter poached lobster - they said two were overcooked and two were undercooked.

Service at French Laundry, meanwhile, was a little haphazard at times (probably owing to the fact that the tables are closer together and at one point, one of the servers spilled a glass of water), but the food was superb.

Wow, lucky you! Do you mind me asking how you got your French Laundry reservations? I've read it's much easier to just show up in person and book the table that way, but we live outside of the country so it's not a possibility for us.

Did you friends comment on anything else about the food at Per Se? There seems to be a lot of differing comments on FlyerTalk. Many of the members have said it is "disappointing", though some have claimed it's the best restaurant they have ever been to.

Wow, lucky you! Do you mind me asking how you got your French Laundry reservations? I've read it's much easier to just show up in person and book the table that way, but we live outside of the country so it's not a possibility for us.

Of course you can ask! We got our reservations through opentable.

A few tables for lunch and dinner are available on opentable. I can't remember, but I think I heard it's easier to get a 4-top then a 2-top through opentable. As you noted, reservations are only bookable two months to the day. They are available starting at midnight.

The only other way to get a reservation is to call their reservation line which opens at 10:00 am.

French Laundy no longer accepts reservations in person.

You might want to check out chowhound.com - the San Francisco boards, specifically - and search for French Laundry. Lots of threads about getting reservations.


Did you friends comment on anything else about the food at Per Se? There seems to be a lot of differing comments on FlyerTalk. Many of the members have said it is "disappointing", though some have claimed it's the best restaurant they have ever been to.

Both my boyfriend and our friend thought the seafood dishes at Per Se were the worst. They also thought the menu was dessert heavy.

In preparation for a Christmas trip to NYC, I was just looking around OpenTable.com today to see how difficult it is to get a table at Per Se. I'm well aware the restaurant only offers reservations two months in advance, so now would be too early to get a table for December, but I decided to try anyway, just for fun. To my surprise, I was able to secure a table with my second choice of date and time.

This begs the question, is Per Se not so "hot" anymore? I tried the same thing just now for French Laundry in Napa Valley, which is a restaurant I've always wanted to go to, but could never get reservations for, and getting any type of table for any date and time was impossible.

So is my successful reservation at Per Se a fluke? Or is Per Se really not that difficult to secure a reservation at anymore (or ever)? If it is a fluke, we may consider moving up our trip dates, but if it is the latter, I may just cancel this reservation and try my luck on OpenTable.com in a couple of months for a December table.

I would appreciate any thoughts on this matter.

You will notice in the New York City Forum a certain coterie of foodies of which I am one.

Regarding Per Se, PLEASE SAVE YOUR TIME AND MONEY!!!

You can search this forum for my recent message detailing the $925 birthday dinner I gave my girlfriend at Per Se in April. It is too painful for me to repeat. :)

I think Thomas Keller is a fraud. And he is helped along by so-called food writers who don't know what it's like to spend your own money on a meal.

If you want a great meal with great service, among the numerous better restaurants we will have available for you are, in no particular order:


Le Bernardin
Jean Georges
Daniel
Alain Ducasse (should be re-opened by then)
La Grenouille
Il Mulino


Hell, I would rather eat at the Second Avenue Deli then at Per Se. At least I'd be getting my money's worth.

You will notice in the New York City Forum a certain coterie of foodies of which I am one.

Regarding Per Se, PLEASE SAVE YOUR TIME AND MONEY!!!

You can search this forum for my recent message detailing the $925 birthday dinner I gave my girlfriend at Per Se in April. It is too painful for me to repeat. :)

I think Thomas Keller is a fraud. And he is helped along by so-called food writers who don't know what it's like to spend your own money on a meal.

If you want a great meal with great service, among the numerous better restaurants we will have available for you are, in no particular order:


Le Bernardin
Jean Georges
Daniel
Alain Ducasse (should be re-opened by then)
La Grenouille
Il Mulino


Hell, I would rather eat at the Second Avenue Deli then at Per Se. At least I'd be getting my money's worth.

Thanks Landing Gear for your honest opinion and suggestions. Part of the reason we want to try Per Se is to see what all the hype and fuss is about. From your review and others, I'm almost prepared to be disappointed. However, I still want to experience it myself and make up my own mind.

We have actually been to two of the restaurants that you mentioned, Daniel and Jean Georges. That's the beauty of New York; for foodies, it's absolute heaven! I have to say there is a possibility of over-doing it, however. On our last trip, in which we spent 5 nights in New York, we ate well almost every single night. And by well, I mean the top-tier of what NYC has to offer. Besides the two I mentioned, we also went to Le Cirque and Nobu. Our last night was at Jean Georges, and I believe we had gourmand fatigue, because we simply did not enjoy the meal. Honestly, the best thing about the meal was the bottle of Chateau d'Yquem that we ordered. I particularly remember one dish in which the balsamic vinegar-based sauce was reduced to a minimum, and it was simply inedible. Overwhelmingly tart and borderline disgusting. Having said that, I'm sure the restaurant is fantastic and that they were having an off-night or it was simply us. We actually have reservations at Jean Georges Shanghai at Three on the Bund this weekend, and hopefully this dinner will turn out much better.

On this subject, have you tried Masa and what are your thoughts? This is another restaurant we are looking to go to on our trip. We were a huge fan of Ginza Sushiko back when Masa was still in L.A., and back then, it was this tiny sushi bar restaurant in a strip mall. However, a good friend of ours who used to frequent Ginza with us has gone to Masa and said simply Masa has lost his soul. He said the quality of the food is still there, but the atmosphere has changed completely, now being much more commercialized in a much larger space. In any case, we will go there and see for ourselves, but it seems like we may end up being disappointed as Ginza Sushiko used to be the pinnacle of our dining experiences each and every year.

I've heard very good things about Masa - if you're at all a picky sushi eater, I'd recommend going to Bar Masa (next door) instead. At Masa, you can only get the Chef's Tasting Menu - so flexibility is limited. The cool thing though, is you get to comment/rate each dish and a diner's profile is created for you. When you return to Masa, they use your dining profile and try to tailor the night's offerings to ingredients you prefer. They did this when they first opened, not sure if it's still happening.

I've had friends go to Bar Masa and leave extrememly statisfied...plus they spent about 1/10th they would next door.

I will never understand the attraction of restaurants like Per Se and its ilk and why people crave places like this? It isn't like Manhattan has a dearth of fine restaurants. :cool:

Thought I'd piggyback on this thread.

We secured a reservation for a Tuesday night at 10 pm.

This is, by my estimation, the latest I've begun a dinner, ever.

I'm assuming this is the last turn? Isn't this highly unusual to have another seating this late in the evening? Can I expect the restaurant to actually be relatively full given that it is still Per Se?

Perhaps the meal will be better, the service more attentive, if it's less crowded?

10 pm? Ouch. I like 9pm (and I have a res for 2 for tonight!!!:cool::D:D:D^^^)

And, it's certainly easier than it was, but still a huge pain in the .... I gave Cent a huge window for getting me a res, and it took them a while to find a midweek, late seating, for two.

How's French Laundry with reservations nowadays?

Second the "ouch" for the 10 p.m. reservation! For lunch at French Laundry, we had an 11:00 a.m. reservation - left at 3:00 p.m.! Granted, we did the extended menu.

Yeah. Bar Masa is looking pretty good to me right now.

Yeah. Bar Masa is looking pretty good to me right now.

Not a fan. If you don't want to/can't afford to do the real thing (I certainly can't), do Yasuda. Equal or maybe better quality fish (though less creative), and *much* less money than Masa. Much, much better stuff than Bar Masa.

On this subject, have you tried Masa and what are your thoughts? This is another restaurant we are looking to go to on our trip. We were a huge fan of Ginza Sushiko back when Masa was still in L.A., and back then, it was this tiny sushi bar restaurant in a strip mall. However, a good friend of ours who used to frequent Ginza with us has gone to Masa and said simply Masa has lost his soul. He said the quality of the food is still there, but the atmosphere has changed completely, now being much more commercialized in a much larger space. In any case, we will go there and see for ourselves, but it seems like we may end up being disappointed as Ginza Sushiko used to be the pinnacle of our dining experiences each and every year.

Masa is rated :-::-::-::-: by the New York Times, http://events.nytimes.com/2004/12/29/dining/reviews/29REST.html?ex=1187928000&en=cd7b4b6a9e61c4ba&ei=5070 .

There are people who feel that this rating was given by Frank Bruni so that he could go down in "history" as the first Times restaurant critic who gave four stars to a non-French restaurant.

I have not eaten there. I refuse to. As soon as you sit down, you have spent a whopping $350 plus tax and tip for one person. To keep the following comment G-rated, most of my friends on hearing this ask, "does that include [the entertainment]?"

I understand that meals at Masa are all "omakase." I am sorry, but when I spend a couple of bucks on a hot dog, I--not the chef--get to decide the degree of doneness, as well as the condiments. What do you do if the chef decides that your first course is tarantula maki?

I have heard the check for two at Masa is usually $1,000 or more. For that money, I will head elsewhere.

That's not to say the food is not good. It's simply to say that I don't believe it can possibly be worth it.

Can I expect the restaurant to actually be relatively full given that it is still Per Se?



Yes.



Perhaps the meal will be better, the service more attentive, if it's less crowded?

Light candles. :)

.................
Il Mulino
......................

One of my absolute favorites! Is it still as good with the new ownership?

Not a fan. If you don't want to/can't afford to do the real thing (I certainly can't), do Yasuda. Equal or maybe better quality fish (though less creative), and *much* less money than Masa. Much, much better stuff than Bar Masa.

@:-) @:-) @:-)

I've heard unpleasant experiences at Bar Masa; either Masa or bust. :D

I second Yasuda; delicious sushi in a relaxed atmosphere.

Masa is rated :-::-::-::-: by the New York Times, http://events.nytimes.com/2004/12/29/dining/reviews/29REST.html?ex=1187928000&en=cd7b4b6a9e61c4ba&ei=5070 .

There are people who feel that this rating was given by Frank Bruni so that he could go down in "history" as the first Times restaurant critic who gave four stars to a non-French restaurant.

I have not eaten there. I refuse to. As soon as you sit down, you have spent a whopping $350 plus tax and tip for one person. To keep the following comment G-rated, most of my friends on hearing this ask, "does that include [the entertainment]?"

I understand that meals at Masa are all "omakase." I am sorry, but when I spend a couple of bucks on a hot dog, I--not the chef--get to decide the degree of doneness, as well as the condiments. What do you do if the chef decides that your first course is tarantula maki?

I have heard the check for two at Masa is usually $1,000 or more. For that money, I will head elsewhere.

That's not to say the food is not good. It's simply to say that I don't believe it can possibly be worth it.

Landing Gear, first let me preface this by saying I totally understand what you are saying. It's a little off-putting to be spending that kind of money and having zero say on what you're going to eat!

Having said that, my experiences at Ginza Sushiko were phenomenal. The "omakase" style actually suits me quite well, as I'm the type that usually orders the chef's menu the first time I'm at any well-acclaimed restaurant. Partly it's my laziness, and partly I'm hoping that this menu will include the best that the restaurant has to offer. It doesn't always work out that way, but I have never been let down at Ginza.

What I liked about the experience is learning and trying new things that I would have never known to order. Not like you can order at Ginza/Masa, but certainly if he did have a menu, I'm sure I would be quite pedestrian and just order lots of otoro, uni and lobster sashimi.

I still remember my first time dining at Ginza Sushiko and Masa set down in front of us this steaming bowl of broth. Then he made some cuts into a single sliver of fish, and placed it in the broth. Immediately we see the sliver of raw fish literally blossom into a shape that resembled a flower. It was stunning to see, and delicious to eat. This is just one example of what made Ginza Sushiko special. My only regret is I never went in season when he served fugu. My friends have had it there many times, and they all say it's one of his best dishes.

This is partly the reason why I want to try Masa. However, I'm a little worried we won't get the type of personal service from Masa as we did when he was at Ginza, a tiny sushi bar that sat maybe 11 people at capacity. Part of the "entertainment" would be talking to him directly and having him tell stories of his travels. He spoke mostly Japanese at the time, which was fine because our friend, who was gaijin but totally fluent, would translate for us. I understand they still have a bar at Masa, but also table seating, which takes the fun out of it.

Nevertheless, we'll try Masa when we come into town in December, and I'm only hoping that it may occasionally reach the bar that Ginza Sushiko set so high.

Masa is rated :-::-::-::-: by the New York Times, http://events.nytimes.com/2004/12/29/dining/reviews/29REST.html?ex=1187928000&en=cd7b4b6a9e61c4ba&ei=5070 .

I have not eaten there. I refuse to. As soon as you sit down, you have spent a whopping $350 plus tax and tip for one person. [the entertainment]?"


A large percentage of that will go to pay for the lease. The Time Warner building is amongst the most expensive commercial real estate in the city.

A large percentage of that will go to pay for the lease. The Time Warner building is amongst the most expensive commercial real estate in the city.

First, the Time Warner Building is far from the most expensive RETAIL real estate in Manhattan. That distinction goes to the properties on Fifth Avenue between 50th and 57th Street, then 57th between Fifth and Madison and then Madison between 57th and 72nd.

Second, developers of major mixed-use buildings treat restaurants differently. Do you know the specific terms of the Masa lease?

Third, as a customer, albeit one knowledgable about retail leasing, why in the world should I care about any restaurant's overhead whether rent or anything else? The fact is, the price of Masa is extremely high.

First, the Time Warner Building is far from the most expensive RETAIL real estate in Manhattan. That distinction goes to the properties on Fifth Avenue between 50th and 57th Street, then 57th between Fifth and Madison and then Madison between 57th and 72nd.

Second, developers of major mixed-use buildings treat restaurants differently. Do you know the specific terms of the Masa lease?

Third, as a customer, albeit one knowledgable about retail leasing, why in the world should I care about any restaurant's overhead whether rent or anything else? The fact is, the price of Masa is extremely high.

You are right - I exaggerated. Though it is still purportedly triple the average retail rent per SF. I don't now the specific terms at Masa but I do remember reading that V Steakhouse (now closed) did pay a very high (market) rent.

Lastly, I don't care either - but the fact is that in New York you pay for space so the rent is included in your bill. Per Se has few tables and seatings and neither does it have a thriving bar scene that can subisdize the food. In my opinion this increases the prices disproportionate to the increase in quality (in other words you're not getting value for money).

Mmm...Per Se last night was fabulous. The butter lobster was awesome, and our waiter substituted the beets/foie gras for a pasta with LOTS of shaved black truffles. Oh dear lord.

It cost a fortune, even more than last time, but would I definitely frequent per se for very special occasions? Absolutely.

I understand that meals at Masa are all "omakase." I am sorry, but when I spend a couple of bucks on a hot dog, I--not the chef--get to decide the degree of doneness, as well as the condiments. Of course, omakase is not for everyone. Just the adventurous types, and I presume you are not one of them?
Me personally, I love having the chef, who knows what is best/freshest that day, decide what to serve, and how it should be prepared. I've had many dishes that were fabulous that I would never have ordered on my own. One of my favorite dishes ever was the red snapper head at a kaiseki meal at a ryokan in Kyoto.

Of course, omakase is not for everyone. Just the adventurous types, and I presume you are not one of them?
Me personally, I love having the chef, who knows what is best/freshest that day, decide what to serve, and how it should be prepared. I've had many dishes that were fabulous that I would never have ordered on my own. One of my favorite dishes ever was the red snapper head at a kaiseki meal at a ryokan in Kyoto.

There are different ways of being "adventurous." Have you ever jumped out of an airplane at 13,000 feet agl?

I don't want someone serving something to me that I might a) be allergic to; or b) know in advance I don't like; or c) come in the category of one of those legendary Wall Street Journal articles, "What was the most disgusting thing you were ever served at a business dinner and did you eat it?"

To quote Kate Capshaw's line in one of the Indiana Jones movies: "No thanks. I already had monkey brains for lunch."

There are different ways of being "adventurous." Have you ever jumped out of an airplane at 13,000 feet agl?

I don't want someone serving something to me that I might a) be allergic to; or b) know in advance I don't like; or c) come in the category of one of those legendary Wall Street Journal articles, "What was the most disgusting thing you were ever served at a business dinner and did you eat it?"

To quote Kate Capshaw's line in one of the Indiana Jones movies: "No thanks. I already had monkey brains for lunch."

Funny you should mention skydiving, and I know you were addressing someone else, but yes I have - were great experiences the multiple times I have done it.

I know exactly where you're coming from, however. Thankfully I don't have any allergies and there are few things that I don't like eating or at least mind trying, but I don't think omakase is for everyone.

I don't know if Masa does this anymore, but at Ginza Sushiko he would always ask his customers if there was anything they didn't eat or allergic to before he started the dinner. Now in terms of wanting to avoid the "most disgusting thing you were ever served", there's really not much you can do, other than perhaps fall back on the meaning of "omakase", which is to "entrust". ;)

Funny you should mention skydiving, and I know you were addressing someone else, but yes I have - were great experiences the multiple times I have done it.

I know exactly where you're coming from, however. Thankfully I don't have any allergies and there are few things that I don't like eating or at least mind trying, but I don't think omakase is for everyone.

I don't know if Masa does this anymore, but at Ginza Sushiko he would always ask his customers if there was anything they didn't eat or allergic to before he started the dinner. Now in terms of wanting to avoid the "most disgusting thing you were ever served", there's really not much you can do, other than perhaps fall back on the meaning of "omakase", which is to "entrust". ;)

No problem with a cordial message such as yours and thanks for leaving it.

I have indeed heard that Masa has exceptional tuna that is bought by his own buyer at the Tokyo fish market (you must know the name of it) and flown in for him. Although I love all varieties of toro, chutoro, otoro, bigeye, bluefin and baby bluefin, I am not quite sure I am ready to drop a thousand bucks on such a meal when for that money I can dine at one of the French shrines of haute cuisine.

I don't want someone serving something to me that I might a) be allergic to; or b) know in advance I don't like; or c) come in the category of one of those legendary Wall Street Journal articles, "What was the most disgusting thing you were ever served at a business dinner and did you eat it?"

Masa asks if there are any foods you know you don't like or have allergies to prior to dining. In any event, the word omakase means you're entrusting the chef to present you with an exemplary dining experience; in Masa's case, you're entrusting him with producing the finest (and costliest) meals in the city, as well as the highest-quality fish (flown in daily straight from the Tsujiki fish market) and one of the most memorable dining experiences in the entire country. If you're a "control freak type" who can't handle someone else making your course selections, never mind that omakase dining is intrinsic to the Japanese-dining experience and that the best experiences one has at the best Japanese restaurants are when you let the chef take the reins, then sure, there are plenty of other great NYC sushi restaurants in which to indulge.

Anyway, I'm reviving this thread since I stumbled across it on a Google search. Realizing I'd be in NYC in late May, I just tried to make a Per Se booking. A friend who called yesterday said they had nothing available but -- lo and behold -- OpenTable had availability on *both* nights, one for 9:30pm and one for 9:45 (for a 4-top). This is barely six weeks in advance, and well below the previous 60-day booking minimum, so I have to wonder if New Yorkers are no longer flocking to Per Se and have already moved on to the "next big thing," or whether the economy truly is taking a toll on fine dining.

Btw I've eaten there once before and would rank it top-5 in lifetime dining experiences. Yes, it was that good, and I've had some damn good meals in my lifetime.

I'm sorry I missed this thread before we went to Manhattan Xmas week and again last week.

In December we dined at WD-50, Cru, Aquavit and Caviar Russe, last week we hit Perry St and Aquavit Cafe for lunch and Cru and SushiSamba for dinners.

Since I know some folks at Cru (btw, we went there because it was the best of the December dinners, and that's saying a lot as the other three meals were absolutely fabulous) we chatted a bit and they said business noticeably dropped off when the market dropped. So maybe this is related to Per Se availability or lack of it. We couldn't get a rez at Per Se in December and didn't try this time.

As far as Masa - I don't have trouble spending this much for the best meal I'll ever eat (okay, top 10, since I've had some out-of-this-world meals) but I'd hesitate when I've heard mixed reviews *compared to his LA days*. I'll probably still go some time. Same reason I went to Guy Savoy and had a fantastic meal, absolutely one of top 10 ever, but it wasn't worth twice the $ of some of the other top-10 meals I've had.

One of the other of such top meals, btw was in LA at Urasawa - it's the "sequel" to Masa's restaurant in LA, I believe Hiroyuki Urasawa had been his aprentice there and now has his own place on Rodeo Drive with 10 seats, one seating/night, and a single menu: omakasa and the most amazing thing I've ever had (certainly top five ever). He also asks about your preferences and allergies, but then it's all picked for you based on what's fresh.

Just for reference, I'm a big time foodie, but my most disappointing meal ever was at French Laundry, about five years ago. It was an excellent meal but it didn't even make the top 10 at _that_ time, let alone since.

I was still willing to try Per Se, and probably will get to it one of these trips back to Manhattan.

In December we dined at WD-50, Cru, Aquavit and Caviar Russe, last week we hit Perry St and Aquavit Cafe for lunch and Cru and SushiSamba for dinners.

All great choices, in my opinion, with the exception of SushiSamba. Not sure what you thought of it, but I'd rate it well below some of the city's other sushi offerings, both traditional (e.g. Sushi of Gari) and modern (e.g. BondSt).

Since I know some folks at Cru (btw, we went there because it was the best of the December dinners, and that's saying a lot as the other three meals were absolutely fabulous) we chatted a bit and they said business noticeably dropped off when the market dropped. So maybe this is related to Per Se availability or lack of it.

Makes sense to me. So you just happen to know some folks with the keys to a 30,000-bottle wine cellar? Lucky you. :p

One of the other of such top meals, btw was in LA at Urasawa - it's the "sequel" to Masa's restaurant in LA

Great to know - I'll be in LA this summer and will definitely plan a side trip there, along with Cut (I ate at the new Vegas outpost recently and was outright *floored* - I didn't think there was anything new that could be done with steak at this point, but Wolfgang Puck proved me wrong).

All great choices, in my opinion, with the exception of SushiSamba. Not sure what you thought of it, but I'd rate it well below some of the city's other sushi offerings, both traditional (e.g. Sushi of Gari) and modern (e.g. BondSt).

We didn't go there for sushi, and we didn't order any. I never get sushi at Nobu either (technically Nobu is Japanese/Peruvian fusion). I *love* Asian/Latin fusion so something that said it was Japanese/Brazilian definitely caught my interest. We had some yummy sashimi/crudo/tartars and appetizers.

What do you do if the chef decides that your first course is tarantula maki?

As long as it is cooked, preferably agemono instead of yakimono, you should be fine. Tarantula should not be served raw because of the oxytocin content.

Masa asks if there are any foods you know you don't like or have allergies to prior to dining. In any event, the word omakase means you're entrusting the chef to present you with an exemplary dining experience; in Masa's case, you're entrusting him with producing the finest (and costliest) meals in the city, as well as the highest-quality fish (flown in daily straight from the Tsujiki fish market) and one of the most memorable dining experiences in the entire country. If you're a "control freak type" who can't handle someone else making your course selections, never mind that omakase dining is intrinsic to the Japanese-dining experience and that the best experiences one has at the best Japanese restaurants are when you let the chef take the reins, then sure, there are plenty of other great NYC sushi restaurants in which to indulge.



How condescending!

If you decide you'd like to choose what you eat before you have it served, you're a "control freak?" How do you think the menu was invented?

Even the customers of Burger King can follow the company's policy of "Have It Your Way."

Interestingly enough, I had an omakase meal at Morimoto last night and I talked with him and his chefs at length and they were very accommodating.


Anyway, I'm reviving this thread since I stumbled across it on a Google search. Realizing I'd be in NYC in late May, I just tried to make a Per Se booking. A friend who called yesterday said they had nothing available but -- lo and behold -- OpenTable had availability on *both* nights, one for 9:30pm and one for 9:45 (for a 4-top). This is barely six weeks in advance, and well below the previous 60-day booking minimum, so I have to wonder if New Yorkers are no longer flocking to Per Se and have already moved on to the "next big thing," or whether the economy truly is taking a toll on fine dining.

Btw I've eaten there once before and would rank it top-5 in lifetime dining experiences. Yes, it was that good, and I've had some damn good meals in my lifetime.

Was it Mimi Sheraton or Frank Prial who always used to write in the Times, "de gustibus non disputandum est"?

How condescending!

If you decide you'd like to choose what you eat before you have it served, you're a "control freak?" How do you think the menu was invented?

Even the customers of Burger King can follow the company's policy of "Have It Your Way."

Interestingly enough, I had an omakase meal at Morimoto last night and I talked with him and his chefs at length and they were very accommodating.


I know many people that have all kinds of dietary requirements, whether real or imagined, or just have to know what it is they are putting in their system. Fine by me, but I definitely wouldn't take them to my favorite sushi place in Tokyo. The chef is a true mensch but his only constraint is that you don't second-guess him or ask him to screw the wa of the place by getting difficult on what you eat. He will make concessions, he's not that obtuse, but he is in general a real crank when it comes to knowing what's best for you. Taking picky eaters to places like that is just tense, not appreciated by the picky eater, and makes me look like a foo.