"We pride ourselves on maintaining the highest standards, but we make mistakes along the way. We are sorry we let you down."
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Why would young operators deal with the complexities of haute cuisine when there's plenty of glory — and money — to be had with cheaper restaurants?
"Servers sometimes give you the feeling that you work for them, and your job is to feel lucky to receive whatever you get."
It's actually going all weekend, and you'll find special dishes at Per Se, TAO Downtown, and Virginia's.
The restaurant says the confusion stems from "an unintentional oversight."
"It’s only going to get more complicated as you deal with more and more allergens."
Don't call it a pop-up.
Thomas Keller was working the pass.
It's Thomas Keller’s absolute favorite, for one thing.
The chef has some major changes planned for 2015.
There are only 500 bottles up for grabs, and you have to pick it up in Chicago.
Care to close out your $600 night with some of the instant stuff?
"Hand-shaved" black Perigord truffles are the reason for its astronomical price tag.
After a subpar health inspection, Per Se emerges from an administrative tribunal with many of its violations overturned.
The chef says a "historic project" is percolating.
It's clearly not a dirty restaurant.
Annisa, Gramercy Tavern, Contra, and more.
Get ready for some grade-A "gourmet voyeurism."
Don't worry, though, service is still included.
Some chickens feast on scraps from Per Se. But most chickens destroy the planet.