Per Se

Per Se, 10 Columbus Circle, 4th Flr, New York 10019 [site]

I was actually fooling around with OpenTable when I realized that Per Se opened up reservations for 2 this Sunday. I see it like a chance opportunity, so I booked it. (I originally booked it at 7pm, then realizing the dinner prices, I switched to 1pm for lunch. While I normally don’t believe in dressing up for food, or anything (I have a limited wardrobe that constantly require me to borrow clothes), I would make Per Se an exception, since it is one of the top three restaurants in New York, if not America (the two other biggies are Le Bernardin and Jean-Georges).  Consistently 3 Michelin stars since opening and named the 9th best restaurant in the world, I guess I should really try this place out before Jonathan Benno leaves next month to open his new restaurant. That, and Frank is a fan of Thomas Keller.

The view out the window was astounding (you could see Central Park), and I felt very welcomed. Frank wanted to get the nine-course tasting, but I knew I would be too full to stomach all that. He seemed reluctant, but he followed my lead for sparkling water and a non-alcoholic cocktail (I’m still staying away from alcohol for now).

The waitstaff was very attentive and asked about my allergies. I was actually willing to sacrifice rashes for tasting, but they urged me to switch a menu item due to an ingredient related to shiitake mushrooms (which I was very grateful later since it tasted so good). Frank ordered everything opposite of mine. We had a cheese ball and tuna tartare on a sesame cone to start off, and the cheese really stirred up my appetite.

This was the Santa Barbara Sea Urchin “Au Naturel,” which had Horseradish “Bavarois,” Fork-Crushed New Crop Potatoes, Mustard Cress and Garden Dill with Mustard “Aigre-Doux”. Simply put: Uni on mashed potatoes with wasabi. It was okay, I wasn’t a big fan of horseradish, but I could clearly distinguish the three tastes. I favorite taste of this dish was garden dill and mash potatoes because of the light flavor.

There were two types of butter. The one on the left was unsalted and the one on the right was salted. The waitress mentioned the regions of the butter, but I didn’t pay close attention. I just knew I found the unsalted one more to my taste while Frank preferred the salted one. Besides the fresh roll of bread, I didn’t find their bread too impressionable.

This was the switch I made from the Tuna Tartare, the Four Story Hill Farm’s Sweetbread “Cannelloni,” with Black Trumpet Mushrooms, Caramelized Salsify, Watercress Leaves and Parmesan Cream with “Sauce Perigourdine.” The Parmesan cream just complimented the sweetbread so well that it put a smile to my face. I never thought it would taste this good. ^_^

The fish was delicious, but it didn’t melt in my mouth (Frank’s prerequisite for good fish). The meat was a right amount of chewiness, but I loved the crispy top layer. This was the Sauteed Filet of Long Island Striped Bass, with Fennel Bulb, Persian Cucumbers, Meyer Lemon Confit, Romaine Hearts, Nicoise Olives, and “Pain de Campagne” Melba with Caper Emulsion. The contrast of flavors worked well in this dish.

This was my favorite dish of the day: the Liberty Farm’s Pekin Duck Breast, Sauteed Hudson Valley Moulard Duck Foie Gras, Cornbread “Pain Perdu,” Braised Swiss Chard, and “Ragout de Gesiers et Cerises.” The duck was cooked to perfection and it was the best foie gras I ever tasted, despite the political incorrectness of the offal. The cornbread, the greens, everything came together in this dish. It was one of the best duck dishes I ever had.

The dessert of the five-course lunch was the Chocolate Orange, Chocolate “Pave,” Peanut Butter “Cremeux,” Chocolate-Orange “Roulade,” and Candied Peanuts with Cara Cara Orange Sherbet. This dessert didn’t capture me. Maybe because I’m not a fan of chocolate. Maybe the flavors were too rich. I actually liked Chikalicious’ desserts better. Then again, I do have a lighter palate. I liked the sherbet and the candied oranges out of this whole dish. It also came with a cold chocolate drink, but I was indifferent to it.

On a complimentary dish, I love creme brulee, and they made it quite well. I actually liked this better than the main dessert, just wished the taste lasted a little longer.

I was full, but complimentary candies kept coming. Had to try some. It was okay.

We each when home with these, which I gave to Alice and Pete. I tried it later that day. It had a nutty orange chocolate taste to it. Alice and Pete didn’t really find the cake astounding, but maybe their expectations were too high.

On an end note, I like the restrooms a lot. Clean, shiny, noveau, and reusable towels. Every stall had a private sink, and there was no staff waiting for you there (I have a fear of bathroom waitstaff o_o;;). Would I go back again? Maybe in the summer, since my wardrobe is so limited… Did I have fun? Yes, I did. And I think every foodie would too. ^_^

Blog Overhaul…

I haven’t posted in a while, I guess I should start again… But for now, new theme!

Craving Rice Casserole

Mellie’s Seafood (美麗華海鮮城), 137-81 Northern Boulevard, Flushing 11354 [site]

There are an unexpected gathering on Friday night, and what better way to feed a group of people than to not cook it yourself? So I had a craving for rice casserole, and the closest place around that I wanted to try was Mellie’s Seafood, which just opened up earlier this year. I had no intentions of order Shrimp with Walnuts, but the table across from us ordered it and it looked so good.

I ordered the preserved meat rice casserole, and Tony ordered the chicken with mushroom rice casserole, Helen ordered Singaporean Mei Fun, and Ting+Duckie ordered Fried Udon. I realized there was a lot of starch and meat, but no veggies, so I decided to get the stir fried snow pea leaves. That’s always a favorite of everyone.

Tony’s chicken was a bit on the bland side, and the rice on the bottom wasn’t that crispy. He seemed to think it was okay though. I couldn’t try the mushrooms because I had a mild allergy to it. His rice wasn’t as flavorful as I hoped.

My preserved meat casserole was actually more flavorful than Tony’s. I liked it a lot, but I wished there was more rice and less seasoning. I actually like Yummy Noodles rice casserole more, but it’s all the way in Chinatown in Manhattan.

This was Ting and Duckie’s dish, the Beef Fried Udon. They weren’t really hungry so they shared a dish. It was the first thing that arrived on the table, and the first thing we picked on until I realized that I wanted to take a picture. Heh.

Overall, a pretty decent Cantonese-style seafood restaurant. Nice decor, lots of seating, friendly service and decent food. They also have something rare that most restaurants in Flushing don’t have: free parking. So, it’s probably going to survive. I’ll come back again if I don’t want to go to Manhattan for rice casserole.