The signature dish, Truffle Custard with Chive Potato Chip/Photos by Donna Turner Ruhlman
I hadn't planned this post but when my wife, Donna, started emailing these iPhone shots of the dishes she was served at
per se yesterday at lunch I just had to put them up. First of all, Thomas Keller and his ace staff two years ago began offering dishes a la carte in their salon area, outside the dining room. It's a fabulous way to taste what the per se chefs, led now by CDC Eli Kaimeh, are up to. (It's no wonder that Sam Sifton, in his final column as restaurant critic for The New York Times, called it
the best restaurant in New York City.) Chef Kaimeh did not work lunch yesterday; in his stead was Chef David Breeden. I once complimented Deborah ...
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