Per Se Five Star Goodness

It's rare that any restaurant these days achieves five stars these days. As a parting gift to his final column at the New York Times Dining section Sam Sifton does just this. He was lucky to have his "last meal" at this exquisite New York eatery. What a way to say adieu. Good food. Good wine. Excellent service

Per Se is one of Manhattan's best gems. It's a satellite of the famed Napa Valley French Laundry , that bespoke restaurant of wine country fame. The owner, Thomas Keller, opened the New York branch in 2004 and introduced the East Coast to the some of the restaurant's best loved dishes. One is called Oysters and Pearls a unique blend of sabayon of pearl tapioca with Island Creek oysters. Better yet they arrived with sturgeon in a Limoges dish. What more can you ask for. (although all of Per Se's dishes come elegantly plated and served)

It seems that Per Se seafood dishes shine the brightest. There is their version of clam chowder which has apple wood smoked Massachusetts cod in it along with little neck clams . Swimming with them are pickled garlic celery and parsley shoots. A lobster dish was butter poached and served with a melted leeks and a horseradish infused creme fraiche. Of course other meats were well represented there too. Per Se does an amazing pressed duck and Mr. Sifton raved about the charred eggplant plate as well.

If you;re in Manhattan for any of the upcoming holidays, treat yourself to a heavenly meal at this five star wonder.It's a gourmand's dream come true. Elegant service, elegant surroundings and best of all - elegant food!