Per Se.

Here is the view at "the best restaurant in New York" (as they say of Per Se). My friend Amy and I can now say that we agree with that estimation. Although I am no foodie, to sit down to the chef's (Thomas Keller) tasting menu at Per Se was a life event - mainly because I may never eat like that again. The whole experience lasted over 3 hours. Sampling of just a few items of which we partook:

"OYSTERS AND PEARLS"
"Sabayon" of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar

SLOW POACHED ÉLEVAGES PÉRIGORD MOULARD DUCK FOIE GRAS
Poached Rhubarb, Young Fennel, Piedmont Hazelnuts, Greek Yogurt and Sorrel

ELYSIAN FIELDS FARM’S LAMB RIB-EYE
Celery Branch, Medjool Dates, English Walnuts, Whole Grain Mustard and Creamed Arrowleaf Spinach

And to follow: