As the season shifts, celebrate summer's arrival in New York City with an evening at Per Se. We are pleased to announce that reservations for June are now available.
Join us in the dining room for the Chef's Menu or the Lounge for the Salon Menu.
Reservations can be made using the reservation link in the bio. We look forward to welcoming you!
A singular progression through one of Champagne's most celebrated houses—poured exclusively from magnum and hosted by seventh-generation proprietor Mathieu Roland-Billecart and our Director of Beverage Michel Couvreux.
The evening begins in the Garden with Le Rosé MV, before moving to the West Private Dining Room for a seated dinner. Across five courses, the menu unfolds from @chefthomaskeller 's iconic Oysters and Pearls, Amberjack Crudo, Portuguese Turbot with gnocchi à la Parisienne, Maine Lobster Coulibiac, and a "Tarte de Brillat-Savarin" finished with clover honey and preserved black winter truffle.
Paired throughout with a careful arc of Champagnes—Louis Salmon 2013, Elisabeth Salmon Rosé across two vintages, and rare library expressions: Blanc de Blancs 1998 and Nicolas François 1998.
Tuesday, May 19th. Reservations via @exploretock . Link in bio.
General Manager Sandra Schaeuffele guides our team through preservice. Each evening the dining room staff gathers to ground, connect and prepare for the night ahead before welcoming guests.
As spring continues in New York City, we invite you to join us at Per Se. Reservations for the month of May are now available.
On Sunday, May 10th, we will offer a special Mother’s Day menu. The experience begins with a glass of @modicumwine followed by a seven‑course tasting menu with reservations available from 1:00pm to 7:30pm.
On Tuesday, May 19th, we are pleased to host An Evening with Champagne Billecart‑Salmon, a singular progression through one of Champagne’s most celebrated houses, poured exclusively from magnum and hosted by seventh‑generation proprietor Mathieu Roland‑Billecart. The evening begins in the Garden with Le Rosé MV, before moving to the West Room for a seated, five‑course dinner.
In the dining room, guests are invited to experience the Chef’s Tasting Menu or the Tasting of Vegetables, each reflecting the season’s finest ingredients. For a more intimate setting, we welcome you to the Salon for our four‑course tasting menu, beginning with Chef Keller’s signature Oysters & Pearls.
Reservations are available via the link in our bio or through @ExploreTock . We look forward to welcoming you.
Discipline, curiosity and drive have shaped Annabelle’s path in the kitchen. “I started in a technical high school culinary program at fourteen,” she shared. “It wasn’t a plan so much as following a passion.” One year and seven months into her time with TKRG, that desire continues to guide her work.
Annabelle Colon began her career as an extern, returning to the kitchen after graduation and steadily working her way to Chef de Partie, an integral role supporting the team. What she values most about her role is the opportunity to keep moving forward. “I enjoy the opportunity of growth my role in the restaurant gives me,” she said. Along the way, she’s learned the importance of discipline and maintaining a growth mindset.
Chef de Cuisine Chad Palagi notes that Annabelle “did a great job working her way up the kitchen,” serving as a leader on the garde manger station during last year’s busy season before moving onto the hot line at the canapés station. Grounded and focused, Annabelle describes herself simply as grateful—for the people she’s learned from, the memories she’s shared with her peers and the growth that continues to unfold with each service.
Since joining Per Se in December 2023, Kira Parkinson, our Pastry Chef de Partie, has brought an artist’s eye and refined creativity to the kitchen, shaped by experience in Michelin-starred restaurants across France and Hong Kong.
After moving from Canada to join the team, she arrived with exceptional sugar skills and a deeply creative point of view. From intricately crafted celebration cakes to the showpiece she designed for Per Se’s 20th anniversary, her work consistently elevates moments of joy for our guests.
While Kira says she “didn’t initially see herself in hospitality,” working for her father, a chef, sparked a love for the profession that felt like a natural evolution for a fifth-generation baker and chef. "What I enjoy most is the creative freedom and artistry the role allows. It gives me the opportunity to express ideas visually and technically, which keeps the work both engaging and fulfilling, while the strong systems and structure help creativity thrive.
Often described as artistic, Kira brings care, intention and visual expression to her work, developing moments of joy that guests remember.
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#womenshistorymonth #internationalwomensday
Rare whiskies and extraordinary ingredients come together on Friday, March 13th, for a spirited evening with The Macallan, Scotland’s pioneering 200-year-old distillery, renowned for crafting some of the world’s most celebrated single malt whiskies.
In collaboration with Chef Palagi, guests will enjoy a five-course tasting menu, including Scottish Langoustine and Elysian Fields Farm Lamb, designed to complement and elevate each pour. Begin with a welcome reception and cocktail, The Macallan Classic Cut 2025, and throughout the evening, the Macallan team will guide you through a curated flight of eight whiskies plus a few rare sherries, tracing the path from Andalusian vineyards to sherry-seasoned oak, and finally to the single malt in your glass.
Featured selections include the rare The Macallan Litha, The Macallan Harmony Collection: Phoenix Honey Orchid Tea, The Macallan Classic Cut 2025 and Valdespino Solera 1842 Oloroso VOS, among others. Reservations are available via the link in our bio or through @ExploreTock .
As spring unfolds in New York City, we invite you to join us at Per Se. Reservations for the month of April are now available.
On April 11th, we are pleased to host our Under 30 Lunch, welcoming guests under 30 years of age to enjoy a seven‑course menu at $275 per person.
In the dining room, experience our Chef’s Tasting Menu or the Tasting of Vegetables, each reflecting the season’s finest ingredients. For a more intimate setting, we welcome you to the Salon for our four‑course tasting menu, beginning with Chef Keller’s signature Oysters & Pearls.
Reservations are available via the link in our bio or through @ExploreTock . We look forward to welcoming you.
