Two weeks ago, New York Times restaurant critic and noted Señor Frogs fan Pete Wells ripped apart one of New York's most expensive fine-dining establishments, Per Se, in a two-star review that likened a "lukewarm matsutake mushroom bouillon" to bong water. Yesterday, Per Se's owner and chef, Thomas Keller, responded to the review in a public Facebook post.
But instead of firing back at Wells and the Times, as Altamarea Group did after Wells' negative review of Vaucluse, Keller owned up to Per Se making mistakes and not meeting its own very high standards, and promised to "work even harder" to "deliver a most memorable experience."
The full post reads:
"To our Guests:
At all of our restaurants, in our kitchens and dining rooms, we make every effort to provide you with the best possible experience. We consider it our professional responsibility to ensure that every one of you feels special and cared for. To us, it is imperative that we improve and evolve every day. We constantly examine ourselves, our menu, our service and our standards.