Regretfully, there are times when we do not meet those standards. The fact that The New York Times restaurant critic Pete Wells’ dining experiences at Per Se did not live up to his expectations and to ours is greatly disappointing to me and to my team. We pride ourselves on maintaining the highest standards, but we make mistakes along the way. We are sorry we let you down.
We are not content resting on what we did yesterday. We believe we can do better for ourselves, our profession and most importantly our guests. We have the opportunity, the tools, the self-motivation and the dedication to do so.
When we fall short, we work even harder. We are confident that the next time you visit Per Se or any of our other restaurants, our team will deliver a most memorable experience.
— Thomas Keller, Chef / Proprietor"
Grub Street notes that last night's tasting menu already showed price drops (though this in no way means you can now afford a dinner at Per Se).
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