Expectations vs. Reality at Per Se

We had to break in on a Saturday with this very cool conversation with Melissa Clark. Melissa is a prolific cookbook author who wears several hats at the New York Times, where she’s currently a food reporter, recipe columnist, and the interim restaurant critic, serving alongside Priya Krishna. We’ve really enjoyed Melissa’s recent string of reviews, most of all her latest report from New York City and Napa, where she gave Thomas Keller’s pioneering restaurants, Per Se and the French Laundry, a fresh set of eyes. The review is a wild ride, and the internet was all over it. How did Melissa find her meals, and what does the current state of the Keller empire say about the modern age of fine dining? We go over it all in this great talk.

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MORE FROM MELISSA CLARK:

• Are the French Laundry and Per Se Still Worth a Splurge? [NYT]
• Iced Peppermint Cookies [NYT]
• This Is TASTE 454: Dining in Disguise with Priya Kirshna, Interim New York Times Restaurant Critic [Apple]
• This Is TASTE 216: Pete Wells [Apple]

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