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Thomas Keller's Per Se Receives Scathing Two-Star New York Times Review

By Mila Pantovich Jan. 13th, 2016

per se, thomas keller, new york times

Photos Credit: Per Se

“With each fresh review, a restaurant has to earn its stars again,” wrote New York Times reporter Pete Wells yesterday. “In its current form and at its current price, Per Se struggled and failed to do this, ranging from respectably dull at best to disappointingly flat-footed at worst.” Ouch. Thomas Keller’s famed Per Se restaurant in New York City is considered one of the best in the world, which makes the above two-star review all the more shocking. But as much as people love the food, the Internet loves taking down popular establishments even more, meaning that scathing remarks have been flying ever since the review went live.

Wells called out the “dismal green pulp of cooked romaine lettuce” that the “bacon-wrapped cylinder of quail” was set on, called a mushroom potpie a “swampy mess” and the yam dumplings “limp [and] dispiriting” and even wrote that the “lukewarm matsutake mushroom bouillon [was] as murky and appealing as bong water.” 

There are 894 comments on the review so far (not to mention the response on Twitter) and some of them are hilarious, while others are just straight-up mean. Come on people, can’t a famed four-star restaurant have an off-day? Oh, not when you’re dropping $3k on your meal? Fair enough.  

Check out some of our favorite responses below:

 

 

 

 

 

Mila Pantovich

An avid traveler, Mila Pantovich lives in the UK with her husband and cat. She has been working with JustLuxe as a writer and editor since 2012 and has been featured in several publications. Follow her travels on Instagram: @MilaPantovich ...(Read More)

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