This Is What It's Like To Dine At The Best Restaurant In America

lobster per se

Photo: nicknamemiket/Flickr

Restaurants magazine just named Thomas Keller’s Per Se the best restaurant in America, and the sixth best restaurant in the world.The restaurant, which overlooks Central Park from the fourth floor of the Time Warner centre, offers two nine-course tasting menus each day—a chef’s tasting menu and a vegetable-centric feast.

At $295 per person, not including wine, it’s one pricey meal. Flickr user Michael T. was lucky enough to eat dinner there last spring, and shared some snapshots of his meal with us.

Step into Per Se, the best restaurant in America. Don't miss the views of Central Park and Columbus Circle.

The meal started with gougeres—French pastries with cheese—for the table.

There are several bread options; this is the pretzel bread and French baguette. There are also two butter options; sweet cream and salted.

Don't fill up on bread though...the first course is about to arrive.

Next up, the foie gras course. It's accompanied by a presentation of salt, from grey sea salt to brown mineral salt.

The terrine of duck foie gras, with braised sunchokes, mizuna and black winter truffle puree, served with a toasted brioche. This dish cost an additional $40.

Take a quick breather before the meat course begins and check out the gorgeous flower arrangements in the dining room.

Squab served with young artichokes, Meyer lemon, arugula, broccoli puree and brown butter jus.

The beef ribeye was served with sweetbreads, purple top turnips, sour apples, a French prune pudding, and watercress and sauce Perigourdine.

Hopefully you saved some room for dessert. The cheese plate featured hard-to-find Le Salers, served with French breakfast radishes, onion marmalade and an onion scone.

A grapefruit sherbet with chocolate crumble, pink grapefruit soda, chocolate jelly and Swiss meringue appeared next.

Finally, a dish of doughnuts accompanied by salted popcorn ice cream.

And something for the road—shortbread and macaroons tied up with a signature Per Se bow.

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