New York Times review rips fancy restaurant Per Se
One of New York City's best rated restaurants just got eviscerated by New York Times restaurant critic Pete Wells.
"Per Se" has long been an acclaimed and exclusive four star restaurant. The restaurant was last reviewed in 2011 by a different Times restaurant critic. But in the latest review out on Tuesday, Wells downgraded the eatery to two stars.
Wells' criticism was swift and harsh.
"The kitchen could improve the bacon-wrapped cylinder of quail simply by not placing it on top of a dismal green pulp of cooked romaine lettuce, crunchy and mushy at once," he wrote. "Draining off the gluey, oily liquid would have helped a mushroom potpie from turning into a swampy mess. I don't know what could have saved limp, dispiriting yam dumplings, but it definitely wasn't a lukewarm matsutake mushroom bouillon as murky and appealing as bong water."
To see some of what Wells had to say, watch the video above.