Per Se

Is it high on the bluffs?

Well, it's on the bluffs, but usually people are more in town because there aren't really hotels on the water, per se.

A lot of it is residential down there and golf courses and shit.

Those bluffs are a real aphrodisiac for

Johnny Black is the chef.

He has quite a storied background.

He's worked at Per Se, Quince, Pineapple and Pearls.

He was Dominique Crenn's first executive chef.

So I even learned that when I was a banker, dude.

Like, I'd go to these, I'd go to fucking Per Se, which is like the most expensive restaurant in New York, at least at the time, right? And they'd be like partners at these fucking law firms and private banks who were fucking billionaires, right? And you would think, like, they have all those forks and knives for the different fucking courses and meals, and they would just eat with their hands.

Yeah.

Because they're the boss.

starting it.

My maybe favorite, funniest story about the char opening was that my friend Raj Vaishya, you know, who I worked with at Per Se, went on to be the head sommelier for all of Daniel Boulud's restaurants and Les Palais and all this.

I mean, he's, you know, he's a pretty big figure in the wine world.

But anyway, he's like, he knew your baby's born, like you're dealing with all the shit.

Yeah.

It was a great crew.

Well, hold on before we get, so I want to obviously spend a lot of time on, on the restaurants you built, but, yeah can you just like wind me up i remember some of it but like what before you opened your first restaurant char i know you i think you're a beer guest as well right yep so and per se like what was your background before you got to before you started your first restaurant which was for everybody listening trying to move forward sort of like the first of its kind massive bourbon bar i think you kind of started this sort of might be a trend now of like these very small pours so you could taste a whole bunch of different bourbons, among many other things.

And you opened another version of it or a couple versions of it.

But here's the thing.

Like, when I was working with Michelin Guide and going to all these like incredible places, like 11 Madison Park and, um, Per Se, and all these like beautiful bucket list restaurants-

Uh-huh

...

It's a significant part of your job, and it's a significant part of the business model.

And I started going to wine classes, and that's what I was at per se, because I got a job as a food runner per se, and I started to work my way up as a service expediter.

And I really loved working for Thomas.

Very, very disciplined, very intense environment.

I'm sure there were others, but as far as what I had exposure to was Nadine Brown in Washington, D.C. She ran Charlie Palmer in Andre Matt.

And it was so significant to see a guy like that, not just like a floor sommet, some sort of entry-level restaurant.

He was running per se.

I mean, it was the show.

You pick any restaurant in America and I'll host you.

And fortunately for me, he picked Per Se.

And so I emailed Thomas and said, we'd like a table for three on whatever night it was, whatever time it was.

I would prefer not to see a menu, not to see a wine list, not to see a bill.

Okay.

I go to Per Se.

I sit on the sofa in the lounge.

I usually eat there.

The friendship doesn't necessarily make sense to me.

The pair were seen at Per Se chef Thomas Keller's The Surf Club, and the source says that they're really good friends.

Harry tweeted out, "I was told that there was a severe storm on the way, and the fire department would not let us do the show under any circumstances.

Please stay safe.