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As far as I could tell, no one else was invited into the kitchen. I don't think it was because of our anniversary. I was talking to the waiter about different aspects of the restaurant and he just asked if I would be interested in visiting the kitchen. I couldn't say yes quick enough. When we got into the kitchen, he instructed us to stay in certain areas so we wern't in the way.

Admin: active discussion of Per Se may be found here. One word description: Spectacular!!!!!! My wife and I were greeted at the door and wished a happy 25th Anniversary - from there every waiter who visited out table (must have been a minimum of ten)wished us the same. When they invited us to visit the kitchen, Thomas Keller wished us a happy anniversary and offered (we accepted) to sign the menu for us. We opted for the nine-course dinner ($150 each). (There was also an amuse and two petit fors servings.) The second course had a choice - fois gras for an additional $20 or the Pommes. I ordered the fois gras. I also asked to change the last course to a second cheese course and they were willing to accommodate. My wife had the last course, which was a milk chocolate mousse-based dessert. (I'll go into detail later.) Let me give a brief description of the restaurant and then (later today when I have more time) I will go through each course individually. Per Se is located on the fourth floor of the TWAOL Building. When you get off the elevator, turn right and walk over the passage that looks over the lobby atrium and shops. At the end of the passage are two large blue doors with no markings. If you don't know it's Per Se, you would think it's a opening to a private club. As you get close a friendly security person asks if they can help. Tell them you have a reservation at Per Se and you're allowed to continue. As you step up to the blue doors, it's apparent they don't open - the entrance is the glass wall attached to the doors both left and right - they open automatically. The restaurant does not have a bar but a large salon and comfortable seating area for drinks only. The dining room is large, airy, on two levels with eight tables on each level. The higher lever is about four steps above the lower and directly behind. All tables face a large real wood fireplace flanked by two large windows overlooking Columbus Circle. There is a private glass-enclosed dining room for ten or twelve at the far end of the room. Every table was filled last night and the salon was busy. The kitchen is the largest I've ever seen in NYC. Everyone is at their station, looks immaculate and it's obvious the presence of TK is everywhere as he visits each station. Even though this was only the second night, service was impeccable as was the food. Everyone was friendly, courteous and professional. The tables are all large ovals (with one exception), well-spaced and offer plenty of room. The exception is on the second level, where one table at the end and cornered (for two) is an "L" shaped leather covered bench pressed against a leather-covered wall. It looked extremely comfortable. For the next two weeks, there is only one seating per table per night. Then they will begin to expand their reservations. I was totally surprised at the staff numbers. For a 17-table restaurant the numbers both in the front and back seemed very high. Dinner lasted more than three hours and it seemed like fifteen minutes. I ordered a half-bottle of champagne and a bottle of a unique California Zinfandel. The bill with tax and tip came to $633 - a little less then I thought it would. I don't have the time right now, but I will describe each course later. Suffice it to say, it was the finest meal I've ever had the pleasure to experience. Here is the highest compliment I can offer - I would return and thought the value was extraordinary.

Along with the Boorstin book (which is very crucial), read some of Marshall McLuhan's writings. The author of "The Medium is the Message" line wrote extensively about how feeling has replaced form in Western Society. In other words it wasn't what you said, but how you said it. It goes hand and hand with - "What's more important - perception or reality?" Volumes could be written about that subject.

I guess I'll get off the "wagon." I thought the show was well produced and entertaining. Did it show the workings of a "real" restaurant? Of course not. It wasn't supposed to achieve that goal. Its goal was to be noticed and entertaining. It obviously was noticed and it provided entertainment for all - from the people who couldn't stand it (yet watched it) to the "train wreck" crowd to the people who took the show for what it was worth - an hour of escapism. Was Rocco's reputation sullied? Probably. Will people remember? Yes, for about fifteen minutes. We he do it again? Yes, you heard him at the end of the show. Will we watch? Without question -if nothing more than to bash him and the restaurant again. I guess he'll be crying all the way to the bank. Will any other chef consider doing this type of show? Only the ones that wish to be independently wealthy so they can run their own small place and don't need to answer to investors. Does anyone believe the other reality programs show "real" occurrences? Nothing on TV that's taped is real. If you want reality TV, only watch live broadcasts. The networks can't script live TV to the same extent.

Certainly his writing style and radio scripts leave a lot to be desired, but his reviews have been decidedly on the mark over the years. It seems one star for Rocco's is about right from reading the reviews here.

Bob Lape, who is very reliable, just reviewed Rocco's in Crain's New York Business. He gave it one star - saying the best dish was Uncle Joe's Sausage & Peppers. Mama's Meatballs were just ordinary. He really liked the desserts. He said the place lived up to its theme - simple Italian/American fare. His last line is interesting "...Rocco's is digging out after 'The Restaurant' made it seem hapless, helpless and often hopeless."

There were a few posts regarding Rocco's age earlier. I think the numbers were in the 33-36 range. On his radio Amex commercials he states "...I've been in the restaurant business for twenty-five years..." I guess he really was a child prodigy.

I would very much appreciate it. It would be interesting to ask him what he thinks of "The Restaurant."

Best: (no particular order) Caprial - substance over style Jeff Smith - for his history of food Julia Child - just because Jacques Pepin - technique, technique, technique Sara Moulton - excellent teacher the late Pierre Franey - ingredients, just the ingredients Mario Batali - for his intensity and obvious love of food Worst: (no particular order) Nathalie DuPree - the sloppiest cook in captivity Aside from the above, I don't really dislike any others. Emeril may not be the world's best cook, but he is entertaining. And give him credit, when he started on TV, he had no presence. The man has worked hard. Bobby Flay may not have an engaging personality, but he can cook.

I've long been an advocate of "renting" a table at a restaurant. I'm surprised U.S. restaurants don't use this system. In certain cases they do, when first and second seating terms are used. But I would have no problem with a restaurant telling me I have the table for two hours, 2 1/2 hours or three hours. If you need more time because of a special occasion, then it could be negotiated. I believe this would go a long way in solving the problem of waiting for a table when you have a reservation. Now if we could only educate the American dining public on "turnover" and the necessity for it.

I just had a flat with a Michelin tire. This got me to thinking. Since Michelin produces the pre-eminent restaurant guide, yet its primary business is making tires, I had a thought. Why not start a new reality show about a French restaurant that produces and reviews cars and tires? This could be a follow-up to "The Restaurant." Several chefs could be recruited. But my first choice would be Ducasse because he looks a little like the Michelin Man. Anyone else have a thought on the starring chef?

This is the same type of thinking as the comment in the "Rocco" thread about gays. Do you think "these people" pay the same amount for the food and service as "we do"? Do you think "these people" could be contagious and spread their disease to others in the "we do" class? Gee, I hope not. What a terrible epidemic would follow. I sure hope "these people" stay out of Babbo and other "we do" places around the city.

Yes he does - and the apron was covering a multitude of sins. I guess we should be grateful the producers didn't add altar boys to the scene - that could have become kinky in a hurry. Before someone gets upset, yes, I'm Catholic so I can say that.

Let's remember - this is television and it's pure entertainment. Most of what you see has been embellished and edited to fit the story line. None of it is real according to the definition of the word. No one, including all of us at egullet, acts the same when the camera is rolling. That's just human nature. As an ex-TV producer, I think the show fulfills its obligation to the viewer. If it didn't, this thread would have died long ago. The embedded commercials don't bother me either. That's been going on for decades. Companies have paid to get "signage" in movies, TV and theater longer than I care to remember. Everytime you see a United Airlines plane in a movie or on TV, it is a paid "spot." However, the silliest part of the four shows was the priest scene from last night. It added nothing and I half expected him to bless the water so the waiters could say they were serving holy water. Finally, to address the issue of Rocco in the kitchen. We can safely assume that was totally staged. He would know better then to go into a kitchen at this stage of his career. He couldn't handle it anymore. It's common knowledge that celebrity chefs shouldn't cook after the age of 30-35 (except on TV). And it's better off they don't - they would just get in the way. Mario was thrown out of Babbo's kitchen (during the evening rush) a couple of years ago (according to the New Yorker). The staff tells you they cringe when he tries to cook. All in all I would rate the show an eight on ten-point scale.

Not a bad review when you consider it's just a "made for TV restaurant" that never had any intention of being serious or hanging around too long. Quick in and out - make a few bucks and be gone. Reviews don't mean anything for hotspot places - just ask "Elaine." The restaurant is already an overwhelming success - reviews are superfluous.

First, let me say it was great to meet Rachel and Jason in person. I can't add much to Jason's report. I think the Lewelling Cab was better than Jason described. I totally agree with the mismatch on the Wagyu course. I would have tried a Syrah, Zinfandel (though no French equivilent) or an aged Cabernt Franc. My one area of disagreement would be with the cost. While I agree some type of starch or salad should have been included, I thought the $70 price was still a terrific bargain. I spoke to some Morrell and Lobell people afterward and they said it was decided to only serve meat so not to interfere with the purpose of the tasting - the matching of steak and wine. I guess I can accept that. But when you consider everyone had at 10 ounces+ of steak and least least a full bottle of wine each, the price was fine. There were 60 paying customers at $70 each. That comes to $4200. When you consider, Morrell went through seven cases of quality wine and Lobell's probably served about 50+ pounds of prime beef, the numbers are fine. Add to this, the cost plus tips for the waiters and clean-up staff, it was a bargain.

Still The best buy in the city. FG - You didn't bring a bottle or two of wine with dinner? How can you afford not to? As an aside - I tried Montrachet last Monday eveing during BYOB dinner. It was great to walk out of there for less than $100. And we got to try several bottles from other tables - certainly worth a visit.

Chez Sophie is excellent. And I agree with you about Paradiso - good but an overpriced spinoff of Peppe's, La Parma (Williston Park) and Spidini's (Kew Gardens).

Congratulations! Next time you head up to the Spa, try Chez Pierre. It's about 5 miles north of town on Route 9. Or if you don't mind a 30-minute drive - the Grist Mill in Warrensburg. The other place I enjoy when I drive up is Eartha's just off off of Union Avenue. It was very good, then the new owners faltered. Now the new, new owners have improved it significantly.

who's professing a lack of interest in the show? that doesn't seem to be the trend as far as i can tell. besides, those stats could be read as an indication of how interesting this thread is, rather than the show. although i think it's a combination of both. Maybe "lack of interest"isn't quite accurate, but there does seem to be a trend of negativity - people saying they have turned off the program after a few minutes or they won't watch it anymore. Others have stated they were glad they didn't take the time to watch it. But my point is still valid - this thread is one of the most active I have witnessed. The NBC people and Rocco clan must be doing something right in spite of the general feeling here. Remember - this is just TV. It's docu-drama at its finest.

What I find fascinating (and don't quite understand) is the professed lack of interest in this show. But I guess 22,000+ hits and almost 500 responses answers that question.

Anyone else going Wednesday evening? My wife and I will be there at 7:00 p.m.

Everyone's comments are correct. The show is awful, the show is great. You're both right! Having worked in TV for far too many years, the object is to entertain by fact or fiction. And one way or another, "Restaurant" is entertaining. People either loved or hated Howard Cosell, during my days at ABC Sports. But they "tuned in" to see how good or bad it was going to be. The same seems to be happening with this show. Therefore it's a huge success and probably the best thing that's happened to the restaurant industry since the invention of the convection oven.

When I made my reservation, I was told the event will be held at Morrell's warehouse tasting room at 665 11th ave. at 48th St. (N.W. corner.)

I made two reservations this morning - they still had openings then. And I did confirm - it's a sit-down dinner.