Photo by kowarski
After the New York Times critic Pete Wells published his review a few weeks ago taking Per Se down from four stars to two, criticizing what he found to be often lackluster dishes and sometimes spotty service, chef Thomas Keller was circumspectly quiet. This week he responded in a characteristically classy and understated way, by emailing an apology to guests for sometimes not meeting their— or his own - expectations. The full text is below.