Have the smoked brisket (called smoked meat here) served traditionally on rye bread with a schmear of mustard, or chopped up & smothered on fries with cheese curds & gravy in the smoked-meat poutine. Read more.
The extensively cooked brisket has been evolving since the place opened, and now it"s nearly perfect when deposited on rye bread with an assertive mustard. Read more.
Turn off your device and let the evening wash over you like a dream. Don’t return to the grid until afterward. Pinky swear on that. Read more.
Best croissants aux Amandes in NYC. All other pastries are great too as is the bread. Lunch sandwiches rule as does the spicy hummus.
New. They serve pastries, hard cider bread, and vanilla rum syrup-soaked croissants filled with almond cream worked up by Per Se's former head baker (Peter Endriss). Read more.