Per Se is the urban interpretation of The French Laundry. You will see the connection in the symbols (the blue door, the fireplace, the garden) and in the early materials (wood, marble and granite, the rough copper floor tiles). And you will see a connection in the food, in the cornet, which opens all meals as it does at both restaurants, and the Oysters and Pearls, the French Laundry classic. Because of its setting in the center of Manhattan, Per Se has its own distinct identity, but we try never to lose sight of where we began.

(from perseny.com)

Our food is made with the best ingredients we can find in our area: cultivated plants grown from heirloom seeds; wild-harvested leaves, flowers, barks and roots; local fish, seaweeds and coastal grasses; pastured meat, poultry and eggs from small farmers. These are the flavors of place.

We are a small restaurant and bar in the heart of downtown focusing on delivering a non-linear eating experience. Our menu, which strays from a normal menu flow, is designed around small plates so the guest enjoys a lot of a little. We like taking classics, or slightly unusual food, and breaking those down into a new way to taste or think about your food. We like to think that there is no such thing as a bad combination of ingredients in food or drink, as long as quality ingredients are being used, the proportions are in line, and the execution maintains at a level of excellence.

Kreuz Market was started in 1900 by Charles Kreuz as a meat market and grocery store.

In 1999, the business moved from its original home of 99 years to a newer and bigger facility a quarter mile north of the old location. Along with the new building came some new items on the Kreuz menu, most notably: pork spare ribs, beans, German potato salad, sauerkraut, and a new jalapeno cheese sausage.

We still rely on our cooking methods and choice cuts of meat to achieve the flavor that so many have come to expect from Kreuz Market.

(from http://www.kreuzmarket.com)