The New York Times published a devastating takedown of one of the country's most heralded (and most expensive) restaurants. If a restaurant like Per Se can be hammered for serving dishes that evoke "bong water," what message does that send to the high-end dining industry at large?
We explore what Rochester can do to raise its reputation as a high-end dining town. And we ask our guests what they think it was like to work at Per Se this week, when that ghastly review came out. Our guests: