Connections: High-End Dining and the Takedown of Per Se

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:

• Mark Cupolo, Rocco
• Chris Grocki, general manager and sommelier at Char
• Mark Potter, longtime server in fine dining establishments
• Vince Press, local food writer
• Eric Houppert, local farmer and food writer