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Categories: Seafood, American (New)
Neighborhood: Theater District50th St-Broadway (1)
7th Ave-53rd St (B, D, E)
49th St-7th Ave (N, R, W)
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There was a surreal quality to our experience at Le Bernardin from indulging in the chef's tasting menu for an early lunch on a Monday, the attentive service, exquisite food, seeing Chef Ripert casually stroll through the restaurant, and then a few hours later coincidentally watching him and the restaurant on an episode of Top Chef that aired on the flight back home to LA.
The meal was a great way to cap off our whirlwind trip to NYC and what better way to say farewell to the city with so many delicious eats than to treat ourselves for the last meal of our tour at one of its finest establishments? Because Le Bernardin is definitely one of its best and the experience was genuinely enjoyable and so very wonderful in many ways.
The staff was knowledgeable yet unpretentious, extremely accommodating (they let me change out the Chocolate Chicory dessert on the chef's tasting menu to a Yuzu parfait I spied on the menu) and friendly. The food was utterly delicious (the chef's tasting menu was a different mix and match of many of the dishes listed on the menu and my favorites were the Salmon Caviar, Langoustine, and the Surf and Turf (Escolar and Kobe Beef- I have to say, I know Le Bernardin is a seafood specialty restaurant but that seared piece of Kobe beef was possible one of the most delicious things I have tasted in recent times). Seeing Eric Ripert in his restaurant being so hands on with his customers and food really made a positive impression on me- it's nice to see a celebrity chef who is so recognized and busy with other projects, still come in to engage in his restaurant and actually cook. I really admire that about Chef Ripert and of course it was a treat to see him in the flesh- he IS really dreamy, you know. ;)
Fabulous meal and experience- and sort of a quintessential NY food must- try.
*FYI, I'm really not sure how strict they are on their dress code. Over the phone they said that jackets were mandatory for men (and no jeans for women) so we actually went and bought one but then I saw some lady walk in with jeans, a Northface Fleece jacket, and sneakers... So I'm thinking not so much...
I've had lunch here a number of times, and, I have to say, I hand it to the french on knowing how to put together a complete meal. Like alot of high end French in the city, the lunch is a Prix Fix that runs about 68 without drinks or tip. And if you're a guy, bring a jacket or be subjected to the communal jacket worn by who knows who afflicted with who knows what.
If you're a fan of fish, you should check this place out. As anyone knows, fish is entirely easy to overcook or season wrong. This place does it well. If you're looking to choose something that doesn't breathe underwater, I'll be honest, go someplace else. This isn't the right place for that.
Still, for what it is, it is a true dining experience. INCREDIBLE service, BEAUTIFUL presentation, and OUTSTANDING cooking. It doesn't overtly complicate your palate with a lot of bells and whistles. It's plain and simple French cuisine. Great flavors that really hit your mouth and bring out the flavor of your fish of choice. I recommend going with some friends so you can share amongst your friends.
My personal favs:
For appetizers: Hamachi Sushi, Foie Gras Brulee
For the entree's, I really think anything there is absolutely lovely. I've never had a bad experience. There is a dish with a curry infusion that I had over the summer which was amazing.
I can't stress how great the service is. The care and presentation are incredible. The service is to the level that I call "ninja style". You never know they're around, but you seem to want for nothing. In my opinion, that is the pinnacle of service.
The desserts are incredible. Have everyone order a different one so you can taste it. Trust me, one bite is enough to let you know how amazing each one is. But don't overdo it. It is dessert and it is french. No need to add to the obesity epidemic in this country.
Oh yes. The mini-pastries complimentary at the end of the meal. Nothing short of incredible. At first, you will feel as I did. "What is this basket you just placed in front of me as I wait for dessert." You bite into it and then understand. "Oh, you placed utopia into a small little muffin. How nice of you!"
RECOMMENDED. Sell a kidney, inform on your illegal downloading friends to the RIAA, start a Ponzi scheme. Just do WHATEVER you must to try this place out. It's not cheap, but it's worth it.
Yes, I am a fan, but I really, really wanted to give Eric and LB a 5 star review.
I am still disappointed that my sister's entree came out minutes before mine. We sat there staring at each other and talking with our ESP.
Sister, "You ordered an entree, right?"
Me, "Of course! Four courses! I can count."
Sit.
Stare.
Sit.
Stare.
Ah! Here comes my black bass. Whew!
Is it silly of me to expect that our entrees should be served at the exact same time since that's what we got with our starters and amuse bouche?
Other than that, I enjoyed LB. Eric came out for a moment to check on the dining room and he is D R E A M Y. Loved the kumamoto oysters with gelee, scallop carpaccio, uni risotto, langoustine, surf and turf (big ups to the cow that made that Kobe beef), and black bass with excellent crispy skin.
The desserts are interesting and I really enjoyed the skin of the pear balls and the creatively tasty sorbets.
You come expecting the best and you get it. The service is superb and the ambiance perfection. The food and the timing is all wonderful. This is a great place to eat and enjoy your dinner. We didn't feel rushed instead taken care of.
I must have had super high expectations before coming here. Had the chef's tasting menu and some of the items were pretty good but some of them were not that great. Not exactly what I would expect when dining at a restaurant of this caliber. There was nothing that really wowed me. I think the best part of the dinner was watching Eric Ripert come out and seeing my husband stare at him in awe.
Don't get me wrong...the food here was good. But I expected more from a 3 star Michelin dinner that cost enough to feed an entire village.
Ok before I go on, Most definitely 4 1/2 stars!
Le Bernardin was FANTASTIC! Now your probably asking why I only gave it the 4 1/2 stars then. I really do think that Le Bernardin was a great experience but for a three michelin diamond restaurant that to me had no standout dishes I see a problem. We did the extravagant Chef's tasting menu and I must say that every dish was spot on, and were prepared to to absolute perfection. Le Bernardin like everyone says really does Seafood perfectly.
Food-It just feels like everytime I look back on my experience there, I cannot think of a single dish that blew my mind away. The closest thing to a memorable dish that Le Bernardin served was the Scottish Salmon with the Caviar, that was an excellent dish. And maybe to my fault it was a little bit too traditional of a meal for me, and I mean that in a gastronomical experimental way. What Le Bernardin did was give you the best seafood you will ever eat and I respect it immensely for that, it really was great seafood. I just think that it was lacking any experimental inspiration.
Service- The service here, as any multi- michelin star restaurant is impeccable, from the coat check to the candle on your table being replaced within 30 seconds after it flickered out.
Ambiance- A very inviting wood laden room that is relaxing and somewhat casual to look at. Jackets are required for Gentlemen, which is fine with me but the thing that bothered me, and this isn't Le Bernardin's fault was that a few of the Women guest's were dressed in jeans and very casual tops. Just seemed interesting that I was in a suit and others had walked in with jeans on.
Great Job Chef Ripert! You really do know how to cook delightful seafood!
I've gotta admit, I was really skeptical about this "reinventing fish" idea... I grew up on the West Coast, so I've eaten fish on what feels like every day of my life. But OMG it really was like nothing I have ever tasted.....so light and delicate, and the sauces...... possibly the best meal I have ever had.
Eric Ripert also came to our table to introduce himself and take us into the kitchen for pictures. What a gentleman. Truly an experience of a lifetime.
Holy Fresh French Fish Batman!!!!
I was lucky enough to get taken here for my 30th birthday.
I cannot vouge for the non-seafood items, but the seafood is heavenly. If I could I would eat here once a week. The flavors are refined and luxurious. The service is phenomenal. The atmosphere is 'formal relaxed'.
We sat there eating and enjoying every bite. Tuna, langosteens, foie gras (not seafood but paired with a tuna carpaccio, ummmm), black bass, etc... I have a feeling that everything is a home run, or at least a triple. I think of the taste and refinement often, sigh.
As it notes on the menu they will not serve endangered species in order to promote the regrowth of them, (Chilean Sea Bass, Grouper,...)
Eric Ripert was out front talking to the manager when I walked in, decked out in the whites, it was a very cool and humbling at the same time.
As I said I was taken there for my birthday: I got up near the end of the meal to use the restroom, I get back to the table and they bring the check, I slide it over to my beautiful wife and say thank you, she gets a look from our waiter, she says, 'oh it's his birthday, he normally pays', takes the check, and comes back 2 minutes later with the check and a stunning passion fruit panna cotta and sorbet desert, and a simple 'happy birthday' (see the pictures). I know this is standard, but it felt really good at the same time.
The restrooms are generous private stalls, I am sure that there are minions that stock the bathroom throughout the day, and keep in immaculate. 5 Flushes.
For some reason, when I was eating here, I kept thinking in my Rachel Zoe voice. As in: OMG. This food is bananas. I die. Eric Ripert killed it with this meal. He literally killed a family of five. This is basically, like, the best meal. Ever.
Seriously though, I went here with my husband and his parents to celebrate my husband's birthday. We came on a Wednesday night, and the restaurant was packed. They ushered us over to the waiting area, took our drink orders (they make great mixed drinks, btw) and brought us some of those cheesy breadsticks. Eric Ripert was walking around the dining area chatting with patrons and being kick-ass.
About ten minutes later we were seated. We were brought an amuse-bouche (actually I'm not sure if that's what it was. I'm basing this on my Top Chef viewings) of shrimp with cauliflower puree and black truffle foam. A-ma-zing. The whole table must stick to the same menu, so we chose the prix-fixe dinner menu, which is four courses for $109. Though everything was impeccable, the standouts were:
Almost Raw: hamachi Vietnamese style
Barely Touched: charred octopus; sea urchin risotto
Lightly Cooked: bread crusted red snapper; sauteed cod
However, I must say that the service made eating here a five starred, phenomenal experience. Our waiters were all Ecuadorian, and they were so down to earth and just really fucking great. We spoke to them in Spanish all night, we joked around and laughed with them, and they made dining there so laid back and cool. Not stuffy and snobby at all. Moreover, the staff will walk you to the bathroom and cover your food when you leave the table. My father-in-law's napkin dropped to the floor, and they picked it up and brought him a new one before he even realized it had fallen.
Bananas.
All I can say is... WOW.
This has to be one of the (if not THEE) best meal I've ever had in my life. A friend and I were in town for the NYC Food and Wine Festival so while there we decided to try Le Bernardin -- having heard such wonderful things about it as well as being a big fan of Chef Rippert.
Starting with the moment you walk into the restaurant you feel completely pampered and as if, all your needs from that moment on will be met without question. The service was impeccable -- no other word seems appropriate. We essentially had a team of staff waiting on us constantly -- including a master sommelier who assisted us in picking out a complementary wine, and when one of our chosen wines had apparently 'turned' she immediately replaced it. She tasted all the wines before serving so she knew before we even tasted it -- which I found refreshing as one of my least favorite things to do is send back wine or food.
We originally intended to do the tasting menu but I had it in my head that I wanted lobster and it wasn't an option on the tasting menu so I opted for doing the three course menu w/a few addt'l items.
My meal started with the pressed tuna over fois gras en croute. OMG -- all I can say is this is the best tuna I've ever tasted. The ironic thing is that when it first comes out it looks a little odd as I've never heard of nor tasted 'pressed' tuna but once the flavor combination hits your tongue, it is sheer heaven in your mouth.
My next course was the scallops w/the goat's milk emulsion. When reading the menu, I thought it was an odd pairing as I typically don't pair my seafood w/dairy but I have to say this was unbelievably successful pairing. The emulsion made the scallop literally melt in my mouth and the flavors complimented each other so amazing well. This is by far the best scallop I've ever tasted -- cooked to perfection.
My third course was the baked lobster w/the white asparagus. I have to admit I'm not a huge fan of white asparagus and it almost made me order something else but I figured this would be a good test of Le Bernardin's ability. They passed with flying colors. The dish was served with a sauce gribiche which brought out both the sweet flavor of the lobster meat as well as the best of the asparagus.
If I have to pick the least memorable part of the meal it would be dessert. I ordered the chocolate chicory dessert but substituted the brown butter ice cream for the chicory ice cream. It was very good but somewhat forgettable. I think the food itself was so phenomenal that I was a bit underwhelmed by the dessert.
All in all -- Le Bernardin met and exceeded my expectations. Chef Rippert really knows how to pair flavors together to bring out the best of the ingredients. I would recommend this restraurant to anyone who likes seafood and would not hesistate to go back next time I am in town. Well done Le Bernardin!
Meal: Chef's Tasting Menu with Wine Pairing...
One word: FANTASMIC. So good you need to combine two words into one, because no one word adequately defines the experience.
I think this is the best meal I've ever had in my life. I think Eric Ripert should run for President. I think everyone in this world should be able to have a culinary experience like this at least once. I think who needs heaven when there is Le Bernardin.
You make a reservation knowing that you will spend more on food in one night than you do on groceries for months. You arrive and wonder if maybe you've made a mistake, because the Van Der Haavens are there, talking sailing and polo. You are wearing Banana Republic and they only shop at Barney's. This is the only time during the meal you feel out of your league.
You sit and are greeted by the most down-to-earth and gracious waiter who is open and welcoming. He discusses the menu with you in detail and describes the specials. You order the tasting menu with wine pairing, and engage in a 10 minute conversation about your general food preferences. The chef prepares each course based on this discussion and many of them are not on the menu. Next, the sommelier comes by to discuss the wine for the first course. Although you enjoy wine you are no expert. He able to explain the relevance of his pairing with passion and absolutely no pretense or self-importance. He does this for each course. The pour is HUGE considering there are 7 more courses coming your way.
As each course arrives and each wine is selected, you find yourself reaching nirvana. You have never had such delicately prepared fish and cannot believe that each course is better than the next.
For dessert you enjoy what seems like a 5 ounce pour of a 1929 port. You marvel at the fact that your grandmother was 7 when it was bottled. You marvel at its perfection. You are also drunk and hope to god you are able to remember the best meal you have ever had. When the bill arrives you don't care that you could buy a MacBook for what you've just spent on dinner.
You awake the next morning without a hangover and remember every bite and find that you have actually reached nirvana.
oh i LOVE this place! everything from the beginning to the end was fantastic. Every dish was great but I think the yuzu parfeit dessert was unforgettable. After the dessert we got to see the kitchen, which made the dining experience even better.
The japanese tatami like interior design with big floral designs reminds me much of home. i'm lovin' it.
I worked with Le Bernardin to hold my wedding reception, and just had it this past weekend. There are not enough words to describe the experience--from the attentiveness of the staff, to every last morsel of food--it was all perfect as can be. There is not one item that is mediocre, everything is like heaven in your mouth. The wine pairing was amazing. Karin the coordinating director of events, and Jose the managing server were both exceptional. I cannot say enough about each of them, it was just such a pleasure.
Some great dishes: Langousine with mushrooms and shaved foie gras, Buffalo Mozzarella Tortellini, Escolar and Kobe Beef, just to mention a few. Oh and those canapes! The salmon salad spread! I can't wait to see what Chef Ripert thinks of next.
Their desserts are also to die for. Each have very different flavors, from fruity to chocolaty to nutty--and all are delectable.
My wedding dinner was beautiful, all my guests were in awe the entire night, telling me how they had never been to a better wedding in all their lives. That food! I will be returning very soon, and my husband and I plan to make it a tradition to have our anniversary dinner at Le Bernardin.
My boyfriend and I came here for our engagement and anniversary dinner. We had high expectations after reading yelp reviews and from friends and coworkers recommending this place. It did not disappoint.
To say this place is delicious would be a gross understatement. We had the Le Bernardin tasting menu ($135/person) and paired it with the cheapest half bottle of white wine - neither of us are wine connoisseurs.
They started with a 'free' avocado and crab salad in what looked like a shot glass. I'm not sure how to describe it - it was a truly remarkable blend of flavors. After this small teaser I knew I was in for something special.
First from the tasting menu was the Kampachi Tartare. This was my boyfriend's personal favorite. It was so fresh and light, with a beautiful delicacy. I was amazed. How could something taste so good?
Next was the curried crab. I loved the broth they poured over this. Much more savory than the Kampachi, and heavier. I enjoyed this immensely, my boyfriend thought it was a level below the tartare.
Third was the Snapper. The Tomato Consomme was clear (I've never had consomme before), yet had more taste than a thick bowl of chili. I don't know how they do it. The snapper was good, but the tomatoes were the highlight of this dish.
Fourth was my favorite of the night - the Black Bass. My friends and fellow yelpers, trust me that this will be the best tasting filet of fish you will ever put your mouth on. After my boyfriend took a bite, I started asking him a question before he put a hand up to silence me, as he orgasmically savored the taste in his mouth. I giggled and continued eating mine.
Next was the final savory dish of the nigh - the white tuna. It had a sponge-like consistency, unlike any tuna I've ever eaten. Very delicious.
Now comes the one part of my meal I didn't enjoy as much as the rest. The frommage. Apparently it's some special French cheese. The only thing I enjoyed was the strawberries on top. I did not finish this dish.
Finally we get dessert. My boyfriend made a dirty joke at this point I will not repeat on Yelp. The chocolatey hazelnut mound paired with the brown butter ice cream was out of this world.
So there ends our journey. I am sad it is over. I will probably not eat here again for another 10 years, when we have made back all the money we spent that night. (Okay it wasn't THAT expensive but I'll just say our final tab after tax/tip was over $400.)
The service was so professional I felt intimidated, as I have never dined at a 3 star michelin rated restaurant before. The waiters and busboys always stepped to the side to let you walk by, even if they had 3 hotplates in their hands. I was truly impressed. If you have a special occasion, or you are just that rich, please be sure to try this place at least once in your life. You will not regret it.
I was super excited about dining at Le Bernardin, and saved it for our final dinner on our NYC trip. After seeing him on many Top Chef and Bourdain shows, Le Bernardin has always been on my list of must try restaurants. I think we actually saw Eric Ripert walking around the Theater District early Sunday morning too! You really can't mistake him :)
Let's start with the atmosphere. Modern decor and a little more casual than I was expecting. We were seated near an entry way to the kitchen, so there was a lot of foot traffic with staff constantly walking by us. The noise level was high and not really the atmosphere I was expecting for a high end restaurant.
On to the food! They have a tasting menu of course, but you can easily get the same choices from the prix fixe menu. We opted for the prix fixe menu since we didn't want to have identical meals. Their menu is pretty extensive, and it almost has too many choices! Pretty cool to see an almost all-seafood menu. I LOVE seafood! So here's what we had...
Amuse Bouche: Salmon Tartare - pretty good, nothing special
Uni Risotto - probably the best dish of the night. loved the creaminess of the uni and the risotto was perfect. not too heavy and great flavor!
Fluke Sashimi - very fresh and great flavors. another fav.
Stuffed Zucchini Flowers with Peekytoe Crab - Ok my major complaint about this dish is the people next to me got 3 stuffed flowers on their plate and mine only came with 2! Um, does it look like I can't count? And overall the dish was just OK. The flavors were just ordinary and didn't excite me that much. And I was too distracted by the fact that they gave me 2/3 of the actual dish.
Baked Lobster - I've had many many lobsters and yes, they know how to cook their lobster. But everything else on the plate was just less than impressive. Maybe a little too much asparagus on the plate?
Escolar w/Red Wine Bernaise - Ohh yummy escolar. If it's one thing Le Bernardin does well, they know how to cook their seafood! And this fish was perfection. The accompanying sauce was just ok... I think that could've been more interesting.
Baked Langoustine and Striped Bass - Again, fish was cooked perfectly but not a memorable dish.
Greek Yogurt Panna Cotta w/Pomegranate Pearls and Sorbet - Perhaps my favorite dish of the evening (after all, it is dessert!). Loved the panna cotta and the flavors all went well together.
Hazelnut dessert w/Brown butter ice cream - the ice cream was delish! I honestly can't remember the hazelnut part now... was good but not memorable.
Service was really just OK. If I'm dining at a Michelin 3-star, I expect the best service! I felt like the staff wasn't as attentive and they weren't as knowledgeable about the food as I would expect. When they brought out our plates, they barely gave us any description of our dishes! Usually most fine restaurants will tell you exactly what's on your plate down to the sauce and garnish. I was pretty disappointed about this. And not to mention they didn't put both of our dishes down on the table at the same time. Am I expecting too much?
To sum it up, Eric Ripert really knows how to cook his seafood! The technique was impeccable, and every bit of seafood that came out was cooked to perfection. But the combination of flavors and the wow factor was lacking for me. The service was not impressive either, and we felt like they were rushing us the whole time. I can understand that they probably are used to catering to the theater crowd which tends to have time constraints, but we specifically told them that we weren't off to a show afterwards, so I would've liked to have a more relaxing meal. I'm glad I got to try it at least once, but I'm not sure that I would return again.
Everything tasted refined, minimal and whimsical. I loved it. Can't eat like that every day though...the next day we went to Peter Luger to gnaw on a big piece of meat.
It's all been said before so I'll only echo that it's fabulous. Even if you do a tasting menu add the pressed tuna with foie gras - incredible flavours and textures that should not to be missed. And Eric should add the cauliflower with crabmeat soup that was served as an amuse bouche to the regular menu. It was the perfect start to what felt like a perfect meal. Well except that I didn't get to see Eric. Now that would have been perfection.
Every so often you taste one of those dishes that linger in your memory for the rest of your life. The sea urchin ravioli at Le Bernardin is definitely on my list. While that was a highlight, the whole experience was top notch. Brilliant seafood, great service (even with one of my friends wearing jeans:), and having Chef Ripert there confirmed that this is not just an outpost of some name-brand restaurateur (yell all you want Gordon Ramsay) looking to capitalize on his name to make a boat load of money, but rather one of those rare places that are both unique and fantastic.
This is the best three-star Michelin restaurant that I've attended! Ok, this is the first three-star restaurant I've been to, but, oh my, the food preparation, the service, the attention; it was truly a privilege to dine here while I was in NYC.
As I walked in, the two doors were opened by the two hostesses. They found my reservation and walked us to our table. As we planned to sit, our servers pulled out our seats for us and they actually did that every time we got up from our seats.... impressive service!
We ordered the tasting menu and I ordered the Kampachi, followed by the Escolar and lastly, the poached Halibut. It was interesting how the fish were prepared from 'almost raw', 'barely touched' to 'lightly cooked'. The fish were all prepared 'perfectly' and not overcooked by any means! The sauces that were included within each dish was very good!
For dessert, I got the chocolate-chicory, which was a well-designed dessert chocolate dish with some alcohol infused. Not too sweet, but rich and topped with a sorbet!
At the end of the evening, we saw Chef Eric Ripert and we asked our server if we could meet him. Oh my, not only did we get to meet him, but, we were able to go into the kitchen and meet him there!
This has surpassed any of my previous experiences at other nice restaurants in SF. I definitely would consider Le Bernardin to be worthwhile to dine at and would do it again for a special occasion!
Truly recommend!
Oh. Wow.
I read the reviews, saw the Top Chef episode that featured the restaurant and heard my dad endlessly for a number of years daydream about going to Le Bernardin. I did not think that this restaurant and cuisine would ever live up to the hype.
Slap me and call me Stan (wtf?) but it totally did. (Live up to expectations, I mean...and beyond, not slap me.)
Firstly, they were very accommodating and allowed for 2 of us at the table to get the Le Bernardin tasting menu and the other 2 in our party to order from the Prix Fixe menu. I was a little afraid that I would be too full from the tasting menu but I am totally full/content without feeling disgusting at all.
Of the tasting menu, my top three choices were the octopus (incredibly tender), the red snapper with bread crust (the flavors were so delicate and layered, the fish perfectly cooked with the delightfully crispy bread crust on top), and the olive oil poached escolar (so buttery and it really does melt in your mouth). After having seen these fish dishes on Top Chef, I was totally into the tasting menu and not disappointed at all. The other dishes were also very good- clean, delicate, layered flavors that are just a little experimental but pay a tribute to the seafood. We also had a canape of poached oyster with black truffle foam which was a delicious nibble pre-meal.
The dessert (apart from sighting the yummy Chef Ripert in the dining room) was also very tasty- the hazelnut dessert was perfectly chocolatey and hazelnutty with some slight crunch. Since it was my boyfriend's birthday, they also brought out a passionfruit dessert which was also very nice.
Among other dishes sampled- tried some of the lobster carpaccio (yum), the Kobe beef was very succulent and well seasoned, and the sea urchin risotto was slightly disappointing.
Is it worth the money? Lemme put it this way,...I would sacrifice and eat dollar ramen for however long for me to save up the money to eat here again. Sure, why not.
As requested by a friend. Yelp should add another set of listing for restaurants like this. Maybe like a Yelp Michelin 3 star!
I had been wanting to try Le Bernardin since I arrived in New York as a college student. Too bad my financial situation at that time would not allow it. I was finally able to afford it and it was amazing!
We did both tasting menu's with wine pairing and it was one of the best meals I have every had. Each dish was prepared with an extreme sensitivity to detail and flavor, the sheer amount of roe and raw fish that some filled some of the dishes was absolutely amazing. If I go back I might not do the tasting menu but for the first trip it was worth every penny and I would not have done it any other way.
There is reason this is one of the best restaurants in New York and the country, and I love that proper attire is required.
I was served a buffet of Band-Aids on a plate!
No, it wasn't the special of the day, but i did order it a la carte. :-)
So Le Bernadin is a fancy shmancy restaurant where jackets are required for les monsieurs, and therefore equally fancy attire is to be expected of les madamemoiselles, oui? That's what I assumed, so I decided to wear a FABULOUS pair of heels for a date in which I would be the 3rd wheel.
What I didn't think about was that in this heat, my sweaty (but still sexy) feet were smushed in a pair of tight heels that had to be walked in for a good 4+ avenues...and hello Blisters! (9 in total...disgusting, I know.)
After being seated and greeted by all our frenchy-accented servers (they can't be real, can they?), we decided to try the LB tasting menu. Our main server, Jose or Javier (or something deliciously Spanish), recommended the Tuna with Foie Gras, Fluke, Langoustin, Red Snapper, Black Bass, and Codfish as his faves.
The food was excellent, the service on point, the bathrooms clean, and we spotted Eric Ripert several times. My friend Noore K. has a serious man-crush on him, so he was definitely excited to see the chef strut his stuff around the restaurant.
Highlights:
- Bandaids on a plate (I was offered a full selection to choose from)
- Amuse bouche of crab and watermelon soup
- Tuna w/ foie gras - melts in your mouth and delicious
- Black Bass w/ Parsnip custard - that custard was Amazing!
- Service was well choreographed
- Seeing Eric Ripert
- A tour of the kitchen!
Lowlights:
- Kampachi was average and forgettable
- "Le Faisselle" was ok - didn't love this fromage dish.
- petite fours: just wasn't impressed by taste or looks
- not getting a pic of Chef Ripert...he left for the day ;(
Tips:
If you also have a crush on Ripert, you can see him M-F until 8pm.
If you want to substitute something on the tasting menu, they'll allow it!
Overall, the evening went well. I played my part as the obnoxious 3rd wheel, asking for bandaids and embarrassing my friends. I would come again...when I find someone who can afford it.
I'm currently accepting "Who wants to take me on a date to LB" applications...just don't tell my fiance ;-)
Holy cow. Probably one of the best dining experiences I've ever had and we just went for the 3 course lunch! If you don't get the tuna with foie gras, you're making a mistake. It might be the best fish dish I've ever consumed - perfectly balanced, fresh, rich with the perfect amount of crunchy salt. Service was perfect. Wait staff was friendly enough, but not too overwhelming. Food was delicious. I only wish we could have seen Chef Ripert.
The fish is the star of the plate, not the chef.
Such is imprinted on the back page of the Le Bernardin menu.
In my mind, both are superstars. The chef executes with artful mastery and produces a fish so flavorful and and flawless - the steep price tag attached to this tasting menu is worth it.
I'd like to think I'm lowbrow - a woman of the people. But once in a while, I enjoy indulging in a decadent and luxurious meal - 7 courses spread over 3 hours. You make a night out of a meal at Le Bernardin.
Before I move on to the food, I must make a pointed note about the service. You are served by a fleet of expertly trained, French-accented waitstaff who address you as "Madam" or "Monsieur". Upon return from the ladies' room, someone is waiting to hold your chair out and place your napkin back in your lap. When you meal is finished, they prepare a menu for you to take home so you won't forget the incredible meal you just had. Water and bread are refilled not just promptly, but at perfect timing.
My boyfriend and I did not enjoy the cheese course and our waiter noticed immediately. Instead, he asked us if we would care for another cheese selection in lieu or another dessert. We opted for dessert and he produced a beautiful milk chocolate and butter cream custard in an organic egg shell. He alerted the other waiters that we did not enjoy the original course and three waiters apologized and then provided us with additional petit fours in apology.
My boyfriend does not eat octopus and they gladly substituted this dish was the most delicious Maine scallops I have ever eaten - topped with a delicious ramp goat's milk butter emulsion.
Sauces are all dished tableside. Pretentious, but what do you expect in a 3 Michelin star restaurant?
To the food:
My favorite course was the escolar gently poached in olive oil with sea beans and potato crisps in a light red wine bernaise. It was accompanied by a turnip puree served separately. Of all the dishes, this one was the most "fishy". It was unbelievably fresh, just the right amount of salt, and nearly melted in my mouth. The turnip puree cut the richness of the bernaise. The flavors fused together in a medley of savory and fresh that was divine.
My other favorite of the night was the sourdough encrusted red snapper swimming in a broth of mint coriander. The cumin notes paired exceptionally well with the crispy snapper which was flaky and delicious.
When we left, we asked for a tour of the kitchen. Sadly, Chef Ripert was not in at the time, but we met the chef de cuisine and executive pastry chef. We also got a history of Le Bernardin and a snapshot of Eric Ripert's culinary history.
Not just one of the best meals I have ever had, but one of the best overall dining experiences. Le Bernardin makes you feel like royalty - both in service and in quality of food.
This restaurant deserves two, not 3 Michelin stars as it is a one-trick pony. Given the price, that translates to 3 stars.
Yes, the fish is amazing and skillfully prepared, but the fish dishes are not that much better executed than JG, and there is less creativity to the cuisine here. Frankly, my favorite part of coming here is the dessert - maybe the pastry chef, not Eric "I love mirrors" Ripert should get more airtime.
Maybe Eric should spend more time making sure that when a vegetarian comes to his restaurant that they can prepare a better meal than the 0 star quality fare he provided for $100+. Seriously, what they gave to my dining companion was pathetic - small portions of unseasoned vegetables. Totally unacceptable for a 3 star Michelin restaurant supposedly on par with Per Se, JG and Daniel.
As Daniel says, the true test of how good a chef is is how he prepares vegetables.
One of the finest seafood restaurants I've ever been to.
Ingredients are fresh, food is cooked just right, sauces are unique and complements the food perfectly. Wait staff is courteous and refined.
If I could, I'd dine here every week if I could! Highly recommended.
WOW is right! Sacrebleu, the food here is FANTASTIQUE indeed!!! The bestest seafood restaurant!!!! Woo hoo!!! Although I'm more of a meat-lover, Eric Ripert might successfully convert me into a seafood lover if I can keep eating amazing food like this all the time!!! Fabulous creativity and sophistication, Eric can throw down!!! You roooooock!!!! Now I know why this place gets 3 Michelin stars! Each individual sauce is so interesting, creative, and delicious, and is intelligently created to accentuate the seafood without killing its essence flavor. And the presentation was gorgeous and pleasing to the eye, everything was very sophisticated as far as food and service were concerned. The only thing that didn't impressed me was the decor - it looked very passé and corporate, I expected a more romantic and posh ambiance. Oh actually there's one more thing, don't order cappuccino because it's so meh. I was shocked that the restaurant of this caliber failed to make something so simple as a good cup of cappuccino but I'm willing to overlook this disappointment because food was that good!! Besides the spectacular appetizers and entrees, the desserts here are TO DIE FOR!!! Every bite was ecstatic and magical, I was in sweet heaven!! Mmmm..... I'll be dreaming about this dining experience!!
I took my boyfriend here as a birthday surprise. Actually, it was funny because he didn't realize where we were exactly* until we sat down and Chef Eric came to our table. By the way, I don't think I have ever seen anyone glow but Eric really had this odd glow around him - anyways, he was very nice, charming and gracious.
*You see - I had planned this all ahead of time. Eric Ripert is my boyfriend's "man-crush".
On to the food...what can I really say that has not been said before? The food was sublime...we had planned on taking pictures of each dish but we were so in awe that all of our food pictures have at least two bites out of them... :|
That's a good thing tho, right?
Our favorite dish of the evening was the Sea urchin risotto. We will most definitely be back.
I would give it 4 1/2 stars if Bernardin isn't in a list " top ten restaurant in New york ".
I tried a chef menu around $ 500 bucks for two , i would like to say only 2, 3 dishes was stand out the rest are just not so special .
the atmosphere was okey , abit not cozy & quite casual look for fine dining :)
Both the calamari mushroom dish and the marvelous black bass seasoned with a luscious but on point peppercorn spice delight like Ravel in his prime.
I finished off the meal with some spectacular blood orange sorbet and a mild yet massively intriguing tea from somewhere in Asia, the specific place is currently escaping my mind. But what isn't escaping my mind is that all of the above was served by a meticulous but never encroaching staff.
What a New York meal should be...
Having just joined Yelp, I figured I would begin my Yelping history with what was possibly THE most memorable dining experience I have had here in New York. Le Bernardin is not so much a restaurant as it is a laboratory of flavors, a culinary workshop, a tastebud exhibit. It is as close to Art as food will likely ever get- and I mean that mostly in the visual/aesthetic sense.
It was my mother's birthday, she flew in from London, and we decided to spend it at Le Bernardin. The service was impeccable. Unobtrusive but polite. Never too stern or cold- but also appropriately detached and sensitive to our conversations. Our waiter was Italian- as are we- but he never told us. Half way through the evening we came to the realization and he gave us a lovely, subtle smile. Not a "OMG me too!".
The food. Ah. The food. Simply exquisite. Delicate. Complicated. Ambitious. Fresh. The chef knows when to let his ingredients speak for themselves, but he is also skilled enough that he can magically blend seemingly unrelated elements into a new orgasmic, symphonic whole.
Am I getting too excited? Probably. It has been two months since I went, but the flavors are all coming back to me.
I miss it already. Go, Go, Go!!
This place is elite. Believe the hype.
Everything I ate was out of this world. Years later, I still have dreams about the scallops.
Everything is flawless here, really. The service is impeccable.
The only knock I have on the place is that it can be really snobby. Maybe it was all in my head, but I remember the look on the host's face when I arrived without a jacket.
After learning it was my birthday, a waiter made the comment, "you should have let us known, we would have sung Happy Birthday and embarrassed you." He was joking, of course, but I found the comment very condescending considering the act he described was something more in line with what you'd find at a Pizzeria Uno, not a sophisticated world-class French restaurant.
Another waiter walked in and said, "it's obvious you've never been here before, so let me make some suggestions."
All unnecessary snootiness aside, the place is a gem. I dropped $320--including a $60 tip--for a pre-fixe dinner for two and two drinks. It's the place to go when you want to treat yourself (or someone else).
Loved, Loved, Loved everything about it. I went with one of my dearest friend to celebrate my birthday. If I would have a choice for my last meal it would be Le Bernardin. Best wine choices and amazing dishes.
I pursued the menu in awe of how delicious everything sounded. The number of dishes to choose from surprised me, most restaurants of this caliper focus on a handful of dishes for each course, but wow.. and everything sounded yummy!
But there was no doubt, we were going for the chef's tasting menu and wine pairing. The langoustine was my favorite dish on the menu, followed by the codfish, and the surf and turf. The sauces were exquisite and I savored every bite, cutting each piece of meat/seafood into smaller and smaller pieces as I was trying to savor each dish longer. Did it live up to the hype? I think so. Great place for a celebration or just because.
The highlight of the night though, was the sighting of Eric Ripert.
Le Bernardin is a wonder house, an amusement park, of seafood cuisine. There is very little that I can say to capture the greatness of this restaurant. We have had two wonderful meals here at this point and I have become a true fan. I often say that when fish is prepared correctly, there is nothing better that can be experienced in life.... at least at the table. The plates, with their excellent presentation, are supported by a skillful and unpretentious front house of waiters and runners who scurry about busily in one of the most tastefully decorated restaurants in the city.
All I have to say is " look at all the pretty yummy fish."
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I just started a new job this week, and to welcome me, my mentors took me out to lunch. What with this arthritic economy, I was expecting something closer to Wahoo's Fish Tacos than Le Bernardin, but no one's complaining besides my tum, and even she's secretly happy.
The space is beautiful. Elegant, open, and I imagine when the lights turn down for dinner, it would be glowing and romantic. The service is great. We were helped by a waiter with a real live French accent who took us through the menu and checked on us frequently without once crossing over and becoming solicitous.
The prix fixe at lunch is actually something of a deal. (I know, spoken like someone who's just been treated to Le Bernardin.) For $68 you get three courses, and as there is no non-prix-fixe option, you have the full menu available for each course. Additionally, the salmon rillette with flatbreads is a course of its own, and a choice of at least five varieties of bread means there's just no way you're leaving hungry.
The rillette with flatbreads is fantastic, thought-out and flavorful, bearing almost no relation to your standard bread basket. It's also utterly addicting. I spread it on flatbreads, then on bits of rosemary baguette that I pawned from the bread tray, which also bore me some bomb walnut-raisin.
Overwhelmed by the number of appetizing options on the menu, I begged our server for guidance. With his help, I ordered the yellowfin tuna over foie gras and toasted bread with olive oil and chives, the striped bass and langoustine entree with confit tomato agnolotti, bouillabaisse consomme, and curry emulsion, and the hazelnut dessert with gianduja cream, Oregon hazelnuts, honey, bruleed banana, and brown butter ice cream.
The tuna and foie gras appetizer was a little disappointing. It looked so promising in print, but the dish itself just wasn't exciting. The quality of the ingredients was evident, but none of the ingredients helped the others shine. The flavors were too subtle and there was perhaps an overabundance of oil. I would be lying if I said I didn't enjoy it, but neither did I finish it, and neither would I order it again.
The bass-langoustine dish, though, was amazing, just stupidly delicious. First of all, I'm a huge sucker for table-side presentation. The pouring of the consomme, the drizzle of curry butter sauce on top - I was like a kid at a magic show, only happier, because I was about to eat the magic. And oh it was good. The bass was cooked to a "T" so fine you could use it to split hairs. But what made the dish wasn't the perfect technique, but rather the perfect assembly of disparate ingredients. Ripert seems to do a lot of this sort of culinary DJ'ing, and the results were simply gorgeous in this little bowl. The texture of the langoustine paired with the bass was exquisite, and the tiny bursting agnolotti kicked it all to high heaven. The soothing consomme with the deep dark spice of curry was so good I'd buy it in mouthwash form.
The dessert brought the meal back to this planet. Another ensemble cast, but this one boasted far less chemistry. It was yummy, sure, but I won't remember it for long. The dessert was also just too tiny for that many components. It was impossible to guess at what Ripert would've suggested as constituting a bite. I've seen similar ingredients come together with orgastic results before - in Momofuku Milk's banana cake - so I don't doubt that it can be done, but perhaps on a bigger canvas. And may I suggest salt? For all the stuff on the plate, there wasn't anything more complex than sweet and tasty. Even the brown butter ice cream fell short of its flavor promise.
With the dessert came a napkin bearing gifts of tiny round green pistachio and pillowy golden almond Madeleines. They were bite-sized with that lovely light-cake texture - a delightful little cap to a delightful lunch.
Overall, my experience at Le Bernardin wasn't transcendent, but it was fantastic and I would be absolutely thrilled to go again. If every course had been as good as the entree, the lunch would've been astounding. I imagine if I were a rich New York housewife, I would dine here often, learn the choicest picks, and have my socks knocked off at every visit. I have to say, though - having a job isn't so bad either.
We had the nine course chef's tasting menu. Pure excellence in service and food. This is what a fine dinning restaurant experience should be. Thank you Le Bernardin.
I came preparing to have my mind blown and it was officially blown. I can't add much to all the 5-star reviews below me here except to say that the chocolate egg was the single best dessert I have ever had. And go for the tasting menu, it's worth it.
A note for vegetarian friends: I was "pescatarian" when I ate here. I'm not sure how the menu would work for a vegetarian.
100th Review!
My boyfriend and I came here for Valentine's Day this year. I was greeted at the reservation desk by Eric Ripert himself, looking quite sexy in jeans and a chef's coat. The large dining room was tastefully and elegantly decorated with muted colors and huge landscapes.
I sat at the bar while waiting for my boyfriend and ordered a glass of wine. The bartender recommended a great white and let me try it before I ordered a full glass. My drink was served with these light, crispy breadstick-type snacks - probably the best bar snack I've ever had.
We had the tasting menu, and each dish was thoroughly explained to us when it was brought to our table. One of the dishes had a sauce made of pork, and they happily substituted it for a different sauce when I explained that I don't eat pork. While none of the dishes were absolutely phenomenal, they were all very, very good. My favorite was the escolar, tuna served with a light sauce made of olive oil and potato crisps. Yummm. The desserts were also fabulous, even though I was skeptical because they were something I wouldn't typically order.
The most, um, interesting part of the night came right before dessert. The two men at the table next to us had been schmoozing with the sommelier all night and handing out $20s to all the staff members at various points. Needless to say, they had been drinking quite a bit. One of the men clearly couldn't hold his liquor, because he turned his head to the side of the table and vomited - all over the floor next to our table. My boyfriend and I looked at each other. "Did he just throw up?" my boyfriend asked. Yes, yes he did. It took the staff a few minutes to collect themselves and figure out what to do. As the puke smell wafted across our table, they moved us to a different part of the restaurant and brought us complimentary glasses of champagne. My boyfriend was pretty pissed, but I was pretty much giggling the rest of the night.
Despite the vomit, the meal was a wonderful experience. Everything was perfect, from the service to the presentation to the delicate flavors in each dish. I would go back in an instant... as long as someone else is paying.
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