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I took my husband here for his 30th birthday several months
I took my husband here for his 30th birthday several months ago. When we came in, we felt a little out of place. It is fancy on fancy. Nevertheless, the staff was pleasant and welcoming. And we lucked out getting a table in the back on the corner, that had a great view of the rest of the restaurant. We did the tasting menu, and got 8 courses. And I promise you, if you eat the food, you will not go home hungry. We had previously only been to one or two star Michelin star restaurants so we had high expectations for our first 3 star experience. Looking back we now think 3 stars might be mostly for ambuance and wine pairings since the food did not overshadow most of our 1 star prior experiences.The pounded thin tuna, was a great start. The caviar served on a "Potato cloud" was other worldly. And then came the langoustine and lobster courses, which my husband and I were split on. Him loving shell food, while I thought it didn't live up to the billing. This was followed by the dover sole, their most famous dish, which we were again split on but the other way. This was not a dish that would make you love cooked fish if you don't love cooked fish. But as someone who loves cooked fish, I thought it was great. Then another fish course, and at this point, we're both getting full and it does seem like they are retreading flavours quite a bit.Then last we got 2 desserts. And we both agreed that they were both overly sweet, too much, and not very delicious. Not at all living up to the three Michelin star expectations.Overall, it was a nice experience. The highest of class, but the food fell short. There were some highlights, but the second half of the menu was a slog, and for the pricing it wasn't remotely worth the value. I did not feel great about spending 900 on this meal and I have felt ok with spending that for a few other dining experiences.
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I took my husband here to celebrate his birthday.
We've been to Le Bernardin many times over the years it's been open and we have always been amazed by the food and the service. Not this time. For starters, 10 minutes after being seated for our 6PM reservation, we were told we needed to be out by 8:00 PM! What?! We hadn't even had a first bite yet and they were already kicking us out! Not the kind of warm welcome back we were expecting. I had just returned from 3 weeks in Italy where, no matter the type of restaurant (fancy or super casual), they won't bring you the check until you ask for it because they don't want you to feel like you are being kicked out. Le Bernardin could learn something from our Italian friends! After that, the service was very rushed. The sommeliers walk around like robots. I love talking about the wines and the producers (I'm a wine writer) and ours didn't have anything much to say or maybe he was also trying to move us along as quickly as possible. On the plus side, our waiter was very friendly and the fish here is always of impeccable quality. We enjoyed the food but not every dish was a 'taste sensation' (as my husband and I call the dishes that blow your socks off) as they should all be in such a highly awarded and expensive restaurant. A couple of the dishes were good, but not exceptional. The presentations are not as creative as in many other Michelin-starred restaurants either. Two nights before dining here, I was still in Italy and we crossed the border to dine in Slovenia at Hiša Franko, also Michelin-starred, and it was 100 times better: more interesting presentations, many taste sensations and an extremely welcoming experience. The kind of meal you think about and tell people about for months later. Unfortunately, with so many great restaurants in NYC, many of them offering the freshest of fish, I don't think I'll be dining at Le Bernardin anytime again soon.
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Ah Le Bernardin, arguably one of the best restaurants - in
Ah Le Bernardin, arguably one of the best restaurants - in the WORLD! This three Michelin star establishment did NOT disappoint. Le Bernardin by far has the best service of any restaurant I've ever been to. The food and drinks were equally incredible. People say this is a spot for special occasions but I went on a Wednesday and had just as much fun. I spent the same here that I did at Nobu so really not that expensive considering th experience. DO THE CHEFS TASTING MENU & GET EXTRA CAVIAR. As soon as I sat down, they provided a separate, smaller chair specifically for my purse. This was very appreciated. We started with the welcome dish that was lobster, a crunch, and a soup shot. This was delectable. This was followed by ounces and ounces of Golden Imperial caviar, the best on the menu. The sides provided with the Caviar we're so delicious we ordered another round of It all. The next dish was layers of thinly pounded yellowfin tuna, foie gras, over a toasted baguette, chives, and extra virgin olive oil - Devine. We felt that it needed black truffle so they came out and shaved some fresh on top. We were right - it was delicious. These dishes were followed by two lobster dishes. Incredible. Every time we had a new course, they swapped out our silverware and plates. The drinks were incredible and they even made one just for me according to my pallet. They need to put this on the menu because I promise you it's the best damn tequila drink you'll ever have. TLDR: trust the chef and Bartneder and enjoy the 4 hour long experience that will be the best service and quality food you might ever have.
I booked a reservation to celebrate two 50th birthdays. We arrived, were warmly received, exchanged some great conversation in French with the Maitre D, then were whisked away to what was an excellent table. Although the food was absolutely impeccable, the service was the star of our dining experience at Le Bernardin. A small team of waiters expertly moved us through the entire dining experience with warm smiles and careful attention to ensure we were always satisfied. Our one minor disappointment was with the Sommelier who really struggled to suggest an appropriate Sancerre. We ended up choosing one we know and purchase at home - but really wanted to try something new. The food, as stated above, was of outstanding quality and flawlessly prepared. The Dover Sole was a particular hit, as was the Sea Trout. Although many here have commented they felt rushed, our party did not get that sense at all. We carried on with great conversation over a few after diner drinks and, were surprised when a complimentary desert was delivered to the table with candles to commemorate the birthdays. All in all, a tremendous experience that was enjoyed by all.
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My 12PM lunch on a Monday was excellent, terrific,
My 12PM lunch on a Monday was excellent, terrific, superlative, what else can I say? Service: Post-pandemic we are almost inured to the sense that service quality everywhere we go will be worse off than it was before, but that was thankfully not the case here. The staff at LB was friendly, prompt, informative, and gracious from soup to nuts. When I said to my server "that's okay, you don't need to keep changing my silverware" he explained that it was de rigeur, part of the service. Different dishes require different utensils. He showed me how the spoon for the Dover sole dish was flatter than that used for the langoustine or lobster dishes which needed a curvier spoon for the broth. And how a fish knife is different than a regular one. Educational. 10/10.Atmosphere/ambiance: LB is on 51st between 6th and 7th, near the offices of a few financial services firms. I really like the restaurant's space (high ceilings, tables not on top of each other), tasteful decor, not too loud atmosphere, and nice bathrooms (well-lit, faucet appropriately aerated with decent force, incense, and good disposable towelettes that have the Le Bernardin logo on them). It can be a little intimidating because most people dining there look very wealthy and powerful, but don't sweat it; we are all there to eat a great meal and relax a bit before resuming the daily battles of our lives. 10/10.Food: I got the $295 chefs tasting menu for lunch. It was worth it. All of the dishes were well thought out and delicious. Really great ingredients. That first dish of pounded hamachi (like one would do for a chicken Milanese) on top of foie gras was excellent. I'll remember that one for a while. As was the diver scallop with osetra caviar. Lobster was perfectly poached and went really well with the miso broth. 10/10.Post-lunch cocktail: Southern Summer, made with Zacapa 23 Solera Rum, Pêche de Vigne, cherry, lime, mint. This sounded better on paper than it tasted. Too bitter and sour for me. Strong, though. 6/10. When my server saw that I didn't drink much of it he asked if he could replace it but I said no, I had to get back.Overall, a worthwhile experience. I've eaten at Daniel and Alinea and this was every bit as enjoyable, maybe more even.
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Birthday Lunch and a Michelin Experience.
My experience was a 5 out of 5. One of my best Birthdays and I had the honor to share this Michelin experience with my 17 year old son. This 8 course lunch experience exceeded my expectations. We sat in the Bar area which I think is better than the dining area. The service was very intimate and attentive.
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Seriously underwhelming/uneven service/made us quite sick.
My wife and I got the tasting menu last night and it was a big disappointment.The best thing I can say is that the cocktails were decent, but the food and the service were a let down. Early on we noticed that the couple next to us were receiving better treatment than we were while getting the same food from the same waiters. They were offered more bread (which initially we thought was a good thing, because the bread was actually awful) and later they were given options we weren't given by cheerier waiters. Starting with the cold, stale-seeming bread, through a series of what mostly seemed like haphazardly designed courses to two reasonable but tiny desserts, I couldn't understand what earned this place its 3 Michelin Stars. The flavors were odd, expensive ingredients were occasionally omitted (though still described by the staff who probably thought we couldn't tell). There are more deserving restaurants, and certainly more deserving French restaurants in the city than this stuffy old place. 'Daniel' for instance is a far superior destination for this kind of cuisine and offers a far better experience. Even the bathrooms were under renovation, which would have been a bigger problem if we'd hung around for a couple more hours. We both lost a night of sleep to nausea.
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The scallop caviar will forever live rent free in my head.
It is hands down one of the best dishes I've ever had. The packed lobster was perfection and came in this delicate miso sake broth that was out of this world. I would 100,000% order those two dishes again.The octopus was perfectly cooked and seasoned with paprika and chorizo emulsion which gave it a nice smoky flavor. The yellowfin tuna, which came thinly sliced on a thin crispy baguette toast layered with foie gras, was also excellent. For entrees, I had the Merluzq which was cooked perfectly rare, and came in an amazing light jalapeño lime broth (not spicy at all). My husband got the Hiramasa which he really enjoyed. The desserts were also so delicious we wanted yo lick our plates (we didn't!!). We got the Vanilla (Vanilla Crème Anglaise, Genoise Sponge Cake) and the Pistachio (Pistachio Praliné, Grand Marnier Bavarois). Still dreaming about both! The service was impeccable. We came pretty late on a whim after a show so we opted to sit in the lounge which had a great vibe with a very nice atmosphere, and much less stuffy than the dining room. We ended up ordering off the full dinner menu. Our waiter, who was originally from Zimbabwe, was phenomenal.
The waitstaff is friendly and professional. The room is stunning. The food is delicious. We each had the 4 course tasting and tasted each others' dishes which is perfect so we really tried 8 courses. He loved the breads.
4/5 by
AVFA on 07/29/2022
Went for a birthday meal on a trip to new york and had the chef tasting menu (8 courses). The restaurant is very pleasant and the service was good in general. It was very professional. Some of the dishes were very good, others pretty average. The food was rushed very quickly. No chance to breathe between the courses. Having been to similar restaurants elsewhere, I am used to a much slower pace. Overall, somewhat disappointing for a 3 star restaurant
There are always reasons to reach excellence: - friendly welcome from the Maître D, - perfectly balanced exquisite food, - superb wine selection - exceptional ballet of attentive waiters and waitresses…. Le Bernardin excels in every parts of your culinary voyage. Merci Master Chef Éric Ripert for an incredible voyage!
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Highlights:* One of New York's most coveted tables for
Highlights:* One of New York's most coveted tables for seafood lovers who want to dine with exquisitely prepared presentations* $295 pp for the 8 course Chef's Tasting Menu.* Pro Tip: If you can't get a reservation try for a table in the lounge where you can order the regular Chef's Tasting Menu I've been a bit remiss in getting around to writing my review from my June 29th visit. I've never been able to snag a reservation for the main dining room but on a Summer weekday night had no trouble getting a table in the lounge as a walk in, where you can order the same menu. Mission accomplished!You can find the menu online, so I won't get into the details of every dish, some were spectacular, so were very good, to our taste. You can order wine from the 900 selection wine list (not available online but I took a picture of a wine by the glass page for you), or you can do a wine pairing for an additional $145 per person. We choose instead to challenge our tasting skills by asking the Sommelier to select several wines for us and to serve them side by side blind. He was happy to accommodate and it was a lot of fun, although I really struck out. He threw a Zierfandler into the mix along with a Gruner, a Cotes du Jura Sauvageon not even on the wine list, and a Rousanne/Voignier. I got the Rhone Rousanne/Viognier right but how many of you have tried a Zierfandler or a Sauvageon from Jura? That was hard. So remember, if you really dream of going to Le Bernadin, as I have, and can't get a reservation, arrive early and try for the lounge.
While the dining experience and service was top notch, the food could have more flavor and punch. Quality and presentation of each dish was great and the wines were also good, but there wasn't anything exciting about the dishes.
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One of the best meals we've ever had! We went for lunch for
One of the best meals we've ever had! We went for lunch for a special meal in New York City. We took our nine-year-old son. The service was absolutely amazing and so attentive. The food was delicious, creative and so over-the-top. We highly recommend the strawberry dessert... The highlight of the meal!
What a magnificent dining experience! As good as one can find anywhere in the world. In beautiful surroundings, with friendly, attentive service without hovering one gets perfectly prepared fish dishes. It has been many years ago when last we ate here, a difficult to obtain reservation and Covid some explanation.But we will come as often as we return to nyc. My wife had poached lobster in butter sauce and a mixed seafood dish while I had amazing octopus slices with chorizo finish on a bed of squid ink Spanish noodles and delcious langoustines. We shared a salt crusted roasted whole black bass the fillets simply melting in the mouth served along side with bayaldi. I had a great cheese course to finish. My wife had a strawberry confection. The helpful sommelier steered us to Guigal Condrieu which was perfect for our meal. At the end of the day the experience was persistent perfection.
2/5 by
Max D on 07/15/2022
I haven’t been here for a while so thought I stop by after a show but they didn’t like I had short sleeved shirt even though it was a collar shirt and it was like 80 F outside. Honestly, we are in the Theater District with so many tourists, so give me a break. Anyway, they made me wear their dinner jacket and it was hot in that thing even though there was AC. For the record, I dined with a short sleeve shirt at Chef’s Table (3 Michelin Stars), Per Se (3 Michelin Stars), Masa (3 Michelin Stars), and Jean Georges (2 Michelin Stars), and no one made me wear any dinner jacket. Service was professional but seemed robotic. I felt really stuffy there. Perhaps it is better in their lounge area because it was more quiet there and less ppl running around. I think it’s too dark there but perhaps I’ve been eating too many traditional Omakases. Food is fine but I didn’t like the stuffiness or having to wear a jacket. Kinda done with tasting menu. The best tasting menu is actually Japanese Omakase and they don’t have a dress code in any of them no matter how reputable the chef, except for one in Chinatown.
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Honest assessments of pretentious places.
So I have been off trip advisor for some time but love making honest assessments if overrated places. I have been brought up in a very traditional society and I know that if you accidentally make a faux par you should not be embarrassed. I was wearing a mask due to COVID. My colleagues were not but when I took it off to eat I should have put it in my lap. However I mistakenly put it on the table. I was made to feel very small by the staff. This is clearly an institutional decision. No civility at all. I know a bit about etiquette and the one thing I do know is that you never tell someone they are doing it wrong. Done very badly. When it came to the desert I was also offered coffee. My coffee Was served over my desert and I felt pushed aside by the waiter. I have eaten in many Michelin Star Restaurants but the service was not of the quality that I would expect. Clumsy and humiliating. They wanted to lecture me on etiquette yet having been to a British public school and would know how to eat with royalty this was very poor. OK, the food was excellent. Just do not ruin it with patronising behaviour. Chefs full marks but the Maitre De who was organising the show and leading the waiters should be educated themselves. The waiters could not answer questions about the dishes and I knew more about European wine than they did. Good food but not worthy of a Michelin star.
A visit to Le Bernardin had been on my bucket list for many years. But, the menu - at least on paper - did not draw me in. And, given it is not easy to get a reservation, we kept putting it off. Recently, a friend volunteered to make the reservation; so, we decided to give it a try. For me, one of the most memorable parts of the experience was the service. The ratio of staff to customers is very high and the servers were friendly, attentive and very efficient. The food, as to be expected was excellent. But, it has now been several weeks since our meal at Le Bernardin and the portion of the meal that I remember most was the bread. The bread basket contained five choices which were all absolutely outstanding. Our seafood was expertly prepared and flavorful, but, not particularly memorable. At the prices charged, I can understand why some people may not see the value in having a meal at Le Bernardin. If you value excellent service and food that it prepared well, I would definitely recommend Le Bernardin - it is a five star experience. If, however, you are looking for great food and a good value, there are probably better choices.
My mother’s follow up birthday dinner last Friday night at 3* Le Bernardin was spectacular. I’ve been here twice before, and this one definitely measured up despite the chaos. There was one faux pas slip by not introducing our final dessert course, and none of us were wowed by the poached lobster or its sake pairing — but otherwise the meal and wine pairings were pretty flawless. The Dover Sole, Scallop Caviar, Langoustine, Tuna Fois Gras, and Pistachio dessert all were mind-blowing. Definitely worth a return trip. Absolutely loved it. This and Gramercy Tavern always deliver. My favorite 3* in NYC to be sure. Worth every penny. P.S. The St Regis New York concierge team earned its keep with this booking alone.
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Wonderful family evening
My family and I had dinner at this restaurant for my PhD graduation. The five of us had a fantastic evening. The dishes were excellent and the waiters helpful, without the snob that one might expect from such an elegant place. The atmosphere was instead busy, vibrant and joyful. We had the tasting menu and ordered wine by the bottle. I most enjoyed the lobster with its Japanese-style broth, and I think although everyone enjoyed every dish the langoustine was perhaps the one which drew the most "ohs". The desserts were delightful too, especially the rhubarb! This was an unforgettable experience for us.
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Place to take family or that special person.
Make sure you got large credit card available or was I of $100's. You'll need it. Food is superb!!
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As a long time fan of Chef Eric Ripert and a wannabe Chef
As a long time fan of Chef Eric Ripert and a wannabe Chef foodie myself I was excited to write this review before even going to Le Bernardine and tell everyone how amazing everything was. It was an outing for my wife and myself to celebrate our birthdays which are close to each other, she would finally get to eat the real deal and not some imitation made by me at home attempting to use Chef Ripert's books to recreate his dishes. Unfortunately after my meal this was no longer the case due in large part to the service provided.Chef's Tasting Dinner: ($290 pp): The first issue that happened was when they brought the Yellowfin Tuna. My plate had a HAIR resting on the side slightly under the edge of the Tuna itself. I alerted the waiter before she left and she apologized and quickly grabbed the plate and ran to the back. She eventually brought me another Tuna dish. This was completely unacceptable I understand mistakes are made but it took me literally 2 seconds to see the hair as she put the plate down. I would give them more slack on this but this is a 3 star Michelin establishment in which part of the rating also has to do with service and the perfection/attention to detail of the dishes.($290 pp) Mistakes are made but I didn't feel like there was much if any remorse. I tried to not make a big deal out of it mostly bc I didn't want to ruin our birthday dinner so we moved on and tried to make the best of it.The second issue had to do with our second server who by the end was a male. You get multiple people serving you and we had two main ones the first a female and the second half of our dinner was a male. My wife asked him if it was possible to just thank the Chef or just say hi to him as we had seen him come out and greet two tables which we assumed maybe were his friends or his usual customers. He told us he would talk to the front desk and see if it was possible. Our dessert came, our bill/check came, we paid for it and left a tip, he took the signed receipt, we used the restroom, we waited some more time for our server to come back and let us know if it was possible or not but he just kept evading our table and never came back. The lack of closure and communication is what the issue was here as we 100% understand Chef Ripert is busy. Our server never came back to let us know whether we should wait longer or just let us know it was not possible to thank Chef Ripert personally. Our reservation was made through Resy and under special requests we added a note about the possibility of just saying hi to Chef Ripert being long time fans, the note also said we knew he was a busy man but that it would be amazing if possible. The front desk already knew all of this when we came in on top of the server supposedly telling them as well. Either way communication goes a long way and instead of wasting our times waiting around with no communication from anyone we would have appreciated a simple no.TL;DR:*First issue- Hair in food not much remorse shown even other establishments with no Michelin stars have been better about replacing or removing cost due to mistakes like that as compensation.*Second issue- Lack of communication from server/front desk.I will give my personal food ratings but the issues I spoke about unfortunately overshadowed our entire visit to Le Bernardine. Cost for 2 people was around $800 with tip.*Tuna (4/5): This might be a 4.5/5 if you are really into Foie Gras. The tuna tasted really nice but it did have a pungent taste of Extra Virgin Olive Oil that overtook the Yellowfin Tuna flavor.*Caviar (4/5): This dish is completely carried by the caviar. The lemon zest is a nice contrast on the potato cloud but the main flavor is really the high quality caviar.*Langoustine (4/5): The Tahini brown butter Vinaigrette combines really well with the soft langoustine sweetness.*Lobster (3.8/5): A very good dish but unfortunately bringing it after the langoustine seems like a waste. The miso-sake is what really brings the flavors and makes the dish unique.*Dover Sole (5/5): This is the best dish out of all of them and in my opinion the only one you could say is perfection and stands out from the rest compared to other Michelin establishments. The complexity of the sweetness from the soft and crispy sautéed dover sole mixes really well with the soy-lime emulsion. Even without the emulsion this dish is delicious.*Hiramasa (3.5/5): I enjoyed the Hiramasa but the red wine bordelaise was too strong and distracted from its flavors if you dipped it in it. Separately the hiramasa was excellent and the bordelaise as well. Flavors clashed.*Pear (3.8/5): Not a dessert person but the sorbet part was delicious, the vanilla custard wasn't anything special. There was small pear pieces in the custard and they tasted like canned pears.I posted this lengthy review so Le Bernardine prevents events like what happened to us from happening so people can come out of their restaurant happy and not disappointed!
Food, service, vibe. Even just for a relatively brief lunch in the lounge. If you only eat at one 3 star in NY this should be it
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To say this was the best meal I've ever had would be an
To say this was the best meal I've ever had would be an understatement. From the moment you walk through the door until the time you leave the service goes above and beyond your wildest expectations. We did the three course lunch menu. The tuna urchin was so tasty, so fresh... the things dreams are made of. My red snapper was cooked perfectly and was so delicious. Dessert was amazing. I can't truly put into words what it was like to dine here. If you're thinking of dining here... do it.... You will have no regrets.
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One of the best restaurants in the world check.
Michelin 3 star. Check. Number 44 in the list of San Pelegrínos worlds 50 best restaurants? Check. I got the 8 course tasting menu which was everything I expected and I did that for lunch at a cost of $290.00.Pro tip: the couple next to me ordered the price fixe for lunch and they paid $115. In my opinion that was just as good and will fill you up equally, the only thing you won't get is the variety. But it will save you $190+/- per person. Worth considering!
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lmao imagine hitting you with a ~4.
5 for this joint like it truly does not matter what i say because you know this is gonna be an insane meal at an insane price point. will say, on our day they subbed one of the mains in the chefs tasting with halibut (? i think) and that dish ended up being kinda subpar cause it was just boiled white fish with a red wine sauce that tasted like it should've been on something with more heft)only advice is to definitely get the wine pairing (or at least try a bunch of wines, i think their wine program is honestly the shining star of the restaurant). it's def old school judgy/white tablecloth so dress up and make it a chance to wear the stuff you never have 'occasion' to. you can get res on resy by waking up at 7 am EST on the month before you want to eat (i.e. if you want to eat in july 2022, wake up on june 1st 2022 at 7 AM and get onto the resy page). it will crash and load, but you should be able to snag a table if you're on time.
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4.5*I was extremely lucky in that I was able to enjoy the
4.5*I was extremely lucky in that I was able to enjoy the Le Bernardin Chef's Tasting Menu with wine pairings in their Prive event space for an industry networking function. I stepped out of an elevator and was immediately able to check my coat. From there, I entered the spacious and elegant dining area, where servers were waiting to hand me a glass of white, red, or sparkling wine. I selected the sparkling, which had a slight sweetness to it. I sipped and chatted with colleagues, while other staff members passed around various hors d'oeuvres. I distinctly remember skewered shrimp that melted in my mouth; I did not think I had ever had shrimp cooked so perfectly! There also were oysters topped with kimchi, which added a spice and masked some of the brininess. After about 30 minutes, we were all told to find a seat around the large, square-shaped table. Throughout the meal, each item was presented with a classy synchronization; their French-style service was on-point! The first course looked like a lengthy, fish-shaped piece of lox, but was actually layers of thinly pounded Yellowfin Tuna. Hidden underneath it was a thin, toasted baguette, which had been slathered with foie gras. Chives and extra virgin olive oil were drizzled across the top. The tuna might have been delicate, but the bread and liver added a surprise decadence. The dish was served with a 2020 Bodegas Albamar Albarino from Rías Baixas, Galicia, Spain.The next course included a generous portion of Osetra Caviar served on a fluffy "Potato Cloud". The melt-in-your-mouth item packed some of the most robust flavors of the evening. A glass of NV Louis Roederer Collection 242 Champagne was the ideal compliment.Then, there was the sautéed Langoustine, which was served with a warm mushroom salad, all plated within a tahini brown butter vinaigrette. This was paired with a 2020 Thörnicher Ritsch Riesling Kabinett Feinherb from Ludes, Mosel, Germany.The poached Lobster was presented with a medley of spring vegetables in a tangy miso-sake lobster broth. The pairing was a 2019 Domaine Vincent Latour Meursault from Clos des Magny, Burgundy, France.Next came the a long, thin sautéed Dover Sole, which was covered with toasted almonds, wild mushroom, and a soy-lime emulsion. While I often find sole rather bland, this piece of fish seemed to have more texture, and its interesting marinade added character. A 2012 Bollinger "La Grande Année" Champagne from the small village of Aÿ made for a lovely pairing.A grilled Hiramasa was by far the most substantial course and was wisely placed at the end of the savor procession. Three slices of the meaty fish were plated alongside roasted maitake and a drizzled with a bone marrow-red wine bordelaise sauce. The 2019 Sylvain Pataille Marsannay from Burgundy, France was the single red wine of the evening and was by far my favorite. It possessed a ripe cherry flavor, but finished with floral notes. The wine was exquisite!Our first dessert course consisted of a 3-layered creamy bowl that started with a Poire Williams sabayon base, which was topped with a Tahitian vanilla custard, and then capped off with a spiced, poached pear. A sweet 2017 Lions de Suduiraut, Sauternes from Bordeaux, France accompanied the treat.The final dessert course was the highlight of meal. A milk chocolate-hazelnut praline mousse that was was topped with a bitter and sweet gianduja orange-creamsicle ice cream. Apparently, chocolate, hazelnut, and orange are a common combination, and I could see why! We also all received a small plate of petit fours, including 1 marshmallow, 1 jelly, and 2 chocolates. The wine pairings concluded with a 20 year old Taylor Fladgate Tawny Port. My overall take on the meal was that the food was delicate and skillfully presented, but nothing offered a real punch of flavor. The service and care provided were top-notch, however, and left more of a lasting impact.
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The collective experience of the meal was amazing.
The food quality, food presentation, service and ambiance more than made up for the slightly dated decor. Definitely a place to go to for an amazing evening.
Our first time here and we loved every moment. Had the tasting menu with wine pairings for lunch and it was awesome. Every mouthful was mind blowing. Service outstanding as you would expect. I think there are as many staff as there are customers. Yes it’s expensive but for a special treat, it’s worth it
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Great restaurants have an unfair game to play against --
Great restaurants have an unfair game to play against -- the ever unreasonable hyper critic that steps through their doors. As the first half of Anton Ego's famous monologue from Ratatouille stated, "the work of a critic is easy." Being a 3-starred Michelin restaurant, in prime NYC, there are a lot of expectations to put up with, but Le Bernardin does it all, with grace and sophistication. Dining at Le Bernardin is like being an observer in a sacred ritual ceremony. Servers and sommeliers move around like clockwork, and you're an observer in the dimly lit high-ceiling sanctuary, with candles on your intricately laid-out table. Food is served in front of you precisely the time your friends get it, and the explanation comes right after to enlighten you for your next experience. One of the most eye-opening parts was throwing difficult questions at the staff, who were naturally prepared as ever. Through our intense questioning, we discovered that for each dish, they were designed as an all-encompassing project. Meaning, the shape of the food, ingredients, color, presentation, and even the shape of the plate, are specifically designed for a dish. So for example, the weird oval shape for the tuna plate is...only used for that dish!Another interesting part of Le Bern is that the dishes have such a deep complexity to all the flavors -- layer of flavor under layer of flavor, all the way to a pleasant conclusion. To give an example, there are foods like a casual burger, where you get some salt, cheese, and meat/grease straight in your face. And that's it. And you go back to bite again because that macho flavor punch was amazing. The dishes at Le Bern had a prelude to the main flavor, a moderate high note, and then a slow diminuendo for the end of your bite. The result of this flavor journey is that you never feel like you're eating something too heavy or strong. Everything is so fresh, and...you're always at the edge of being satisfied. To that point, does it mean you're going to walk out hungry? No. But for me, I was expecting to feel stuffed and overloading my stomach capacity towards the end of the meal, but instead, I just wished there was more food. Maybe that's the magic of Le Bern -- enough to give you salivating moments and flavor highs, but leaves you hanging so that you are always longing for more of the magic again...
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Scrumptious Succulent Spirited Seafood
Le Bernardin is our FAVORITE restaurant in the World, and Eric Ripert is definitely the maestro of all things seafood. This is our sixth visit and we were NOT disappointed; we will return each time we are in NYC. Each course (see pictures and descriptions) were truly exquisite, a feast for all our senses (especially our sight, smell and taste). The service was impeccable from all of the staff making my husbands 60th Birthday celebration delectable and memorable. Thank You Le Bernardin!
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What can you say for a Michelin three star? The food was
What can you say for a Michelin three star? The food was obviously impeccable as was the service. I'd say the unique things here were that it's all fish and that it actually has kind of a relaxed vibe relative to some other two stars that I've been to -- sometimes at this level you feel like the entire restaurant is listening for a fork to be placed on the carpet so five people can immediately go to pick it up. On the all fish thing, all fish really does mean all fish. I think they have one or two other options you can order but I think you're literally need to order them 24 hours in advance. The other nice thing I'd say here is that they don't force you into a tasting menu either by only offering one or by only putting a lot of really attractive dishes on the tasting menu that are not on the à la carte menu. They did neither of those irritating things and I appreciated it.
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Last Reply by FluffyStar64 (03/30/2022 5:42 pm)
It can be under your name or a name you choose! Some reservation offers already include the AppointmentTrader Transfer Service which will transfer the reservation in to your name. If its not included you can add it on after buying the reservation for a small fee. One thing on that though: As many reservations become available at last minute, taking a reservation in someone else name is quick and great for privacy. Most reservations on AT are listed with a virtual phone number, so all you need to do is present the phone number at the hostess stand and you are good to go!
Best answer by ColorfulRod45 (07/09/2021 5:17 pm)