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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.
5/5 by
Blah on 03/25/2022
Do we need another review of the exceptional quality of this restaurant? Yes! In every way, as close to perfect as they come.
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The food is always outstanding if you like seafood, service
The food is always outstanding if you like seafood, service impeccable, and love that the celeb chef Eric actually still works here and walks the dining floor. They think of even the smallest details to serve their guests, like a tiny footrest for your expensive handbag! NY fine dining at its very best
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Friday night we were lucky enough to snag a reservation at
Friday night we were lucky enough to snag a reservation at one of (if not THE) the best restaurants we've ever been to. It was otherworldly, compared to the frenetic, elbow to elbow dining we usually do in New York. Elegant, spacious, stylish and comfortable, there was not a single thing we could possibly need or want before they would unobtrusively sweep in and take care of it. We decided to go with the 8-course Chefs tasting...a monumental decision since we are creatures of habit and I usually order my food like Sally in When Harry met Sally...made no such requests and just went with it. All I can say is WOW. There was not one bite or morsel that wasn't perfect.... After the trio of amuse bouche, of which I didn't take a photo, but included uni, crab and beet soup, here are the 8 courses...1. Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives 2. Osetra Caviar on a "Potato Cloud". 3. Sautéed Langoustine; Fennel-Leek Compote Sea Urchin Sauce Américaine. 4. Poached Lobster; Black Trumpet and Baby Radish Truffled Lobster Jus 5. Sautéed Dover Sole; Toasted Almonds, Wild Mushroom Soy-Lime Emulsion 6. Steamed Halibut; Maitake Bone Marrow-Red Wine Bordelaise7. Honey Crisp Apple, Brown Sugar Curd, Oats, Apple-Pomegranate Sorbet. 8. Milk Chocolate-Hazelnut Praline Mousse, Gianduja, Orange-Creamsicle Ice Cream. Plus, just in case 8+ courses wasn't enough a slice of birthday cake and two boxes of petit fours to take home. It's easy to see how they've kept their three Michelin stars and have stayed at top of multiple lists of best restaurants on the world.
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For me I am not rich so this was a moment of a lifetime.
That I had dreams about for years. I only knew of Mr. Ripert from CNN's Parts Unknown and his unfortunate loss of Chef Bourdain. I knew he was a culinary genius and every part of our dinner didn't just meet our expectations. They exceeded them. I had never tried caviar but I tried it here. It was so great I wonder now how I was scared of it. Pure heaven. The sautéed langoustine with mushroom salad and tahini brown butter vinaigrette was like the best thing I have ever eaten. The Dover sole like it was fresh from the ocean.The pumpkin mousse at the end with a complimentary glass of champagne to celebrate was the cherry on top. I will never forget this place. I'll dream about it until I'm back in the city again.
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TL;DR: Seafood-centric fine dining, with a bent for the
TL;DR: Seafood-centric fine dining, with a bent for the saltier palette. Overall, the chef's tasting for dinner was innovative but quite short of groundbreaking... mediocre but wrapped in that new exotic ingredient you've never heard of! Basically--I have had better food for less $$$.I skipped the wine tasting since it almost doubled the price. Our meal consisted of 8 courses: langoustine, lobster, tuna carpaccio, and caviar, amongst other dishes + 2 desserts.Out of those 8 dishes, only 2 were truly memorable. Everything else was well-cooked but bland or overly salty. Additionally, the deserts and bread tasted like they could have been bought at a grocery store. No joke! While there were several types of bread, all of them had a quite dense unsophisticated bite (no flakiness or varied texture) and they weren't served warm.I would not come back here again if atmosphere. Or I would do the right thing and go to either Junsik or Eleven Madison Ave depending on if we were having a Michelin restaurant kind of night.
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My daughter and myself came in without a reservation after
My daughter and myself came in without a reservation after a day of shopping and they whipped out a table within about 15 minutes. We both had the Chefs tasting menu. Wow what a spread of food and flavors. My favorite was the Lobster and my daughter loved the yellow fin. Personally didn't care for the Cavier but all in all it was a great feast. The bar had a great selection of fine wines. The biggest problem was choosing which to enjoy. The service was exceptional. Two thumbs up.
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It's just an average location.
I went since it was one of the most hyped venues, but it didn't live up to the hype. I'm not complaining about anything, but I'm not whining about a luxury establishment. In terms of costs, it is extremely expensive. I don't believe the rate list should be as it is.
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The best 3 Michelin experience from food to wine to service
5/5 by
C K. on 03/03/2022
The best 3 Michelin experience from food to wine to service everything was just spot on. Eric Ripert I salute you!
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My wife and I ate here a few years ago.
This was my favorite all-time restaurant. The surf and turf was amazing. The atmosphere was lively and the service was superb. Highly recommend it if you can get the reservations.
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Had high expectations for this place since it is
Had high expectations for this place since it is consistently ranked highly (3 michelin stars) but I was unfortunately disappointed. First, when we entered, there were empty tables in the main hall but we were instead seated right next to the front door. That table was chilly since the door opened often and it was freezing outside (late Feb in NYC). I asked the staff to change tables and they politely assisted us so but the situation wasn't a welcome start. Second, we both did the chefs table and wine pairing but did not find it exceptional to justify 3 michelin stars. With the exception of the tuna and a handful other plates, the rest tasted a bit bland and I did not find them memorable or unique. In addition, I did not find the wine pairing selection extraordinary. Other similar restaurants in the City have more unique wine varieties. Third and most important, there was a hair in the egg dessert!!!! I was immediately disgusted and found this unacceptable for such a restaurant $$$$. I have been to many other michelin rated restaurants in the city and abroad and this place unfortunately underdelivered in my opinion. I wont be going back anytime soon.
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Perfection, consistency, timeless, the ultimate bar raised,
5/5 by
J W. on 02/24/2022
Perfection, consistency, timeless, the ultimate bar raised, no more to be said. One must experience at least once in their lifetime.
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I dined here in late December after a friend arranged a
I dined here in late December after a friend arranged a tasting menu in the room upstairs (I forget the name of it). I felt the special menu they arranged for us upstairs was far better than my dining experience here a few years ago before the pandemic. The meal started with a hearts of palm carpaccio which was a little light on flavor but refreshing. Carrot Soup: was delicious and flavorful. The seaweed caviar brought in just the right amount of saltiness to complement the other flavors of the soup. Artichoke: I really appreciated how thinly the artichoke was sliced. It's rare to see artichoke presented as thin sheets, and it was truly delicious. Asparagus: The asparagus was good, but probably my least favorite as the truffle cream flavor was too light to stand up to the asparagus. Eggplant: The sesame added a nice crunch to it and the cauliflower bits help offset some of the sweetness of the eggplant and nori sauce. This was very well executed.Trumpet Royale: While I personally wasn't crazy about the texture of the mushrooms, the broth and stuffed cabbage were delicious. Tagliatelli: This was solid, and I'm glad they had a pasta as a main course to round out the meal. I really enjoyed the desserts and wine pairing (curated specifically for the vegetarian menu which is always a nice, and at this level, expected touch). The service was excellent, and I appreciated the tables being quite spaced out to provide for a good amount of privacy for conversations. I will say I was mixed after my last vegetarian experience at Le Bernadin, but this most recent experience far outshines my recent vegetarian experiences at Daniel and Per Se. I'll be going back soon.
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The food was good but the service here was fantastic! A
The food was good but the service here was fantastic! A true Michelin experience. I love the way the service team interacted with us. A very calm, welcoming place to be and they truly want you experience and enjoy your meal.
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@lebernardinny is an elite French restaurant in New York
@lebernardinny is an elite French restaurant in New York City with three Michelin stars and it is very clear why that is. The dishes were captivating culinary art both in flavour and presentation. It was clear that the staff has had many years of experience and training. The sommelier was beyond knowledgeable and took us on an adventure while presenting the different wines and the stories behind each of them and how and why they paired beautifully with each dish. This nostalgic experience will be one to remember for years to come. Merci à tous @lebernardinny
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Le Bernadin has been on my list for years - I was finally
Le Bernadin has been on my list for years - I was finally recently able to go, and it exceeded my every expectation! One thing I was surprised by - the portions! We did the Chef's Tasting menu, and I had expected small portions. I was wrong - We were so full by the end of the meal. To say the food was exquisite is a dire understatement. This was one of the best meals of my entire life. I would recommend this 3 Michelin Star restaurant to anyone. There is a reason they are in the top 50 restaurants worldwide!
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We dined here on Valentines day.
Our reservation was for 10:30 but we were an hour early and we were accommodated then. The decor is understated and elegant as is the clientele. Everyone that I could see wore black. My red dress seemed like I was missed cast in a black and white movie. It was Valentines day folks. The menu presented with two options, a special Valentines Day tasting with or without wine pairings , a vegetarian tasting or a four course prix fixt. We took the fixed price menu. You select two appetizers and a main. After your meal, you select a dessert.The food was delicious . My friend and I sampled each others meal. The Black sea Bass was amazing . There was another Bass entree which we also had but the Black Sea Bass was the best.The presentation of all items was beautiful. Each dish had an interesting sauce which the waiter added at the table.This is a truly special dining experience.
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Absolutely Fantastic French Cuisine.
I've never had a meal like it. It was a for sure night of fine dining I will not soon forget. Black Bass,Course Tasting,Foie Gras.
what an excellent treat to ourselves for our 10th wedding anniversary, from entry to this restaurant you know it's going to be great , all run very professional but not over the top , you definitely get what you pay for and every course was beyond excellent, will be back again , next time in NYC , well done to staff and management
We ordered the Tasting Menu, one without wine-pairing, the other was with pairing. We left Bernadin stuffed and walked back to the hotel for a bit of easy digestion. No need for me to elaborate how fantastic the food, the service, the staff and the experience were. As we all know, Michelin resto are impeccable, offer a well-thought of menu, fresh ingredients, fantastic food, strive to be top notch at what they do, and Le Bernadin is one of them.
A few things stood out—some dishes were served in copious portion compare to those at Michelin restos in other countries (usually not a whole filet but a sliver of a filet). And no foam on my food! Thank you! (I just think foam is loony) Multiple amuse-bouche and an array of desserts that kept coming, the latter always amuses me because by the end of the night, we couldn't eat anymore but I'm not complaining (At Arzak, there were 5 desserts!). The staff gave me a little gift box to take the desserts home. :)
Ambiance isn't stuffy or pretentious, more to the loud side, which personally, made me less self-conscious, a good thing, but I had to talk louder. Once a sommelier forgot to bring a glass of wine (but not after the next course arrived), my husband just looked at her and smiled. She remembered and came back with a wine saying "this is on the house." Great small gesture leaves a good impression on those who receive it.
What can I say about a 3-michelin restaurant other than wow? This was our second visit here. The first was 2 years ago. And it did not disappoint. While you can order a la cart, if you are going to splurge, I would recommend the tasting menu with wine accompaniment. One of the best I have ever had. Every course was fantastic. The food is sourced extremely well as are the wines.
Every course went with the wines and the waiters and sommelier will explain every course and wine, which I love and makes it taste that much better. The service is top notch. The lighting and ambiance was perfect. I recommend this place for a romantic dinner.
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Disappointing service at the bar by Cary
This review is about our experience sitting at the bar on July 19th, 2021 being waited on by bar tender Cary. "Why wait so long before writing the review?" - I've been busy. If anything its a testament to how disappointed I was with our experience still writing 6 months later. Now that that's out of the way; We've been to Le Bernardin twice before in the dining room and in the lounge, see my other reviews, 5/5 absolutely loved it, Le Bernardin is probably my favorite restaurant in NYC. We thought we'd try the bar versus making a reservation because we didn't know what time we'd be dining at. Sat down and Cary was the bar tender. From the moment we sat down he was rather deflated and just going through the motions. He was not friendly. No interest in explaining things further than the bare minimum. Didn't even explain the dishes when being brought to us. The entire night he did not make us feel welcomed or anything to add to the experience. When I tried discussing wine pairings with him he acted like "you asked for the wine pairing, this is what it is, why are you trying to discuss this?" Just no interest in interacting with us. He was acting very much the same way with guests to our left - justifiably so, because they were being obnoxious. But he was being overly friendly and joking with the couple to our right. We were very polite, quiet and respectful from the moment we sat down, there was no reason for him to be to flat with us. It's not like he had a reason to be annoyed at us for taking up a seat for just a drink or dessert or anything. We had a full tasting menu with cocktails and wine pairing. Maybe he was having a bad day, but that should never be brought to work nor affect my pricey dinner. I hope management reads this and I hope that this doesn't happen to another guest again. I definitely won't be seating at the bar during my next visit. Regardless of position, at a restaurant of this caliber, every single staff member should be going out of their way to make guests feel welcomed and to provide a special experience and Cary definitely did not deliver. No enthusiasm, no excitement, you're working at Le Bernardin, for crying out loud, a little respect for yourself and the restaurant you're representing. Very disappointed with the service side of things. The food, goes without saying, was spectacular in ever way. Service, not so much. Good service can make up for mediocre food, but even the food at le Bernardin could not make up for the damper that Cary's demeanor put on our evening. 3/5 for our experience over all.
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What an expensive bad experience!
We had a wonderful sommelier.
We had a wonderful, though not 3 Michelin Stars (or quite even 1 star), meal.
We had excellent service.
But, we were cheated.
We had an American Express Gift card. We verified the balance, with Amex, before we went, we verified with the server that they accepted Amex. Then, when we used it we were informed (by a “manager”) that it was denied.
I believe he made a mistake or was lying. We weren’t about to get in an argument in the dining room.
So we paid with a CC. Hundreds of dollars.
Afterwards, we checked again with Amex which said confirmed that it was valid.
So, what should have been an excellent experience turned out to be a poor one.
I am disgusted.
I will never return OR recommend it.
Experience ruined!
I don’t plan on returning.
NYC couples trip included a long-awaited reservation at Le Bernardin. Friday night 5:45 sitting - chef's tasting menu - nothing short of fantastic! Great experience including a nice, festive holiday atmosphere. One MINOR complaint. Chef's menu included Scottish langoustines as one of the dishes immediately followed by a lobster dish. Both were excellent (langoustines definitely better), but we thought it was questionable to have them on the same menu, especially back-to-back. But now I'm being picky!
Second time here and experience was just phenomenal as the last. Went with the tasting menu again. Everyone part of it would’ve be amazing on its own. Fantastic way to spend a couple hours
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Last Reply by FluffyStar64 (03/30/2022 5:42 pm)
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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)