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Le Bernardin

The Equitable Building
155 W. 51st St. (Sixth & Seventh Aves.) Send to Phone
New YorkNY 10019
212-489-1515 | Make Restaurant Reservations
Le Bernardin’s attention to detail, stability and quest for perfection still elicits a culinary crusade. Le Bernardin Restaurant is one of our | Top 10 New York WineList Restaurants | Top 10 New York ChefsTable Restaurants | Top 10 New York French Restaurants | Top 10 New York Romantic Restaurants | Top 10 New York Seafood Restaurants | Top 10 New York FoodRating Restaurants | Top 10 New York Special Occasion Restaurants |

Cuisine

Open

Lunch Mon.-Fri., Dinner Mon.-Sat.

Features

Wine

Great Wine List

* Click here for rating key

Dining room at Le Bernardin, New York, NYSince the brother-and-sister team of the late Gilbert and Maguy Le Coze opened the restaurant in 1986, Le Bernardin has highlighted the New York dining scene---enlightening diners with what was then---and still is---a revolutionary approach to seafood. First-timers might seem surprised by the modern teak-toned room with sporty marine-themed canvases more reminiscent of a luxury ocean liner (complete with bustling promenade) than serene setting. Tasting menus start at $138 and jump to a steep $325 with wine pairings. Dinner might begin with, among other refinements, “barely touched” sea urchin risotto, toasted nori and urchin-citrus emulsion. Ripert works his Neptune-like charms with buttery Kobe beef and escolar, with sea bean salad and eggplant fries. Michael Laiskonis warms up before his unexpected chocolate endings. He offers a cheese course of four pieces from a choice of twenty selections. When chocolate arrives, it’s in the form of a dark chocolate, peanut and caramel tart, with Meyer lemon purée and praline-citrus sorbet. There's a disconnect between the proper and reserved manner practiced by front of the house staff and the brisk and bustling scene of the modern dining room.

User Ratings & Reviews for Le Bernardin
Average rating    4
Reviews 1 - 1 of 11
if you come back again, again, ...
by zweito on 11/24/2009
 
The problem with chef Eric is that he doesn't have any competition in this town, therefore he's gotten stale with his cooking over the years. The 4-course I just had was an amuse bouche: Kumamoto was brine-less with underwhelming toppings. The escolar came with a nice red wine that contrasted with the fish. The striped bass was served with a perigord sauce that tasted like a crossover with soy sauce and the dessert made me realize again that I can only have food like this here - for the good and the bad of it.
 
Reviews 1 - 1 of 11
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