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Le Bernardin

155 W. 51st St. (Sixth & Seventh Aves.) Send to Phone
212-554-1515 | Menu
Le Bernardin’s attention to detail, stability and quest for perfection still elicit a culinary crusade.

Cuisine
Open
Lunch Mon.-Fri. noon-2:30 p.m., Dinner Mon.-Thurs. 5:15 p.m.-10:30 p.m., Fri.-Sat. 5:15 p.m.-11 p.m.
Features

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Le Bernardin, New York, NY

Le Bernardin Restaurant Review

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About the restaurant and décor: Le Bernardin has been a highlight of the New York dining scene since the brother-and-sister team of the late Gilbert and Maguy Le Coze opened the restaurant in 1986. It enlightens diners with what was then, and still is, a revolutionary approach to seafood. A 24-foot triptych painting graces one wall of the brisk and bustling dining room. Meanwhile, Le Bernardin Privé provides additional private dining space.

About the food: The four-course prix-fixe menu rings in at $160, while the Le Bernardin tasting menu is $187 and the Chef’s tasting menu is $225 (the Vegetarian tasting menu is $185). Dinner might begin with "almost raw" fluke-enoki mushroom "spring roll" with junmai-shiso infused tomato water, followed by a "barely touched" lacquered lobster tail with tagliatelle and black truffle emulsion. Chef Eric Ripert works his Neptune-like charms with "lightly cooked" main courses such as poached halibut, matsutake mushroom-black sesame salad and sea urchin-dashi broth. For a quicker (and more affordable) experience, try the $90 three-course meal for lunch; some of the dishes also appear on the dinner menu. For dessert, consider the cheese course of four pieces from a number of selections. If you prefer chocolate, it might appear in a take on “black forest” with brandied cherries, whipped vanilla cream and chocolate sorbet.

About the wine: Le Bernardin maintains a 15,000-bottle, globally sourced wine cellar. Front of the house staff operate in a proper and reserved manner.
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