
Le Bernardin
The Equitable Building
155 W. 51st St. (Sixth & Seventh Aves.)
Send to Phone
New York, NY 10019
212-489-1515 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Fri., Dinner Mon.-Sat.Features
- Private room(s)
- Full bar
- Reservations required
- Jackets required
Wine
Great Wine List* Click here for rating key
Since 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. |

RESTAURANT AWARDS
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A SEASON OF LOVE
Set the mood for love by reserving a table at one of the Best Romantic Restaurants in New York, or view our list of Valentines Restaurants to find out which restaurants are offering unique menus just for February 14. Also, see who sets the standard for seductive dining across the country with our Top 10 Romantic Restaurants in the U.S. list.












Since 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. 


