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Le Bernardin

155 W. 51st St. (Sixth & Seventh Aves.) Send to Phone
212-554-1515 | Make Restaurant Reservations | Menu
Le Bernardin’s attention to detail, stability and quest for perfection still elicits a culinary crusade.
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Local Deals: 120 * 90

Cuisine
Open
Lunch Mon.-Fri., Dinner Mon.-Sat.
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4.0 rating over 10 reviews
Dining room at Le Bernardin, New York, NY

Le Bernardin Restaurant Review

: 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. Tasting menus start at $155 and jump to a steep $336 with wine pairings. Dinner might begin with "almost raw" chilled Beausoleil oysters, sea grape and pickled shallot “seaweed water” gelée, followed by a "barely touched" lobster “lasagna,” celeriac and truffle butter. Chef Eric Ripert works his Neptune-like charms with "lightly cooked" main courses such as sautéed merluza, turnip and foie gras “sandwich,” herb salad, and Persian lime-foie gras sauce. For a quicker (and more affordable) experience, try the $76 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 as warm chocolate coulant, roasted pear, and a Poire Williams sabayon. Le Bernardin maintains a 15,000-bottle, globally sourced wine cellar. Front of the house staff operate in a proper and reserved manner. Le Bernardin Privé provides additional private dining space.

User Ratings & Reviews for Le Bernardin
Average rating    4
Reviews 1 - 1 of 11
if you come back again, again, ...
by zweito on Tue Nov 24, 2009 9:55 pm
 
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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