Le Bernardin chef Eric Ripert The AXA Equitable Building Le Bernardin

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Le Bernardin

Le Bernardin’s attention to detail, stability and quest for perfection still elicit a culinary crusade.
Openings: Lunch Mon.-Fri., Dinner Mon.-Sat.


Le Bernardin, New York, NY

Le Bernardin Restaurant Review:

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 $165, while the Le Bernardin tasting menu is $198 and the Chef’s tasting menu is $228 (the Vegetarian tasting menu is $170). Dinner might begin with "almost raw" flash-cured hiramasa with sea lettuce, radishes and yuzu-Champagne emulsion, followed by a "barely touched" seared Tasmanian sea trout with charred tomato chutney and lemon-tandoori olive oil. Chef Eric Ripert works his Neptune-like charms with "lightly cooked" main courses such as poached skate with green papaya-squash aromatic medley and Thai shellfish broth. Carnivores can find solace in dishes like filet mignon and roasted rack of lamb, both available upon request. For a quicker (and more affordable) experience, try the $93 three-course meal for lunch; some of the dishes also appear on the dinner menu. Consider the cheese course of four pieces from a number of selections. Sweet endings might include playful creations such as a “PB & J Doughnut” with huckleberry preserves and peanut butter crémeux.

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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