Le Bernardin

New York, NY
Recommend

Le Bernardin

New York, NY

"The Fish Is The Star Of The Plate." is the motto at Le Bernardin. Maguy Le Coze, co-owner of Le Bernardin maintains the tradition of excellence and innovation. Following a significant and striking redesign by Bentel & Bentel in September 2011, Le Bernardin continues to maintain this tradition, simultaneously drawing a new generation of diners while staying true to the artistry and consistency that have made it such a success. Chef Eric Ripert is recognized as one of the top chefs in the world.

01/ Hospitality Service
The service was prompt, attentive, and without interruption. Observed staff members exhibited a level of upscale professional courtesy and etiquette worthy of high praise.

02/ Culinary Science
A culinary delight! Every course consisted of a flawless preparation and properly aesthetically presented dishes. Ingredients were of high quality that maintained depth and proper fusion of flavor. Although Le-Bernardin is categorized as French cuisine, the cooking techniques and passion for food are taken to the next level inspired by a global landscape. The culinary expertise is tasted by the marriage of flavors which had several textural profiles and playful morsels that were expertly crafted with each course. Each course had its own strengths and techniques that were carefully considered by the chef to embark the patron on a memorable experience. The timing between each course is well-paced and balanced thanks to the efficient harmony from the line-cooks to servers.

03/ Design
The decor has an elegant upscale dining quality with modern leather seating, exposed wooden walls, and oversized ceiling height. The ceiling is uniquely designed with exposed load-bearing beams that blend with the environment that gives a semi-coffered appearance. The bar is made from white precious stone that contrasts well with the warm exposed wooden walls. The lounge sits on the other side of the restaurant offering a more intimate, romantic, and low-lit setting. The tables were appropriately spaced set to perfection with fancy cutlery and Bernardaud porcelain plates.

04/ Ambience
Ran Ortner’s “Deep Water No. 1” oil painting overlooks the dining room serving as a reminder that “the fish is the star of the plate.” The art piece evokes an ethereal sense of our place in our fragile world throughout the dining space. One glimpse subtly reminds the guest to cherish the precious moments which Le Bernardin does an exemplary job personifying. Fresh flowers and warm ambient light surround the space providing the optimal mood to embark on a fine dining experience. 

05/ Cleanliness
Le Bernardin recently installed a state of art Needlepoint BiPolar ionization system. Tested and proven effective against COVID, in independent laboratories, as a part of their precautionary safety measure for patrons and staff members alike.

06/ Wine & Spirits
Overseen by Wine Director Aldo Sohm, Le Bernardin’s wine program focuses on pairings that complement the cuisine of Chef Eric Ripert. While the cellar includes a large number of wines from the Old World regions of Burgundy, Rhône, Austria, and Germany, the 15,000-bottle collection is truly global, with 900 wine selections from 12 different countries, and vintages dating back to 1875.

10/ Customer Satisfaction0

"The Fish Is The Star Of The Plate." is the motto at Le Bernardin. Maguy Le Coze, co-owner of Le Bernardin, maintains the tradition of excellence over the years. Following a redesign by Bentel & Bentel in September 2011, Le Bernardin maintains this tradition, simultaneously drawing a new generation of diners while staying true to the artistry and consistency that have made it such a success. Chef Eric Ripert is recognized as one of the top chefs in the world.

01/ Hospitality Service
Observed staff members exhibited a level of upscale professional courtesy and etiquette worthy of extremely high praise. The service was first-class, prompt, attentive, and flowed without interruption. 

02/ Culinary Science
French culinary techniques are taken to the next level with every course consisting of flawless preparation. The culinary marriage of flavors was flawless maintaining consistency, depth, and appropriate fusion of flavor. Each course had its unique and memorable characteristics.

03/ Design
The decor has an elegant quality. The Lounge sits on the other side of the restaurant offering a more intimate, romantic, and low-lit setting than the up-scale and sophisticated atmosphere of the main service dining area. The tables were nicely spaced and appropriately set to perfection with plush seating and Bernardaud porcelain plates.

04/ Ambience
The large mural of the ocean is a reminder that “the fish is the star of the plate.” The art piece evokes an ethereal sense of our place in our fragile world throughout the dining space.

05/ Cleanliness
The latest health inspection conducted by the NYC department of health was on June 19th, 2019, and has graded Le Bernardin with an “A”. 

06/ Wine & Spirits
Overseen by Wine Director Aldo Sohm, Le Bernardin’s wine program focuses on pairings that complement Chef Eric Ripert's cuisine. While the cellar includes many wines from the Old World regions of Burgundy, Rhône, Austria, and Germany, the 15,000-bottle collection is truly global, with 900 wine selections from 12 different countries and vintages dating back to 1875. Like the food, the Wine Pairings were exceptional and made our experience memorable.

07/ Menu Selection
The dining room hosts a Four-Course Prix Fixe dinner menu along with 3 different tasting menu options; Chef’s, Vegetarian, and Le Bernardin’s special as well as a Dessert Menu. The Lounge area hosts its own Lounge menu and a City Harvest Menu, Cocktail, and Wine & Spirits Menu.

10/ Customer Satisfaction2

Recommend
155 West 51st Street
New York, NY