"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.
Greeted by an accommodating and polite maître d’ overseeing a staff of precision and elevated intuition. The service was prompt, attentive, and without interruption. Observed staff members exhibited a level of upscale professional courtesy and etiquette worthy of high praise.
A culinary delight! Every dish consisted of a flawless preparation and properly presented aesthetically. Maintained consistency, depth, and proper fusion of flavor. French cooking techniques and passion for food taken to the next level. The culinary expertise and marriage of flavors from the crystallized wasabi to our first time experiencing Canadian oysters juxtaposed with East Coast Maine variants was nothing short of revolutionary. Many surprises, such as the rotating tower of chef's amuse bouches, which had several textural profiles, and playful morsels that were expertly crafted. Each course had its own strengths and techniques that grew in intensity.
Decor has an elegant minimalist quality. The Lounge sits on the other side of the restaurant offering a more intimate, romantic, and low-lit setting as compared to 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.
The large mural of the ocean is a reminder that “the fish is the star of the plate” and 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.
The latest health inspection conducted by the NYC department of health was on June 19th, 2019 and has graded Le Bernardin with an “A”
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. Like the food, the Wine Pairings were exceptional and made our experience memorable. The one in particular that stood out the most was Krug Grande Cuvée 167ÈME Édition, paired with Sautéed Dover Sole. Stronger flavors were complemented by crisp and clean wines while delicate dishes were transformed by deeper, richer wines.
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 hosting its own Lounge menu along with a City Harvest Menu, Cocktail, and Wine & Spirits Menu.