Le Bernardinsimilar businesses >
155 W 51st St
New York, NY 10019
Fax: 212-265-1615
(12 Ratings)
"Four star simplicity" is the subtitle of the Le Bernardin cookbook, written by owner Maguy Le Coze and chef Eric Ripert. This is the essence of Le Bernardin, a legendary Midtown seafood restaurant. Salmon is "barely cooked" and served with polenta and chanterelles; skate is poached with lemon butter; codfish is simply pan-roasted and served with sides. Chalk up the four-star prices to the unswerving commitment to freshness. One early review of Le Bernardin reported that chefs were instructed to discard any fresh-shucked scallops that didn't recoil from a glancing knife score. Fresh oysters, caviar, fluke, geoduck and tuna are also available on the raw menu. The dining room is subdued: The periwinkle-blue walls studded with heroic paintings of fishermen are offset by the gracefully burnished rafters and translucent windows. Though it's tough to escape Le Bernardin's clutches for less than $100 a head, it's the kind of dining experience that every New York diner should have at least once in a lifetime. --Adam Mazmanian
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12 Ratings and Reviews
RWITLIN - 06/10/2008Amazing Dining Experience
Mitchblm - 05/18/2008This is an exceptional restaurant. The food was excellent the service was outstanding. We were absolutely NOT rushed. It was such a woonderful dining experience!
Comments(0)|Add CommentValintines Day
wreckd2 - 02/20/2007Had a great dinner, the seafood and service was excellent as always.
Emperor's new clothes.
gifustar - 01/17/2007We, a group of four, re(visited) this repeatedly over praised restaurant and soon regretted our choice of restaurant for the evening.
While 3 of 4 appetizers were quite good (and one very uninspired), the main courses, all 4 of them were plainly mediocre.
The service was the worst we have experienced in a long time! In no other "high end" restaurant have we EVER experienced such inefficient and indifferent - and at times arrogant and rude service. (Not in casual restaurants either, for a very long time). In expensive restaurants we expect to get good service, period.
On a positive note: The sommelier was very professional and (of course) really knew his wines. He was the only one on the floor that stood up to the (supposedly) high standards of this restaurant. He recommended a couple of absolutely glorious wines to us.
But not even he can get us to come back.
It is a total mystery to us why this restaurant gets such good (food) ratings -or overall ratings.
But many people who frequent McDonalds give that place good raitings, too....over rated not good
docgasmanret - 08/15/2006average good seafood v ery poor service and meal is rushed. theypush thewines. it is fien i guess if youare well known. otherwise advooid it anotehr expensive torusit trap