Le Bernardin

Row 1

Details
155 W 51st St (btwn 6th & 7th Ave)
New York, NY 10019
(212) 554-1515
French, Wine Bar, Seafood
$ $ $ $
Hours
Mon–Thu: Noon–2:30 PM Fri: Noon–2:30 PM Sat: 5:15 PM–11:00 PM
Le Bernardin Dining Room

© Daniel Krieger

This elegant seafood restaurant, headed by chef Eric Ripert, has topped many “best of” lists and has several accolades under its belt, including repeat four-star reviews from The New York Times (the first of them written only a few months of its opening), perfect food ratings in the Zagat guide from 2011 to 2013, and more James Beard Awards than any other restaurant in New York City. Ripert is an artist working with impeccable raw materials. The four-course, $140 prix fixe dinner features a list of delicacies from the sea, ranging from “almost raw” first courses to “lightly cooked” mains to (if you insist) “upon request” dishes like duck, lamb, and filet mignon. Eat in Le Bernardin newly revamped modern dining room against a backdrop of painted waves and enjoy dishes like layers of thinly pounded yellowfin tuna, foie gras, and toasted baguette with chives and olive oil; warm king fish sashimi with caviar in a light marinière broth; and baked snapper with charred green tomatoes and Baja-style shrimp sauce.

— Arthur Bovino, 101 Best Restaurants, April 1, 2015

Around the Web

Foursquare Tips

  • Eric Ripert is the first to make seafood beautiful. -Luann De Lesseps, Real Housewives of New York City
  • Le Bernardin is one of the NYT restaurant critic Sam Siftons 50 favorite NYC restaurants. To see the full list, get The Scoop iPhone app, an inside guide to New York: NYTimes.com/thescoop
  • Three Michelin stars.
  • For a culinary seafood treat, splurge on the tasting menu at Le Bernadin and experience 8 courses of perfectly paired dishes from world renowned Chef Ripert.
  • Its pronounced Or Dervs #DontBlowIt
  • Eric Ripert's temple to seafood, and one of the finest restaurants in New York.
  • You cannot get a mediocre meal, or even a mediocre dish, in Eric Riperts shrine to seafoodNo one understands fish and fish cookery better.
  • Ben Chekroun is the dining room manager and an important person to know when trying to land a reservation at this highly sought-after restaurant.
  • You must get the "egg" not on the menu!
  • The food and the service are brilliantly executed. Also, we love details like how the sauces arrive separately from the main courses, so we can decide how much to add.
  • Try the charred octopus cooked three ways and served with three sauces, langoustine with a sliver of foie gras and white balsamic dressing, and Chef Ripert's Japanese-style Sea Medley. Bon Apptit!
  • The best seafood in the country. -Timothy Dean, Top Chef
  • the sea bass with iberico ham broth is divine.
  • Best restaurant in the w0rld..late dinner but well w0rth it..c0mpletely amazing..gud j0b ,Eric Ripert !
  • Go for the Le Bernardin Tasting menu (perfection portion). for cocktails/wine: Ginger Yuzu Cooler, Brooklyn Bee, and Riesling Kabinett, Mosel, Germany 2011.
  • Try the seafood
  • The fish is the star is the motto at chef Eric Riperts acclaimed seafood spot.
  • Erics hand on seafood is absolutely masterful. Le Bernardin offers one of the best service and sophisticated urban atmosphere in the country. -Thierry Rautureau, Top Chef
  • "Its hard to keep food in your mouth when your jaw keeps dropping in awe ... skilled transformation of everything that swims ..." -Forbes Travel Guide on TripExpert
  • Seafood-centric dishes with East Asian ingredients never disappoint. Try marinated hamachi or cobia in curry broth. Green Guide Editor