New York NY 10019
Think Le Bernardin and you think accolades: Michelin, The New York Times, James Beard Foundation (plus a recent entry into the AAA Five Diamond club). A super sleek renovation in 2011 gave it more than a fresh coat of paint; it livened up the entire space, and a leather-clad lounge replaced a formerly sleepy bar. This iconic restaurant isn’t going anywhere any time soon, and if cooking fish well is an art, then chef Eric Ripert is a Michelangelo; his contemporary French touch has led some to call his creations — among them thinly shaved geoduck with osetra caviar and wasabi-citrus mousseline and poached skate and warm oysters, Brussels sprouts-bacon mignonette, and Dijon mustard sherry emulsion — the world's best seafood. — Arthur Bovino
Add Your Review
The newly modernized Le Bernardin loses something (and one of our stars) in translation. See the review of this French restaurant at 155 W. 51st St. in Manhattan.
View the menu for Le Bernardin. Updated regularly.
Eric Ripert's temple to seafood, and one of the finest restaurants in New York.
Go for the Le Bernardin Tasting menu (perfection portion). for cocktails/wine: Ginger Yuzu Cooler, Brooklyn Bee, and Riesling Kabinett, Mosel, Germany 2011.
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.
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.
On Food Network's The Best Thing I Ever Ate, Ted Allen savors the seafood at Eric Ripert's Le Bernardin in New York, NY. We recommend the Black Bass. Find more tips at FN Local.
It’s pronounced “Or Dervs” #DontBlowIt
Eric’s 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
The best seafood in the country. -Timothy Dean, Top Chef
The preparations of the finest quality seafood available in the world never disappoint.If you are too faint of heart for the prices at dinner, try lunch, but for goodness sakes, try it. -Lynne Gigliot
This is where you go if you want to live it up. It's certainly not cheap, but it's well worth the money for an exquisite culinary experience and impeccable service.
You cannot get a mediocre meal, or even a mediocre dish, in Eric Ripert’s shrine to seafood—No one understands fish and fish cookery better.
Le Bernardin is one of the NYT restaurant critic Sam Sifton’s 50 favorite NYC restaurants. To see the full list, get The Scoop iPhone app, an inside guide to New York: NYTimes.com/thescoop
Quiet sophistication can be found in every aspect of Eric Ripert's famous seafood restaurant. The chef's tasting menu, ever-evolving and ever-delicious, is inventive and artistic.
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!
Eric Ripert is the first to make seafood beautiful. -Luann De Lesseps, Real Housewives of New York City
Talk to sommelier Aldo as much as possible. If you can, spring for the wine pairings. Man's a genius. Also: foie gras and langostines.
the sea bass with iberico ham broth is divine.
Splurge and get the Chef's Tasting Menu!