155 West 51st Street, New York City, New York, 10019
- Recommended for:
- Couples, Foodies, Honeymooners, Romance, Special occasions
Expert review of Le Bernardin
If fresh fish and French cooking are on the top of your culinary must-dos, then you can't go wrong with Le Bernardin. Chef Eric Ripert has earned several Michelin stars for his innovative spin on seafood. The accolades are all well deserved as every meal at this storied restaurant is something to be savored.
The seafood is the freshest around. Ripert gets the best cuts of fish and the staff certainly know how to prepare it to his exacting standards. Sauces are buttery but don't feel too heavy and the fish is flaky and light. The wine list is extensive and award-winning, with a heavy selection of French whites.
Poached halibut with braised daikon and turnips is a real treat, as is the crusted red snapper with caviar. Le Bernardin doesn't serve overly farmed fish or anything on the endangered species list. That means no Chilean sea bass, grouper, marlin or blue fin tuna.
The ambience would feel stuffy to some - white tablecloths, uniformed waiters - but it's anything but. It's elegant and refined. The clientele skews a little older, especially for dinner.
Service is extremely attentive. Every time I have been there, a waiter seems to anticipate my next move. If you have a special request or dietary constraints, the staff will try to accommodate your request.
Midtown west. Not the greatest culinary location, but it's worth the trip.
Prices are very high so this is definitely not a place to frequent on a week-long visit. Instead, head here for special occasions and try the tasting menu if you're so inclined. The $70 prix fixe lunch menu is more wallet friendly and many of the items on the dinner menu are available then.
More information on Le Bernardin:
- Price guide:
- 155 West 51st Street, New York City, New York, 10019
- Lunch, Dinner
- Opening times:
- Mon-Thu noon-2.30pm, 5.30pm-10.30pm; Fri noon-2.30pm, 5.30pm-11pm; Sat 5.30pm-11pm.
- Accepts Credit Cards:
- Always essential
- Free tags / Keywords:
- Eric Ripert, Fresh seafood