Le Bernardin

Absolute perfection. The food was skillfully prepared. The complex and unbelievably delicious flavors. The staff clearly loves thier career choice every member of this team was not only ready to serve, but they truly enjoyed every minute of making the experience a first class culinary adventure. If you have the opportunity to request Matthew, he was knowledgeable and a pleasure.

This restaurant had been on our radar for some time. We promised ourselves that we had to go there the next time we were in NYC. The interior of Le Bernardin is beautifully designed. All the dishes we tried were excellent, but the Scallop-Sea Urchin and the Salmon with Truffle were our favorites. The service was top notch. You feel extra pampered in restaurants like this. Special thanks to our waitress, Diana. She was truly brilliant. Our sommelier perfectly matched our wine and champagne. The entire evening was a wonderful experience.

Had an incredible lunch at Le Bernardin today. The precision in their cooking is simply unmatched. The starters were flawless—the Tuna Carpaccio was delicate yet flavorful, and the Scallop with Uni was a highlight, perfectly capturing the essence of the ocean. What really blew me away were the mains. Both the Halibut and the Dover Sole were cooked with mind-blowing precision. The texture was exactly what you hope for at this level: incredibly tender and succulent, yet it retained a perfect, firm springiness without being the least bit mushy. It’s rare to find fish that feels this plump and bouncy while remaining so delicate. World-class technique, impeccable service, and a meal I’ll be thinking about for a long time. A true 5-star experience.

Who doesn't love Eric Ripert!? I have gone twice to Le Bernardin as a big fan of this michelin star chef and of this 3 michelin star restaurant. On food network and in his cookbooks he has always seemed to be an expert but also a down to earth human. I was so happy to learn that it is easy to walk in for lunch, especially in the lounge, even without a reservation. I also love that the lounge/lunch menu includes more price-accessible options, such as a $34 hamachi tartar with roe and bread, a $32 salmon rillete, a $35 scallop ceviche with bread, $6 raw oysters, and a ~$54 tuna carpaccio over a foie gras-loaded baguette. Yummy. Everything was delicious, fresh, fast, and clearly well-cared for. There is a reason Chef Ripert is known for seafood... The drinks were also great (a Manhattan and a gin drink) albeit expensive (in the $24-$27 range). It's worth it for a splurge. The ambience is beautiful and elegant, the service is fast and kind and attentive and polite, everything is clean and well-designed. Even the plating is pretty. One day I would love to do a prix fixe menu, when I have more time and more of an appetite for a bigger meal - but knowing there is this slightly cheaper option during lunch in the lounge is great. If you want to try a fancy meal without breaking the bank, this is the spot! Especially a shout out to the lovely lady at bag check (from Utah, who was so nice) and the bartender/server at the lounge, Cary. Cary made me feel so comfortable even though I do not fit perhaps the normal, fancier aesthetic of their visitors...! Thank you. Will return and try more!