French seafood restaurant Le Bernardin has had quite the life: The restaurant first opened in Paris in 1972 by chef Gilbert Le Coze and his sister. In 1986, they restarted the restaurant in New York City. In 1994, chef de cuisine Eric Ripert took over after Le Coze died after a heart attack and he has been chef ever since.
Le Bernardin has retained its three Michelin stars since the Michelin Guide to New York City launched in 2006. There are several tasting menus here, and while the main focus is French technique with plenty of seafood, there are also other global influences, like from Asia. Spectacular art, large floral arrangements and cozy seating result in a posh, yet approachable atmosphere.
The restaurant is open for lunch, dinner and dessert, and there are several menus, like a chef’s tasting menu, the Le Bernardin tasting and a vegetarian tasting. Each is four courses and the main dining room tasting menu is split up into sections “Almost Raw,” “Barely Touched,” “Lightly Cooked” and “Upon Request.” Dishes include caviar, oysters, geoduck and several raw fish options, and main courses include dover sole, black bass, salmon and more with creative pairings and dressings on each.
Award-winning executive pastry chef Thomas Raquel prepares amazing and indulgent desserts that must not be missed.
|New York, NY, USA
|Recycling (at least 50%)
|Food/Drinks pairing menu
|Private dining rooms
|51 - 100
|Frequency of menu updates
|Source of produce (over 50%)