Ambiance: ☆☆☆ ½
Must try: Tasting Menu
There is no better meal to be had in New York City than one at Le Bernardin.
This sublime Mecca of seafood helmed by the famed Eric Ripert, has racked up some serious accolades for its exceptional cuisine. Honored with everything from several 4 star ratings from New York Times food critics to Michelin 3 stars to numerous James Beard Awards, Le Bernardin has repeatedly proved its excellence for over 20 years now.
The menu is rather is rather simple and focuses on three methods of preparation – Almost Raw, Barely Touched, Lightly Cooked.
I’m amazed at how the seafood at Le Bernardin is cooked with such a light touch. None of the added flavors take away from the astounding essence of the fish. All the parings only augment the magnificence of each bite.
One of my favorite dishes is the Layers of Thinly Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette. I can’t even describe what goes on in my mouth as the melting tuna and foie gras meet that crisp layer of baguette.
Another standout dish is the Lobster “Lasagne” with Celeriac, Truffle Butter . This dish re-defines lasagne as one would have never imagined.
The entire meal continues with just as much exhilaration as dish after dish continue to surprise and delight.
There is nothing in New York City that I have experienced that comes close to Le Bernardin and it is definitely worth it for that extra special splurge.
Here is some of what we ate:
Sautéed Langoustine; Truffle and Chanterelle, Aged Balsamic Vinaigrette
Scallop; Brown Butter Dashi
Pounded Yellowfin Tuna; Foie Gras and Toasted Baguette
Lobster “Lasagna”; Celeriac, Truffle Butter
Pan Roasted Monkfish; Tarragon Scented Pea Purée, Morels, Armagnac
Charred Octopus “a la plancha
Baked Snapper; Charred Green Tomatoes, Baja Style Shrimp Sauce
Crispy Black Bass; Roasted Shishitos
Wild Salmon; Sweet and Sour Hon Shimeji Mushrooms and Lotus Root
Pan Roasted Lobster; Charred Baby Leeks, Sea Bean
Wild Striped Bass; Bhutanese Red Rice, Green Papaya Salad
Baked Cod; Warm Razor Clam “Salad”, Turnip and Shiitake
Mango Black Sesame