Le Bernardin
New York
At a glance
Reviews
I visited Le Bernardin for the first time since before COVID and was really looking forward to coming back. My expectations were very high based on my previous experience. The service was impeccable from beginning to end. The staff was attentive, professional, and made us feel very welcome throughout the evening. The food, however, was a bit disappointing. Aside from the first complimentary appetizer, almost every dish felt like the sauce was the main focus rather than the seafood itself. The sauces were beautifully prepared, but they often overpowered the fish instead of complementing it. I also expected the seafood to taste fresher and more vibrant, but something just felt off that evening. It made me wonder whether it was simply an off night or if the restaurant’s style has shifted toward bold sauces instead of letting the freshness of the ingredients shine. The desserts were outstanding. We were celebrating a birthday and received a complimentary carrot cake, and it was honestly the best carrot cake I have ever had. It was absolutely incredible and ended the meal on a very high note. I still have a great deal of respect for Le Bernardin and hope this was just an off day because I remember thinking much more highly of the food before. I would happily return and hope for an experience that better matches the restaurant’s reputation.
As a fan of Eric Ripert, I had been wanting to dine at Le Bernardin for years. I decided to go for lunch without a reservation in the lounge. Beautiful, understated, slightly dated decor and comfortable seating. Mario was an attentive waiter - consummate professional. I chose the City Harvest menu - supporting a local nonprofit- for 94$. The lobster starter was lobster in mayonnaise with avocado between two discs of perfectly cooked potato. It was over-salted and the lobster didn’t shine. The sea bass second course was also over-salted, slightly undercooked and chewy with a strong cumin sauce. Unbalanced. The pistachio dessert featured four preparations- the ice cream being the most balanced and of beautiful texture. Sadly, I was underwhelmed. Ripert, had he eaten the menu, would’ve certainly been upset. I came for what he is known for - brilliantly balanced ingredients with minimal intervention that lets the seafood shine. This was not my experience at Le Bernardin.
I came here for lunch. We did not get the whole tasting menu, but we did try a lot of different items so we tried the lobster, hiramasa, tuna and fluke. obviously everything was delicious and well presented, the staff was super helpful. We were asking questions and they were more than happy to oblige. They made recommendations on the drinks and they also helped us to decide which dishes we should order so that they complemented each other since we were sharing. It’s definitely white tablecloth kind of seating and the tone of the restaurant seemed relatively laid-back. I saw people in general business tire I saw one lady wearing shorts and some men were without jackets so I did not think it was incredibly formal which is nice for summer afternoon. They also allow very well behaved dogs because we saw a really sweet poodle in there. perhaps it gets more up scale at dinner time. for dessert, I tried the peach cottage cheese dish, and the person I was with tried the macaroons, both really good but I think I preferred mine thankfully. I would definitely recommend a visit at least once :)
Welcome to one of the top 10 dining experiences of my life. (Le Bernardin is actually on this list twice for me!) The food is spectacular. The portions are PERFECT. I have only been gone a couple of hours and am already trying to figure out when I can return. It's definitely an indulgence -but well worth it if you love an amazing experience.
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.
