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Posted by Tina on 12/07/2010
I had lunch with my family last Friday (Le Bernardin is a "special" treat) and I think Chef Ripert may have been filming Top Chef because he was not that day! My monkfish was terribly overcooked, the waiter or waiter(S) were NO WHERE to be found, we actually had the bread basket left on our table because we were so hungry. The apps's were bland. Best part was the wine and cocktails, but for $700 for LUNCH FOR 4 , jeez Louise.... I will not be returning. Adieu Chef Ripert
Posted by selena on 11/17/2010
it is strange how things work out; today my friend was 45 minutes late in meeting me for lunch at le bernardin and instead of being hopping mad, which i normally would have been considering i was starving and he wasn't answering his texts, i smiled and thanked him graciously. what? is it opposite day? no. because my pal was less than timely, and i had to sit in the lounge area waiting, i got to see eric ripert. he sat 10 feet away from me, chatting with another french gentleman. i would have creepily sidled up to him to express love, gratitude, admiration, but modesty and sobriety stopped me. so instead, i sat there, grinning stupidly and sneaking sidelong glances at him. so mr. late and i were eventually seated. our amuse bouche was a salmon mousse mixed with chives and fresh lemon to spread on thin slices of toast. it was lovely, though not unlike eating an updated, upscale tuna salad. i returned to the hamachi starter and it was just as clean and stellar as i recalled. my friend went with the pounded tuna carpaccio and it too was splendid, with a freshness that spoke in rhythmic rhymes of the sea. my main was the striped sea bass in a thai style broth; it was unbelievably delicate, the fish moist and more beautiful than angelic babies riding unicorns. my friend had the barely cooked salmon served with garlic foam topped snails and i suffered a brief moment of food envy after tasting his dish. the irony is, i had determined prior to arrival that this was the dish i would order, and at the last moment, i went with the striped sea bass. but victory was mine when i selected for dessert the pistachio mousse; if you are not a fan of sweets or dessert in general, then this is something that may appeal to you. i don't care much for anything that isn't savory, and this, while not salty, was not sweet. it was well-balanced, airy and just so light yet buttery. a cup of english breakfast bergamot scented tea and a generous basket of madeleines concluded what was a transcendent experience. service was stellar and we received superbly informed advice on wine & dessert selections. i am, more than ever, in love with you, le bernardin. no, really - i would consider a life of solitude and celibacy if i could have you every day in my life.
Posted by anonymous on 09/02/2010
no, i'm serious: after tasting that hamachi in a vietnamese vinaigrette, there's no point to continue living: i have tasted heaven, and i want to live there. oh, sure, the poached egg w/ osetra caviar is phenomenal as well. it's like getting french kissed by a unicorn. service: amazing, fantastic, whatever else i could possibly say to express just how attentive to detail this restaurant and its staff is, and i would be telling the god's honest truth. i need to rob banks so i can go back.
Posted by Bud and Sarah on 07/29/2010
After tasting the tuna carpaccio with an underlying 'spine' of baguette with foie, we were ready to cancel every other dish and order this all over again, even for dessert. (The knife skills alone hit the "Wow Factor" button even before we had one forkful in our mouths.) Thank heavens we ventured on. The crab stuffed zucchini flowers were amazing, and the Escolar / Beef surf and turf was astounding. The Lobster medallions were succulent and subtle and the sauce could make a carburetor taste great. The Peach-Lemongrass Ice Cream was another experience that led us to muse: "can you believe we're eating this?" You almost drop your utensil at the first taste of any of these dishes. The Sommelier was helpful without being officious and the wait staff was attentive, effective and charming without being familiar. The decor is a little "Steve Starr" Zen for me, but I could sit in a phone booth to eat this food and, honestly, the room isn't entirely devoid of warmth. Idiots who don't want to wear a jacket haven't a clue about honoring the intentions, culinary artistry and seriousness of purpose of a place like this. Whiners should simply stick to mid-range dining. Chef has scored brilliantly with the two things my guest and I crave in every course from starter to dessert: "lusciousness" and "refinement." Bravo! Treasures of the sea, American flavor insights and French virtuosity. Some dishes are worthy of a wedding night repast; they're enough to curl your toes and make your eyes roll back in your head. Le Bernardin in Manhattan and LeBec Fin in Philadelphia. Those are the two best restaurants in the country for me.
Posted by spoonfeeder on 05/15/2010
I can easily say that this was the best meal of my entire life. The food was incredible, the service impeccable, and my expectations- completely exceeded. As a young couple, we were treated with the utmost respect, seated efficiently at a fantastic table. With this menu you can't go wrong, but if you want the best choices get the 4 course tasting menu with kampachi tartar, cod salad, black bass with corn cannelloni, and pear dessert. The food melts in your mouth, leaving you wanting to start the whole night over again, for another perfect meal.
Posted by Paul on 02/16/2010
Everything that you can expect from such a place, just excellent. Don't forget to order the Salmon-Caviar, a must !
Posted by anonymous on 02/10/2010
I've had the four-course dinner on two occasions, and will return for the chef's tasting menu when my finances allow it. I knew from sampling the first course of my first dinner (a progressive tasting of fluke ceviches) that I was in the hands of one of the best chefs in the world. Chef Ripert's subtle, innovative and exquisite combinations of French, Latin American and Asian flavors are unmatched in New York. The wine pairings were the best I've had anywhere. The servers are very attentive, without hovering or being obsequious. N.B.: those of you who complain about portion size should look elsewhere (Red Lobster, maybe).