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Midtown West >
Posted by Sunnie on 02/16/2009
what a great experience on Valentine's day. My boy friend and I had chef's tasting menu $185.00 for speacial menu for the evening w/ truffle sauce. Their 8 course menu is somewhat different than regular menu. Monkfish is out of world and salmon was totally rare which I didn't finish. Sauce is overpowering the fish. I wish they just put little less. food and service was superv but setting was way too tight. servers keep bumping each other and kick our chairs a couple of times. My boy friend didn't like crowded seeting. Most interesting thing was chef Eric Ripert was waiting for us to say good-bye by the entrance. We shaked hands and receive a gift bag incl. zagat book, truffles, champagne. What a great night we had. By the way, I was keep looking at the menu for whole meal time cause I want to know what I'm eating. However one of server asked me if anything is ok. I guess they thought I have a problem w/ menu.
Posted by MicheleNYC on 08/08/2008
Great for ladies on a diet. Morsels and I mean morsels are divine but worth $105 prix fixe...I don't think so. If you are a gentleman forget it you will not leave satisfied. Not as wonderful as I remembered.
Posted by kathy on 04/01/2008
I had a wonderful dinner at this restaurant. The food was good, but not excellent. It lacked the certain special kick in flavor that European places of similar ranking have. Very disappointed by the mini-desert (ice-cream was the size of a tea-spoon). The amuse bouche was great though! Portions are as tiny as you can imagine :-)
Posted by DiningMartyr on 01/26/2008
I dine at Le Bernardin once a year. The dishes improve with each passing year...but so do the prices. Despite the high prices, not always perfect service (frankly service is a weak point in virtually every restaurant in the States), and a wine list that should be deeper (and older), Le Bernardin is the best restaurant in New York. If you care about great food, this restaurant is "must visit."
Posted by jjones from NYC on 12/12/2007
I took two Brazilian friends here who travel to France two or three times a year and dine in the best places. (I go too but less frequently.) We were intrigued to find out what three Michelin stars mean in New York. The food was impeccable, and we were pleased to discover that the $100-plus prix fixe included four courses rather than three. The fish and seafood were all first quality, and the preparations were interesting, appropriate, and superb, if a little too predictable. (For example, the red snapper on a bed of spinach was very good, but not very exciting.) The service was gracious, unobtrusive, and efficient. Dinner at a three-star restaurant in Paris would have had more pizazz, more elaborate presentations, more adventurous preparations--and a MUCH bigger tab. I'd recommend going to this place while it's going strong (and before they raise the prices). For anyone who loves the finest fish and seafood perfectly cooked, it's a must. One complaint--the serving of petit fours was rather stingy. Maybe it was because we didn't order coffee.
Posted by Kenneth Eden on 11/10/2007
We booked this place on line two weeks before we flew to NYC. We knew it was expensive, and that the service and atmosphere were to exceptional. We were not at all disappointed, in fact, we got just excatly what we expected, and demanded. We went for a pre-cruise celebration prior to our magnificent Queen Mary 2, cruise to New England and Canada. The two complimented each other to a tee.
Posted by Vermont Chef on 11/05/2007
My husband and I own two restaurants in Vermont, so we go out very infrequently, and are rarely satisfied with a restaurant meal. We chose Le Bernardin for my fiftieth birthday meal, and we're so glad we did. Though somewhat underdressed by the standards of the restaurant we were treated with the utmost respect by the very professional and well informed staff. Every mouthful of food was a treat and a revelation. We've never had seafood so fresh, and tasting so much of itself. The skill of everyone involved was apparant in every taste of food, every sip of wine from the well thought out wine list. The sommelier was very concerned with satisfying our needs, not with selling us the most expensive bottle he could. I've been urging everyone I know to go at least once in their life, for this most special of culinary experiences. Thank you M. Ripert, and all of the staff. We will be back for my 60th!