Le Bernardin

A michelin 3 star restaurant for a reason. Food and service superb.

Nice lich for us. I was underdressed without a jacket, although this was not a requirement. The dover sole and tuna were awesome. Unique tastes done well. The stripped bass was good but did seem average next to the sole. The lobster was good. The Baba was damn good as well.

Been looking forward to dining here for so long and it did not miss. The dover sole, the tuna and langoustines were absolutely delightful - desserts were particularly intricate as well (especially the chocolate tart). I wish service was slightly more attentive, a couple of us asked for sparking / still water and got the opposite of what was requested. Despite that I can see why this establishment has long been a 3 Michelin star home base ❤️

A standout, quintessential fine dining experience. All of the details have been perfected. Le Bernardin continues to prove why it is continually the top restaurant in NYC. Vegetarian options: Vegetarian tasting menu.

Very up scale, food is tasty, and every I gradient is of high quality. However, nothing felt exceptional or outstanding. Value for money, experience wise, this place wasn’t worth it.

Le Bernardin is a three Michelin starred modern French fusion restaurant in the heart of central Manhattan. It is known for its execution of seafood, especially fish. My brother and I both ordered a prix 3 meal for lunch. For starters, we were given Le Bernardin’s smoked and poached salmon rillette with mini sourdough toasts for dipping. I thoroughly enjoyed this. The salmon was fresh and rich in flavor, and the few ingredients used complemented and added to the freshness of the incredibly moist salmon. After the starter, the servers came with four types of bread by the pastry chef. I really enjoyed all of them, but my favorite two of the four were the cranberry walnut bread and the rosemary focaccia. For appetizers, I ordered butter poached lobster and my brother ordered the Tasmanian Sea Trout. Both these dishes were given an Asian-Japanese twist to them. For the poached lobster, it came with a miso sake lobster broth and a vegetable medley. The broth complemented the lobster well, but the lobster could have been cooked a minute less, as it was slightly overdone. On the other hand, my brother’s sea trout was thinly sliced and lightly seared for color. It sat on top of Yuzu rice and came with a Green Tea-Nori Consommé. In each bite, the trout dissolved in my mouth and along with the rice and the sauce, the dish was a pleasant medley of flavors and textures. For mains, I ordered the poached black bass with a spinach and shaved turnip bacon-green peppercorn sauce while my brother ordered the steamed halibut with a truffled-fine herbed sauce. Overall, both fish were cooked perfectly with a glistening flaky interior. However, I personally found my spinach and shaved turnip bacon-green peppercorn sauce on the saltier side. For my brother's dish, the truffle in my brother’s sauce was either extremely subtle to the palette or not present. Aside from those two comments, the mains were quite enjoyable. Lastly, we were presented with the dessert menu, compliments of the pastry chef. I ordered the vanilla cream sponge cake and my brother ordered the salted caramel puffed pastry. Presentation wise, the desserts looked stunning. My dessert stuck to simple flavors and kept the vanilla as the star of the dish. It was delicious. On the other hand, although my brother is a massive fan of salted caramel, we both found his dessert covered in too much sea salt. As a result, it was not quite pleasant to eat. Overall, Le Bernardin was a memorable experience, and the restaurant creates an enjoyable dining atmosphere. My main critique would be that for the price I am paying, I would expect better and more detailed quality control when it comes to food leaving the kitchen. Below are some pictures of the items I ordered.

This restaurant perfectly embodies the expectations of a fine dining establishment. When I say it meets expectations, on one hand, it delivers on the essential elements of a fine dining restaurant – delicious dishes, attentive service, and an elegant dining atmosphere. On the other hand, it leans towards a more conservative style of cuisine, lacking too many surprising flavor twists. The chef is renowned, and the restaurant is highly acclaimed, holding three Michelin stars. It's an excellent choice for those seeking a classic fine dining experience or planning to host esteemed guests. However, if you're hoping for unexpected flavor adventures, this might not be the best fit. For the restaurant, the dilemma of pursuing a conservative yet stable standard of quality versus constant innovation seems challenging. In my view, Le Bernardin has chosen the path of conservatism and stability, excelling in this aspect. I hope the restaurant continues to maintain its outstanding and consistent quality, setting a benchmark for fine dining establishments in New York. Additionally, if the chef's team could find the resources to open a sister restaurant, breaking free from the constraints of fine dining to focus on innovative cuisine, it would be a highly anticipated venture.