Le Bernardin

This is our all time favorite in the city. While many 3 stars restaurants can't keep their stars or just 100% zero out, Le Bernardin remains!

This place has become our celebration tradition.
Classy, elegant, you will enjoy full menu regardless how many times you dine here.
Special callout that the BABA dessert this season was amazing! Must order while you still can!!

I would consider this is a healthiest 3 Michelin stars restaurant in the city. A place after eating a big meal, you will not feel guilty of your calories intake!

Service was alway excellent!
While they pay attention of all you need, as well as keeping a quiet, classy, enjoyable dinner environment for all diners.

This is perfect place for celebration, romantic dating, out of town guests!

Overall experience: Excellent from the ambiance to the customer service. The ambiance has a dark tone with brown decor.

My expectations for a 3-star Michelin restaurant were high, and stars do not always guarantee great taste or an excellent experience. After my visit, some dishes met the mark, while others fell short. We ordered the tasting menu consisting of 8 courses: 6 savory, 2 sweet, plus a welcoming appetizer.

Quick overview: The fish was consistently cooked to perfection, though the sauces varied depending on personal taste. For me, the two dishes attempting to replicate an Asian flavor were underwhelming. The bread basket offered 4 varieties, which were reasonable, though nothing extraordinary. I would still recommend anyone undecided to try it at least once.

The welcome appetizer was nothing special to my palate. It looked great on the plate but lacked extraordinary flavor. Although it doesn't count towards the main courses, it could be improved.

First course: Hamachi
The fish was fresh, but the sauce was mediocre. Neither the watermelon radish nor the mushroom added much to the overall dish, though they did contribute to the presentation. The ponzu sauce could be improved.

Second course: Japanese Madai
The fish was cooked perfectly, and the artichoke sauce was spot on. It was a significant improvement over the first course. The condiments added an extra kick to the texture and flavor, though I believe the onions could be replaced with something else.

Third course: Montauk Shrimp
The dish contained two shrimp, beautifully cooked, with an extremely flavorful sauce. The shrimp had a great texture, and combined with the sauce, it was the most memorable dish for me in the tasting menu.

Fourth course: Salmon-Caviar
Again, the fish was cooked perfectly, and the caviar was good, but the real highlight of the dish was the sauce. The combination of horseradish and white wine was mesmerizing. Personally, I think the caviar wasn't necessary and was added just to justify the price.

Fifth course: Halibut
The fish was cooked perfectly, but the sauce was lackluster, especially when compared to the bold flavors of the previous course. With peas and mini vegetables, this dish was a disappointment.

Sixth course: Hiramasa
Like the previous courses, the fish was cooked perfectly. However, the sauce was a bit too salty and thick. For me, the highlight of the dish was the mushroom.

Seventh course: Yuzu-Avocado
The first dessert was a palate cleanser, and the sorbet was refreshing. I dislike coconut, so I can't comment on the coconut granita.

Eighth course (final): Peruvian Dark Chocolate
The final dessert had good chocolate flavor and a nice presentation. It resembled a lava cake with a scoop of ice cream and three chocolate cookies shaped like leaves. Unfortunately, I couldn't finish it, not because of the flavor.

This may hit a nerve or be controversial.
I wanted to love Le Bernardin but felt underwhelmed. There was nothing to hate, but there was also no standout favorite dish.

Its 3-star Michelin status attracted my husband and me to stop by during our recent visit to NY. We wanted to celebrate my birthday early.

When we arrived, we were greeted and seated promptly. The décor is simple and elegant, with darker, moodier lighting. Le Bernardin is known for its extensive wine list and sommeliers. Too bad we opted not to get alcohol that day.

The restaurant specializes in "raw" seafood. You can order the tasting menu or prix fixe. My husband and I chose the prix fixe so we could try different items on the list. The food was good, but somehow, it just didn't hit home for me. It lacked a WOW factor.

The standout here was the level of service. The servers were attentive and quick.

Beautiful, exceptional experience. My first 3 Michelin star restaurant experience was here at 5 pm on a Monday. Very hard to get a reservation. We arrived around 4:50 and got seated promptly. They have a pretty strict dress code so dress accordingly. The servers were all so knowledgeable and kind. The 4 of us opted for the 8 course tasting menu, which is about $100 more than the 4 course pre fixe menu.

Before every course, they give you a new set of silverware (fork, knife, spoon) depending on what food you are going to be served. They always serve ladies first as courtesy, and tell you all the details of what you will be eating. They also have a bread basket with a small baguette, focaccia, raisin bread, and brioche that goes around the restaurant and comes to you every other course or so. The baguette and focaccia were pretty good, but the butter was so delicious and addicting! Couldn't stop eating.

My favorite dish was definitely the salmon with caviar. It was cooked raw, with beets and this amazing sauce underneath. The other dishes were all unique, flavorful, and plated very beautifully. Surprisingly, although it doesn't look like it in the picture, they serve you quite decent portions of fish for each course, making me definitely full at the end of the meal. I also loved the first pre-course dish with three different fish options. That was so so good, even better than most of the main course dishes. Overall, most of the dishes were on the saltier side, making me have to drink so much water after every other bite. Very strong flavors, but I guess that's why they only give you small pieces at a time.

The last dessert course was spectacular: salty from the ice cream, crunchy, and warm and melty from the chocolate interior. Great way to end a meal. Overall, all of the dishes were beautiful, had a unique taste, and the fish was very tender. This was truly a great experience.

Nestled into the ground floor of the Equitable Building in the heart of New York's theater district, Le Bernardin has been wooing the world's culinary cognoscenti for over half a century. It all began in 1972 when Gilbert & Maguy Le Coze opened a restaurant devoted entirely to seafood on the Quai de la Tournelle in Paris. Then in 1986, shortly after receiving a third Michelin star, brother & sister transported their culinary endeavors to midtown Manhattan. In 1994, when Gilbert died unexpectedly of a heart attack, the then 29-year-old Eric Ripert (pictured) succeeded him as chef de cuisine and later co-owner, bringing his own unique flair to the French-inspired piscatorial fare.

In addition to receiving three Michelin stars - one of only fourteen U.S. restaurants to be so honored - Le Bernardin also holds several other records as well. It received a four-star review from the New York Times only three months after its debut; and it is the only New York four-star restaurant that has maintained its status for more than three decades (most recently in a review published on February 7, 2023, by Pete Wells).

My dining companion and I recently reserved a table for a late Friday lunch - 2:00 p.m. - which proved to be perfect timing and a most enjoyable experience. The restaurant was half filled when we arrived, and nearly empty when we left, approximately two hours later. There was a soft conversational buzz in the room, the atmosphere was relaxed and subdued, the service polished and unobtrusive.

And the cuisine...? Absolutely incomparable. The moment the amuse-bouche hits the table - mini toasts accompanied by an addictive chunky salmon spread - you know that you're in good hands... and that the best is yet to come.

To start things off, my dining companion simply could not resist the Oysters (pictured) accompanied by two mignonette sauces (one mild, one spicy), upon which she immediately bestowed her imprimatur. I, on the other hand, went directly for the Tuna (pictured). I know it doesn't look particularly special; but, trust me, this is the stuff that gastronomic dreams are made of. Yellowfin tuna is pounded into a silky ruby-colored sheet, under which is sequestered a wafer-thin toasted baguette adorned with a generous spreading of foie gras. A marriage of flavors made in heaven. Just one bite was enough to convince me that Pete Wells' dictum (slightly paraphrased) - "A restaurant like Le Bernardin is run by people who know things that others have yet to learn." - should be etched in stone.

But on to the entrées... Normally, especially when reviewing, I make it a point to order something different than my dining partner(s). In this case, however, she and I were of one mind... we simply could not resist the Dover Sole (pictured). And although it carried a hefty $38.00 per person supplemental charge to the $120.00 per person three-course luncheon tab, I can assure you that it was worth every penny. The sole was pan roasted, adorned with crisp green olive rings & toasted almonds, and finished with a subtly seductive sherry wine emulsion that gently caressed rather than smothered the object of its affection.

... And don't sell desserts short. Under the watchful eye of Executive Chef Orlando Soto, the pastry kitchen turns out such palate-pleasers as Jasmine Rice, caramelized rice with white peach sorbet; Carrot "Cupcake," companioned by vanilla crème fraiche; and Citrus "Madeleine," comprised of vanilla genoise sponge, lemon mousseline, and summer berries. During our recent visit, my dining companion and I savored such delicious dénouements as Pistachio Praline with Grand Marnier bavarois (Bavarian cream) and Warm Peruvian Chocolate Tart garnished with Tahitian vanilla ice cream.

Curated by wine director Aldo Sohm, in collaboration with Chef Eric Ripert, Le Bernardin's award-winning wine list is a thing of beauty. I won't bore you with the exorbitant details... On the other hand, there are several very nice fairly reasonably priced wines available by the glass. My dining companion, for example, thoroughly enjoyed her 2022 Alzinger Grüner Veltliner from Wachau, Austria. I started with the 2021 Domaine Testut Chablis from Burgundy, France, and then moved on to the 2021 Domaine Vincent Latour Meursault. Both were excellent.

The Bottom Line: If you appreciate the unmitigated joys of fine dining, Le Bernardin should definitely be high on your bucket list. It is truly an extraordinary experience that is, indeed, worthy a journey.

One of our best meals ever! It's a 3 Michelin star restaurant so what do you except. It's very seafood forward other meats are upon request. The space is very welcoming and the staff are top notch. I am not going to say much about the food as it is sublime. This is one of those bucket list food experiences that must be tried. We came for our anniversary and it' was the perfect place to celebrate. We will be back!

Service was good. Food could have better. For the price point I expect better food. The complementary oyster, tuna tartar and lobster bisque were better than the actual food we ordered. The almost raw items were good, but the barely touched and lightly cooked items did not live up to a michelin expectation.

There's a reason it's so highly respected. They nailed every aspect of the meal.
The food - We have the tasting menu (fish not vegetarian ) there are other options other than that where you can pick a la carte.
every course was better than the last and they were all unique, delicious, fresh and Exciting !
The wine was perfectly paired and one bottle better than the last (They shared the wine list with me along with the menu at the end of the meal)
The bread was freshly made, delicious, and served with cool (not cold, not mushy) butter
The dessert was chocolate lava cake followed by a dessert of little dessert amuse bouche treats...
Ambience is lovely and calming. It's not noisy, there's no blaring music in the background. It's just great.

Services provided by knowledgeable and capable waiters and supporters.
They know the menu backwards and forwards.

Let me say that it has been a dream of mine to eat at Le Bernardin. Chef Ripert has piled accolade after accolade on top of his reputation, and he's arguably one of the most influential voices in the global culinary scene. I also find him to be pretty attractive.

I was elated when I got a lunch reservation for one after failing to secure any reservation over the past year. I decided to get the prix fixe over the tasting this time because I had to be back in the office for a 2:30 call. I also REALLY wanted to try the classic tuna dish that kind of looks like something profane. Let me tell you - Le Bernardin has the sleekest power lunch I've ever experienced in NYC.

The tuna dish is everything it lived up to be and more. The halibut was one of the best hunks of fish I've ever had. So tender and mixed with a foie gras consommé and spring vegetables - pure bliss. Their Peruvian chocolate dessert was the best I've had up to this point.

While some people think Le Bernardin is stuck in the past, I find it to be timeless and well worth their 3 Michelin star status. When I don't have to be stuck on a conference call in the afternoon - I'm coming back to do the full tasting.

Service was impeccable. Ambience great. Food was spot-on delicious! The flavors were superbly complex and layered. I understand why it's a Michelin 3-star.

Dress is a bit more formal, even at lunch time. Favorites were the octopus and Cornish Hen entree. The Crispy Black Bass wasn't as crispy as we would have thought. The Hazelnut waffle cone dessert was delectable ( the best dessert I've ever had!), and i thought better than the dark chocolate signature dessert tart. They also gave petit fours after your dessert as a bonus! And little bites before the appy!!

Would love to come back and try more!