Department of FoodieDepartment of FoodieElite French restaurant offers chef Eric Ripert's refined seafood, expert service & luxurious decor.
What to order: Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted · Barely Cooked Salmon · Warm Scallop and Uni; Seaweed‑Lemon Marinière BrothFrom Google Maps reviews.
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.
This restaurant had been on our radar for some time. We promised ourselves that we had to go there the next time we were in NYC. The interior of Le Bernardin is beautifully designed. All the dishes we tried were excellent, but the Scallop-Sea Urchin and the Salmon with Truffle were our favorites. The service was top notch. You feel extra pampered in restaurants like this. Special thanks to our waitress, Diana. She was truly brilliant. Our sommelier perfectly matched our wine and champagne. The e
Had an incredible lunch at Le Bernardin today. The precision in their cooking is simply unmatched. The starters were flawless—the Tuna Carpaccio was delicate yet flavorful, and the Scallop with Uni was a highlight, perfectly capturing the essence of the ocean. What really blew me away were the mains. Both the Halibut and the Dover Sole were cooked with mind-blowing precision. The texture was exactly what you hope for at this level: incredibly tender and succulent, yet it retained a perfect, firm
From the Jan 29, 2025 health inspection. Lower-priority items are listed after the serious ones.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.