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Le Bernardin

155 W. 51st St.
New York , NY , United States
(212) 554-1515

Only the second chef to oversee the kitchen at this Midtown classic, Eric Ripert has made the New York City restaurant one of the country’s top restaurants since he took over in 1994. A renovation of the dining room in 2011 updated the look of the space with sheer metal curtains and a looming triptych of a crashing wave; the food has been cutting edge for years. Savory courses are divided into “almost raw,” “barely touched,” and “lightly cooked,” and pair pristine seafood with global flavors—Peruvian-style ceviches and Japanese-esque sashimi are common—and more unusually, with meat, as in his famed thinly-pounded tuna-and-foie gras appetizer. Sommelier Aldo Sohm is a wine world star in his own right, with a 750 bottle list to draw from. For those who don’t want to commit to the full four-course prix-fixe, a lounge serves cocktails and Ripert’s haute cuisine take on a croque monsieur (with caviar and salmon) and lobster roll (truffled and served on brioche).

Last updated 2013-03-19 20:36:57 UTC
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