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Le Bernardin Review

By Dudes on Foods   Mar 24, 2008

The fiancée took me out to Le Bernardin for my birthday – completing my journey of old school NY Times 4 star restaurants (Daniel, Jean Georges, Bouley being the others). Usually, I would have had a ridiculous amount of anticipation for this restaurant, but I’ve been so swamped at work that I didn’t have much time to think about it. Still, even without the high expectations for the meal, the restaurant was a bit of a disappointment. I still had a great time and was blown away by many a dish, but as you'll read later something drags... FULL REVIEW

A night of exacting perfection in Midtown: Four Seasons and Le Bernardin

By Ritz Bites   Dec 10, 2007

Mies van der Rohe and Eric Ripert have a lot in common. They're exacting about their respective crafts, uncompromising in vision, and dedicated to the honest yet inventive use of materials/ingredients. Philip Johnson, too, to a limited extent. So it... FULL REVIEW

A Slightly Disappointing Lunch at Le Bernardin

By The Wandering Eater   Nov 29, 2007

The last time I’ve been to Le Bernardin was about three years ago and had their prix fixe menu. Arguably to say this, I’m not really a stranger to this place but years have passed, foodies still praise this restaurant and my inquiring mind wonders if this place is still good as it used to [...] FULL REVIEW

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Le Bernadin

By Gotham Gal   Jun 17, 2007

There is no doubt that Le Bernadin is one of the finest restaurants in NYC. I even love the tag line, french, formal and all about fish. The story behind Le Bernadin is pretty interesting too. Brother and sister start... FULL REVIEW

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Le Bernardin (NY) - A Michelin One Star Meal

By ChuckEats   May 21, 2007

Eating out at the haute level, and then reading/writing about it, can sometimes invoke a Schopenhauer-ian perspective on the hobby - life is suffering because our desires can never be fulfilled. Le Bernardin has its critics who argue that a restaurant focused on fish should not be awarded three Michelin stars; others argue the [...] FULL REVIEW

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Le Bernardin

By Pabulum   Oct 16, 2006

After dining at Le Bernardin for the Dr.’s birthday, I realized that it shouldn’t be categorized as French. The name may be French but the menu definitely screams New American. There were a lot of Asian ingredients like lemongrass, soy and wasabi. The South American influence was also present with ceviche waving the Peruvian–or Ecuadorian, if you prefer–flag. I was surprised to see spicy chorizo, too, but I got over it as soon as the Dr. picked his meals: Peking duck and green papaya salad with black bass, langoustine with chayote and pears, kanpachi with ginger-coriander emulsion. FULL REVIEW

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Le Bernardin

By Hungry Hedonist   Jun 10, 2006

I thought that since now I'm working instead of college-ing, I'd update a bit more often. But it turns out that even without exams or projects, I'm so drained that blogging is the last thing I have energy for. Anyway, this post concludes the NYC meals, so I can move onto Bay Area ones. FULL REVIEW

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Le Bernardin

By Foodite   May 12, 2006

Since I've been learning fish for the last couple lessons in culinary school, I thought it would be appropriate to post about the lunch I had at Le Bernardin a couple weeks ago, one of the Top 50 most-celebrated restaurants in the world, in fact it's #32.  I first read about Le Bernardin's lunch menu from The Amateur Gourmet's post, who emphatically wrote that "it's the best lunch you could have ever EVER," Susana and I needed no more convincing.  After months and months of tracking Open Table in search of weekend lunch reservations at Le Bernardin, even going as far as logging onto the system exactly 30 days to the hour when new times were added to the calendar, a last resort phone call was made to the reservationist only to be told that Le Bernardin was not open for lunch on the weekend!  Yes, I didn't bother checking the restaurant schedule, but the fact that Open Table said there were "No Tables Available" instead of "Closed" was a little misleading.  Nevertheless, we finally made reservations the following Friday when Susana's sister and friend from California were in town visiting. FULL REVIEW

Sublime Fish

By ChuckEats   Apr 03, 2006

I celebrated my birthday by eating my way through a selection of NY’s finest - Le Bernardin, WD-50, & Masa. While i haven’t sampled the great kitchens of Europe (or the rest of the world for that matter), my Le Bernardin meal was easily the 2nd or 3rd best of my life. FULL REVIEW

It Shouldn't Be New York City Entry #37

By Veal Cheeks   Dec 02, 2005

I last dined at Le Bernardin fifteen years ago. It was my last restaurant meal with my father, whose name, as it happens, was Bernard. I still recall that meal for many reasons, including the superb and sensuous fish (this was pre-Eric Ripert) and the somewhat dowdy space. This evening my dining companion was a friend who had known and worked with my dad in his days as a Freudian training analyst. So a certain nostalgia, mixed with a dollop of transference, hung in the air. FULL REVIEW

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Le Bernardin

By Mona's Apple   Aug 14, 2005

I've been eating at restaurants my whole life, probably more than the usual person simply because my mom rarely cooked.I've eaten on many different continents, probably more than the usual person because my family lived abroad in France and Tokyo, each for a 3-year period FULL REVIEW

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For $48, eat a three-course four-star lunch at the phenomenal Le Bernardin

By The Amateur Gourmet   Aug 12, 2005

This is part two in an eating adventure with mom that began with the post before this, Chanterelle. FULL REVIEW

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Friday, July 22, 2005

By A Year In Food   Jul 22, 2005

Lobster in lobster-coconut broth (Amuse); Chef's Tasting Menu: Fluke Course (Progressive Tasting of Marinated Fluke; Four Different Ceviches from Simple to Complex Combination); Caviar-Pasta course (Iranian Osetra Caviar on a Nest of Tagliolini, Quail Egg and Bacon Carbonara Sauce); Escolar Course (Hawaiian Escolar Slowly Poached in Extra Virgin Olive Oil; Petite Salad of Lettuce Hearts and Tomato Confit (Served Rare)); Lobster Course (Baked Lobster; Citrus-Mango Emulsion; Endive and Sheep's Milk Ricotta Gnocchi); Wild Salmon Course (Barely Cooked Salmon; Wasabi Pea Purée, Fava Beans, FULL REVIEW

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