Listed below are links to reviews of Le Bernardin from around the web.
[ more from 10best]
"Opened in 1986 by Gilbert and Maguy Le Coze, this award-winning restaurant features a wide array of French seafood. Choices include such treats as the savory Chinese-spiced red snapper with crepes, crowned with an aged port and Jerez vinegar reduction; an..."
[ more from afullbelly]
"These creations are the conceptual work of Clément Bruno, a noted truffle hound from the south of France. Chef Bruno isnâ¬"t actually in the kitchen, however (he oversees the New York menu while operating a well-known truffle boutique in a town ca..."
[ more from aliceqfoodie.blogspot]
"Eric Ripert himself was in the kitchen, and when he came out to describe the meal beforehand with that buttery French accent of his, several of the ladies had to start fanning themselves with the menu. He is quite the handsome devil...."
[ more from chowmaster]
"The yellowfin tuna carpaccio was pounded to be translucent thin topped with olive oil and chopped chives. Underneath the bed of tuna rested a piece of thin toasted baguette with foie gras terrine...."
[ more from dinesite]
"Best known for yellowfin tuna carpaccio with a light ginger-lime mayonnaise, this fine dining restaurant concentrates on a French cuisine an emphasis on seafood. Expect the average entrée to cost over $30, and there`s a prix-fixe menu...."
[ more from epicurious]
"Now in its ninth year, Jean-Georges Vongerichten's signature restaurant remains one of the world's greatest, despite the fact that the jet-setting chef's ever-expanding empire now comprises 16 restaurants across the globe. The nexus of this greatness spri..."
[ more from finickyeater.blogspot]
"To start, I received an amuse bouche of lobster claw topped with parmesan foam bathed in a shallow pool of cold cucumber soup. (Note: If you show up a few minutes earlier than your reservation time and order a drink at the bar while waiting for your table..."
[ more from fodors]
| "Owner Maguy LeCoze presides over the plush, teak-panel dining room at this trendsetting French seafood restaurant, and endlessly handsome chef-partner Eric Ripert works magic with anything that swims -- preferring at times not to cook it at all. Deceptive..." |
6 reviews
|
[ more from foodite.blogspot]
"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...."
[ more from foodite]
"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...."
[ more from gayot]
| "After more than 20 years of beguiling boulevardiers and becs fins with things that swim, Le Bernardin can claim to be the best fish restaurant in New York, America and arguably, even the world. The high-ceilinged teak-toned dining room with marine-themed..." |
1 reviews
|
[ more from gayot]
| "After more than 20 years of beguiling boulevardiers and becs fins with things that swim, Le Bernardin can claim to be the best fish restaurant in New York, America and arguably even the world. The high-ceilinged teak-toned dining room with marine-themed m..." |
1 reviews
|
[ more from givemesomefood.typepad]
"So in between our Wednesday matinee and our Wednesday night play, we had dinner at Le Bernardin. I must say that at first this restaurant really pissed me off and I thought we were going to have a long pretentious dinner where we were constantly reminded..."
[ more from grubtrotters]
"Is anyone else tired of tasting menus at fancy restaurants?..."
[ more from hungryhedonist.blogspot]
"The first ceviche started out simply, with a very simple citrus marinade. With each plate, Ripert adds more ingredients, thus increasing each one with complexity...."
[ more from judysbook]
| "This restaurant is famous for its seafood, and rightfully so. They specialize in fish, though other types of seafood is served...." |
4 reviews
|
[ more from local.yahoo]
| "Company Information: At 43 years old, Le Perigord features classic French cuisine in an elegant setting. The New York Times calls it..." |
1 reviews
|
[ more from menupages]
"Usually when I write a review of a restaurant I try to do it within 24 hours of dining while things are still fresh in my mind. Giving an even a slightly negative review of Le Bernardin can result in you getting accussed of heresy in the gourmet world...."
[ more from newyork.metromix]
"Since it opened in 1986, Le Bernardin and its adulated chef, Eric Ripert have set the bar high when it comes to fine dining in New York City. This is the restaurant that taught New Yorkers how to appreciate fish: raw, lightly cooked, roast..."
[ more from nymag]
"The city is full of ornate restaurants, but none of them manages to exude the glamour and class of Manhattan the way this one does, without any overweening glitz. The wood-paneled room is grand, but in an oddly soothing way...."
[ more from nysun]
"More than 34,000 people participated in the survey that resulted in the 29th annual dining guide, featuring write-ups on 2,000-plus restaurants in the city's five boroughs. While the cost of meals has remained relatively steady, the average dinner price a..."
[ more from online.wsj]
"We ordered the top tasting menu and the additional wines with each course (there was a set menu of wine pairings). Very little went right. The sommelier didn't hear a word we said...."
[ more from pabulum.ext212]
""s birthday, I realized that it shouldn"t be categorized as French. The name may be French but the menu definitely screams New American...."
[ more from ritzbites]
"I'm easily impressed by all the finishing flourishes, whether it's a staggeringly subtle lemongrass infusion poured around a perfect hunk of poached halibut, or heavy red wine brandy sauce and truffled potato emulsion added to the hearty roasted monkfish,..."
[ more from savorynewyork]
"ra virgin olive oil; warm sea urchin custard with shiso julienne; warm spicy octopus with black olive and preserved lemon with aged sherry vinegar and extra virgin olive oil; baked codfish in salt crust with stuffed baby artichokes with romesco and red wi..."
[ more from tripadvisor]
"Explore our site to find travel information and unbiased reviews on New York City tourism, hotels, attractions, maps and much more...."
[ more from wcities]
"Owners Maguy and Gilbert LeCoze came to New York from Paris in 1986 to establish this elegant restaurant for the sole purpose of cooking and preparing fish dishes. At the time, few could have predicted their incredible success; but every year since, the r..."
|
