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Le Bernardin

155 W 51st St (bet 6th and 7th Aves)
New York, NY 10019
(212) 554-1515

le-bernardin.com

Categories: French, Seafood

BEST SEAFOOD

Top 100 Selections

Serves: Lunch and Dinner

Entrée Price Range: Over $70.00

Features & Services:
full bar, handicap accessible, smoke free, vegetarian friendly

The only restaurant to maintain all four of The New York Times' stars for its two-decade lifespan, Le Bernardin was born from the dreams of French-born/Michelinstarred/ brother-sister duo Maguy and Gilbert Le Coze. Gourmet magazine's once-No. 10 pick on its America's Top 50 Restaurants list came from Parisian beginnings to Manhattan's Equitable Building (between 6th and 7th) in 1986. The principles of purity acquired in the Le Coze's small Brittany fishing village haven't faltered since, even after Gilbert's unexpected death brought Eric Ripert to the team. The conscientious Ripert consistently shuns a celebrity-chef media circuit in favor of Le Bernardin's kitchen, from which his impeccably prepared French seafood dishes with Asian accents - from sea urchin risotto to wild striped bass in bouillabaisse - continually win over the food world's toughest critics with depth and subtlety of flavor. Jacket required. Reservations required. Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.

Where the Locals Eat rating

Best Seafood

Top 100 Restaurant, New York City 

"Le Bernardin has aged with astonishing grace ... it is a high church of reverently prepared fish."

– Frank Bruni, The New York Times, March 16, 2005 

"The impeccable French service is the best in the city. The wood-paneled room is grand, but in an oddly soothing way."
New York magazine

"Every dish is a reminder that the celebrity chef hasn't lost his edge."
Time Out New York

"Ripert is a master in the treatment of fish and ... sauces here obtain their depth of flavor from ingredients imported from around the globe."
Michelin New York City

How others rate Le Bernardin

Michelin Guide 2009

 *** (exceptional)

The New York Times

 **** (extraordinary)

 Top Pick

New York magazine

 ***** (ethereal; almost perfect)

 Critics' Pick

Zagat 2009: 28 food rating (extraordinary to perfection)

Time Out New York  

Critics' Pick

James Beard Foundation

Michael Laskonis, Outstanding Pastry Chef 2007 (national)

  Aldo Sohm, wine director, Outstanding Wine Service Award 2009 (national)

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