Le Bernardin
155 W 51st St,
New York
NY
10019
TEL: 212-554-1515
Hours
Mon-Thu noon-2:30pm & 5:15pm-10:30pm Fri noon-2:30pm & 5:15pm-11pm Sat 5:15pm-11pm Closed Sun and maor holidaysServing
Lunch,DinnerPayment
Cash,Check,VISA,MasterCard
Add to Wish List
Add to Favorites
Ratings
based on 2 reviews | |
| Food | 5.0 |
| Service | 5.0 |
| Atmosphere | 4.5 |
| Overall: | |
| Price: | |
Features
Fine Dining,Notable Chef,Special Occasion SpotCuisine
French,SeafoodFish is the star of the show at Eric Ripert's lauded restaurant. Expect fresh seafood, expertly prepared and thoughtfully presented.
Note: Jacket required.
| Wild Salmon Alaskan Wild Salmon Marinated with Olive Oil, Lemon and Herbs; Tossed with Grapefruit and Watermelon | $0.00 |  write review add to favorite dishes |
| Tuna Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Hamachi Hamachi Tartare Topped with Wasabi Tobiko; Ginger-Coriander Emulsion | $0.00 | write reviewadd to favorite dishes |
| Fluke Progressive Tasting of marinated Fluke: Four Different Ceviches; From Simple to Complex combination | $0.00 | write reviewadd to favorite dishes |
| Mesclun Salad Salad of the Days Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Scallops Scallops Dressed with Naranjilla and Peruvian Aji Panca Pepper; Mint and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Oysters Single Variety or Assortment of Oysters (Six Pieces) | $0.00 | write reviewadd to favorite dishes |
| Kumamoto Marinated Kumamoto Oysters in Shiso-Lemon Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Iranian Osetra Caviar Served with Warm Crepes, Toast and Creme Fraiche | $0.00 | write reviewadd to favorite dishes |
| Hamachi Tandoori Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber and Mango Salad | $0.00 | write reviewadd to favorite dishes |
| Shrimp Ravioli of Argentinean Shrimp and Wild Mushrooms; Foie Gras Sauce | $0.00 | write reviewadd to favorite dishes |
| Soft Shell Crab 233;ed Soft Shell on Jumbo Lump Crabmeat; Brazilian Muqueca Sauce: Lime, Coconut and Dende Oil | $0.00 | write reviewadd to favorite dishes |
| Lobster Poached Lobster in a Lemon Miso Broth, Shiso and Hon Shimeji Mushrooms | $0.00 | write reviewadd to favorite dishes |
| Bacalao Grilled Salted Cod Salad; Avocado, Romaine, Aged Jerez Vinegar and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Crab Marinated Peekytoe Crab with Baby Fennel and Cucumber; Tamarillo and Watermelon Coulis | $0.00 | write reviewadd to favorite dishes |
| Octopus Warm Spicy Octopus with Black Olive and Preserved Lemon; Aged Sherry Vinegar and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Caviar - Pasta Iranian Osetra Caviar on a Nest of Tagliolini, Quail Egg and Bacon Carbonara Sauce | $0.00 | write reviewadd to favorite dishes |
| Mushroom Tart Thin Crust Tart Filled with Sauteed Wild Mushrooms, Celeriac Puree; Aged Port Reduction | $0.00 | write reviewadd to favorite dishes |
| Wild Striped Bass Steamed Striped Bass Gazpacho Style: Marinated Vegetables, Sundried Tomatoes, and Croutons; Warm Tomato-Verbena Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Wild Salmon 233;e, Fava Beans, Asparagus, Cherry Tomato Confit, Natural Jus | $0.00 | write reviewadd to favorite dishes |
| Red Snapper Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Days Market Vegetables (Please Allow 24 Hours Notice; Two Person Minimum) | $0.00 | write reviewadd to favorite dishes |
| Skate - Pork Surf and Turf of Crispy Pork Belly and Skate Wing; Gingered Squash Mousseline and Brown Butter Flavored Jus | $0.00 | write reviewadd to favorite dishes |
| Snapper Baked Snapper with a Spicy - Sour Puerto Rican Sancocho Broth; Sweet Potato, Plantain and Avocado | $0.00 | write reviewadd to favorite dishes |
| Halibut Poached Halibut in a Citrus Seaweed Nage, Ginger , Baby Bok Choy and Lemon Oil | $0.00 | write reviewadd to favorite dishes |
| Codfish Pan Roasted Codfish, Sauteed Baby Artichokes, Pistachio and Parmesan in a Sage and Garlic Perfumed Broth | $0.00 | write reviewadd to favorite dishes |
| Monkfish Pan Roasted Monkfish; Casserole of Morels, Ramps, Fava Beans, Asparagus, Cherry Tomato Confit, Natural Jus | $0.00 | write reviewadd to favorite dishes |
| Lobster Baked Lobster; Citrus-Mango Emulsion; Endive and Sheeps Milk Ricotta Gnocchi | $0.00 | write reviewadd to favorite dishes |
| Escolar Hawaiian Escolar Slowly Poached in Extra Virgin Olive Oil; Petite Salad of Hearts of Lettuces, Fennel and Tomato Confit (Served Rare) | $0.00 | write reviewadd to favorite dishes |
| Black Bass Crispy Chinese Spiced Black Bass in a Peking Duck Bouillon Scented with Morels and Enoki Mushrooms | $0.00 | write reviewadd to favorite dishes |
| Lamb Pan Roasted Lamb Loin on Herb Marinated Goat Cheese, Baby Artichoke and Tomato Lamb Jus | $0.00 | write reviewadd to favorite dishes |
| Pasta Seasonal Vegetable Tagliatelle, Preserved Lemon and Aged Parmesan | $0.00 | write reviewadd to favorite dishes |
| Oysters Single Variety or Assortment of Oysters (Six Pieces) | $0.00 | write reviewadd to favorite dishes |
| Hamachi Hamachi Tartare Topped with Wasabi Tobiko; Ginger-Coriander Emulsion | $0.00 | write reviewadd to favorite dishes |
| Iranian Osetra Caviar Served with Warm Crepes, Toast & Creme Fraiche | $0.00 | write reviewadd to favorite dishes |
| Wild Salmon Alaskan Wild Salmon Marinated with Olive Oil, Lemon and Herbs; Tossed with Grapefruit and Watermelon | $0.00 | write reviewadd to favorite dishes |
| Scallops Scallops Dressed with Naranjilla and Peruvian Aji Panca Pepper; Mint and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Kumamoto Marinated Kumamoto Oysters in Shiso-Lemon Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Fluke Progressive Tasting of Marinated Fluke: Four Different Ceviches; From Simple to Complex Combination | $0.00 | write reviewadd to favorite dishes |
| Tuna Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Mesclun Salad Salad of the Days Market Herbs and Vegetables with Balsamic-Shallot Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Lobster Poached Lobster in a Lemon Miso Broth, Shiso and Hon Shimeji Mushrooms | $0.00 | write reviewadd to favorite dishes |
| Hamachi Tandoori Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber and Mango Salad | $0.00 | write reviewadd to favorite dishes |
| Octopus Warm Spicy Octopus with Black Olive and Preserved Lemon; Aged Sherry Vinegar and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Crab Marinated Peekytoe Crab with Baby Fennel and Cucumber; Tamarillo and Watermelon Coulis | $0.00 | write reviewadd to favorite dishes |
| Soft Shell Crab 233;ed Soft Shell on Jumbo Lump Crabmeat; Brazilian Muqueca Sauce: Lime, Coconut, and Dende Oil | $0.00 | write reviewadd to favorite dishes |
| Caviar - Pasta Iranian Osetra Caviar on a Nest of Tagliolini, Quail Egg and Bacon Carbonara Sauce | $0.00 | write reviewadd to favorite dishes |
| Shrimp Ravioli of Argentinean Shrimp and Wild Mushrooms Foie Gras-Truffle Sauce | $0.00 | write reviewadd to favorite dishes |
| Bacalao Grilled Salted Cod Salad; Avocado, Romaine, Aged Jerez Vinegar and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Mushroom Tart Thin Crust Tart Filled with Sauteed Wild Mushrooms, Celeriac Puree; Aged Port Reduction | $0.00 | write reviewadd to favorite dishes |
| Skate - Pork Surf and Turf of Crispy Pork Belly and Skate Wing; Gingered Squash Mousseline and Brown Butter Flavored Jus | $0.00 | write reviewadd to favorite dishes |
| Wild Striped Bass Steamed Striped Bass Gazpacho Style: Marinated Vegetables, Sundried Tomatoes, and Croutons; Warm Tomato-Verbena Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Escolar Hawaiian Escolar Slowly Poached in Extra Virgin Olive Oil; Petite Salad of Hearts of Lettuces, Fennel and Tomato Confit (Served Rare) | $0.00 | write reviewadd to favorite dishes |
| Codfish Pan Roasted Codfish, Sauteed Baby Artichokes, Pistachio and Parmesan in a Sage and Garlic Perfumed Broth | $0.00 | write reviewadd to favorite dishes |
| Monkfish Pan Roasted Monkfish; Casserole of Morels, Ramps, Fava Beans, Asparagus, Cherry Tomato Confit, Natural Jus | $0.00 | write reviewadd to favorite dishes |
| Red Snapper Whole Red Snapper Baked in Rosemary and Thyme Salt Crust, Extra Virgin Olive Oil and a Casserole of the Days Market Vegetables (Please Allow 24 Hours Notice; Two Person Minimum) | $0.00 | write reviewadd to favorite dishes |
| Black Bass Crispy Chinese Spiced Black Bass in a Peking Duck Bouillon Scented with Maitake and Enoki Mushrooms | $0.00 | write reviewadd to favorite dishes |
| Halibut Poached Halibut in a Citrus Seaweed Nage, Ginger, Baby Bok Choy and Lemon Oil | $0.00 | write reviewadd to favorite dishes |
| Lobster Baked Lobster; Citrus-Mango Emulsion; Endive and Sheeps Milk Ricotta Gnocchi | $0.00 | write reviewadd to favorite dishes |
| Snapper Baked Snapper with a Spicy - Sour Puerto Rican Sancocho Broth; Sweet Potato, Plantain and Avocado | $0.00 | write reviewadd to favorite dishes |
| Wild Salmon 233;e, Fava Beans, Asparagus, in a Yuzu Butter | $0.00 | write reviewadd to favorite dishes |
| Squab Pan Roasted Squab Stuffed with Truffle, Soft Polenta & Armagnac Scented Jus | $0.00 | write reviewadd to favorite dishes |
| Pasta Seasonal Vegetable Tagliatelle, Preserved Lemon and Aged Parmesan | $0.00 | write reviewadd to favorite dishes |
| Lamb Roasted Lamb Loin on Herb Marinated Goat Cheese, Baby Artichoke and Tomato Lamb Jus | $0.00 | write reviewadd to favorite dishes |
| Ice Cream Vanilla, Malted Rum Milk Chocolate | $0.00 | write reviewadd to favorite dishes |
| Sorbet Apple-Lychee, Raspberry-Ginger, Coconut, Mandarin | $0.00 | write reviewadd to favorite dishes |
| Chocolate-Cashew Dark Chocolate, Cashew and Caramel Tart, Red Wine Reduction, Banana, and Malted Rum Milk Chocolate Ice Cream | $0.00 | write reviewadd to favorite dishes |
| Strawberry-Rhubarb Macerated Strawberries and Poached Young Rhubarb; Mascarpone Canneloni and Wild Strawberry Sorbet | $0.00 | write reviewadd to favorite dishes |
| Passion Fruit Passion Fruit Cream Enrobed in White Chocolate, Ginger Caramel, Mandarin Sorbet | $0.00 | write reviewadd to favorite dishes |
| Citrus Orange Scented Sheeps Milk Yogurt Parfait, Lemon Cream, Grapefruit, Kumquat, Black Mint | $0.00 | write reviewadd to favorite dishes |
| Pineapple-Coconut Almong Pain de Genes, Vanilla-Roasted Pineapple, Coconut Sorbet, Crushed Pistachio | $0.00 | write reviewadd to favorite dishes |
| Mango Frozen Mango Parfait and Tuile; Coconut Tapioca and Basil Foam | $0.00 | write reviewadd to favorite dishes |
| Chocolate-Praline Thin Leaves of Ecuadorian Chocolate layered between Hazlenut Biscuit, Praline Feuilletine, and Milk Chocolate Cream, with Sherry soaked Prunes | $0.00 | write reviewadd to favorite dishes |
| Banana Banana Creme Brulee, Citrus-Pistachio Biscuit, Beurre Noisette Ice Cream, Peanut Caramel | $0.00 | write reviewadd to favorite dishes |
| Codfish 233;ed Baby Artichokes, Pistachio and Parmesan in a Sage and Garlic Perfumed Broth | $0.00 | write reviewadd to favorite dishes |
| Caviar - Pasta Iranian Osetra Caviar on a Nest of Tagliolini, Quail Egg and Bacon Carbonara Sauce | $0.00 | write reviewadd to favorite dishes |
| Escolar Hawaiian Escolar Slowly Poached in Extra Virgin Olive Oil; Petite Salad of Lettuce Hearts and Tomato Confit (Served Rare) | $0.00 | write reviewadd to favorite dishes |
| Lobster Baked Lobster; Citrus-Mango Emulsion; Endive and Sheeps Milk Ricotta Gnocchi | $0.00 | write reviewadd to favorite dishes |
| Tuna Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette; Shaved Chives and Extra Virgin Olive Oil | $0.00 | write reviewadd to favorite dishes |
| Wild Salmon 233;e, Fava Beans, Asparagus in a Yuzu Butter | $0.00 | write reviewadd to favorite dishes |
| Pineapple - Coconut Almond Pain de G?nes, Vanilla-Roasted Pineapple, Coconut Sorbet, Crushed Pistachio | $0.00 | write reviewadd to favorite dishes |
| Fluke Progressive Tasting of Marinated Fluke; Four Different Ceviches; from Simple to Complex Combination | $0.00 | write reviewadd to favorite dishes |
| Monkfish Pan Roasted Monkfish; Casserole of Morels, Ramps, Fava Beans, Asparagus, Cherry Tomato Confit, Natural Jus | $0.00 | write reviewadd to favorite dishes |
| Passion Fruit Passion Fruit Cream Enrobed in White Chocolate, Ginger Caramel, Mandarin Sorbet | $0.00 | write reviewadd to favorite dishes |
| Lobster Poached Lobster in a Lemon Miso Broth, Shiso and Hon Shimeji Mushrooms | $0.00 | write reviewadd to favorite dishes |
| Wild Striped Bass Steamed Striped Bass Gazpacho Style: Marinated Vegetables, Sundried Tomatoes, and Croutons; Warm Tomato-Verbena Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Hamachi Tandoori Seared-Rare Yellowtail Marinated in Tandoori Spices; Pickled Cucumber and Mango Salad | $0.00 | write reviewadd to favorite dishes |
| Tuna Tuna Tartare, Micro Greens and Piquillo Pepper Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Cod 233;ed Cod, Wilted Baby Spinach and Soy Ginger Butter | $0.00 | write reviewadd to favorite dishes |
| Milk Chocolate 232;me Anglaise, Honey Wheat Tuile | $0.00 | write reviewadd to favorite dishes |
User reviews
an incredible evening
Reviewed on Wednesday, 21 May 2008
I took my sister to Le Bernardin to celebrate her birthday and her engagement. It was an incredible evening and perfect for a special event. The beautiful and austere ambiance create a warm but reserved atmosphere. The wine recommendation was superb as was the tuna appetizer that we both ate. Described on the menu as, "layers of thinly pounded yellowfin tuna, foie gras and toasted baguette, shaved chives and extra virgin olive oil. Also memorable was the chocolate corn dessert, which gave me a new respect for corn. It is also highly recommended that you order the souffle in advance it is incredible.
I think after eating there Le Bernardin's reputation is completely deserved. While it may not be the best place for a rowdy group or timid diners, it is the perfect place for a special evening.
I think after eating there Le Bernardin's reputation is completely deserved. While it may not be the best place for a rowdy group or timid diners, it is the perfect place for a special evening.
Was this helpful?
Share the Good:
|
Dine and Dash:
|
Dine and Dash:
Report this review
Especially Spectacular SEAFOOD!
Reviewed on Thursday, 17 April 2008 — Last updated: Friday, 18 April 2008
We arrived early and had a drink at the bar. Waitstaff took our coats and made us feel at home. My wiskey sour was perfect! We were escorted to our table, which was spacious, lovely, and the setting was absolutely gorgeous. I liked the fresh FLOWERS throughout the restaurant and the ART on the walls. We ordered an incredible bottle of wine- sauvignon blanc. While looking at the menu, the waiter brought us a shot of lobster soup. It was warm, buttery, rich...truly AMAZING.
I ordered the fluke ceviche to start. There were several preparations (4 ways), and each complementated one another. This was my first time trying fluke (white, light, fish) and it was delicious. My second course was the grilled cod salad (cooked slightly), drizzled with olive oil, and topped with avocado. Perfectly balanced flavors. Just right.
My entree was the poached halibut in a citrus, ginger, lemon sauce served with seaweed and baby bok choy. Again, SPOT ON. The fish melted in my mouth. It was beautiuflly prepared. Incredible. Could this meal get any better? Yes.
The banana creme brulee was delicious. Served with a biscotti, ice cream, peanuts and caramel. It was the perfect end to our meal. They also brought over a plate of mini cookies and a sampling of petit fours. WOW! Sugar overload. Well worth the hefty price tag! The best meal I've eaten in NY and best restaurant dining experience. Totally worth it! Service was special. You must go.
I ordered the fluke ceviche to start. There were several preparations (4 ways), and each complementated one another. This was my first time trying fluke (white, light, fish) and it was delicious. My second course was the grilled cod salad (cooked slightly), drizzled with olive oil, and topped with avocado. Perfectly balanced flavors. Just right.
My entree was the poached halibut in a citrus, ginger, lemon sauce served with seaweed and baby bok choy. Again, SPOT ON. The fish melted in my mouth. It was beautiuflly prepared. Incredible. Could this meal get any better? Yes.
The banana creme brulee was delicious. Served with a biscotti, ice cream, peanuts and caramel. It was the perfect end to our meal. They also brought over a plate of mini cookies and a sampling of petit fours. WOW! Sugar overload. Well worth the hefty price tag! The best meal I've eaten in NY and best restaurant dining experience. Totally worth it! Service was special. You must go.
Tell us some details
What I Ate: Lobster soup, fluke ceviche, grilled cod, poached halibut, banana creme brulee
Was this helpful?
Share the Good:
|
Dine and Dash:
|
Dine and Dash:
Report this review
Is This Your Restaurant?
Claim it Today!
Le Bernardin Fans
Latest Events
| No events scheduled |
