I've been a fan of Eric Ripert's Le Bernardin for as long as I can remember. There was my first full tasting meal (dinner) in 2009 (where I promptly declared it as my "favorite restaurant in the world" and "it's rare that every single course of a 10-course tasting is a "wow" dish").
And then there were those subsequent lunches in 2014 (where he happened to be in the kitchen that day!) and in 2016, when a college friend and I celebrated our milestone birthday.
Each time the seafood was executed perfectly.
I never would have imagined back in 2016 that it would be over ten years before I would return.
Le Bernardin had three Michelin stars back then. Throughout all these years, the restaurant has maintained its high-precision excellence (and its three stars). Chef Ripert has continued to stay focused on his flagship restaurant instead of expanding rapidly, like some other celebrity chefs.
Lunch 3-course Menu
"Where do you want to eat in New York this time?" Bryan asked.
"I only have one request," I said. "Le Bernardin".
We were taking some friends to New York (their first time), and it had been SO LONG since I'd been. Plus, we wanted to show our friends some of our favorites.
Honestly, upon walking in, it felt as it nothing had really changed (despite a whole decade passing!). The space felt familiar. I could still look at certain seats and say, "I remember sitting there."
Partly due to time limitations (our friend was flying out that afternoon), we chose the 3-course lunch menu ($139). This tasting allows you to choose 2 courses plus a dessert. Typically people will choose a lighter one as the first course (e.g.. something from their "raw" or "barely cooked" sections) and then a "heavier" one (from "lightly cooked") as their second course. However, it's pretty flexible and you can choose whichever two dishes you want.
I'm happy to report that the food is still excellent.
Almost Raw
Even after over a decade, certain dishes never leave the menu. This signature TUNA dish (layers of thinly pounded yellowfin tuna over foie gras and a toasted baguette plus chives) is still fantastic.
Lightly Cooked
Bryan had ordered this one. After trying one bite, I declared that THIS was the best main course at the table (yes, we were all trying bites of each others' dishes).
I think Bryan's generally good a choosing menu items. He also chose tuna starter, which was probably the best starter . . .
Dessert (or a Salad?)
Bryan thought a salad was a bit weird at this stage of the meal. He thought it odd that they couldn't even offer a coffee. This at least makes more sense at the end of a meal. In the end, he forewent any dessert (technically skipping out on ⅓ of the 3-course tasting). Instead, he ordered (and paid extra for) a double espresso.
It's an interesting bigger question of what a 3-Michelin star restaurant should do in this situation. The restaurant doesn't really offer an a la carte option. Thus everybody has to order a set menu of some sort (and they ALL have a dessert course). It seems like offering a coffee (as a substitute for dessert) wouldn't be very expensive. This would at least make the guest feel a bit better about the whole situation.
In any event, Bryan left with sort of a sour feeling, at least with respect to the hospitality aspect of that meal.
Don't get me wrong. The food is still excellent, and we have absolutely no complaints about the rest of the meal. Overall we really enjoyed our whole experience. It was just that final "salad for dessert is your only option" that was a bit odd.
Le Bernardin
155 W 51st St
New York, NY 10019
