I debated even writing this but after the conversation with the restaurant they seemed very open to receiving feedback both good and bad so with that in mind I am writing about my terrible dinner experience there on 1/12/24. It was celebrating my 50th birthday and both my wife and I got the Chef's Tasting Menu. It started off well but then we got to the Sea Bass course. My Sea Bass was inedible...it was tough and I literally could not cut it with a knife. I sent it back needless to say. My wife's lobster was then as chewy as a rubber tire. Those two issues are enough to warrant some disappointment for such a well regarded establishment but the real coup de gras was that both my wife and I became violently ill with food poisoning approximately 24 hours after our meal. I know this is a serious complaint but being both my wife and I are doing intermittent fasting, there was no other food consumed in that time period that could have contributed for both of us. The restaurant has been informed and they did call to apologize but this is completely unacceptable and I feel strongly our experience should be out there. This was my first time here and I certainly anticipate it being my last.
Mudge828
Consistently one of the best in the world. Simply outstanding food and service. We had the tasting menu and it would be hard to pick a favorite dish. Inventive preparations and impeccable service (as an example, every time we used a bit of butter the dish was replaced, even though no one seemed to immediately around to notice). Not inexpensive, but worth every penny. Looking forward to our next visit.
Christian G
Service was good at the start but went down crazy when the place becomes full.. it is not what i expected in this highly rated restaurant.. we started with amuse bouche but nothing special, the big bowl of salmon rillette from the 80 nothing special the bread large selection but nothing very tasty specially the baguette, the appetizers was good the Dover sole also but vegetables missing!! My flounder served with blend bouillabaisse jus and micro garnish too small to enjoy the fish too crusty for this kind of preparation the sorbet was good good but nothing special served with sugar cookies my baba was more cream than baba and very small ice cream for the price you pay you expect more!!
Stephen P
It's great to enjoy food here with friends. it was amazing. very beautiful decoration hope i will come back soon.
City2004
Quite a bizarre experience at Le Bernadin and we were really looking forward to the evening. I’ll start with the actual dining room. Underwhelming, large and the layout gives you the feeling that you’re in a dining hall rather than an intimate exclusive restaurant. The food. We had the full tasting menu with wine pairing. The bread was awful. I always look forward to the bread because usually in good restaurants you get good bread. The so called baguettes could’ve been a frozen one from Lidl. In fact that would be insulting to Lidl. Extremely poor quality. Most of the dishes excluding the mains of Fluke and Halibut were delicious pretty much a 10/10. The two main dishes however were a big fail. Seriously not good at all. What was almost shocking about this restaurant was the service. Ok, it was like a well oiled machine. You didn’t want for anything and everyone went around their business perfectly in sync but with absolutely ZERO interaction with us. Rushed, clinical, robotic, cold and unsmiling. Totally bizarre. We had a 8-10 course dinner and we were in and out in less than two hours. We would NEVER come back here again. For 1200dollars there are a million and one other restaurants to go to for a quarter of the price and sensational service and food. Can’t believe you have 3 stars.
Megunticook72
It had been twenty years since the last visit Anticipation fueled my food lust and heightened the trip to NYC leaving me eager to feel and taste. It’s a pleasure and a satisfaction to be seated and made ready to enjoy. The table top screams the confidence of the house and the French cuisine does the same. Whether it’s the stunning Caviar or perfect Fluke the plate grabs the imagination. The table took the menu which leaves freedom to converse and critique. By the end of the eight plates almost every point of light had been touched and savored. Impeccable. There is a dryness though to service that slips into an almost flat finale. It is hard to maintain. This however is Le Bernardin so it’s expected. This is the restaurant that the French hold dear and champion for all time. My first such restaurant was La Table des Cordeliers in Condom, Gers, France in 1976. Rarely do I get to be reminded of that place and that time. I do by Le Bernardin.
SandyWang
I was underwhelmed by the restaurant. Maybe it is the black bass I ordered, but it is just like any fish in any fine dining restaurant. I was expecting to be wowed in the three michelin star restaurant. My partner, she tasted sand in her scallop, which is unacceptable. I don't know, maybe my expectations are too high.
FrancoJam
We had lunch and what a lunch! Tasting menu with wine pairings, everything flows and dances in your mouth. From the halibut and the langoustine to the scallops and the Maine lobster, it is just divine! Enough with the food, it is too good to describe, you need to experience it! The service is spectacular. From the front door to the table, it is a sumptuous ballet of professional minds. There is a reason Le Bernardin has 3 stars, it is perfect!
loganre
We opted for Le Bernadin for my birthday. There is simply no place better with fish. Today was no exception. The food and service was outstanding. I hesitated to write this since it seems only negative reviews are marked helpful. But I had to tell someone about our sommelier Barbara. Her contribution (and the wines) put the meal over the top. We had the 8 course tasting menu with wine. Barbara said we would each get the equivalent of a bottle of wine. She sensed this was more wine than we would want and said she could pare it back and still match it up. So we had our champagne followed by magical pairings and were still able to walk out. All 3 stars have great food. What sets them apart is the”of course you can” attitude as exemplified by Barbara. She sensed what we wanted and made it happen.
cctyu68
Michelin 3 stars, New York Times 4 stars, La Liste joint #1 Restaurant in the World, San Pellegrino World’s Best 50 Restaurant List……….etc, etc. Since its opening over 3 decades ago, continuous culinary accolades and awards had been pouring in for this New York gastronomic temple. As such, with such stellar credentials, to most of the gourmands in our party, a meal at this iconic institution has become the most anticipated foodie event of the year, if not in their young life?! For lunch, two dining options were offered. First, a full blown USD300+, 8 course chef tasting menu that the whole table has to participate in. Alternatively, a protracted, reduced 3 course table d’hote made up the other option. Though it would be enticing to savor so many of Chef Ripert’s creations all at once, however, to Rosy, having an 8 course tasting menu so early in the day was too much of a daunting task. Consequently, the entire party settled for the reduced course alternative. Our selected luncheon option followed a formidable and challenging format. For the first course, patrons were requested to pick a single dish from a list of nearly 20 imaginative, mouth watering and unique, ‘almost raw or barely touched‘, seafood creations. For the main course, 8 ‘lightly cooked’ seafood and fish masterpieces were offered. Man! So many selections to choose from!..talk about information overload and tough decisions making!..Maybe a nice task for ChatGPT?! Ha! Our fun yet frustrating evaluation and selective process yielded the following first, main and dessert course options: AMUSE BOUCHE: Salmon Rillette; Sourdough Bread Crisp. BREAD SERVICE: 4 Bread Samples ( Brioche, Baguette, Walnut & Raisins……plus Normandy Butter ) FIRST COURSE: Shellfish Medley Uni, Razor Clams, Langoustine, Mirugai, Shrimp Custard, Smoked Pork Dashi Broth. Bacalao Warm Bacalao Escabeche under a cloud of Saffron Brandade MAIN COURSE Dover Sole Pan roasted Dover Sole, Green Olives, Toasted Almonds, Aged Sherry Wine Emulsion. Fluke Pan seared Fluke, Twice Baked Mini Potatoes, Urchin- Bouillabaisse Emulsion Hiramasa Grilled Hiramasa, Roasted Maitake Mushrooms, Bone Marrow - Red Wine Bordelaise DESSERT Baba Au Whiskey - Purple Sweet Potato ‘Baba’, Caramelized Pecan, Smoked Okinawa Sugar Ice Cream Citrus ‘Madeleine’ - Vanilla Genoise Sponge, Lemon Mousseline, Berry Medley Peruvian Dark Chocolate - Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream Corn - Sweet Corn Mille-Feuille, Salted Caramel Sauce Sorbet - Poire William So! What is the overall verdict? Was the quality of the food superb and distinctive enough to exude the degree of greatness that commensurates with a Michelin 3* plus other preeminent ratings and accolades that were bestowed upon it? For this, one has to evaluate and critique from the viewpoint of Chef Eric Ripert’s philosophy towards treating and preparing fish and seafood. In short, Chef Ripert loves to adopt a ‘simple’ approach to cooking fish, treating the natural ingredients with respect and letting the characteristic shine on its own. Based on this, ingredients used in each and every one of our dishes were prepared and executed flawlessly and with loving care by the talented kitchen. So, the answer is a resounding ‘Yes’! Accompanying sauces or seasoning, where necessary, were well-balanced and care was taken not to overpower the main ingredients……. Though in some cases, may be a touch too conservative and overly cautious? These were reflected by the ‘too delicate‘ taste profile of the Seafood Medley and the underwhelming, ‘taste lacking’ Bordelaise sauce accompaniment for the Hiramasa dish. On the other hand, the Dover Sole and the Fluke were simply amazing, totally worthy as Michelin 3* offerings. I have lived and worked in Britain and France for over a decade and have had my fair share of well executed Dover Soles. However, this Le Bernardin’s rendition was heads and shoulders above the rest, both in taste, degree of doneness and texture……the best and tastiest ( western style preparation ) Dover Sole I have come across. In this scenario, the pros
Yes, its elegant, yes its pricey and, yes, Le Bernadin lives up to its reputation. Excellent service and absolutely superb food. Presentation is perfection here, but quality is also key to seafood dishes that are deliciously delicate. There is a chef's tasting menu as well as an extensive a la carte--choose 4. A splendid experience.
Fshah88
This is the only 3 star Michelin restaurant in NYC that caters to both vegetarians and non-vegetarians. Ambiance: I love the subtle decor of the restaurant. It is very elegant and refined and I love the different utensils and plate ware that the restaurant carries. Food: My review of the food is based on the experience with the 8 course veggie tasting menu. All the dishes were delicious and unique. I don't think I've ever had vegetables cooked to such a perfect temperature and consistency. The food was plated beautifully as well. The desserts were so unique and each bite held a different taste and surprise. From the guests who joined me, they felt that all the non-vegetarian food was also delicious and exceeded expectations. Service: The service is excellent and staff were very attentive. Everyone was very friendly from the individual who called us to offer us an earlier dinner time to the hostess and service staff. Price: Considering the 3 star status, I would say the 8 course tasting menu was priced reasonably. I also love that they price the vegetarian tasting menu lower so that it feels fair. It's one of the few restaurants who actually does this. Overall, one of the most memorable dining experiences I've had.
DBLJAM
We had high expectations and all were met. The staff was extremely friendly and engaging throughout dinner. We had the tasting menu with wine pairings, but started with a Kir Royale and followed with caviar and chilled vodka before dinner service. We both enjoyed every dish and my husband usually dislikes fish; he raves this is the best seafood he’s ever had. I have to agree. The sauces were flawless and each fish course was perfectly prepared. We look forward to eating here again soon.
773dalej
Dined with friends and family on September 18th. We had the 4-course experience. Started out with a Manhattan. It was quite disappointing as I do not believe that they keep the whisky in the freezer, thus, being able to create a perfect Manhattan made perfectly. A warm Manhattan is short of the mark. I came in with an open mind and great expectations as this is my first 3-star dining experience. The sauces that came with the fish servings were the highlight of each course. Serving size was adequate. The wines were descent but nothing special. I was hoping for the best fish meal I ever had but that did not happen. The best fish dining experiences I have ever had were in Howth Ireland (Crabby Joes) and Coeur d'Alene Idaho (Paddy's sports Bar). At least I can say I dined in a 3-Star Michelin Restuarant.
Seygrg
I'm a vegetarian and tried the 4 course prix fixed. The artichoke appetizer was refreshing and had so much flavor. The mushroom pasta dish was so delicious. And the hazelnut dessert and corn ice cream was also just wonderful wonderful
I debated even writing this but after the conversation with the restaurant they seemed very open to receiving feedback both good and bad so with that in mind I am writing about my terrible dinner experience there on 1/12/24. It was celebrating my 50th birthday and both my wife and I got the Chef's Tasting Menu. It started off well but then we got to the Sea Bass course. My Sea Bass was inedible...it was tough and I literally could not cut it with a knife. I sent it back needless to say. My wife's lobster was then as chewy as a rubber tire. Those two issues are enough to warrant some disappointment for such a well regarded establishment but the real coup de gras was that both my wife and I became violently ill with food poisoning approximately 24 hours after our meal. I know this is a serious complaint but being both my wife and I are doing intermittent fasting, there was no other food consumed in that time period that could have contributed for both of us. The restaurant has been informed and they did call to apologize but this is completely unacceptable and I feel strongly our experience should be out there. This was my first time here and I certainly anticipate it being my last.
Consistently one of the best in the world. Simply outstanding food and service. We had the tasting menu and it would be hard to pick a favorite dish. Inventive preparations and impeccable service (as an example, every time we used a bit of butter the dish was replaced, even though no one seemed to immediately around to notice). Not inexpensive, but worth every penny. Looking forward to our next visit.
Service was good at the start but went down crazy when the place becomes full.. it is not what i expected in this highly rated restaurant.. we started with amuse bouche but nothing special, the big bowl of salmon rillette from the 80 nothing special the bread large selection but nothing very tasty specially the baguette, the appetizers was good the Dover sole also but vegetables missing!! My flounder served with blend bouillabaisse jus and micro garnish too small to enjoy the fish too crusty for this kind of preparation the sorbet was good good but nothing special served with sugar cookies my baba was more cream than baba and very small ice cream for the price you pay you expect more!!
It's great to enjoy food here with friends. it was amazing. very beautiful decoration hope i will come back soon.
Quite a bizarre experience at Le Bernadin and we were really looking forward to the evening. I’ll start with the actual dining room. Underwhelming, large and the layout gives you the feeling that you’re in a dining hall rather than an intimate exclusive restaurant. The food. We had the full tasting menu with wine pairing. The bread was awful. I always look forward to the bread because usually in good restaurants you get good bread. The so called baguettes could’ve been a frozen one from Lidl. In fact that would be insulting to Lidl. Extremely poor quality. Most of the dishes excluding the mains of Fluke and Halibut were delicious pretty much a 10/10. The two main dishes however were a big fail. Seriously not good at all. What was almost shocking about this restaurant was the service. Ok, it was like a well oiled machine. You didn’t want for anything and everyone went around their business perfectly in sync but with absolutely ZERO interaction with us. Rushed, clinical, robotic, cold and unsmiling. Totally bizarre. We had a 8-10 course dinner and we were in and out in less than two hours. We would NEVER come back here again. For 1200dollars there are a million and one other restaurants to go to for a quarter of the price and sensational service and food. Can’t believe you have 3 stars.
It had been twenty years since the last visit Anticipation fueled my food lust and heightened the trip to NYC leaving me eager to feel and taste. It’s a pleasure and a satisfaction to be seated and made ready to enjoy. The table top screams the confidence of the house and the French cuisine does the same. Whether it’s the stunning Caviar or perfect Fluke the plate grabs the imagination. The table took the menu which leaves freedom to converse and critique. By the end of the eight plates almost every point of light had been touched and savored. Impeccable. There is a dryness though to service that slips into an almost flat finale. It is hard to maintain. This however is Le Bernardin so it’s expected. This is the restaurant that the French hold dear and champion for all time. My first such restaurant was La Table des Cordeliers in Condom, Gers, France in 1976. Rarely do I get to be reminded of that place and that time. I do by Le Bernardin.
I was underwhelmed by the restaurant. Maybe it is the black bass I ordered, but it is just like any fish in any fine dining restaurant. I was expecting to be wowed in the three michelin star restaurant. My partner, she tasted sand in her scallop, which is unacceptable. I don't know, maybe my expectations are too high.
We had lunch and what a lunch! Tasting menu with wine pairings, everything flows and dances in your mouth. From the halibut and the langoustine to the scallops and the Maine lobster, it is just divine! Enough with the food, it is too good to describe, you need to experience it! The service is spectacular. From the front door to the table, it is a sumptuous ballet of professional minds. There is a reason Le Bernardin has 3 stars, it is perfect!
We opted for Le Bernadin for my birthday. There is simply no place better with fish. Today was no exception. The food and service was outstanding. I hesitated to write this since it seems only negative reviews are marked helpful. But I had to tell someone about our sommelier Barbara. Her contribution (and the wines) put the meal over the top. We had the 8 course tasting menu with wine. Barbara said we would each get the equivalent of a bottle of wine. She sensed this was more wine than we would want and said she could pare it back and still match it up. So we had our champagne followed by magical pairings and were still able to walk out. All 3 stars have great food. What sets them apart is the”of course you can” attitude as exemplified by Barbara. She sensed what we wanted and made it happen.
Michelin 3 stars, New York Times 4 stars, La Liste joint #1 Restaurant in the World, San Pellegrino World’s Best 50 Restaurant List……….etc, etc. Since its opening over 3 decades ago, continuous culinary accolades and awards had been pouring in for this New York gastronomic temple. As such, with such stellar credentials, to most of the gourmands in our party, a meal at this iconic institution has become the most anticipated foodie event of the year, if not in their young life?! For lunch, two dining options were offered. First, a full blown USD300+, 8 course chef tasting menu that the whole table has to participate in. Alternatively, a protracted, reduced 3 course table d’hote made up the other option. Though it would be enticing to savor so many of Chef Ripert’s creations all at once, however, to Rosy, having an 8 course tasting menu so early in the day was too much of a daunting task. Consequently, the entire party settled for the reduced course alternative. Our selected luncheon option followed a formidable and challenging format. For the first course, patrons were requested to pick a single dish from a list of nearly 20 imaginative, mouth watering and unique, ‘almost raw or barely touched‘, seafood creations. For the main course, 8 ‘lightly cooked’ seafood and fish masterpieces were offered. Man! So many selections to choose from!..talk about information overload and tough decisions making!..Maybe a nice task for ChatGPT?! Ha! Our fun yet frustrating evaluation and selective process yielded the following first, main and dessert course options: AMUSE BOUCHE: Salmon Rillette; Sourdough Bread Crisp. BREAD SERVICE: 4 Bread Samples ( Brioche, Baguette, Walnut & Raisins……plus Normandy Butter ) FIRST COURSE: Shellfish Medley Uni, Razor Clams, Langoustine, Mirugai, Shrimp Custard, Smoked Pork Dashi Broth. Bacalao Warm Bacalao Escabeche under a cloud of Saffron Brandade MAIN COURSE Dover Sole Pan roasted Dover Sole, Green Olives, Toasted Almonds, Aged Sherry Wine Emulsion. Fluke Pan seared Fluke, Twice Baked Mini Potatoes, Urchin- Bouillabaisse Emulsion Hiramasa Grilled Hiramasa, Roasted Maitake Mushrooms, Bone Marrow - Red Wine Bordelaise DESSERT Baba Au Whiskey - Purple Sweet Potato ‘Baba’, Caramelized Pecan, Smoked Okinawa Sugar Ice Cream Citrus ‘Madeleine’ - Vanilla Genoise Sponge, Lemon Mousseline, Berry Medley Peruvian Dark Chocolate - Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream Corn - Sweet Corn Mille-Feuille, Salted Caramel Sauce Sorbet - Poire William So! What is the overall verdict? Was the quality of the food superb and distinctive enough to exude the degree of greatness that commensurates with a Michelin 3* plus other preeminent ratings and accolades that were bestowed upon it? For this, one has to evaluate and critique from the viewpoint of Chef Eric Ripert’s philosophy towards treating and preparing fish and seafood. In short, Chef Ripert loves to adopt a ‘simple’ approach to cooking fish, treating the natural ingredients with respect and letting the characteristic shine on its own. Based on this, ingredients used in each and every one of our dishes were prepared and executed flawlessly and with loving care by the talented kitchen. So, the answer is a resounding ‘Yes’! Accompanying sauces or seasoning, where necessary, were well-balanced and care was taken not to overpower the main ingredients……. Though in some cases, may be a touch too conservative and overly cautious? These were reflected by the ‘too delicate‘ taste profile of the Seafood Medley and the underwhelming, ‘taste lacking’ Bordelaise sauce accompaniment for the Hiramasa dish. On the other hand, the Dover Sole and the Fluke were simply amazing, totally worthy as Michelin 3* offerings. I have lived and worked in Britain and France for over a decade and have had my fair share of well executed Dover Soles. However, this Le Bernardin’s rendition was heads and shoulders above the rest, both in taste, degree of doneness and texture……the best and tastiest ( western style preparation ) Dover Sole I have come across. In this scenario, the pros
Restaurantji Recommends
Yes, its elegant, yes its pricey and, yes, Le Bernadin lives up to its reputation. Excellent service and absolutely superb food. Presentation is perfection here, but quality is also key to seafood dishes that are deliciously delicate. There is a chef's tasting menu as well as an extensive a la carte--choose 4. A splendid experience.
This is the only 3 star Michelin restaurant in NYC that caters to both vegetarians and non-vegetarians. Ambiance: I love the subtle decor of the restaurant. It is very elegant and refined and I love the different utensils and plate ware that the restaurant carries. Food: My review of the food is based on the experience with the 8 course veggie tasting menu. All the dishes were delicious and unique. I don't think I've ever had vegetables cooked to such a perfect temperature and consistency. The food was plated beautifully as well. The desserts were so unique and each bite held a different taste and surprise. From the guests who joined me, they felt that all the non-vegetarian food was also delicious and exceeded expectations. Service: The service is excellent and staff were very attentive. Everyone was very friendly from the individual who called us to offer us an earlier dinner time to the hostess and service staff. Price: Considering the 3 star status, I would say the 8 course tasting menu was priced reasonably. I also love that they price the vegetarian tasting menu lower so that it feels fair. It's one of the few restaurants who actually does this. Overall, one of the most memorable dining experiences I've had.
We had high expectations and all were met. The staff was extremely friendly and engaging throughout dinner. We had the tasting menu with wine pairings, but started with a Kir Royale and followed with caviar and chilled vodka before dinner service. We both enjoyed every dish and my husband usually dislikes fish; he raves this is the best seafood he’s ever had. I have to agree. The sauces were flawless and each fish course was perfectly prepared. We look forward to eating here again soon.
Dined with friends and family on September 18th. We had the 4-course experience. Started out with a Manhattan. It was quite disappointing as I do not believe that they keep the whisky in the freezer, thus, being able to create a perfect Manhattan made perfectly. A warm Manhattan is short of the mark. I came in with an open mind and great expectations as this is my first 3-star dining experience. The sauces that came with the fish servings were the highlight of each course. Serving size was adequate. The wines were descent but nothing special. I was hoping for the best fish meal I ever had but that did not happen. The best fish dining experiences I have ever had were in Howth Ireland (Crabby Joes) and Coeur d'Alene Idaho (Paddy's sports Bar). At least I can say I dined in a 3-Star Michelin Restuarant.
I'm a vegetarian and tried the 4 course prix fixed. The artichoke appetizer was refreshing and had so much flavor. The mushroom pasta dish was so delicious. And the hazelnut dessert and corn ice cream was also just wonderful wonderful