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Seafood

Le Bernardin

Midtown Manhattan, New York, NY 📍 Maps

Le Bernardin was born in Paris in 1972 by siblings Maguy and Gilbert Le Coze, who insisted on serving only the freshest fish, prepared simply and with respect. They brought this philosophy to New York in 1986, quickly earning four stars from The New York Times within three months of opening. The restaurant maintains its focus on making 'the fish the star of the plate,' a mantra that guides its acclaimed French seafood experience.

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★ The Legend
Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette with Chives
This dish is consistently highlighted as a signature and iconic offering, frequently mentioned across reviews and even demonstrated by Chef Ripert himself.
◆ Fan Favorite
Seafood Truffle Pasta
Diners frequently mention this dish as a popular choice, often noting its luxurious combination of seafood and truffle.
◇ Hidden Gem
Salmon Rillette
This salmon rillette is served as an amuse-bouche at Le Bernardin, a complimentary starter that many diners highlight as a delicious and memorable opening to the meal. It's often described as having a complex salmon flavor due to the use of both poached and smoked salmon.
✦ Off the Menu
Filet Mignon
While Le Bernardin is renowned for its seafood, the kitchen can prepare non-fish options like filet mignon upon request. This is a discreet offering for guests who prefer meat, ensuring everyone at the table can enjoy a tailored experience.
Insider Tip

If you're looking for a more casual experience or can't secure a main dining room reservation, consider the lounge area. It offers a separate menu with a selection of dishes that are distinct from the prix fixe options, providing a different way to experience Chef Ripert's cuisine. Alternatively, the adjacent Aldo Sohm Wine Bar, opened by Le Bernardin's wine director, offers simple, shareable plates alongside an extensive wine list.

Every restaurant has its legendary dishes.

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