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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.
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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