Latest news with #LeBernardin
Time Out
29-07-2025
- Entertainment
- Time Out
This new French restaurant serves tableside martinis in an old Village carriage house
Move over, midtown steakhouse martinis—downtown has officially entered its tableside era. Chateau Royale, a sumptuous new French restaurant from the team behind Libertine, opens today, July 29, inside a beautifully restored carriage house on Thompson Street in Greenwich Village. The brainchild of restaurateurs Cody Pruitt and Jacob Cohen, Chateau Royale is a cinematic, two-level throwback to the heyday of French dining in New York, channeling mid-century opulence upstairs and moody downtown cool below. Think escargots in brioche, Chartreuse-laced molten chocolate cake and duck à l'orange with a ménage-à-orange of blood orange, bergamot and calamansi, served under a skylight, no less. Upstairs, the white-linen dining room offers a full-on revival of forgotten French classics. Executive chef Brian Young (formerly chef de cuisine at Le Bernardin) brings serious pedigree and a few nostalgic flourishes to the menu, like Beggar's Purses filled with ossetra caviar, or a Dover sole with mustard hollandaise in homage to beloved shuttered bistro La Grenouille. But the real table theater is liquid: All cocktails—including the signature Martini Au Chateau, made with house-blended dry vermouth and 'toute les olives' brine—are poured from chilled crystal decanters via brass-and-mahogany bar cart. (Good luck going back to shaker tins after this.) Downstairs, the vibe gets looser. The bar room channels Parisian haunts like Harry's New York Bar, offering reimagined cocktails like a Bee's Knees milk punch and a Kir Royale upgraded with raspberry eau-de-vie. A cheeky 'chien chaud' hot dog—dressed with summer truffle aioli and crispy artichoke—shares menu space with a Wagyu burger and steak frites. The 175-bottle wine list is all French, naturally, with Burgundy in the lead and a few rare vintages tucked away for those in the know. Design-wise, Pruitt's eye for drama shows up in every detail, from oxblood booths and red marble downstairs to sculptural suede banquettes upstairs. Even the lighting was done by L'Observatoire International (yes, that Frick Museum lighting team).
Time Out
07-07-2025
- Business
- Time Out
This is the most expensive restaurant in all of New York—and we're not surprised
In a city where a bagel with schmear can run you $15 and your rent eats half your paycheck, it takes a lot to be dubbed the most expensive restaurant in New York. But Le Bernardin, Midtown's crown jewel of French seafood, has now claimed the top spot. According to a new study by Love Food, the three-Michelin-starred institution has officially claimed the title of New York State's priciest restaurant, thanks to its $350 tasting menu that reads more like poetry than dinner. Chef Eric Ripert's iconic seafood temple has been wooing critics and deep-pocketed diners since 1986, and its newest accolades only cement its status. Not only did it land on the World's 50 Best Restaurants extended list for 2025, but it now also leads the state in luxury dining, with caviar to match. (Literally: An ounce of the royal stuff will set you back $220.) So what does $350 get you? An eight-course symphony of oceanic indulgence. Expect foie gras-topped yellowfin tuna; steamed lobster in citrusy shellfish broth; Dover sole with cauliflower, Romanesco and toasted almonds; and red snapper served over nori rice in a velvety green curry. You'll cruise through salmon with Royal Osetra caviar, buttery halibut with baby vegetables and a pair of decadent desserts (think: spiced cherries with yogurt sorbet and a warm Peruvian chocolate tart with Tahitian vanilla ice cream). Wine pairings? Naturally—and yes, they'll cost extra. The West 51st Street dining room remains a bastion of white tablecloths and jackets-required formality, with just enough modernity from slick leather banquettes and a sweeping 24-foot seascape by Brooklyn artist Ran Ortner to remind you this isn't your grandmother's prix fixe. And if you can't quite swing the tasting menu, the lounge offers a luxe-but-more-accessible workaround in the form of a $54 lobster roll and cocktails like the mezcal-forward MLC or the Dalloway Sour, laced with chamomile and rose.
Forbes
02-07-2025
- Entertainment
- Forbes
New York's Le Bernardin Is Still The Best After All These Years
Since 1986 Le Bernardin has defined French ch seafood cuisine in America. For the first 25 years of our marriage, my wife and I celebrated our anniversary at the great classic French restaurant in New York named Lutèce, now closed. And ever since then we have done so at the only other restaurant in New York to compare, albeit in a very different style. The food at Le Bernardin is all seafood (though there is a vegetarian menu offered) and it is all exquisite, creative without ever showing eccentricity and quite unlike anything else one might find in the Maguy Le Coze and chef-partner Eric Ripert have never wavered from the unique Le Bernardin ... More style. Indeed, by placing ourselves in Chef-owner and partner Maguy Le Coze's hands, my wife and I have never had the same dish twice over the past fifteen years, even though a few dishes have been on the menu since the restaurant opened in 1986. The tables are large, set with thick linens and napery, lovely show plates, China is of the highest quality, silverware is just the right weight and stemware elegantly fragile. One cannot from a smaller menu at the Lounge at Le Bernardin. Opened by Maguy Le Coze and her chef brother Gilbert, Le Bernardin immediately won the highest praise from the media, including four stars from the New York Times and three from the Michelin Guide. Sadly, Gilbert passed away in 1994 but his second-in-command, Eric Ripert stayed the course, eventually becoming a partner with Maguy. A few dishes abide on the menu from the restaurant's inception—classics like seafood carpaccio that Le Bernardin pioneered and everyone since has copied. But while keeping within the kitchen's traditions, Ripert has masterfully allowed the menu to evolve with myriad global flavors. Each element of a dish at Le Bernardin, like this salmon with caviar, is always balanced so none ... More overwhelms another. On our anniversary visit this year my wife and I, as usual, left the menu up to Ripert, which began with kombo salt-cured with Japanese madai, with fresh hearts of palm dressed with a tangy calamansi vinaigrette. Then came lightly steamed lobster with kumquat and charred cucumber in a spiced shellfish-citrus broth. Quick, even cooking is the essence of Ripert's cuisine, always maintaining the seafood's essential flavor, so that Faroe Island salmon is slowly baked and topped with Royal Osetra caviar and a horseradish emulsion one might think would overpower the fish. Instead its subtlety buoys the dish's saline and briny flavors. Japanese madai was cured in combo salt. Next came a classic nudged into the 21st century––Dover sole pan-seared with butter, served with Romanesco and cauliflower florets, toasted Almonds and a soy-lime emulsion. Le Bernardin has a splendid cheese cart from which we each chose four cheeses each. Summer strawberries with sorbets. Dessert was very summer simple but deeply flavorful: a dish of summer strawberries with sorbets and Tahitian vanilla Chantilly. Chocolates and cookies followed. If I did not go into greater detail in describing each dish it was because I want to save room to mention all the other aspects of Le Bernardin that make it unique, even among New York's French restaurants. Each of those aspects have been so carefully honed and modulated over three decades that what may go unnoticed is part of a seamless enactment of exquisite taste. The dining room itself is done with the same unaffected sophistication, its large tables widely separated, flourish of flowers, artwork reflecting the sea and ideal lighting so one can see the rest of the room as well as the beauty of the dishes served. Despite the room's capacious size, it is never loud, the noise soaked up by carpeted floors, fabric chairs, thick linens and and beverage director Aldo Sohm is also partner at hi namesake wine bar adjacent to Le ... More Bernardin When you enter you find all the staff, led by directeur de salle Tomi Dzelaja, impeccably dressed (better than some of the male clientele). The cordial greeting immediately indicates the refinement of what is to follow. The host turns you over to a lovely smiling young woman who shows you to your table. Wine and beverage director Aldo Sohm (who is partner in his namesake wine bar across the breezeway) has a passel of sommeliers who are intent on finding you the right bottle for your taste and budget from an extraordinary wine list. Three kinds of bread are presented with a ramekin of soft butter that is replaced whenever you've used half of it. Special spoons or forks accompany certain dishes, as are wine glasses, which are always refilled without your needing to ask for it. Captains and waiters carefully spoon or swirl the sauce onto your dish at the table, lest it grow cold on its way from the kitchen. You will not be continuously interrupted mid-meal to be asked how you like a dish; only after you finish one might you be so queried. Eric Ripert himself often comes out into the dining room and, though he is something of a media star, greets his fans with a humble demeanor and sincere interest in how you are enjoying your evening. When Maguy Le Coze is at the restaurant she moves through the dining room with savoir-faire, with her hands folded, nodding at everyone. The sorry news about Le Bernardin is that it is not easy to get a table, even weeks in advance for prime hours. Which is precisely why you will have better luck requesting an early hour or one after 9:30. And now, in the heat of summer, with so many regulars out of town, lunch is easier to book. You may also eat in the posh lounge, if you like, which has its comprehensive menu and dozens of wine by the glass. All of this determines why Le Bernardin is expensive, but not as much as many others in New York, and considerably less than Parisian counterparts. At Le Bernardin a four-course meal $215, the chef's tasting menu $350. But a four-course lunch is only $135. You not only get what you pay for at Le Bernardin but you get more than you expected, which goes just as much for the décor and the service as for the nonpareil cuisine, which is all the more remarkable for a restaurant now in its fourth decade in New Bernardin 155 West 51st Street 212-554-1515Open for lunch Mon.-Fri.; Dinner Mon.-Sat.
Time Out
24-06-2025
- Entertainment
- Time Out
Only one New York restaurant made it on the World's 50 Best Restaurants List
A few weeks back, the food-loving folks behind the World's 50 Best list unveiled the back-half of this year's 100 Best Restaurants ranking, and two stellar New York spots out of eight North American entries managed to make the coveted lineup. Making a splash at No. 98 was César, the elegant, seafood-focused restaurant from chef César Ramirez, while midtown fine-dining mainstay Le Bernardin clocked in at No. 90. And though those illustrious local dining rooms were joined on the full list by only one NYC restaurant in the top 50, they're at least in very good company: "New Korean" stunner Atomix was ranked No. 12 in this year's culinary pecking order, which were announced during a ceremony in Turin, Italy on June 19. It's not the first time that the creative Korean spot—the flagship restaurant of husband-and-wife duo, chef Junghyun "JP" Park and manager Ellia Park, who also oversee fellow New York spots including Atoboy, Naro and Seoul Salon—has been honored by World's 50 Best: In 2023, Atomic came in at No. 8 and rose to No. 6 one year later. Praised as the "ultimate gastronomic manifestation of the K-wave phenomenon" and "Korean dining at its very finest" with "dishes grounded in heritage, but distinct and innovative," per the World's 50 Best organizers, Atomix is the sole U.S. restaurant to make the main 50 Best list, and one of only three North American entries this year. (It's joined by Jorge Vallejo's boundary-pushing Quintonil and Elena Reygadas's Mexican-meets-Mediterranean beaut Rosetta, both located in Mexico City.) Elsewhere on the list, Lima had an exceptionally strong showing, with Maido from chef Mitsuharu "Micha" Tsumura—an upmarket Japanese-Peruvian restaurant serving an innovative take on Nikkei cuisine—finally claiming the top spot after a decade of being featured on the World's 50 Best list. Rounding out the top five was second-place finisher Asador Etxebarri of Atxondo, Spain; Diverxo of Madrid, Spain in the fourth-place spot; and Alchemist of Copenhagen, Denmark at No. 5.
Economic Times
18-06-2025
- Business
- Economic Times
Le Bernardin New York
Agencies Representational Le Bernardin is not just a seafood restaurant - it's a masterclass in culinary precision. This Manhattan 3-Michelin-star temple to fine dining, helmed by Eric Ripert, delivers an experience as elegant as it's menu - organised into 'Almost Raw', 'Barely Touched' and 'Lightly Cooked' - guides diners through a seafood odyssey. The tuna carpaccio, pounded impossibly thin and laid over foie gras-slathered toast, is a textural marvel. Langoustine in truffled broth and fluke bathed in sea urchin bouillabaisse showcase Ripert's finesse with marine delicacies. But vegetarians are not forgotten. The menu impresses with plates like morel and spring pea casserole and an artichoke risotto finished with black truffle vinaigrette. Even dessert, like the purple sweet potato baba with pecan whipped cream, feels quietly transcendent. Lunch offers a more relaxed take on the Le Bernardin experience, though refinement still reigns. The lounge prix fixe includes a built-in donation to City Harvest - a nod to giving back. Service is faultless, and atmosphere strikes a rare balance: serene, but never Le Bernardin, balance reigns - between simplicity and luxury, French tradition and global flair. After 40 years, it's a reminder that true luxury lies in restraint, not excess. Elevate your knowledge and leadership skills at a cost cheaper than your daily tea. Small finance banks struggle with perception. Will numbers turn the tide? China rare earths blockade: Will electric vehicles assembly lines fall silent? Benchmarked with BSE 1000, this index fund will diversify your bets. But at a cost. Yet another battle over neem; this time it's a startup vs. Procter & Gamble Stock Radar: Oberoi Realty breaks out from 4-month consolidation; what should investors do? For investors with ability to take a contrarian stand: 6 mid-cap stocks from different sectors with upside potential of over 26% return Buy, Sell or Hold: Motilal Oswal remains neutral on Tata Motors; Antique recommends Hold on Hindustan Zinc These 7 banking stocks can give more than 21% returns in 1 year, according to analysts
