Latest news with #LeBernardin
Time Out
17 hours ago
- Entertainment
- Time Out
Three U.S. restaurants just made this year's World's 100 Best Restaurants list
Ahead of the grand reveal of The World's 50 Best Restaurants 2025—set to be announced in Turin, Italy on Thursday June 19—the extended list of restaurants ranked 51 to 100 has landed, and three U.S. standouts made the global list, including two seafood-focused stunners in New York. This year's selection spans six continents and 25 countries and, as always, is a showcase of global culinary excellence. From São Paulo to San Francisco, Atxondo to Queenstown, restaurants across 37 cities made the cut. And while these dining destinations didn't manage to crack that coveted top 50 list, they're anything but second tier. In the United States, one newcomer and two previous list-makers have been recognized. César in New York makes its debut at number 98. Helmed by César Ramirez—whose résumé includes such acclaimed kitchens as The French Laundry, Le Bernardin and Brooklyn Fare—it's a sleek, seafood-centered temple of precision and power, with dishes like his now-iconic uni toast. Atelier Crenn in San Francisco returns to the list at number 96. Chef Dominique Crenn's tasting menu remains one of the most emotionally resonant experiences in the game, with her team (including dessert wizard Juan Contreras) delivering magic plate after plate. And a second NYC restaurant, the legendary Le Bernardin, comes in at number 90. Here, chef Eric Ripert continues to elevate globally influenced French cuisine across multiple tasting menus in an effortlessly elegant setting. You can check out which other exceptional eateries made it to the World's 50 Best extended list here. As for that other half of the prestigious rankings, the top 50 best restaurants will be announced on June 19 at a lavish Italian ceremony. Last year, two U.S. restaurants made the list—Atomix in New York, NY and Single Thread in Healdsburg, CA. If you want to catch the action, the ceremony will be livestreamed from Turin at 8pm (local time) on the World's 50 Best YouTube channel.
Time Out
19 hours ago
- Entertainment
- Time Out
Two NYC restaurants just cracked the World's 100 Best Restaurants list for 2025
New York City just added two more reasons to flex its culinary muscle: César and Le Bernardin have landed spots on the World's 50 Best Restaurants extended list for 2025, which ranks restaurants around the world from 51 through 100. Released ahead of the main awards ceremony in Turin, Italy, on June 19 (where the top 50 dining destinations of the year will be announced), this year's 51–100 list spans six continents and features standout kitchens from 25 territories. Of the eight North American entries, two are right here in Manhattan and both are masters of the sea. Making a splash at No. 98 is César, the elegant, seafood-focused restaurant from chef César Ramirez. Located in a century-old space at 333 Hudson Street, the sleek dining room, which has both counter and table seating, gives a front-row view of the kinetic open kitchen. Ramirez, best known for his Michelin-starred work at Chef's Table at Brooklyn Fare, serves a 13-course tasting menu built on Japanese precision, French technique and impeccable ingredients from around the world. Highlights include Norwegian langoustine with shiso and caviar, and sawara paired with yuzu kosho. It's made for a confident debut for a chef known for holding himself to impossibly high standards—and meeting them. Also holding steady is midtown's beloved Le Bernardin, coming in at No. 90. A mainstay of fine dining since 1986, the Midtown temple to seafood continues to reel in global acclaim under the stewardship of Chef Eric Ripert. The menus, which range from a vegetarian tasting to a chef's selection of greatest hits, strike a delicate balance of French sophistication and Asian influence. Nearly 40 years in, the restaurant remains one of the city's most consistent fine-dining experiences, with service and flavors as polished as ever. This year's list welcomed 12 new entries from cities like Tulum, San Francisco and Queenstown, reflecting the evolving diversity of global dining. North America's strong showing also included Atelier Crenn in the Bay Area and Huniik in Mérida, Mexico.
New York Times
19 hours ago
- Business
- New York Times
Top 10 Reader Favorites From the 100 Best New York Restaurants
On Tuesday, we published our 2025 list of the 100 Best Restaurants in New York City, including a ranked top 10. Using our new checklist feature, readers were able to tell us their favorites — or at least the ones they had visited most — and the ones they wanted to try. Here are the 10 most-visited spots. They include several longstanding New York destinations, but also a couple of relative newcomers. Some of the city's most celebrated fine-dining rooms appear, but so does a Brooklyn sandwich shop. (Down the list a bit, look for a major point of agreement between our critics and the dining public.) 1. Gramercy Tavern It's little surprise that so many readers have found their way to the convivial spaces of this bona fide New York classic. It has been the domain of many notable chefs over its 31 years, including Tom Colicchio and the pastry virtuoso Claudia Fleming, who opened the restaurant in 1994. Something of an in-the-know option for years, the front tavern room now goes full-tilt, and can be harder to get into than the main dining room. But walk-in bar spots are still a great option. 2. Le Bernardin Like Gramercy Tavern, Le Bernardin has longevity on its side: The restaurant, perched at No. 3 on our top 100, first received four stars from The New York Times in 1986, and has kept those four stars in every review since, most recently in 2023. As our critic Melissa Clark put it, Eric Ripert, the chef since 1994, 'consistently takes big swings, like his stunning signature ellipse of pounded raw tuna layered with foie gras, and somehow never misses. Even mild-mannered fluke — enveloped in a fragrant dill- and yuzu-infused apple broth — vibrates with flavor in his expert hands.' 3. Via Carota Want all of The Times? Subscribe.
Yahoo
3 days ago
- Entertainment
- Yahoo
The Three People Ina Garten Calls Her ‘Dream Dinner Guests'
The Three People Ina Garten Calls Her 'Dream Dinner Guests' originally appeared on Parade. The right group of people seated at your table can make or break a dinner party, whether you're a regular old person like you and me or a TV star like Ina Garten. The Barefoot Contessa has built a career around recipes that are perfect for entertaining, so she knows a thing or two about having people over. She recently opened up about her 'dream dinner guests,' and it's an interesting mix. Garten shared her ideal guest list during the most recent "Sunday Sitdown Live" hosted by Today's Willie Geist. The session was done onstage in front of a live audience in New York City. The dynamic duo sipped cocktails and arranged a dessert platter while they answered questions from the crowd. 'Who are the three people, living or dead, you would like to have dinner with?' wondered one audience member. Garten didn't hesitate with her response. Here's what she shared. Related: For the record, Ina Garten says she has already hosted one dream dinner guest:. As Garten told Geist and the audience earlier in the interview, Taylor Swift came to Garten's East Hampton barn 10 years and the two of them made pavlova. View this post on Instagram A post shared by Ina Garten (@inagarten) But three people still remain on Garten's dream dinner guest list. In answer to Geist's question, Ina responded: 'How about Julia Child, Eric Ripert from Le Bernardin, and Jacques Pépin?' In case you're not familiar with Garten's guest list, just know they're not your average Joes. Julia Child is a legendary American chef, TV personality and cookbook author who is known for introducing French cuisine to the American public. (And not to make it all about us, but Julia Child was Parade's very first food editor.) Related: 😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. 🍳🍔 Eric Ripertis a French chef and cookbook author who is the executive chef and co-owner of New York City's famed Le Bernardin restaurant, where he and his team turn out exquisite seafood dishes. Jacques Pépin is a celebrated French chef and author, TV star and the winner of many awards, including several James Beard Awards. He's another food personality who is loved around these parts. (You have to try his French toast, scrambled eggs and quiche recipes.) For his dream dinner guests, Geist listed off Dolly Parton, Martin Short and Geist's great-great grandfather, who played in the National Hockey League. If Geist and Garten brought their dream guests together, it would be one epic dinner party. Related: During the conversation with Geist, Garten also shared her advice on things to avoid at a dinner party. 'There are two things that I don't think you should ever bring to a dinner party—and they're so common—is something that the host feels like they should serve," she said, calling out Jell-O salad. "What are you going to do with that?" she adds. Garten also recommends against bringing loose flowers. 'Don't ever bring flowers that aren't in a vase,' she said. 'You're there. You're like, everyone's arriving, and then all of a sudden you've got these flowers and you have to figure out what to do."The Three People Ina Garten Calls Her 'Dream Dinner Guests' first appeared on Parade on Jun 2, 2025 This story was originally reported by Parade on Jun 2, 2025, where it first appeared.
New York Post
13-05-2025
- Lifestyle
- New York Post
I'm a private chef and Caraway's cookware made me cancel my All-Clad order
New York Post may be compensated and/or receive an affiliate commission if you click or buy through our links. Featured pricing is subject to change. There's something intimate about cookware. You're not just sauteing onions — you're summoning sustenance after a day from hell, whipping up something impressive for a date, or preparing a feast for fifteen socialites as a private chef. As the latter (chef, not socialite), I've used everything from professional-grade All-Clad to thrifted cast iron that hasn't seen proper hydration in decades, I mean it. My standards for pots and pans are higher than most people's standards for relationships (or things that matter). As a private chef in New York City and the Hamptons, I don't have the luxury of bad tools. I cook for clients who spend $500 on face serum and expect their salmon skin seared like it's opening night at Le Bernardin. So when I tested Caraway's cookware — both the nonstick ceramic and the newer stainless steel line — I didn't go easy. I used it for everything: midnight eggs, three-hour stews, and the kind of pan sauce that makes you want to lick the spoon. Spoiler: Caraway passed. With flying, satin-finish, oven-safe colors. Here's why. About Caraway What is Caraway? Caraway is a design-forward cookware brand known for its sleek, non-toxic ceramic nonstick pots and pans that actually perform. Caraway pans come in Pinterest-perfect colors and promise toxin-free cooking (their ceramic coating is free of PTFE, PFOA, PFAS, and other sketchy chemicals). Think modern, minimalist, and surprisingly pro-grade. The Caraway cookware line includes the Caraway fry pan, sauté pan, sauce pan, and Dutch oven, available individually or as a bundle (which includes a magnetic pan rack and lid holder that Marie Kondo would faint over). Recently, the brand added Caraway stainless steel cookware, expanding beyond ceramic to appeal to cooks who want more control and browning power. TL;DR: Caraway cookware is non-toxic, stylish, and shockingly effective, ideal for beginners who want ease and aesthetics, and pros who want performance with polish. This Caraway cookware review confirms what the brand promises: beauty meets brawn. Our review Caraway Pros: Beautiful nonstick surface Quick heat-up and even distribution Non-toxic and lightweight Comes with magnetic pan racks and lid storage Cons: Requires wooden/silicone utensils Not dishwasher-safe (but wipes clean with a paper towel) The Caraway Nonstick Ceramic 12-Piece Set is the cookware equivalent of upgrading from a twin mattress on the floor to a king with a linen duvet and mood lighting. You get all the heavy-hitting essentials: a 10.5-inch fry pan, 3-quart sauce pan, 4.5-quart saute pan, and 6.5-quart Dutch oven, along with matching lids, a magnetic pan rack, and a canvas lid holder that will make your cabinet look well put together. Each piece is coated in Caraway's signature ceramic nonstick surface — free of PTFE, PFOA, and other chemicals you can't pronounce — making it safe, effective, and genuinely easy to clean. It's oven-safe to 550°F, works on all stovetops, and comes in colors so chic they double as counter decor. Whether you're making midnight eggs or hosting a dinner party, this set will make you feel like the main character of your own cooking show. Kendall Cornish's Caraway set at work. New York Post Material: Aluminum core with mineral-based ceramic nonstick coating; free of PTFE, PFOA, PFAS, lead, and cadmium | Colors: Cream, Navy, Sage, Perracotta, Slate, Gray, Black, White, Marigold, Mist, and Limited Editions (varies by season) | Cooktop Compatibility: Induction, gas, electric, and ceramic | Oven-Safe: Up to 550°F | Dishwasher-Safe: No (handwash only to preserve nonstick coating). Cooking with the Caraway nonstick set feels a little like cheating. You throw eggs in, and they slide around like they're on ice skates. You sauté vegetables and barely need oil. Cleanup? A quick wipe with a sponge and it's done. I've used every piece in this set — from the sauté pan for one-skillet chicken thighs to the Dutch oven for short rib stew — and not once have I had a scorched, stuck-on mess. As someone who regularly works as a private chef and knows my way around 'nonstick' products that, frankly, lie, this one lives up to the hype. The ceramic coating is a dream — truly non-toxic, truly nonstick, and holds up better than I expected. And yes, is Caraway non toxic? Completely. The mineral-based ceramic surface is free of all the usual suspects: PTFE, PFOA, PFAS, lead, cadmium. So you can feel virtuous while searing your salmon. Over the past year, I've been rougher on these pans than a normal person probably would be. And while I do see a few light scratches, the coating is still intact and wildly effective. Aesthetically, these pans are hot. The color options are tasteful and rich, and the included storage system (that magnetic pan rack and canvas lid holder) is actually a game-changer. My cabinet has never looked better. In terms of performance vs. price, Caraway easily beats mid-tier cookware like GreenPan, and in a Caraway vs Our Place face-off, I'd take Caraway every time. The Our Place Always Pan definitely has its time and place, but it struggles with higher heat. Caraway gives you the whole culinary toolkit, plus consistent results. I used the Caraway Nonstick Ceramic Set almost daily across three years — at home and during client gigs — cooking everything from crispy tofu to duck breast to Sunday stews. I compared them with All-Clad, HexClad, Our Place, GreenPan, and Made In, evaluating heat conduction, stick resistance, durability, and ease of cleanup. Camryn La Sala, our Commerce Editor, tested the pan separately and summed it up best: 'This durable kitchen workhorse is bound to last you much longer and give you an edge with all kinds of cooking.' Camryn La Sala's Caraway set at work. New York Post This is more than a cookware set; it's a gateway drug to loving your kitchen again. Caraway Pros: Excellent browning and searing Durable and dishwasher-safe Sleek, brushed exterior and polished interior Cons: Heavier and more technique-driven Not nonstick (obviously) Caraway's Stainless Steel 12-Piece Set is what happens when you take pro-level performance and dress it in brushed runway-ready stainless. This set includes a 10.5-inch fry pan, 3-quart sauce pan, 4.5-quart saute pan, and a 6.5-quart Dutch oven, plus lids and modular storage racks that make you feel like an organized adult. Constructed from 5-ply stainless steel with an aluminum core, each piece offers excellent heat control, perfect for browning, braising, and deglazing without hot spots. Unlike traditional stainless, these pans actually feel balanced in your hand — solid but not punishingly heavy. It's dishwasher-safe, oven-safe up to 550°F, induction compatible, and unapologetically sleek. This is the set you get when you're done pretending to like that warping pan from college. Kendall Cornish's Caraway set neatly stored. New York Post Material: 5-ply stainless steel with an aluminum core for superior heat control and durability | Colors: Silver (brushed stainless steel exterior, polished interior) | Cooktop Compatibility: Induction, gas, electric, and ceramic | Oven-Safe: Up to 550°F | Dishwasher-Safe: Yes (though handwashing is recommended to preserve shine) Let's shift gears to the Caraway stainless steel set, which I've been using daily for the past three weeks, and spoiler: it's not just for looks. This is serious cookware for serious cooking. The 5-ply construction (with an aluminum core for fast, even heating) makes a noticeable difference, especially when you're searing proteins or building flavor layers in sauces. I've cooked steak, deglazed pans with white wine, and simmered ragu, all without scorching or hot spots. The fry pan alone rivals my All-Clad, which is saying something. And the sauté pan? A total workhorse for risotto and curries. I also love how the Dutch oven holds steady heat over time — ideal for braising. Everything feels balanced in the hand, which makes it easier to pour, toss, and flip like you know what you're doing. These aren't lightweight pans, but they're not unwieldy either. Compared to HexClad, which I've tested, the Caraway stainless steel set feels more refined. HexClad vs Caraway comes down to aesthetics and heat retention — Caraway wins on both, though HexClad may be more forgiving for beginners who aren't used to cooking on raw stainless. But once you get the hang of stainless steel cooking, Caraway gives you better results, a more elegant design, and, again, less clunky storage. Also, this set is fully dishwasher safe, which is rare for high-performance stainless steel. That makes it a standout for anyone who wants pro-level results without committing to a full chef lifestyle (aka hand-washing everything at 10 p.m.). Our Updates Editor, Holly J. Coley, said of Caraway's Stainless Steel Set, 'I've owned stainless steel cookware before but never fully appreciated it or knew what to look for until testing Caraway's Stainless Steel 7-Piece Cookware Set. Good cookware is pricey but after reviewing this set, I understood why. Never have I experienced such lightweight stainless steel that seemed to evolve with my cooking process. Being more mindful of the heat and cleaning is something I'll have to get used to, but it's worth it. Holly J. Coley's Caraway set unboxing. New York Post 'The meal I made to test it with came out perfect — heated all the way through (I was cooking with frozen vegetables as well as fresh), and I was even able to brown some bits without damaging the cookware the way I have with other sets. It's an investment but will pay for itself in years of culinary masterpieces. I absolutely love it.' How we tested I've had the Caraway stainless steel cookware set in rotation for three weeks, and let me tell you, I didn't baby it. I broke it in with high-heat sears, acidic sauces, and reckless late-night pasta experiments. The kind of cooking that leaves lesser pans permanently scorched or emotionally traumatized. I tested each piece — fry pan, saute pan, sauce pan, and Dutch oven — across a range of techniques: searing steak, deglazing with wine, caramelizing onions, slow-simmering a tomato ragu, and boiling pasta. I compared the heat distribution and browning quality against my All-Clad D3, which has been my ride-or-die stainless for years. The Caraway set held its own, browning evenly, heating quickly (but not too aggressively), and cleaning up shockingly well with just a bit of Bar Keepers Friend when needed. I also paid attention to ergonomics. These pans are balanced. The handles stay cool enough to grab mid-cook (unless you're torching the whole thing on high), and the weight feels sturdy without being arm-day heavy. The sauté pan, in particular, became my go-to for risotto and one-pan dishes — it gave me enough surface area to reduce liquids evenly without scorching the edges. For three weeks, I cooked like I was trying to kill these pans. They didn't flinch. That's high praise from someone who treats her kitchen tools like test subjects, not decor. The final verdict This isn't hype, it's a hot pan renaissance. Caraway cookware looks like it belongs in a Nancy Meyers kitchen, but cooks like it belongs in a Michelin-starred one. Whether you're shopping for your first apartment, upgrading old cookware, or debating between Our Place vs Caraway, go with Caraway if you want reliable performance and max versatility. While not the cheapest pans on the market, they're an investment in your daily life, and in my very biased, chef-brained opinion, that's what makes the splurge worth it. This article was written by Kendall Cornish, New York Post Commerce Editor & Reporter. Kendall, who moonlights as a private chef in the Hamptons for New York elites, lends her expertise to testing and recommending cooking products – for beginners and aspiring sous chefs alike. Simmering and seasoning her way through both jobs, Kendall dishes on everything from the best cookware for your kitchen to cooking classes that will level-up your skills to new dinnerware to upgrade your holiday hosting. Prior to joining the Post's shopping team in 2023, Kendall previously held positions at Apartment Therapy and at Dotdash Meredith's Travel + Leisure and Departures magazines.
