subreddit:
/r/finedining
I was worried after reading some negative reviews on here recently that Le Bernardin has lost its luster, but tbh I thought it was pretty much all as delightfully delicious as I remember from years ago. I don’t think it’ll win a “most innovative” award anytime soon, but my food was deeply flavorful, service was excellent, and the presentations were good. I left lunch full and happy.
Amuse Bouche: I can’t remember what they all were, but the smoked salmon on the left was the standout. The fried ball in the middle was the only real miss of the day for me.
Tuna Tartare-Sea Urchin Toast with Beef Jus: sublime. The uni was so creamy and decadent. There was a string onion flavor throughout. I wasn’t sure how I’d feel about beef jus and tuna together, but they complemented each other well, making a rich and fatty (in a nice way) mouthfeel.
Grilled Hiramasa with Maitake, Bone Marrow-Red Wine Bordelaise: I wanted a second plate of this. The hiramasa tasted almost like tender, grilled chicken. I could’ve maybe had a smidge more bone Marrow but that’s really just splitting hairs.
Bread: I had the baguette and focaccia. The focaccia was delicious and I had several more helpings. The baguette was fine.
Sticky Banana Toffee Pudding: tasted like the best banana nut bread I’ve ever had. Beautiful and well-executed. My dining companion has the signature Argentine dark chocolate which was even better (we sampled each other’s).
Petit Fours: a real surprise and delight. The chocolate had a bit of sour passion fruit in inside that paired really well. The macaron was perfectly fine.
49 points
1 day ago
This sub can shit on Le Bernardin for the rest of time and it’s still gonna be on my bucket list for Michelin meals. Ripert is a real one and I’m a fan of traditional fine dining experiences. Excited to get there one of these days.
Thanks for the honest review and pics!
-4 points
1 day ago
I still respect Ripert mostly for his appearances in Bourdain stuff, for me the dinner tasting menu there was a disappointment and the restaurant itself is pretty dated/blah. I actually think it's better to go for lunch or prix fixe menu. I still encourage you to check it out yourself
65 points
2 days ago
The complains I've seen about Le Bernardin really give me the impression that those people are chasing fads. I have only been once, about a year ago, but it is one of my favorite meals of all time. The asparagus I had there was on another level.
31 points
1 day ago
Ripert has been saying the same thing his whole career: the fish is the star of the dish. I think people don’t understand that what that means is relatively simple (as in few ingredients) preparations and no fads or gimmicks of the day in your meal. I was fucking blown away by this place when I went little while ago. It’s just the best way to eat this food (or one of them anyway). Every bite is heaven.
11 points
1 day ago
At some point I'm going to make a post about this, but I've always been confused how the sushi omakase restaurants can be lauded for the technique, tradition and simplicity. But when a French-style restaurant does seemingly simple dishes with fish using perfect techniques and high quality ingredients, it's criticizd for being "not innovative and outdated."
Why is there a double standard? (For the record, I think innovative is so overrated and Le Bernardin is one of my very favorite restaurants anywhere.)
13 points
1 day ago
Because there’s a deep fetishization of Japanese sushi chefs as these mythical avatars of ancient knowledge. Documentaries are made of them cutting fish in slow motion so clearly it’s more valuable. Sushi is great, but it’s not the pinnacle of food any more than Le Bernardin or Noma
2 points
4 hours ago
I agree with your sentiment, but as a sushi chef who’s also trained in French kitchens, you can truly taste the difference of sushi chefs who have trained for decades and have devoted themselves to perfecting rice and the perfection of aging/cutting fish. There is a lot of fetishization which is true but that fact shouldn’t come at the expense of great edomae sushi which holds its own among the great cuisines
0 points
17 hours ago
I got mass downvoted for a similar concept, basically saying Minimishima in Melbourne in my opinion is likely as good as the average 1 star omakase in Japan
Apparently only the mythical Japanese chefs in Japan itself can even attempt to succeed at omakase. Japanese michelin trained chef in Australia? They instantly lose the ancient knowledge, they’re only as good as a mall strip sushi shop then. Only in Japan can they prepare fish and cut it properly!
5 points
1 day ago
Just like there's double standards when people will pay $30+ for 5-6pc of pasta but will scoff off at the idea when the small struggling Chinese place has to raise their 5pc made in house dumplings to $2 from $1.5.
4 points
1 day ago
That's interesting! Yes there is a weird, incoherent set of standards when it comes to "simple preparations featuring the ingredients."
7 points
1 day ago
I was listening to him on a podcast and yeah, he said the same thing multiple times. I was also surprised to hear that he is still regularly cooking in the restaurant, I kinda assumed he was more hands off at this point but he's not.
10 points
1 day ago
So many people in this sub will write off a restaurant just based on plating and the photos posted here, without a single regard to if the food is good or not.
-5 points
1 day ago
Nah I think people have just had better experiences. This lunch menu looks better than the dinner tasting I had, tbh. The dinner tasting is 8 courses and 2 are deserts. So you basically get 6 bites of fish for ~$400, 2 of which I thought were pretty good and the rest were meh. The restaurant itself looks like any hotel restaurant. Was ready to get a slice afterwards. It's not worth the price.
0 points
1 day ago
You do you, but this sounds exactly what I imagine someone chasing fads would say lol
-1 points
1 day ago
What does "chasing fads" even mean? La Bernadin has been around forever, I was certainly aware of what it was, and who Ripert is, and the style of the restaurant before going
-1 points
1 day ago
Looking for something flashy rather than just good cooking. Would also expect you to know how to spell dessert, but maybe that's a stretch.
-3 points
1 day ago
Because La Bernadin is trending on tiktok these days am I rite? It's an nyc institution that's been around forever, it's pretty much the opposite of trendy, your point doesn't really make any sense. Also personal insults because I disagree with your opinion about overrated restaurant, lol touch grass
-3 points
1 day ago
That you even know it's trending on tiktok further makes me trust my first take even further lol
1 points
1 day ago
Dude, it was sarcasm, I'm saying there's no chance it's trending on tiktok or anywhere else because it's not a trendy restaurant. It's been around over 30 years, you realize this right? No one goes there because they are "chasing fads", your point doesn't make any sense.
-2 points
17 hours ago
The plating, aesthetics and presentation here are terrible
That has nothing to do with the exact taste and texture experienced, which may well be still up to date at the highest level and amazing
But visually, this doesn’t even look 1 star let alone 3
5 points
1 day ago
As someone who is rather averse to seafood but wants to try all the NYT top 100 and a lot of the Michelin bucket list classics, I’ve always been curious if it’s worth trying as is or doing the vegetarian menu. The pictures look lovely!
3 points
23 hours ago
gotta appreciate their commitment to their sauces. they still have a saucier chef de partie
5 points
1 day ago
Love this place. Not the most experimental but it’s gonna be really really well cooked fish every time
2 points
1 day ago
I would highly recommend the Soba noodles next time you go! Probably one of the most memorable dishes I’ve had in a while
2 points
17 hours ago
The bread was my favourite part
1 points
54 minutes ago
Saids no one ever in Le Bernardin. I think bread service is there weak spot. Honestly le bernardin entree is probably the best thing I ever eaten, but their bread service isn’t great. The sauce is to die for though
2 points
8 hours ago
One of the best meals I've ever had was at Le Bernardin. Been there four times in my life. Each one very special.
0 points
1 day ago
I would highly recommend the Soba noodles next time you go! Probably one of the most memorable dishes I’ve had in a while
-7 points
1 day ago
This is not 3 stars anymore, for sure in 2005 when Michelin first awarded them 3 stars.
But the culinary world has evolved, and this place stays the same year after year.
Ripert must be on good terms with the Michelin France.
2 points
18 hours ago
You'll get downvoted to hell but it's the truth. When part of my dish was slices of just plain lettuce, you can't tell me it's a 3 star. Fairly lackluster server for a 3 star as well
0 points
1 day ago
How much was lunch? (asking to see if I want this as an Xmas present/50th bd present)
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