Latest news with #EricRipert
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.
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
New York Times
05-06-2025
- 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.
Eater
28-05-2025
- Entertainment
- Eater
Where Your Favorite Chefs and Food Experts Eat When They're Off the Clock
Since the Eater app launched last October, it's been downloaded hundreds of thousands of times, consistently helping users find their next great meal. Now, the app has a shiny new feature: list sharing! In this latest update, users can create their own list of Eater-approved restaurants around the world, whether it's favorite date night spots in Brooklyn, wine bars in the Bay Area, or Korean BBQ in Seoul. To kick things off, we reached out to some friends of Eater to create their own lists in the app: Eric Ripert, chef and co-owner, Le Bernadin: Go-To Power Lunches Stephanie Izard, executive chef/partner, Girl & the Goat: Hometown Chicago Spots Danny Garcia, executive chef, Time and Time: Easy Eats Hillary Sterling, executive chef, Ci Siamo: Favorite Takeout Sue Chan, founder, Care of Chan: New York Favorites Alicia Kennedy, writer and author, No Meat Required : Favorite Martinis : Favorite Martinis Patricia Howard, co-owner, Lord's: Monday Date Night Spots Ed Szymanski, co-owner, Lord's: Spots to Drink Wine Yara Herrera, executive chef/owner, Hellbender: NY Favorites Dan Pelosi, author, Let's Eat and Let's Party : Italian Go-Tos and : Italian Go-Tos Bill Esparza, journalist and Eater contributor: Top Five LA Tacos Lindsey Tramuta, author, The Eater Guide to Paris : Pastry Hot List : Pastry Hot List James Park, author, Chili Crisp : Go-To Korean in NYC : Go-To Korean in NYC Rebecca Thimmesch, writer, Chic! newsletter, Places to Share Juicy Gossip in London Join the fun and download the Eater app, create lists, and share your own highly opinionated lists with anyone who needs a recommendation. Plus, search for restaurants by neighborhood, dish, or cuisine type and book reservations through Capital One Dining, SevenRooms, and other reservation platforms. Related Download the Eater App
