Le Bernardin, Zagat's top pick for 2012, and awarded the Michelin Guide's coveted 3-stars as well as The New York Times' highest rating of 4-stars, has maintained its status of excellence for 20 years and its international acclaim as one of the world's top seafood restaurants.\r\n\r\n
\r\n","blurb2":"
We are open for dinner Monday-Saturdays starting at 5:00pm and for Lunch Monday-Fridays 12:00pm to 2:30pm. Reservations can be made online via Resy or by phone at 212-554-1515. We look forward to welcoming you!\r\n","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Home","buttonSwitch1":"","buttonText1":"","h1":"","h2":"","h3":"","h4":"","showinNav":0,"checkbox1":0,"sortOrder":1,"image1_anchor":"","parentID":0,"linkTitle":"Home","template":"home","image1":"","id":1},{"path":"/about","blurb1":" Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986. \r\n\r\n After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate. \r\n\r\n Le Bernardin earned four stars from The New York Times three months after its opening, never having dropped a star throughout six reviews, and is the only restaurant to maintain this rating for that length of time. \r\n\r\n In September 2011, Le Coze and Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel. The new look features a lounge, a first for the restaurant, where a separate menu is available. Since then, the restaurant received a James Beard Award in 2012 for “Best Restaurant Design,” and an “Outstanding Restaurateur” award in 2013 for Le Coze, who is the first woman to be honored in the category.\r\n\r\n The restaurant holds several records in New York: it received its four-star review from The New York Times only three months after opening and is the only New York four star restaurant that has maintained its status of excellence for more than 3 decades. Reviews have come in 1986, 1989, 1995, 2005, and most recently in 2012, with the same verdict: four stars. Le Bernardin has received more James Beard Awards than any other restaurant in New York City. In 1998, Maguy Le Coze won the coveted James Beard Award for "Outstanding Restaurant" in America, and in May 2003, the James Beard Foundation named Eric Ripert “Outstanding Chef.” In 2009, Le Bernardin was honored with the James Beard Award for “Outstanding Wine Service.” The Michelin Guide, which made its New York debut in 2005, honored Chef Ripert and Le Bernardin with its highest rating of three stars in 2005 and each year thereafter, and the restaurant ranks 26 on the World’s 50 Best Restaurants list. The New York Zagat Guide has consistently recognized Le Bernardin as top rated in the category of “Best Food” and the 2011- 2016 editions awarded it a 29 food rating: the highest in New York City. In the 2012-2014, 2016 & 2017 Zagat Guides, Le Bernardin is named the Most Popular Restaurant in the city, and in the 2015–2017 guides, it’s also rated the city’s top restaurant for service. New York magazine also rated Le Bernardin #1 in its annual ranking of the 101 best restaurants in New York City in 2006. In his year-end dining feature, Frank Bruni of The New York Times selected Le Bernardin as the “Best Meal of 2008.” Most recently for 2019, Le Bernardin was ranked No. 1 in the World by La Liste, the global food guide and review aggregator.\r\n\r\n In 1999, Ripert and partner Maguy Le Coze expanded their business to form Ripert Consulting which so far has shaped restaurants in Florida, California and New York City and has partnered with the Ritz-Carlton to open restaurants in Washington D.C., Philadelphia and the Caribbean.\r\n\r\n In September 2014, Ripert and Le Coze extended the elegance of Le Bernardin’s private dining room with the opening of Le Bernardin Privé, a modern and dynamic event space, and Le Bernardin wine director Aldo Sohm opened Aldo Sohm Wine Bar, where guests can enjoy a menu of simple and shareable dishes meant to complement and elevate an extensive and ever-changing wine list.\r\n\r\n To the delight of fans all over the world, 1998 saw the publication of Le Bernardin’s first cookbook, called Le Bernardin—Four Star Simplicity. Eric Ripert has also published a memoir, The New York Times bestseller 32 Yolks, and four other cookbooks: My Best: Eric Ripert, Avec Eric, On the Line, and A Return to Cooking. \r\n","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | About","buttonText1":"","h1":"About","h2":"About Le Bernardin","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":1,"image1_anchor":"","linkTitle":"Le Bernardin","parentID":0,"template":"about","image1":"","id":2},{"blurb1":"","path":"/menus","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Menus","buttonText1":"","h1":"Menus","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":2,"image1_anchor":"","parentID":0,"linkTitle":"Menus","template":"lander","id":3,"image1":""},{"blurb1":"","path":"/private-dining","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Private Dining","buttonSwitch1":"","buttonText1":"","h1":"Private Dining","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"image1_anchor":"","sortOrder":3,"parentID":0,"linkTitle":"Private Dining","template":"lander","id":4,"image1":""},{"blurb1":" RESERVATIONS: 212 554 1515\r\n\r\n Beginning on the first day of each month, reservations can be made for the entire following month. Our online reservation system is live 24/7. Reservations are not accepted in the Lounge.\r\n\r\n We are currently accepting reservations through December 30. January reservations will become available on Sunday, December 1 online via RESY starting at 7:00am ET and by phone on Monday, December 2 starting at 10:00am ET. Credit card information is required to hold all reservations. Cancellation policy is 48 hours prior to your reservation date to avoid $150 per person fee. \r\n\r\n Reservation Line Hours \r\n\r\n \r\n","path":"/reservations","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Reservations","buttonSwitch1":"","buttonText1":"","h1":"Reservations","h2":"Make A Reservation","h3":"","h4":"","showinNav":1,"checkbox1":0,"image1_anchor":"","sortOrder":4,"linkTitle":"Reservations","parentID":0,"template":"reservations","id":5,"image1":""},{"blurb1":"","path":"/partners","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Partners","buttonSwitch1":"","buttonText1":"","h1":"Partners","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":0,"sortOrder":5,"image1_anchor":"","parentID":0,"linkTitle":"Partners","template":"lander","id":60,"image1":""},{"blurb1":" To contact us by phone, please call 212 554 1515\r\n\r\n \r\n\r\n Mailing Address: Le Bernardin GIFT CARDS\r\n\r\n For Gift Cards, click here to download a Gift Card order form. \r\n\r\n \r\n\r\n COOKBOOKS\r\n\r\n For Cookbooks, click here to download a Cookbook order form. \r\n\r\n MY BEST: ERIC RIPERT As one of the world’s most celebrated chefs and luminaries who changed the landscape of fine dining, here are the dishes of Eric Ripert’s career; the distinctive plates that made them household names. My Best: Eric Ripert offers a master’s career-defining 10 recipes, complete with step-by-step, illustrated directions designed for the home cook. Join Chef Eric Ripert in his home kitchen as he prepares simple, travel-inspired dishes to enjoy with family and friends. From the hills of Northern Tuscany to the waters of Northern California, find inspiration and creativity in the easy home cooking of the chef and co-owner of New York’s Le Bernardin restaurant. On the Line is a look at the inner workings of Le Bernardin: the incredible level of personal commitment, discipline, and loyalty; the precise organization and orchestration of the restaurant’s operations; the details of hiring and training; the real cost of food; the focused preparation of meals; the expected and unexpected challenges of growing a business.\r\n\r\n The facts and figures are all here: the pounds of black bass served each week (500); the average number of minutes it takes to cook a dish (5); the glasses washed by hand each day (1300); the bottles of wine in the cellar (14,000); the monthly flower bill ($12,000); the number of waitstaff who are also actors (0).\r\n\r\n Told from the point of view of the principal players—from chefs to line cooks, from the porter to the maître d’, from the sommelier to the captain—readers will feel the heat, the creativity, and the sense of accomplishment at Le Bernardin, where each year, 150,000 plates are sent from the kitchen to the table. On the Line includes nearly 50 of Eric Ripert’s favorite dishes, described from inspiration all the way to execution. Eric Ripert discovered that as he rose to prominence as a chef, he began to drift far, far away from cooking. A Return to Cooking is the antidote. A four-part journey to four different locations over four seasons, the goal of the book was to “cook the landscape” and “cook from the gut,” using local, in-season ingredients and experiencing the joys—and occasional disappointments—of the spontaneity and creativity that are at the heart of cooking. Ripert cooked. Colombian artist Valentino Cortazar sketched and painted. Tammar and Shimon Rothstein photographed. Award-winning author Michael Ruhlman captured the creative process in prose. And Andrea Glick, Ripert’s right hand, ensured the recipes ended up on paper so they could be tested and perfected later. Everyone partook, and everyone—especially Ripert—learned along the way.\r\n\r\n This eminently practical book, with nearly 150 recipes, is also a teaching book; dozens of short essays offer advice on subjects like the handling of raw fish, the power of the vinaigrette, and even the merits of Tabasco, shallots, and lemon confit. And of course, it offers guidance about roasting, seasoning, poaching, and sautéing. Every bit as fascinating is the book’s bird’s-eye view of the magic that is created when decades of cooking experience, the forces of intuition, the music of the season, and the ingredients of the landscape all coalesce. Co-owner Maguy Le Coze traces the roots of Le Bernardin’s culinary “simplicity” to her late brother, Gilbert, the restaurant’s legendary co-founder and first chef: “Gilbert was not a classically trained chef,” she says. “He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he’d never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused.”\r\n\r\n Today, Chef Eric Ripert carries on the tradition with simple but nuanced dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And of course, desserts—from Chocolate Millefeuille to Honeyed Pear and Almond Cream tarts. Four Star Simplicity offers 100 meticulously formulated and carefully tested recipes, from appetizers through dessert.\r\n","path":"/gifts","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Gifts","buttonText1":"","h1":"Gifts & Books","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":7,"image1_anchor":"","linkTitle":"Gifts","parentID":0,"template":"lander","id":7,"image1":""},{"path":"/privacy-policy","blurb1":" Effective: 5/24/2018\r\n\r\n We collect information during and, occasionally, at other times. This information, which ranges from limited personal data such as age and address to facts about users’ computers, professions and habits, is then securely stored on separate servers.\r\n\r\n Le Bernardin, Inc. (or “We”. “Our” or “Us”) takes your privacy very seriously. Please carefully read this Privacy Policy and familiarize yourself with our privacy practices regarding your personal information and how we will use it. This Privacy Policy applies to the Our site, including mobile sites or apps (collectively, the “Sites”). By visiting the Sites, you accept this Privacy Policy and Cookie Disclosure Policy, which are hereby incorporated. If you do not agree with these policies, do not use the Sites.\r\n\r\n What information we collect\r\n\r\n We may collect your personally identifiable information at various points throughout the Sites. You may be asked to provide your name, email address, mailing address, phone number, and similar information. \r\n\r\n Uses and Disclosure of Personal Information\r\n\r\n Registration information may be used in several ways:\r\n\r\n We may use third-party service providers or other third-party organizations helping to support our mission that may collect, store, or process your personal information on our behalf, such as to complete your request, e.g. completing a transaction or to outsource one or more of the functions described above.\r\n\r\n Subscribers may edit registration information or cancel a subscription at any time. We reserve the right to contact any subscriber at any time regarding subscription renewals or other subscription-related problems or questions as well as changes to our Subscriber Agreement.\r\n\r\n Research\r\n\r\n We may contract with a market-research firm to conduct occasional online surveys. When you're within our sites, you may see a pop-up window offering you the optional opportunity of participating in a survey. If you do not wish to participate, simply click the "No, Thank You" link and you will not see this window again. If you choose to participate, you'll be prompted to answer a series of online questions. You will be prompted to enter your e-mail address for validation purposes but no other personal information (name, address, etc.) will be collected as part of the survey. In some cases, however, you may be offered a free gift for your participation. We will need your name and address, which will be used exclusively to fulfill your gift request.\r\n\r\n Cookie Technology\r\n\r\n We also employ cookie technology to help subscribers move faster through our site. When you use one of our sites, we pass several cookies to your computer. A cookie is a string of information that's sent by a Web site and stored on your hard drive or temporarily in your computer's memory. This avoids the potentially time-consuming task of checking our registration database each time a page is requested. The cookie is deleted when a user chooses the log out feature to terminate their session. We also employ cookie technology to store subscribers' User Names and Passwords. Read our cookie disclosure statement below and view a cookie-by-cookie breakdown.\r\n\r\n Some web browsers may transmit “Do Not Track” signals to websites visited by the user. Our information collection and disclosure practices will continue to apply as described in this policy, regardless of any “Do Not Track” signals that are sent by certain browsers.\r\n\r\n Third Party Web Sites\r\n\r\n We use third-party advertising companies to serve ads when you visit our Sites. These companies may use information (not including your name, address email address or telephone number) about your visits to this and other Web sites in order to provide advertisements about goods and services of interest to you. If you would like more information about this practice and to know your choices about not having this information used by these companies, click here.\r\n\r\n Our Sites may contain links to other Web sites provided by third parties. Please be aware that we do not control these third-party Web sites or any of the content contained on those Web sites. Once you have left our Sites, we cannot be responsible for the privacy practices of such other Web sites. We encourage you to exercise caution and to read the privacy policy for the Web site you visit. The inclusion of hyperlinks to third party Web sites on our Sites in no way constitutes an endorsement by us of such Web sites’ content, actions or policies.\r\n\r\n Data Storage, Access, and The Right to be Forgotten\r\n\r\n We store and process data on our servers in the United States, even though the European Union has not recognized that the United States provides adequate data protection laws. Individuals in the Europe Union have certain data subject rights which may be subject to limitations and/or restrictions. These rights may include the right to: (i) request access to and rectification or erasure of their personal data; (ii) obtain restriction of processing or to object to processing of their personal data; and (iii) the right to data portability. If you wish to exercise one of the above-mentioned rights, please send us your request via email to [email protected], attention Cathy Sheary.\r\n\r\n Individuals in Europe may also have the right to file a complaint about the processing of their personal data with their local data protection authority. Please also let us know if you have any questions, concerns, disputes, or issues. Our Data Protection contact email is [email protected], attention Cathy Sheary.\r\n\r\n We store personal data for different periods of time consistent with the purposes for which they were originally collected, as subsequently further authorized, or when required or allowed under applicable law. \r\n\r\n We do not subject data subjects to decisions that have legal effects on them due solely to automated processing of personal data.\r\n\r\n For United States residents, we undertake marketing only in compliance with the CAN-SPAM Act, the Telephone Consumer Protection Act, and other applicable law. For European Union residents, we undertake marketing only with your expressive affirmative consent and in compliance with applicable data privacy laws. EU residents will not be added to the marketing lists unless they have already provided express affirmative consent consistent with applicable data protection laws.\r\n\r\n Security\r\n\r\n We are committed to maintaining your confidence and trust, and takes steps to help protect the personal information you provide to us. However, no transmission or electronic storage of information is guaranteed to be secure. We therefore urge you to always use caution when transmitting information over the Internet.\r\n\r\n Children\r\n\r\n The Sites are not directed toward children under 18 years of age nor do we knowingly collect information from children under 18. If you are under 18, please do not use the Sites or submit any personally identifiable information to us.\r\n\r\n Your California Privacy Rights\r\n\r\n California’s “Shine The Light” law permits California residents to annually request and obtain information free of charge about what personal information is disclosed to third parties for direct marketing purposes in the preceding calendar year. California residents with an established business relationship with Le Bernardin, Inc. may choose to opt out of the disclosure of personal information about them to third –parties for marketing purposes.\r\n\r\n Data Controller, Data Protection Officer\r\n\r\n We are responsible for your privacy protection and is the official service provider. If you have questions regarding our website, the following information, or if you would like to contact our privacy protection representative, please contact us at [email protected], attention Cathy Sheary.\r\n\r\n Changes and Updates\r\n\r\n We may revise this Privacy Policy from time to time. We will post any changes on this page and update the date at the top, so be sure to check back periodically to stay aware of any modifications. Your continued use of the Sites after changes have been posted will constitute your acceptance of this Privacy Policy and any changes.\r\n\r\n Contact Us\r\n\r\n If you have any questions, concerns, or suggestions regarding this Privacy Policy, or to update any information you have provided us, or to manage your marketing preferences, please send us an email at [email protected]\r\n\r\n \r\n\r\n Last updated: [5/24/2018]\r\n\r\n We employ the use of cookie technology and web beacons throughout our site, to allow you to move more quickly and securely through our pages. Along with a registration process that uses data encryption, we offer consistently secure, efficient online sessions that allow you to validate your subscription, access your account and retain some personal settings so you can read what you want, the way that you want it. And this is all made possible by cookie technology. Below you'll find information describing our specific use of cookies, which are an inherent part of our production process and have enabled us to better serve you.\r\n\r\n What's a cookie?\r\n\r\n A cookie is a small text file that's sent to your computer or other device by a site's server. A cookie can be a record of your visit to a site, including information such as your User Name, time of last visit, pages viewed, etc. Contrary to what you might read elsewhere, cookies cannot get information from your hard drive against your will, destroy files, send you viruses, etc. An important point: Cookies can only contain as much information as you disclose to the site that sent it to you! In our case, that means any information included in your subscription form or that you input during the customization of our site.\r\n\r\n Why do you use cookies?\r\n\r\n We use cookies for basic reasons: To allow you to move more quickly and securely through our site. We accomplish this in many ways, using several different cookies. When you first enter our site, for example, we use a test cookie to confirm your browser's ability to retain cookies, check our database to verify your subscription and log the Internet protocol (IP) that your session originates from. A cookie is then temporarily "set" within your browser to allow you to proceed -- without having to ask you for your User Name and Password with each subsequent page you request. Without cookie technology, we wouldn't be able to offer you convenient features such as the ability to store your User Name and Password and save settings for your customized experience.\r\n\r\n So what's in it for me?\r\n\r\n Here's a quick rundown of what we see as the biggest advantages of cookies:\r\n\r\n So do you track my usage patterns using cookies?\r\n\r\n We track the usage of various features within our sites on an aggregate basis and report this to advertisers. However, we do not track your usage or other personal information in any individually identified way.\r\n\r\n Some web browsers may transmit “Do Not Track” signals to websites visited by the user. Our information collection and disclosure practices will continue to apply as described in this policy, regardless of any “Do Not Track” signals that are sent by certain browsers.\r\n\r\n Will the cookies you send me go away?\r\n\r\n Some of the cookies we use are automatically deleted from your hard drive after the end of the browser session (“session cookies”). We also use cookies that remain on your hard drive for a certain period of time (between one day and thirty days depending on the cookie) after the browser session. “Persistent cookies" are stored on your hard drive and will be deleted by the browser after the given time. You are, of course, free to clear any and all cookies from your hard drive any time you wish. Just search your system for any files named cookie.txt or similar and delete them at your discretion.\r\n\r\n So should I surf your site with my browser's cookie-alert feature activated?\r\n\r\n We'd recommend that you turn that feature off, perhaps after using the site for a day with it on so you can see our cookies firsthand if you wish. Our use of cookies ultimately helps you have a better experience here. And because we rely on cookies throughout our site, you might find it cumbersome to be alerted to each cookie you'll encounter. Many of our cookies last only for 12 hours, so you'll see them every day.\r\n\r\n How can I amend my cookie preferences?\r\n\r\n You can configure your browser settings to accept or reject all cookies, notify you when a cookie is set, or delete cookies that have already been set. Every browser is different, so check the "Help" menu of your browser to learn about and to change your cookie preferences. You are always free to decline our cookies if your browser permits, although you may not be able to use certain features on our site. In addition, a number of companies offer utilities designed to help you visit web sites anonymously. The site www.allaboutcookies.org includes instructions for managing cookies on many commonly used browses.\r\n\r\n Do you use third party advertising cookies?\r\n\r\n When you visit our site, you may receive cookies that are set by third parties. We use third party retargeting and remarketing features on our website. These technologies allow us to address internet users who previously visited the site by personalized advertising on our partners' websites. For this purpose, the retargeting or remarketing provider will store a cookie on your hard drive.\r\n\r\n Because cookies do not contain or access any personal information, we also allow third parties, like ad networks and servers, to serve customized ads to you. As a result, third parties may access their own cookies or other tracking technologies on your computer or mobile phone. We do not have access to information collected by these third parties, nor does this Cookie Disclosure Statement or our Privacy Policy govern the use of third party cookies or similar technology.\r\n\r\n If you do not wish to receive these tailored advertisements, you may visit the following pages to opt-out:\r\n\r\n Google Do plug-ins on our site store cookies?\r\n\r\n When you access our site, the plug-in provider may store a cookie in your browser. We have no control over the scope of the data collected by the provider by means of the plug-in.\r\n\r\n The plug-ins may provide their hosts with information such as the date and time of your visit to our websites, your IP address, or the type of browser you use. If you are logged on to your account with the plug-in provider while visiting our websites and you interact with the plug-ins (such as by clicking the corresponding button on our website), the provider may match this information and any data you enter. Your recommendations or comments may be displayed as information, together with your profile name and photograph, in the relevant provider’s service, for instance in search results or in your user profile, or at other places on web sites and in advertisements on the internet.\r\n\r\n If you are not a member of the relevant provider’s service, the provider may under certain circumstances nevertheless obtain and store your IP address.\r\n\r\n For the purpose and scope of the data collection, data processing, and use of your data by the provider, as well as your related rights and opt-out possibilities, please see the privacy policies of Twitter and Google.\r\n\r\n If you are a member of the relevant service and do not wish the service provider to collect data on you via our websites and connect them with the member data stored by the provider, you have to log off from your account with the provider before visiting our internet sites.\r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Privacy Policy","buttonSwitch1":"","buttonText1":"","h1":"Privacy Policy","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":0,"sortOrder":8,"image1_anchor":"","parentID":0,"linkTitle":"Privacy Policy","template":"lightbox","id":65,"image1":""},{"blurb1":" Photography: William Hereford, Lyn Hughes, Daniel Krieger, Nigel Parry, Shimon and Tammar Rothstein, Francesco Tonelli, and Thomas Schauer\r\n\r\n Painting: Ran Ortner’s “Deep Water”\r\n\r\n Site Design & Development: IdeaWork Studios\r\n","path":"/acknowledgements","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Acknowledgements","buttonText1":"","h1":"Acknowledgements","h2":"","h3":"","h4":"","showinNav":0,"checkbox1":0,"sortOrder":10,"image1_anchor":"","linkTitle":"Acknowledgements","parentID":0,"template":"acknowledgements","id":82,"image1":""},{"blurb1":" To join our mailing list, please complete and submit this mailing list form.\r\n","path":"/newsletter","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Newsletter","buttonText1":"","h1":"Sign Up For Updates","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":0,"image1_anchor":"","sortOrder":11,"parentID":0,"linkTitle":"Newsletter","template":"newsletter","image1":"","id":81},{"path":"/about/maguy-le-coze","blurb1":" \r\n\r\n Maguy Le Coze, co-owner of Le Bernardin, was born in a small fishing village in Brittany, France, where her grandfather was a fisherman and her parents owned the Hotel de Rhuys, a small inn and restaurant. These early years instilled in Maguy an undying love of the sea and a continual appreciation of seafood.\r\n\r\n By the time she was a teenager, Maguy was already working in the Hotel de Rhuys’ dining room, and her brother Gilbert was learning to cook in the kitchen. The siblings so impressed their father with their skills, that he opened La Biscorne, a summer disco, and let Maguy and Gilbert operate it. In the winter, the two traveled to the French Alps to work at popular clubs and restaurants at the ski resorts.\r\n\r\n In 1972, while Maguy and Gilbert were still in their twenties, they moved to Paris and opened a small restaurant named Le Bernardin, after an order of monks devoted to good wine and food. Maguy and Gilbert borrowed recipes from family members in Brittany, and their parents would gather fresh ingredients, such as wild fennel, to ship to Paris by train. Le Bernardin became one of Paris’ hottest restaurants. In 1981, Le Bernardin moved to a larger location and a year later, received two Michelin stars.\r\n\r\n Expanding on their Parisian success, Gilbert and Maguy opened a second Le Bernardin in New York City in 1986. Just three months later, they received a four-star review from the New York Times, an unprecedented record. After selling the Parisian restaurant to focus on America, the two opened Brasserie Le Coze in Coconut Grove, Florida, which was named one of “America’s Best 25 Restaurants” by Esquire magazine. In 1994, they opened a second Brasserie Le Coze in Atlanta, Georgia.\r\n\r\n With the untimely and tragic death of Gilbert in the summer of 1994, Maguy focused her energies on the New York operations. After selling the Coconut Grove restaurant and closing the restaurant in Atlanta, Maguy worked closely with Chef Eric Ripert to uphold In September 2014, Maguy and Eric opened Aldo Sohm Wine Bar, named for their acclaimed wine director Aldo Sohm, just steps away from Le Bernardin. Set in a casual and convivial room, the wine bar offers a menu of simple, shareable plates meant to complement Aldo’s ever-changing, expertly curated wine list. That same month, Maguy and Eric expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events, including weddings, cocktail receptions and corporate meetings.\r\n\r\n Maguy received a 2013 James Beard Award for “Outstanding Restaurateur,” the first woman ever to be honored in this category. Under Maguy’s loving guidance, Le Bernardin continues to receive universal acclaim for its food and service, a testament to its timeless appeal.\r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Maguy Le Coze","buttonSwitch1":"","buttonText1":"","h1":"Maguy Le Coze","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":1,"image1_anchor":"","linkTitle":"Maguy Le Coze","parentID":2,"template":"bio","id":9,"image1":""},{"path":"/about/team","blurb1":"","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Team","buttonText1":"","h1":"Team","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":2,"image1_anchor":"","linkTitle":"Team","parentID":2,"template":"lander","id":10,"image1":""},{"path":"/about/eric-ripert","blurb1":" Eric Ripert is grateful for his early exposure to two cuisines—that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where he moved as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.\r\n\r\n \r\n\r\n In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.\r\n\r\n In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.\r\n\r\n In September 2011, Ripert and Le Coze unveiled a significant redesign of Le Bernardin from Bentel & Bentel that earned the restaurant a James Beard Award for “Best Restaurant Design” in 2012. The new look features a lounge, a first for the restaurant, where a separate menu is available.\r\n\r\n Three years later in September 2014, Ripert and Le Coze opened Aldo Sohm Wine Bar, named for the acclaimed wine director Aldo Sohm. Located just steps away from Le Bernardin, the wine bar offers a menu of cheese, charcuterie and simple fare paired with Sohm’s curated wine list in a casual, convivial setting. That same month, the two expanded Le Bernardin’s private dining offerings with Le Bernardin Privé, a dynamic space above Aldo Sohm Wine Bar that can accommodate a range of events, including weddings, cocktail receptions and corporate meetings.\r\n\r\n Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Ripert “Top Chef in New York City” and in 2003, “Outstanding Chef in the United States.” In September 2009, AVEC ERIC, Ripert’s first TV show, debuted on PBS stations and ran for two successful seasons, earning two Daytime Emmy Awards: “Outstanding Culinary Program” (2011) and “Outstanding Achievement in Main Title and Graphic Design” (2010). Avec Eric: a culinary journey with Eric Ripert (Wiley) was released in November 2010 with more than 100 recipes inspired by Ripert’s travels. AVEC ERIC returned for a third season on the Cooking Channel in February 2015. Ripert has also hosted RESERVE CHANNEL’s show “On the Table” on YouTube, which debuted in July 2012, and appeared on the “Late Show with David Letterman,” “The Charlie Rose Show,” “Ellen DeGeneres,” “TODAY,” “Live with Kelly & Michael” and “Martha Stewart.”\r\n\r\n In fall 2008, Ripert published On the Line, his second cookbook with Artisan, which in 2002 published A Return to Cooking, a collaboration between Ripert, photographers Shimon and Tammar Rothstein, artist Valentino Cortazar and writer Michael Ruhlman that was selected by Newsweek as one of its best books of the season. Ripert’s first cookbook, Le Bernardin – Four Star Simplicity (Clarkson Potter) debuted in 1998, and in 2014, Ripert released his newest cookbook, My Best: Eric Ripert (Alain Ducasse Publishing). In 2016, he published his memoir: 32 Yolks: From My Mother’s Table to Working the Line (Random House), which appeared on The New York Times bestseller list. In addition, Ripert partnered with The Ritz-Carlton Hotel Company to open Blue in Grand Cayman. \r\n\r\n Ripert is the Vice Chairman of the board of City Harvest, working to bring together New York’s top chefs and restaurateurs to raise funds and increase the quality and quantity of food donations to New York’s neediest. When not in the kitchen, Ripert enjoys good scotch and peace and quiet.\r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Eric Ripert","buttonSwitch1":"","buttonText1":"","h1":"Eric Ripert","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"image1_anchor":"","sortOrder":2,"parentID":2,"linkTitle":"Eric Ripert","template":"bio","id":8,"image1":""},{"blurb1":"","path":"/menus/dining-room","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Dining Room","buttonSwitch1":"","buttonText1":"","h1":"Dining Room","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"image1_anchor":"","sortOrder":1,"linkTitle":"Dining Room","parentID":3,"template":"lander","id":11,"image1":""},{"path":"/menus/lounge","blurb1":"","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Lounge","buttonSwitch1":"","buttonText1":"","h1":"Lounge","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":2,"image1_anchor":"","parentID":3,"linkTitle":"Lounge","template":"lander","image1":"","id":12},{"blurb1":"","path":"/menus/wine","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Wine","buttonSwitch1":"","buttonText1":"","h1":"Wine","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":3,"image1_anchor":"","linkTitle":"Wine","parentID":3,"template":"lander","image1":"","id":54},{"path":"/private-dining/les-salons-bernardin","blurb1":" Les Salons Bernardin, located directly one level above the restaurant and accessible by a separate entrance, is the perfect setting to host a memorable event. Enclosed in etched glass accented by wooden coffered ceilings, the room reflects the understated luxury of the main dining room. Floor to ceiling windows grace the salon with ample natural light during the day and in the evening, soft lighting and the use of warm, neutral colors add to the ambiance of a truly exciting place.\r\n\r\n \r\n\r\n The salon can host from two to sixty guests seated and can be subdivided to accommodate different configurations and seating plans for various party sizes and needs. Menus carefully created by Chef Eric Ripert and his team can be perfectly complemented with wine selections made by Wine Director Aldo Sohm. Les Salons Bernardin, together with a dedicated private dining team, will provide you and your guests with an unforgettable experience.\r\n","blurb2":"","buttonLink1":"les-salons-bernardin-floorplan-web.pdf","pageTitle":"Le Bernardin by Eric Ripert | Les Salons Bernardin","buttonSwitch1":"file","buttonText1":"Floorplans","h1":"Les Salons Bernardin","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":1,"image1_anchor":"","linkTitle":"Les Salons Bernardin","parentID":4,"template":"default","id":37,"image1":""},{"path":"/private-dining/le-bernardin-prive","blurb1":" The newest addition to Le Bernardin’s private dining options, Le Bernardin Privé is located across the Galleria just steps from the restaurant. This vibrant space offers a sophisticated setting for a variety of private events. The dynamic design, accented with contemporary art throughout, reflects the signature style of Le Bernardin.\r\n\r\n Composed of two rooms, North and South Privé can be combined to accommodate a range of configurations for various events and party sizes. Prepared à la minute, menu options reflect the cuisine and philosophy of Le Bernardin and are complemented by wine selections carefully curated by our professional wine team.\r\n\r\n For further information or to make inquiries please visit le-bernardinprive.com or contact Karin Burroughs at [email protected] / 212 554 1108.\r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Le Bernardin Privé","buttonSwitch1":"","buttonText1":"","h1":"Le Bernardin Privé","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"image1_anchor":"","sortOrder":2,"linkTitle":"Le Bernardin Privé","parentID":4,"template":"default","image1":"","id":14},{"path":"/private-dining/inquiries","blurb1":" Please fill out the form below or contact Karin Burroughs: RESERVATIONS: 212 554 1515\r\n\r\n DINING HOURS \r\n\r\n Lunch: Monday – Friday 12:00PM – 2:30PM DRESS CODE\r\n\r\n Business casual. Jackets are recommended but not required. Athletic wear, loungewear, shorts, T-shirts, short sleeves, sneakers and flip-flops are not permitted. Children under the age of ten are not permitted inside the restaurant. Le Bernardin is unable to accommodate strollers, high chairs, or a children’s menu.\r\n\r\n HOLIDAY CLOSURES\r\n\r\n November 28, 2024, Thanksgiving For inquiries regarding Chef Ripert, speaking or appearance engagements, press and partnership opportunities, please contact: At Le Bernardin, we endeavor to work with and foster the best talent. Passion, dedication, professionalism and a sense of community in both the kitchen and front of house are paramount to success with our team.\r\n\r\n For career opportunities, please contact [email protected], or see below for current job listings on Culinary Agents.\r\n\r\n \r\n\r\n \r\n\r\n Pastry Cook\r\n\r\n Line Cook\r\n","path":"/contact-us/careers","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Careers","buttonSwitch1":"","buttonText1":"","h1":"Careers","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"image1_anchor":"","sortOrder":2,"parentID":6,"linkTitle":"Careers","template":"default","image1":"","id":59},{"path":"/gifts/gift-cards","blurb1":" Gift Cards are available for purchase in denominations of your choice. For Lunch, Dinner, and Tasting Menu pricing, please reference our menu selection. Common denominations are $50, $100, and $250.\r\n\r\n Please allow for two business days to process the order. All sales are final. Gift Cards are redeemable exclusively at Le Bernardin and are non-refundable. Gift Cards are not redeemable for cash and may not be replaced if lost or stolen.\r\n\r\n To purchase a gift card, please call the restaurant at 212-554-1515 or email [email protected] .\r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Gift Cards","buttonSwitch1":"","buttonText1":"","h1":"Le Bernardin Gift Card","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":1,"image1_anchor":"","linkTitle":"Gift Cards","parentID":7,"template":"gift_certificate","image1":"","id":70},{"blurb1":"","path":"/gifts/books","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Books","buttonText1":"","h1":"Books","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":2,"image1_anchor":"","linkTitle":"Books","parentID":7,"template":"lander","image1":"","id":71},{"path":"/gifts/checkout","blurb1":"","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Checkout","buttonSwitch1":"","buttonText1":"","h1":"Checkout","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":3,"image1_anchor":"","linkTitle":"Checkout","parentID":7,"template":"checkout","image1":"","id":77},{"path":"/about/team/aldo-sohm","blurb1":"","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Aldo Sohm","buttonText1":"","h1":"Aldo Sohm","h2":"Wine Director","h3":"","h4":"","showinNav":0,"checkbox1":0,"sortOrder":1,"image1_anchor":"2","linkTitle":"Aldo Sohm","parentID":10,"template":"teambio","id":40,"image1":"le-bernardin-day-1-2017-1032-1-.jpg"},{"blurb1":"","path":"/about/team/eric-gestel","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Eric Gestel","buttonText1":"","h1":"Eric Gestel","h2":"Executive Chef","h3":"","h4":"","checkbox1":0,"showinNav":0,"sortOrder":2,"image1_anchor":"2","linkTitle":"Eric Gestel","parentID":10,"template":"teambio","id":44,"image1":"le-bernardin-day-1-2017-1169.jpg"},{"blurb1":"","path":"/about/team/anthony-gray","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Anthony Gray","buttonSwitch1":"","buttonText1":"","h1":"Anthony Gray","h2":"Chef de Cuisine","h3":"","h4":"","showinNav":0,"checkbox1":0,"image1_anchor":"5","sortOrder":3,"parentID":10,"linkTitle":"Anthony Gray","template":"teambio","image1":"YyuIXdX-4.jpg","id":95},{"path":"/about/team/thomas-raquel","blurb1":"","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Lindsey Verardo","buttonSwitch1":"","buttonText1":"","h1":"Orlando Soto","h2":"Executive Pastry Chef","h3":"","h4":"","checkbox1":0,"showinNav":0,"image1_anchor":"2","sortOrder":4,"linkTitle":"Orlando Soto","parentID":10,"template":"teambio","image1":"leb-22-orl-13.jpg","id":66},{"blurb1":"","path":"/about/team/ben-chekroun","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Tomi Dzelalija","buttonText1":"","h1":"Tomi Dzelalija","h2":"Directeur de Salle","h3":"","h4":"","showinNav":0,"checkbox1":0,"sortOrder":5,"image1_anchor":"5","linkTitle":"Tomi Dzelalija","parentID":10,"template":"teambio","id":42,"image1":"Le-Bernardin-September-2021-1046.jpg"},{"path":"/about/team/karin-burroughs","blurb1":"","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Karin Burroughs","buttonSwitch1":"","buttonText1":"","h1":"Karin Burroughs","h2":"Director of Private Events","h3":"","h4":"","checkbox1":0,"showinNav":0,"image1_anchor":"2","sortOrder":6,"linkTitle":"Karin Burroughs","parentID":10,"template":"teambio","image1":"le-bernardin-day-2-2017-1414-1-.jpg","id":43},{"blurb1":"","path":"/about/team/justo-thomas","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Justo Thomas","buttonText1":"","h1":"Justo Thomas","h2":"Fish Butcher","h3":"","h4":"","checkbox1":0,"showinNav":0,"sortOrder":7,"image1_anchor":"2","linkTitle":"Justo Thomas","parentID":10,"template":"teambio","image1":"lb-justo-001.jpg","id":45},{"path":"/menus/dining-room/chef-s-tasting","blurb1":" Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi Seared Shrimp; Fennel Mousseline, Sauce Bouillabaisse Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion Poached Lobster; Truffled Gnocchi, Natural Jus “au Poivre” Steamed Halibut; Baby Vegetables, Jus de Viande Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise Roasted Blood Orange, Buddha’s Hand Confit Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream Royal Osetra Caviar ($145 Supplement per ounce) Single Variety or Assortment of Oysters (Six Pieces)\r\n\r\n Sea Urchin-Oyster Medley; Nori Cracker; Seaweed Gelée\r\n\r\n Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives\r\n\r\n Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi\r\n\r\n Flash Marinated Fluke; Mini Capers and Croutons, “Brown Butter Vinaigrette”\r\n\r\n Shrimp Tartare; Lemon-Saffron Emulsion\r\n\r\n Tuna Tartare-Sea Urchin Toast; Natural Beef Jus\r\n\r\n Snapper Slivers; Marinated Sweet Pepper and Avocado, Anticucho Vinaigrette\r\n\r\n Scallop Carpaccio; Pickled Vegetables, Yuzu-Ginger Broth\r\n\r\n Peekytoe Crab Salad; Fresh Heart of Palm, Dijon Mustard-Citrus Sauce\r\n\r\n Market Herbs, Seasonal Vegetables, Truffle Vinaigrette\r\n\r\n \r\n\r\n Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion Baked Madai; Fennel-Olive and Citrus Medley, Sauce Barigoule\r\n\r\n Seared Shrimp; Fennel Mousseline, Sauce Bouillabaisse\r\n\r\n Seared Yellowfin Tuna; Truffled Herb Salad, Soy-Ginger Vinaigrette\r\n\r\n Razor Clam, Lobster; Geoduck, Shrimp Custard, Smoked Pork Dashi Broth \r\n\r\n Squid Ink Tagliatelle; Baby Sepia and Sea Urchin, Pimentón-Shrimp Sauce\r\n\r\n Tasmanian Sea Trout on a Bed of Warm Truffled Lentil Salad, Aged Sherry Vinaigrette\r\n\r\n Warm Lobster “Carpaccio”; Squash-Herb Salad, Thai Curry-Lemongrass Bouillon\r\n\r\n Grilled Pompano; Romanesco and Cauliflower Florets, Squash-Citrus Dressing\r\n\r\n Warm Artichoke; Petite Mâche Salad, Black Truffle Vinaigrette\r\n\r\n \r\n\r\n Pan Seared Dover Sole; Green Olives, Toasted Almonds, Lemon-Olive Oil Emulsion Barely Cooked Salmon; Root Vegetables Parisienne, Leek-Truffle Marinière\r\n\r\n Sautéed Merluza; Stuffed Poblano Pepper and Baby Calamari, Chorizo-Squid Ink Sauce\r\n\r\n Baked Snapper; Twice Baked Mini Potatoes, Uni Emulsion\r\n\r\n Poached Lobster; Truffled Gnocchi, Natural Jus "au Poivre"\r\n\r\n Crispy Black Bass; Bayaldi Pinwheels, Preserved Lemon-Smoky Pimentón Sauce\r\n\r\n Steamed Halibut; Baby Vegetables, Jus de Viande\r\n\r\n Slowly Baked Striped Bass; Foie Gras-Cabbage Confit, Wild Mushroom Emulsion \r\n\r\n Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise\r\n\r\n \r\n\r\n Pan Roasted Filet Mignon; Celeriac “Bone Marrow”, Red Wine-Shallot Sauce\r\n\r\n Sautéed Rack of Lamb; Stuffed Baby Romaine, Sauce Périgord\r\n\r\n Wild Mushroom Tagliatelle; Black Truffle Sauce\r\n\r\n Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust, Byaldi Gratin — Le Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans. Menu pricing is subject to change.\r\n","path":"/menus/dining-room/dinner","blurb2":"","buttonLink1":"dinner11.21.pdf","buttonSwitch1":"file","pageTitle":"Le Bernardin by Eric Ripert | Dinner","buttonText1":"download menu pdf","h1":"Dinner","h2":"Prix Fixe $210 - 4 Courses ","h3":"","h4":"","checkbox1":0,"showinNav":1,"image1_anchor":"","sortOrder":2,"linkTitle":"Dinner","parentID":11,"template":"menu","image1":"","id":33},{"path":"/menus/dining-room/vegetarian-tasting","blurb1":" Baby Fennel-Cucumber Salad, Green Apple-Yuzu Sauce Vierge Warm Artichoke; Truffled Mâche Salad, Herb Vinaigrette Chilled Soba Noodles; Shaved Truffle, Yakitori Sauce Vegetable Medley; Coconut-Curry Sauce Slowly Baked Mediterranean Vegetable Medley, Caramelized Onion Sautéed Royal Trumpet and Seasonal Mushroom; Soft Polenta, Natural Jus Granny Smith Apple Sorbet, Calvados Chantilly Golden Pineapple Compote, Coconut-Rum Chantilly, “Piña Colada” Sorbet \r\n","blurb2":"","buttonLink1":"tasting-11.11.241.pdf","buttonSwitch1":"file","pageTitle":"Le Bernardin by Eric Ripert | Vegetarian Tasting","buttonText1":"download menu pdf","h1":"Vegetarian Tasting","h2":"Vegetarian Tasting - $250 per person - $420 per person with wine pairing","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":3,"image1_anchor":"","parentID":11,"linkTitle":"Vegetarian Tasting","template":"menu","image1":"","id":83},{"blurb1":" Royal Osetra Caviar ($145 Supplement per ounce) Single Variety or Assortment of Oysters (Six Pieces)\r\n\r\n Sea Urchin-Oyster Medley; Nori Cracker, Seaweed Gelée\r\n\r\n Layers of Thinly Pounded Yellowfin Tuna, Foie Gras, Toasted Baguette, Chives\r\n\r\n Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi\r\n\r\n Flash Marinated Fluke; Mini Capers and Croutons, “Brown Butter Vinaigrette”\r\n\r\n Shrimp Tartare; Lemon-Saffron Emulsion\r\n\r\n Tuna Tartare-Sea Urchin Toast, Natural Beef Jus\r\n\r\n Snapper Slivers; Marinated Sweet Pepper and Avocado, Anticucho Vinaigrette\r\n\r\n Scallop Carpaccio; Pickled Vegetables, Yuzu-Ginger Broth\r\n\r\n Peekytoe Crab Salad; Fresh Heart of Palm, Dijon Mustard-Citrus Sauce\r\n\r\n Market Herbs; Seasonal Vegetables, Truffle Vinaigrette\r\n\r\n Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion ($50 Supplement)\r\n\r\n Baked Madai; Fennel-Olive and Citrus Medley, Sauce Barigoule\r\n\r\n Shrimp; Fennel Mousseline, Sauce Bouillabaisse\r\n\r\n Seared Yellowfin Tuna; Truffled Herb Salad, Soy-Ginger Vinaigrette\r\n\r\n Razor Clam, Lobster; Geoduck, Shrimp Custard, Smoked Pork Dashi Broth \r\n\r\n Squid Ink Tagliatelle; Baby Sepia and Sea Urchin, Pimentón-Shrimp Sauce\r\n\r\n Tasmanian Sea Trout on a Bed of Warm Truffled Lentil Salad, Aged Sherry Vinaigrette\r\n\r\n Warm Lobster “Carpaccio”; Squash-Herb Salad, Thai Curry-Lemongrass Bouillon \r\n\r\n Grilled Pompano; Romanesco and Cauliflower Florets, Squash-Citrus Dressing\r\n\r\n Warm Artichoke; Petite Mâche Salad, Black Truffle Vinaigrette\r\n\r\n \r\n\r\n Pan Seared Dover Sole; Green Olives, Toasted Almonds, Lemon-Olive Oil Emulsion Barely Cooked Salmon; Root Vegetables Parisienne, Leek-Truffle Marinière\r\n\r\n Sautéed Merluza; Stuffed Poblano Pepper and Baby Calamari, Chorizo-Squid Ink Sauce\r\n\r\n Baked Snapper; Twice Baked Mini Potatoes, Uni Emulsion \r\n\r\n Crispy Black Bass; Bayaldi Pinwheels, Preserved Lemon-Smoky Pimentón Sauce\r\n\r\n Steamed Halibut; Baby Vegetables, Jus de Viande\r\n\r\n Slowly Baked Striped Bass; Foie Gras-Cabbage Confit, Wild Mushroom Emulsion\r\n\r\n Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise\r\n\r\n Pan Roasted Filet Mignon; Celeriac “Bone Marrow”, Red Wine-Shallot Sauce Sautéed Rack of Lamb; Stuffed Baby Romaine, Sauce Périgord\r\n\r\n Wild Mushroom Tagliatelle; Black Truffle Sauce\r\n\r\n Whole Red Snapper Baked in Fresh Herbes de Provence-Salt-Crust Byaldi Gratin Golden Pineapple Compote, Coconut-Rum Chantilly, “Piña Colada” Sorbet Marinated\r\n\r\n Olive Oil Génoise Sponge, Bergamot Mousseline, Citrus Medley\r\n\r\n Banana Sticky Toffee Pudding, Bourbon Crème Anglaise\r\n\r\n Cognac-Infused Chestnut Crémeux, Yuzu Sorbet\r\n\r\n Pistachio Praliné, Grand Marnier Bavarois\r\n\r\n Chocolate Waffle Cone, Peruvian Chocolate Ice Cream\r\n\r\n Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream\r\n\r\n Selection of Four:\r\n\r\n Clementine Selection of Four:\r\n\r\n Fig Selection of Four ($44 Supplement)\r\n\r\n \r\n\r\n — Teas $11-$14\r\n","path":"/menus/dining-room/dessert","blurb2":"","buttonLink1":"dessert-11.11.24.pdf","buttonSwitch1":"file","pageTitle":"Le Bernardin by Eric Ripert | Dessert","buttonText1":"download menu pdf","h1":"Dessert","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":5,"image1_anchor":"","linkTitle":"Dessert","parentID":11,"template":"menu","image1":"","id":52},{"path":"/menus/lounge/lounge-menu","blurb1":" “Le Bernardin” Salmon Rillette with Toast $28 East Coast and West Coast Varieties $6.00/ea.\r\n\r\n Layers of Thinly Pounded Yellowfin Tuna; Foie Gras,Toasted Baguette, Chives, Extra Virgin Olive Oil $52\r\n\r\n Scallop Ceviche; Chives, Preserved Lemon, Extra Virgin Olive Oil $32\r\n\r\n Warm Lobster and Black Truffle Bun $54\r\n\r\n Hamachi-Flying Fish Roe Tartare, Ginger-Wasabi Vinaigrette $30\r\n\r\n \r\n\r\n 1 ounce $220 1 ounce $240 $120\r\n\r\n Prix-Fixe $94 – 3 courses. \r\n\r\n \r\n\r\n Market Herbs, Seasonal Vegetables, Truffle Vinaigrette\r\n\r\n Mediterranean Sea Bass Tartare; Baby Zucchini, Parmesan-Lemon Confit Sauce Vierge\r\n\r\n Lobster, Crab, Shrimp; Potato Mousseline, Aji Amarillo Pepper, Avocado, Lime\r\n\r\n ____________________________________________________________________________\r\n\r\n Barely Cooked Organic Salmon; Sweet and Sour Hon Shimeji, Mushrooms and Lotus Root, Maitake Broth\r\n\r\n Poached Black Bass "à la Nage"\r\n\r\n ____________________________________________________________________________________\r\n\r\n Pistachio Praliné, Grand Marnier Bavarois\r\n\r\n \r\n\r\n City Harvest is New York’s first and largest food rescue organization, helping to feed millions of New Yorkers who struggle to put meals on their tables. As the city emerges from the COVID-19 pandemic, we will rescue 111 million pounds of fresh, nutritious food and deliver it—free of charge—to nearly 400 food pantries, soup kitchens, community partners, and our own Mobile Markets across the five boroughs. We work alongside our community partners to boost community capacity, expand nutrition education, and strengthen local food systems. For more than 35 years, City Harvest has always been there to feed our city—one day, one meal, one New Yorker at a time.\r\n","path":"/menus/lounge/city-harvest","blurb2":"","buttonLink1":"city-harvest-11.1.24-js.pdf","pageTitle":"Le Bernardin by Eric Ripert | City Harvest","buttonSwitch1":"file","buttonText1":"download menu pdf","h1":"City Harvest","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":2,"image1_anchor":"","linkTitle":"City Harvest","parentID":12,"template":"menu","id":48,"image1":""},{"blurb1":" Vida Mezcal, Lime, Makrut Lime Leaf Agave, Makrut Scented Salt \r\n\r\n Michter’s Rye, Dry Vermouth, Amaro Lucano, Bénédictine, Angostura Bitters \r\n\r\n Maestro Dobel Cristalino, Ancho Reyes, Piquillo Pepper, Autum Spices, Soda \r\n\r\n ALB Vodka, Reisetbauer Blue Gin, Alberto Orte Fino Poniente Sherry, Pink Peppercorn, Thyme\r\n\r\n Branchwater Gin, Pomegranate, Za’atar, Pastis \r\n\r\n Great Jones Bourbon, Antique Pelinkovac, Blackberry, Rosemary, Peychaud’s Bitters, Burnt Orange\r\n\r\n Avua Cachaça Amburana, Giffard Pineapple, Clement Mahina Coco Rhum\r\n\r\n Clement Agricole Rhum, Yellow Chartreuse, Saler's, Lemon\r\n\r\n \r\n\r\n \r\n\r\n Thyme, Lemon, Soda \r\n\r\n Hibiscus, Ginger, Lime, Orange, Soda \r\n\r\n Pomegranate, Za’atar, Elderflower Tonic\r\n","path":"/menus/lounge/cocktails","blurb2":"","buttonLink1":"cocktails-10.4.pdf","pageTitle":"Le Bernardin by Eric Ripert | Cocktails","buttonSwitch1":"file","buttonText1":"download menu pdf","h1":"Cocktails","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":3,"image1_anchor":"","linkTitle":"Cocktails","parentID":12,"template":"menu","image1":"","id":49},{"path":"/menus/lounge/wine-and-spirits","blurb1":" Paul Laurent, Cuvée du Fondateur, Épernay, Brut NV $25 Sauvignon Blanc, Bergwein, Weingut Gross, Südsteiermark, Austria 2021 $17 “Cuvée des Commandeurs”, Château de Peyrassol, Côtes de Provence, France 2022 $21\r\n\r\n Spätburgunder, Rudolf Fürst, Tradition, Franken, Germany 2021 $25 Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2019 $26 Verdelho, Special Reserve, Savannah, Rare Wine Co. $45 Smith-Woodhouse, Late-Bottled Vintage, 2009 $26 Kolsch, Brauerei Heinrich, Reissdorf, Germany $14 Overseen by Wine Director Aldo Sohm, Le Bernardin’s wine program focuses on pairings that complement the cuisine of Chef Eric Ripert. While the cellar includes a large number of wines from the Old World regions of Burgundy, Rhône, Austria, and Germany, the 15,000-bottle collection is truly global, with 900 wine selections from 12 different countries, and vintages dating back to 1875.\r\n\r\n Sohm joined Le Bernardin in 2007, the year he was awarded “Best Sommelier in America.” The following year, he was voted “Best Sommelier in the World.” Under Sohm’s direction, Le Bernardin received the 2009 James Beard Award for “Outstanding Wine Service.”\r\n","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Wine Program","buttonText1":"","h1":"Wine Program","h2":"","h3":"","h4":"","showinNav":0,"checkbox1":0,"sortOrder":1,"image1_anchor":"","parentID":54,"linkTitle":"Wine Program","template":"menudefault","id":56,"image1":""},{"path":"/partners/aldo-sohm-wine-bar","blurb1":" Opened in September 2014 Aldo Sohm Wine Bar allows Sohm and his team to share their enthusiasm for wine. It is a casual and convivial place where guests are welcome at the bar as they would be in Sohm’s living room, seating themselves in the central bar area and surrounding high-top tables or in the comfortable lounge before exploring the ever-changing wine list.\r\n\r\n With Le Bernardin co-owners Maguy Le Coze and Eric Ripert, Sohm has created a go-to neighborhood bar. Bentel & Bentel, the team behind Le Bernardin's 2011 renovation, designed a custom-finished oak bar as the centerpiece of the intimate space, where it serves as a communal “sommelier table” for conversation and discovery among guests.\r\n\r\n Sohm and Le Bernardin’s culinary team, which is mentored and overseen by chef Ripert, collaborate on a menu of simple and shareable dishes meant to complement and elevate the wine selection, including cheese and charcuterie, salads and tartines paired with local and international wines.\r\n\r\n For more information on Aldo Sohm Wine Bar, please visit aldosohmwinebar.com\r\n\r\n \r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Aldo Sohm Wine Bar","buttonSwitch1":"","buttonText1":"","h1":"Aldo Sohm Wine Bar","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"image1_anchor":"","sortOrder":1,"linkTitle":"Aldo Sohm Wine Bar","parentID":60,"template":"default","id":61,"image1":""},{"path":"/partners/blue-by-eric-ripert","blurb1":" Since 2001 Ripert Consulting has helped shape restaurants around the United States and in the Cayman Islands. Chef Ripert and his team advise on all aspects of a restaurant’s operations, from overall concept, to menu design and development, to back-of-house training. Chef Ripert has a fundamental philosophy rooted in consistency and high-quality product, which his team integrates into each project, whether for fine dining or casual concepts.\r\n\r\n Ripert Consulting has partnered with The Ritz-Carlton Hotel Company, LLC to open restaurants in the Cayman Islands, Washington, D.C. and Philadelphia.\r\n\r\n Blue by Eric Ripert – The Ritz-Carlton, Grand Cayman\r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Blue by Eric Ripert","buttonSwitch1":"","buttonText1":"","h1":"Consulting","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"image1_anchor":"","sortOrder":2,"parentID":60,"linkTitle":"Consulting","template":"default","id":62,"image1":""},{"blurb1":" A three-season television series, Avec Eric provides an insider’s view of the professional life and lifestyle of Eric Ripert. Each episode is a journey from the restaurant to the source of its inspiration, and finally, to the recreation of the dish in your own home. It is currently airing on the Cooking Channel. For more information on the series or its companion book, please visit aveceric.com \r\n","path":"/partners/avec-eric","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Avec Eric","buttonText1":"","h1":"Avec Eric","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"image1_anchor":"","sortOrder":3,"parentID":60,"linkTitle":"Avec Eric","template":"default","id":63,"image1":""},{"path":"/partners/city-harvest","blurb1":"“Arriving from Paris in 1986, we quietly opened Le Bernardin in New York…”\r\n\r\n
\r\nMonday – Friday: 10:00AM – 6:00PM
\r\nSaturday: 11:00AM – 5:00PM
\r\nSunday: Closed\r\n\r\n
\r\n 787 Seventh Avenue
\r\n New York, NY 10019\r\n","path":"/contact-us","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Contact Us","buttonText1":"","h1":"Contact Us","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"image1_anchor":"","sortOrder":6,"linkTitle":"Contact Us","parentID":0,"template":"contact","image1":"","id":6},{"blurb1":"
\r\nEmail to [email protected] or Fax to (212) 554-1100.
\r\nAuthorizing signature of credit card holder is required.\r\n\r\n
\r\nEmail to [email protected] or Fax to (212) 554-1100.
\r\nAuthorizing signature of credit card holder is required.\r\n\r\n
\r\nBy Eric Ripert (Alain Ducasse Publishing, 2014)\r\n\r\n
\r\n
\r\n
\r\nAVEC ERIC
\r\nby Eric Ripert & Angie Mosier (Wiley, 2010)\r\n\r\n
\r\n
\r\n
\r\nON THE LINE
\r\nby Eric Ripert & Christine Muhlke (Artisan, 2008)\r\n\r\n
\r\n
\r\n
\r\nA RETURN TO COOKING
\r\nby Eric Ripert & Michael Ruhlman (Artisan, 2002)\r\n\r\n
\r\nRipert often says that much of the best cooking happens at home with family or friends. And so he set off with a group of five friends to do just that. The group not only shopped, cooked, and cleaned up together—they lived together in four different houses, each of which had a perfectly ordinary kitchen.\r\n\r\n
\r\n
\r\n
\r\nLE BERNARDIN: FOUR-STAR SIMPLICITY
\r\nby Maguy LeCoze and Eric Ripert (Broadway Books, 1998)\r\n\r\nLE BERNARDIN, INC. PRIVACY POLICY\r\n\r\n
\r\n\t
LE BERNARDIN COOKIE DISCLOSURE STATEMENT\r\n\r\n
\r\n\t
\r\nCriteo
\r\nNAI Opt Out Tool\r\n\r\n“You must always evolve. If the restaurant were still like it was the day we opened, it would be old! You must always change — but subtly.”\r\n\r\n
\r\nLe Bernardin’s tradition of excellence and innovation. Following a significant and striking redesign by Bentel & Bentel in September 2011, Le Bernardin continues to maintain this tradition, simultaneously drawing a new generation of diners while staying true to the artistry and consistency that have made it such a success. \r\n\r\n“For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant.”\r\n\r\n
\r\n[email protected] / 212 554 1108. \r\n","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Inquiries","buttonText1":"","h1":"Inquiries","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":3,"image1_anchor":"","linkTitle":"Inquiries","parentID":4,"template":"inquiries","image1":"","id":15},{"blurb1":"
\r\nDinner: Monday - Thursday 5:00pm – 10:30pm
\r\nFriday - Saturday 5:00pm – 11:00pm
\r\nLe Bernardin is closed on Sundays.\r\n\r\n
\r\nDecember 31, 2024, New Year's Eve
\r\nMay 26, 2025, Memorial Day
\r\nJuly 4, 2025, Independence Day
\r\nSeptember 1, 2025, Labor Day\r\n","path":"/reservations/hours-and-information","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Hours & Information","buttonText1":"","h1":"Hours & Information","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":1,"image1_anchor":"","linkTitle":"Hours & Information","parentID":5,"template":"default","id":34,"image1":""},{"path":"/contact-us/press","blurb1":"
\r\n
\r\nRemy Albert, Director of Strategic Partnerships
\r\n[email protected] | 212 554 1515\r\n","blurb2":"","buttonLink1":"","pageTitle":"Le Bernardin by Eric Ripert | Press","buttonSwitch1":"","buttonText1":"","h1":"Press","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":1,"image1_anchor":"","linkTitle":"Press & Partnerships","parentID":6,"template":"default","id":58,"image1":""},{"blurb1":" \r\n\r\n
Current Openings:\r\n\r\n
HAMACHI\r\n\r\n
\r\nKerner, Abbazia di Novacella, Alto Adige, Italy 2023\r\n\r\nMONTAUK SHRIMP\r\n\r\n
\r\nRiesling, Trocken, Schieferkristall, Karthäuserhof, Mosel, Germany 2020\r\n\r\nSALMON-CAVIAR\r\n\r\n
\r\nLouis Roederer, Vintage, Brut, Champagne, France 2015\r\n\r\nLOBSTER\r\n\r\n
\r\nChardonnay, Lingua Franca, Avni, Willamette Valley, Oregon 2022\r\n\r\nHALIBUT\r\n\r\n
\r\nPalomino Fino, Miraflores, Ramiro Ibáñez, Andalucia, Spain 2023\r\n\r\nHIRAMASA\r\n\r\n
\r\nGevrey-Chambertin, Chanson Père et Fils, Burgundy, France 2019\r\n\r\nCITRUS\r\n\r\n
\r\nChardonnay-Welschriesling, Beerenauslese, Alois Kracher, Neusiedlersee, Austria 2019\r\n\r\nPERUVIAN DARK CHOCOLATE\r\n\r\n
\r\nTaylor Fladgate, 20 Year Tawny, Portugal\r\n\r\n
\r\nTasting menus are per table only
\r\nMenu pricing is subject to change\r\n","blurb2":"","buttonLink1":"tasting-11.11.24.pdf","pageTitle":"Le Bernardin by Eric Ripert | Chef's Tasting","buttonSwitch1":"file","buttonText1":"","h1":"Chef's Tasting Menu","h2":"Chef's Tasting Menu - $325 per person – $505 per person with wine pairing ","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":1,"image1_anchor":"","linkTitle":"Chef's Tasting","parentID":11,"template":"menu","id":38,"image1":""},{"blurb1":"FIRST COURSE\r\n\r\n
Almost Raw\r\n\r\n
CAVIAR\r\n\r\n
\r\nGolden Imperial Caviar ($155 Supplement per ounce)\r\n\r\nOYSTERS\r\n\r\n
OYSTER-UNI\r\n\r\n
TUNA\r\n\r\n
HAMACHI\r\n\r\n
FLUKE\r\n\r\n
MONTAUK SHRIMP\r\n\r\n
TUNA-URCHIN\r\n\r\n
RED SNAPPER\r\n\r\n
SCALLOP\r\n\r\n
CRAB\r\n\r\n
MESCLUN SALAD\r\n\r\n
SECOND COURSE\r\n\r\n
Barely Touched\r\n\r\n
SALMON-CAVIAR\r\n\r\n
\r\n($50 Supplement)\r\n\r\nJAPANESE MADAI\r\n\r\n
MONTAUK SHRIMP\r\n\r\n
TUNA\r\n\r\n
SHELLFISH MEDLEY\r\n\r\n
SQUID\r\n\r\n
TROUT\r\n\r\n
LOBSTER\r\n\r\n
POMPANO\r\n\r\n
ARTICHOKE\r\n\r\n
MAIN COURSE\r\n\r\n
Lightly Cooked\r\n\r\n
DOVER SOLE\r\n\r\n
\r\n($28 Supplement)\r\n\r\nSALMON\r\n\r\n
MERLUZA-CALAMARI\r\n\r\n
SNAPPER\r\n\r\n
LOBSTER\r\n\r\n
BLACK BASS\r\n\r\n
HALIBUT\r\n\r\n
STRIPED BASS\r\n\r\n
HIRAMASA\r\n\r\n
Upon Request \r\n\r\n
FILET MIGNON\r\n\r\n
LAMB\r\n\r\n
PASTA\r\n\r\n
RED SNAPPER\r\n\r\n
\r\n(For Two; $25 Supplement per person; Please request at least 24 Hours in advance by calling 212-554-1515 or email [email protected])\r\n\r\n
\r\n \r\n\r\nFENNEL\r\n\r\n
\r\nZierfandler, Traiskirchen, Stadlmann, Thermenregion, Austria 2021\r\n\r\nARTICHOKE\r\n\r\n
\r\nGrüner Veltliner, Käferberg, Bründlmayer, Kamptal, Austria 2020\r\n\r\nSOBA-BURGUNDY TRUFFLE\r\n\r\n
\r\nLouis Roederer, Vintage, Brut, Champagne, France 2015\r\n\r\nVEGETABLE CURRY\r\n\r\n
\r\nRiesling, Trocken, Schieferkristall, Karthäuserhof, Mosel, Germany 2020\r\n\r\nBAYALDI\r\n\r\n
\r\nTintilla, Raúl Moreno, Dark N Stormy, Andalucía, Spain 2021\r\n\r\nROYAL TRUMPET\r\n\r\n
\r\nBarbaresco, Castello di Verduno, Piedmont, Italy 2020\r\n\r\nGREEN APPLE\r\n\r\n
\r\nTokaji, Oremus, Late Harvest, Hungary 2021\r\n\r\nVACHERIN "PIÑA COLADA"\r\n\r\n
\r\nSauternes, Les Carmes de Rieussec, Bordeaux, France 2012\r\n\r\nFIRST COURSE\r\n\r\n
almost raw\r\n\r\n
CAVIAR\r\n\r\n
\r\nGolden Imperial Caviar ($155 Supplement per ounce)\r\n\r\nOYSTERS\r\n\r\n
OYSTER-UNI\r\n\r\n
TUNA\r\n\r\n
HAMACHI\r\n\r\n
FLUKE\r\n\r\n
MONTAUK SHRIMP\r\n\r\n
TUNA-URCHIN\r\n\r\n
RED SNAPPER\r\n\r\n
SCALLOP\r\n\r\n
CRAB\r\n\r\n
MESCLUN SALAD\r\n\r\n
\r\n\r\n
barely touched\r\n\r\n
SALMON-CAVIAR\r\n\r\n
JAPANESE MADAI\r\n\r\n
MONTAUK SHRIMP\r\n\r\n
TUNA\r\n\r\n
SHELLFISH MEDLEY\r\n\r\n
SQUID\r\n\r\n
TROUT\r\n\r\n
LOBSTER\r\n\r\n
POMPANO\r\n\r\n
ARTICHOKE\r\n\r\n
MAIN COURSE\r\n\r\n
lightly cooked\r\n\r\n
DOVER SOLE\r\n\r\n
\r\n($38 Supplement)\r\n\r\nSALMON\r\n\r\n
MERLUZA-CALAMARI\r\n\r\n
SNAPPER\r\n\r\n
BLACK BASS\r\n\r\n
HALIBUT\r\n\r\n
STRIPED BASS\r\n\r\n
HIRAMASA\r\n\r\n
\r\n\r\n
upon request\r\n\r\n
FILET MIGNON\r\n\r\n
\r\n($25 Supplement)\r\n\r\nLAMB\r\n\r\n
PASTA\r\n\r\n
RED SNAPPER\r\n\r\n
\r\n(Please Allow 24 Hours Notice, For Two $25 Supplement per person)\r\n\r\n
\r\n
\r\nLe Bernardin is committed to purchasing and serving responsibly sourced Seafood without compromising the future of our Oceans.\r\n","path":"/menus/dining-room/lunch","blurb2":"","buttonLink1":"lunch11.22.pdf","pageTitle":"Le Bernardin by Eric Ripert | Lunch","buttonSwitch1":"file","buttonText1":"download menu pdf","h1":"Lunch","h2":"Prix Fixe $130- 3 courses ","h3":"","h4":"","showinNav":1,"checkbox1":0,"sortOrder":4,"image1_anchor":"","linkTitle":"Lunch","parentID":11,"template":"menu","id":32,"image1":""},{"blurb1":" \r\n\r\n
VACHERIN "PIÑA COLADA"\r\n\r\n
CITRUS "MADELEINE"\r\n\r\n
BANANA-TOFFEE\r\n\r\n
MONT BLANC\r\n\r\n
PISTACHIO\r\n\r\n
HAZELNUT\r\n\r\n
PERUVIAN DARK CHOCOLATE\r\n\r\n
\r\n\r\n
ICE CREAM\r\n\r\n
\r\nTahitian Vanilla
\r\nSicilian Pistachio
\r\nSingle Origin Peruvian Chocolate\r\n\r\n \r\n\r\n
SORBET\r\n\r\n
\r\nPear
\r\nGreen Apple
\r\n“Piña Colada”\r\n\r\n \r\n\r\n
ASSORTMENT OF CHEESE\r\n\r\n
\r\nCoffee $9 Cappuccino $13 Espresso $11
\r\n—\r\n\r\nSALMON\r\n\r\n
\r\nSmoked Organic Scottish Salmon with Traditional Garnish $36\r\n\r\nOYSTERS\r\n\r\n
TUNA\r\n\r\n
SCALLOP\r\n\r\n
LB LOBSTER ROLL\r\n\r\n
HAMACHI\r\n\r\n
CAVIAR\r\n\r\n
Royal Osetra Caviar\r\n\r\n
\r\nServed with Blinis, Toast, and Crème Fraîche\r\n\r\nImperial Golden Osetra\r\n\r\n
\r\nServed with Blinis, Toast, and Crème Fraîche\r\n\r\n
\r\nSmoked Salmon Croque Monsieur with Osetra Caviar\r\n\r\n \r\n\r\n
\r\n","blurb2":"","buttonLink1":"LeBernardinLounge61124.pdf","buttonSwitch1":"file","pageTitle":"Le Bernardin by Eric Ripert | Lounge Menu","buttonText1":"download menu pdf","h1":"Lounge Menu","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"sortOrder":1,"image1_anchor":"","parentID":12,"linkTitle":"Lounge Menu","template":"menu","id":47,"image1":""},{"blurb1":"
\r\n
\r\n$5 donated to City Harvest.
\r\n
\r\nOffered exclusively at lunch in the Lounge. Menu changes weekly.
\r\n
\r\n- Select One from Each Course -\r\n\r\n \r\n\r\n
Mesclun Salad\r\n\r\n
Mediterranean Sea Bass\r\n\r\n
Seafood Causa\r\n\r\n
Salmon\r\n\r\n
Black Bass\r\n\r\n
Pistachio\r\n\r\n
SELECTION OF ICE CREAMS OR SORBETS\r\n\r\n
—\r\n\r\n
ABOUT CITY HARVEST\r\n\r\n
cocktails\r\n\r\n
MLC\r\n\r\n
51st Street Manhattan\r\n\r\n
Chili Solstice\r\n\r\n
Dry Sherry Martini\r\n\r\n
L’Ambassadeur\r\n\r\n
Adriatic Night \r\n\r\n
Cap Chevalier\r\n\r\n
Captain Bernardin\r\n\r\n
\r\n\r\n
non-alcoholic cocktails\r\n\r\n
Thyme Lemonade Spritz\r\n\r\n
Hibiscus & Ginger\r\n\r\n
Spiced Garnet Spritz\r\n\r\n
champagnes by the glass\r\n\r\n
\r\nChartogne-Taillet, Sainte Anne, Merfy, Brut NV $42
\r\nLouis Roederer, Collection 244, Reims, Brut NV $55\r\n\r\n \r\n\r\n
wines by the glass\r\n\r\n
WHITE WINES\r\n\r\n
\r\nVerdejo, Cantalapiedra Viticultures Cantayano, Vino de la Tierra, Castilla y León, Spain 2023 $22
\r\nChablis, Côte de Bréchain, Domaine Testut, Burgundy, France 2022 $26
\r\nGrüner Veltliner, Federspiel, Jäger, Klaus, Wachau, Austria 2023 $22
\r\nVouvray, Sec, Champalou, Loire Valley, France 2022 $22
\r\nChardonnay, Lingua Franca, Avni, Willamette Valley, Oregon 2022 $25
\r\nMeursault, Domaine Vincent Latour, Clos des Magny, Burgundy, France 2022 $60\r\n\r\n \r\n\r\n
ROSÉ WINE\r\n\r\n
\r\n\r\n
RED WINES\r\n\r\n
\r\nGervey-Chambertin, Chanson Père et Fils, Burgundy, France 2019 $36
\r\nChambolle-Musigny, Domaine Anne et Hervé Sigaut, Burgundy, France 2022 $60
\r\nRioja Reserva, Cune, C.V.N.E., Rioja Alta, Spain 2018 $24
\r\nBarbaresco, Castello di Verduno, Piedmont, Italy 2020 $40
\r\nChâteauneuf-du-Pape, Françoise Roumieux, Clos du Calvaire, Rhône, France 2021 $32
\r\nCabernet Sauvignon, Hardin, Napa Valley, California 2022 $29
\r\nSaint-Estèphe, La Dame de Montrose, Bordeaux, France 2012 $40\r\n\r\n \r\n\r\n
DESSERT WINES\r\n\r\n
\r\nVin Santo, Bianco dell’Empolese, Fattoria di Piazzano, Tuscany, Italy 2009 $30
\r\nSauternes, Les Carmes de Rieussec, Bordeaux, France 2012 $25\r\n\r\n \r\n\r\n
MADEIRA\r\n\r\n
\r\nMalmsey, Special Reserve, New York, Rare Wine Co. $45\r\n\r\n \r\n\r\n
PORT\r\n\r\n
\r\nQuinta do Noval, Tawny, Colheita, 2000 $95
\r\nTaylor Fladgate, 20 Year Old Tawny $40\r\n\r\n \r\n\r\n
BOTTLED BEER\r\n\r\n
\r\nWitbier, Allagash White Ale, Portland, Maine $15
\r\nLunch IPA, Maine Beer Company, Freeport, Maine $18
\r\nTripel, Tripel Horse, River Horse Brewing Company, New Jersey $16
\r\nTrappist Ale, Trappistes Rochefort 6, Brasserie de Rochefort, Belgium $18
\r\nNon-Alcoholic, Einbecker Brauherren, Einbecker Brauhaus AG, Germany $12\r\n","blurb2":"","buttonLink1":"wine-and-spirits-10.4.pdf","buttonSwitch1":"file","pageTitle":"Le Bernardin by Eric Ripert | Wine & Spirits","buttonText1":"download menu pdf","h1":"","h2":"","h3":"","h4":"","showinNav":1,"checkbox1":0,"image1_anchor":"","sortOrder":4,"parentID":12,"linkTitle":"Wine & Spirits","template":"menu","id":50,"image1":""},{"path":"/privacy-policy","blurb1":"","blurb2":"","buttonLink1":"","buttonSwitch1":"","pageTitle":"Le Bernardin by Eric Ripert | Privacy Policy","buttonText1":"","h1":"Privacy Policy","h2":"","h3":"","h4":"","checkbox1":0,"showinNav":1,"image1_anchor":"","sortOrder":8,"parentID":25,"linkTitle":"Privacy Policy","template":"default","image1":"","id":27},{"path":"/menus/wine/wine-program","blurb1":"“A great pairing doesn’t just emphasize the wine or the food, it transforms them both and elevates the partnership to a perfect harmony.”\r\n\r\n