202 replies to this topic

[ngatti]

Nicely deetailed review Dave. keep it up.

re the price. Just from my recent experiences, it seems that if the 130 dollars included the wine pairings, then the price is about par. I'm also surprised that there was no cheese course, but some people are funny about offering cheese with fish. Who knows? [shrug]

Nick

[chopjwu12]

My friend nick i would agree that at 130 dollars and wine was included i wouldn't have a problem. However the 130 dollars was for the food alone.

They had a cheese cart and everything just never offered.

[ngatti]

However the 130 dollars was for the food alone.

Whoa!

Sheesh, and you had wine also!! I would've comped ya the damn cheese.

Nick

[coquille]

Is it true you can still get the exact same menu is served at lunch as at dinner, but for a heckuva lot less $?

[Bux]

Is it true you can still get the exact same menu is served at lunch as at dinner, but for a heckuva lot less $?

There is, or was, a lunch menu that I thought was an exceptionally good buy, but I don't recall it as offering the ultimate le Bernardin experience. It was not a tasting menu and I seem to recall that choices were limited. Nonetheless it was a good value and an excellent introduction to the food as well as a chance to sample it again without reaching deepling into your wallet.

[Michael Laiskonis]

I've been hearing more and more hit-or-miss stories with Le Bernardin lately...

If memory serves, my one and only lunch there in '98 was a $50 or so prix fixe with choices, from the entire regular menu, of first course, main, and dessert. I thought it was a decent value.

I must say that the most memorable dish I've ever eaten, in my short but rich dining career, came from that lunch at Le B:

Skate Sautéed in Goose Fat, Porcini Mushrooms, Confit of Fennel, with a Squab Jus

I recently confessed to Eric the significance of that dish for me, and it was nice to see his eyes light up a bit... obviously a favorite of his, too.

Isn't the Ripert/Ruhlman book due out soon?

Chop, your experience with the late wine is a huge peeve of mine! At recent meal in NYC (tasting menu, "beverage" pairing) at least half of the pours came several bites into the respective course. Annoying, at best!

[chopjwu12]

i know isn't that annoying your not sure if you should wait or eat. I thought maybe we weren't getting a wine with our dessert but sure enough it finally came.

Where might i ask did you see chef eric?

[Michael Laiskonis]

We hosted a group of New York chefs earlier this year at our restaurant for a September 11th related benefit. Ripert was among them... Super nice guy, which is why hearing of others' disappointing experience is especially sad...

[harold]

It is unfortunate that you feel this way about your expirience at le bernardin. but remember there is alot of pressure working in a four star restaurant. a buss boy that may be new can easily fire your amuse to early. or a new or tireded cook can easily over cook halibut one of the most easily over cooked fish. if you were truley dissapointed with the quality of your expirence at the restaurant, may I suggest writing them a letter. I'm sure they would appreciate it.

[chopjwu12]

Harold

I dont want to say i was truly dissapointed in the restaurant because for the most part the food was good. A couple small misses in some dishes but the dishes themselves weren't nasty or anything. Trust me i know all about the preasure of working in a restaurant so i dont hold that as an excuse. If you cant take the preasure theres the doork!!!!!!!

But really i enjoyed mt meal i just didn't think it was worth the price.

[awbrig]

Here it is:

Sunday August 20, 2000
13th Anniversary w Charlie Trotter and Eric Ripert of Le Bernardin

Canapes
-Champagne 1er Cru Aubrey de Humbert Brut 1990

Le Bernardin - Smoked Salmon & Caviar Croque Monsieur & Baby Watercress Salad
-Deidesheimer Kieselberg Riesling Kabinett Biffar, Pfalz 1998

Trotter's - Chilled Heirloom Tomato & Shellfish Soup w Curried Artichoke
-Kammmerner Heilgenstein Gruner Veltliner Alte Reben Hirsch, Kamptal 1997

Le Bernardin - Seared- Rare Yellow Tail, Arugula & Basil Tapenade Pasta Salad. Aged Parmesan & Pinenut Sauce Vierge
-Ruster Grauburgunder Heidi Schrock, Neusuedlersee 1998

Trotter's - Slow-Roasted Salmon w Pigs Feet, Chanterelle Mushrooms & leek Confit w Cumin-Infused Mushroom Puree & meat Juices
-Chateauneuf-du-Pape "La Truffiere" Comaine Saint Benoit 1997

Le Bernardin - Steamed Striped Bass w Sauteed White Grapes, Truffles, Tarragon & Verjus-Red Wine Sauce

Trotter's - Casco Bay Monkfish Tail w Organic Veal Shank, Red-Wine Braised Endive & Foie Gras Emulsion
-Gallo "Estate Bottled Cabernet Sauvignon, Sonoma 1996

Trotter's - Fig & Apricot Terrine w Carmel Goat Cheese Ice Cream & Thyme
-Kaesler Kehrnagel Riesling Auslese Patheiger, Mosel 1998

Le Bernardin - Warm Chocolate tarte w Melting Whipped Cream & Dark Chocolate Sauce

Mignardises

[cabrales]

We took the $84 prix fixe which offered three courses and dessert or cheese.  The first courses listed were generally light, cold fish dishes (several came with caviar and hefty supplements), and the following courses were progessively more substantial.

Wilfrid -- The restaurant appears to have added a pre-dessert course, relative to the indicative menu below (which has two types of apps, but not two courses of pre-main-course items).

http://www.le-bernar...enu_dinner.html

It's been a while since I last visited. Do you remember whether there were decent 1/2 bottles?

Edited by cabrales, 17 January 2003 - 02:13 PM.

[cabrales]

I had a good-plus meal at Le Bernardin recently. One dish (the uni and caviar composition) was very good; certain others were less good. If the uni and caviar composition were removed from the equation, I would only have rated the meal good. Note I continue to favor taking in fish dishes at Blue Hill over LeB.

The meal began with a glass of Laurent Perrer Rose ($18). (Taittinger Comtes de Champagne was also available by the glass.) Nibbles taken at the bar, waiting for my table (9:30 reservation), were (a) "twisted" cheese straws and (b) salmon rillettes (more like diced salmon) with little bread slices.

Chef's Tasting Menu ($130/person; $225 with wine pairings)

The meal began with an amuse of Maine shrimp, with a garlic and tomato foam. The shrimp was presented with its head intacdt, and was passable. I have long believed that amuses is an area in which LeB could make improvement.

(1) TUNA-HAMACHI
Patchwork of Tuna and Hamachi Sashimi Lightly Brushed with Yuzu Vinaigrette, with Riesling Domaine Paul Blanck 2001

Little rectangles of slices of salmon and yellowtail were presented side-by-side to form the patchwork. There was only one row of these rectangles. The yuzu saucing was in a thickish layer on top of the raw salmon and yellowtail, and included little onion dices (for crunchiness), a bit of lemon jus and chives. The acidity of the yuzu was suppressed by connotations of ginger (?). Overall, this dish was not impressive because the taste of salmon with the yuzu saucing was not harmonious with that of yellowtail with the same saucing. The sum was less than parts of this dish. The Riesling was average.

(2) CAVIAR-SEA URCHIN
Warm Sea Urchin and Iranian Osetra Caviar Nestled in Sea Urchin Linguine, with Chassagne-Montrachet Ramonet 2000

A very good dish. The linguini-like pasta was nicely curled in a little heap, and cooked to be softened to more than al dente (appropriate for this dish, so the pasta does not dominate). Nice sentiments of the seat from the osetra and the sea urchin. Also, nice display of the saltiness of the osetra against the buttery sensations of the pasta. The pasta was a bit coated with a butter with sea urchin sensations (different from the whole pieces on top of the pasta). Appealing pairing with Chassagne-Montrachet -- I like Ramonet, but here the 2000 vintage could perhaps wait a bit.

(This dish has a $50 supplement when taken as part of the regular prix fixe menu, whose base price is $84)

(3) SALMON
Barely cooked Salmon on a Bed of Red Wine Braised Leeks; Black Truffle "Butter Vinaigrette", with Kistler "Les Noisetiers" (Chardonnay) 2999

The salmon had been slowly poached in bouillon, and lacked the luciousness of poaching in goose fat or olive oil. The bouillon for the cooking of the salmon apparently included dashi, seaweed infusion, smoked tuna, shitake and maitake mushrooms and scallion (?). The saucing did not add the necessary sensations of slinkiness. The dish was still appropriate, and the sweetness of the leeks helped slightly.

(4) HALIBUT
Steamed Halibut in an Orange-Ginger Scented Dashi Broth; Maitake and Oyster Mushroom Medley, with Condrieu "Cuvee de Breze" Domaine Cheze 2000

A poor dish. The dashi was extremely salty, and the halibut itslef was only average. The wine pairing could also be readjusted.

(5) LOBSTER
Roasted Maine Lobster with Asparagus and Baby Leeks; Black Pepper- Brandy Butter Sauce, with Volnay 1er Cru "Les Taillepieds" Domaine Hubert de Montille 1997

A nice dish, although the serving size was very small (2 small "body" pieces and one small claw). An intense sauce, but nothing particularly special. A nice example of the pairing of a red wine with seafood.

(6) YUZU
Yuzu Lemon Tart and Ginger Parfait topped with a Thin Caramel Tuile, with Chateau Rieussec 1996

(7) Comp'd second dessert of chocolate -- Not meaningfully sampled.

Wine pours were on the meager side. Portion size for dishes was also small. With the champagne, bottled water and coffee, $278 after tax and before tips.

Service was very good. Not unexpectedly, a number of dining room team members spoke French.

[scamhi]

Nice sentiments of the seat from the osetra and the sea urchin.

I like my seafood to taste of the sea.
How do you remember all of the details?
Do you make notes while dining?

[alicia]

Am headed to NYC in a couple of weeks, and will be celebrating an anniversary at Le Bernardin one evening. I have no idea what would be considered acceptable attire for a woman there. I have lived "out west", where relatively casual clothes reign, for so long, that I only own one "nice" dress, and it's sleeveless, so it isn't going to do me much good in NYC in January. Khakis and "business casual" clothing is generally acceptable at even the best restaurants out here, and bright colors are common.

I know this isn't exactly a food question, but I want to be able to concentrate on the food while at Le Bernardin, and not spend the entire meal feeling (and possibly being treated) like some poor tourist slob who doesn't know enough to even dress appropriately. I'd much rather just blend in.

And does my husband really need to wear a tie??? After reading a couple of other threads here, I'm afraid that if we aren't careful about how we dress, we might get hissed right out of the restaurant!!!

Any help would be much appreciated!!

[adegiulio]

As a man, I wouldn't wear anything less than jacket and tie. For you, I would not suggest wearing khakis and a sweater, nor business casual. Some people will tell you to wear what you want, and its about the food, not what you wear. I think thats bull. Dress up. If you worry about being perceived as a tourist, being underdressed will definately allow you to stand out...

As for the food and service, it is absolutely perfect.

[bourdain]

Think black.

[Suzanne F]

Think whatever you look best in, whatever gives you that confident air. Think clean and neat, not "fashionably" distressed.

You're not there to get the other diners to like you; you're there to have a great meal. It's an occasion. Dress up comfortably (not necessarily an oxymoron).

[tanabutler]

Think black.

He's right.

And enjoy the specialness of being "forced" to dress up. I have been in California for over half my life, and I think the casual aspect is far overrated. Won't it be fun to get glammed up and be part of that whole scene in New York?

Happy anniversary, Alicia!

[Bux]

No one should tell you what to wear, although le Bernardin appears to be one of those places that expects male diners to wear a coat and tie. It's one of a handful of restaurants in NY where I would wear a tie myself. I suspect some younger fashionista could easily devise an outfit without a tie that would please the staff as much as any tie and jacket I wore. As Bourdain suggests, it would likely be all black. Black is certainly the safe color for women. My guess is that my wife would choose balck pants and a black top or a black pants suit if we were dining there. She's also been known to wear a dress, but not that often. I would strongly urge her to wear a pink or other bright top. Sometimes that suggestion is considered.

The suggestion to wear what you want is not one I'd make in answer to your post. By all means wear what makes you feel comfortable, but you've already expressed a preference to blend in and casual clothing is not going to work to that end. Neither, by the way, will some extroadinarily theatrically formal and dressy gown. While I think khakis are too casual, I might well wear corduroys with a blazer and tie should I feel like going casual.

There are fewer and fewer restaurants that require diners to wear a tie. Le Bernardin does not insist on a tie. From their web page (actually opentable.com's page for the restaurant Dress Code: Jacket Required. It's unlikely you'll be refused entry or service in khakis and sweater. Will you feel comfortable? I don't know. Even in NY, there are those who advocate less formal clothes.

[Msk]

Ill echo what Bourdain and tana said. I will add to increase the amount of black you wear, inverse proportionally to how dressed up you go. The more casual, the more black. This is typically a safe bet for NYC across the board.


Msk

[Chris Cognac]

Think black.

He's right.

And enjoy the specialness of being "forced" to dress up. I have been in California for over half my life, and I think the casual aspect is far overrated. Won't it be fun to get glammed up and be part of that whole scene in New York?

Happy anniversary, Alicia!

I dont know, I pretty much like the casual aspect of California dining. Being able to enjoy a great steak with a view of the sun setting over the ocean and having only to put on a good aloha shirt and nice shorts.....But on the other hand, I will being doing Vegas on new years eve and plan on wearing my ivory dinner jacket and black tie!..Now I just have to figure out where to wear it!

[Fat Guy]

You will find plenty of men at Le Bernardin wearing jackets but not ties, for example a black silk turtleneck under an earth-toned designer jacket. This has been fairly standard at top New York restaurants for the past decade. Even Lespinasse abandoned the necktie requirement in its last year of business, reverting to jacket-required/tie-optional. However, at Lespinasse a man would have been in a tiny minority without a necktie, whereas at Le Bernardin he would be in a minority but wouldn't be alone.

For women, dress in New York is quite flexible yet the mores can be difficult to navigate. For example, black pants and a lightweight black sweater with low-key black leather boots would be considered quite casual by the standards of many areas. However, it is probably the most likely outfit you'll see in winter among women in fancy restaurants in New York, as well as everywhere else. At the same time, what would be considered quite formal and totally appropriate for fine dining in Dallas -- like the latest Yigal-Azrouel printed halter dress from Neiman-Marcus in a floral print -- will scream "tourist!" in a New York restaurant. Ditto for jewelry, makeup, and fragrances: New York has its own brand of understatement in that regard.

[alicia]

(Everytime I post something here, I am certain that I'm going to be mocked into never posting again, but I consistently get friendly, helpful responses.)

Thanks for all the quick responses. I will now use this occasion as an excuse to go out and buy a sexy (but professional) black outfit, so that I can play dress up and pretend to be a sophisticated New Yorker for one night, anyway (at least until my unabashed oohing and aahing over the some of the best food in the city gives me away). Look out New York!

[Fat Guy]

I'm not an authority on women's fashion, so take what I say with a grain of salt, but . . . my suggestion would be to get out of the mindset that acknowledges such a thing as an "outfit." The "outfit" is a very non-New-York-ish concept. New Yorkers might actually use the term condescendingly when watching tourists parade around in restaurants, as in, "Oh, look at her little outfit." What you want to treat yourself to, in my opinion, is a really nice pair of black pants, and a really nice black top that is not related to the pants. Not a business suit. Pants and a top. This is the official uniform in New York, as far as I can tell.

[Marlene]

Do you have a nice blazer that would go over the sleeveless dress? I do this all the time. No only because at this stage of my life, I tend to overheat quite easily and I can always remove the jacket and have a lovely dress underneath

[KatieLoeb]

A nice pair of black wool garbardine trousers that you'll get tons of wear out of later with either a silk blouse or silk sweater in a solid color (either more black or a splash of color of your choice), a black blazer atop for warmth and/or style is optional. You'll be properly attired for just about anything in NYC.

[lamb]

I only own one "nice" dress, and it's sleeveless, so it isn't going to do me much good in NYC in January.

If that sleeveless dress is black; add a shawl!
You will look quite chic.

I haven't been to LB in about a year, and it is certainly a nice restaurant to celebrate your anniversary in.

Are you dining anywhere else while in NYC?

[alicia]

I tend to use the word "outfit" pretty loosely to refer to whatever it is I am wearing, whether it be jeans and tshirt, or a business suit. As far as I'm concerned, simple is better. I'm certainly no Vogue-mode-type, so blending in is what I'd like to do. Although I'm most comfortable in casual clothes, it isn't a big problem for me to dress up either, and understated is certainly easier for me than what would pass as appropriate dress attire in, say Dallas or Amarillo.

Thanks again, and I hope to provide a full report of the meal when I return - in early January...

[bloviatrix]

I'm not an authority on women's fashion, so take what I say with a grain of salt, but . . .

Don't sell yourself short, FG. Even Blovie, who I've trained in the finer points of Blahnik and Louboutin doesn't know about Yigal Azrouel.

My suggestions are:

1) go with something tailored. Even the most casual fabric will look dressier if it's well cut.

2) wear high heels. Again, it dresses everything up.

3) and while you can never go wrong with black.... camel, grey or navy work well too.