Le Bernardin

Well-heeled patrons continue to hold court in this iconic Midtown restaurant led by the ever-gracious Chef Eric Ripert. Truly, this is the moment to dress up, as diamond necklaces and finely pressed suits fill the kinetic dining room night after night. Seafood has long been the calling card of a kitchen that offers a sizeable à la carte menu and doesn’t force guests into lengthy tasting experiences. Salmon with horseradish emulsion alongside the signature yellowfin tuna pounded thin and laid over toasted baguette smeared with foie gras speaks to a quietly sophisticated, confident style ground in French technique with global inspiration. Superb desserts like roasted peanut brittle with milk chocolate custard make for a sweet send-off.

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