Le Bernardin; 14.0

What You Should Know:

Eric Ripert cooks a heavily seafood based menu that consists of everything from raw to lightly cooked preparations. The dining room, however, tends to be tightly packed with forgettable service; lessening the overall feel of the experience and especially, the food.

What I Liked:

A delicate langoustine is paired with a thin cut of Kobe beef.

Chocolate sorbet sits with brandy poached cherries.

Is It Worth It:

The dinner menu is priced at $160 per person, but some of the dishes are only worthy of the crudos that you would expect at a high end neighborhood seafood restaurant.

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Image from www.le-bernardin.com

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