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.
Image from www.le-bernardin.com