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</html>";s:4:"text";s:8964:"<p>But we finally got to try this place yesterday and I can understand why he would want my tastes to be more refined before coming here (my food appreciation wouldn't be as great as I would be comparing how much I am spending to food ratio I think.) All info on Le Bernardin in New York City - Call to book a table. I adore mushrooms & was happy to see them make an appearance in this dish. She ended up with pounded tuna, langoustine and monkfish. The entire hospitality experience did not leave us with the warm and fuzzies relative to other starred venues, which is sort of what you want when dropping some serious dollars.Atmosphere-Surprisingly bustling for a three-star venue, the dining room is active and well-attended, they are really turning tables.- Upscale to be sure, but dated in design and lacking in warmth. Service was sort of a modernized version of the traditional French way, which is to say it was on a preset course. Unfortunately it was a let down and disappointment, especially in service.First, there was a black stain on the table clothe that was an eyesore all throughout the dinner. We did not touch a thing until ordering wine. </p> <p>Le Bernardin is one of just two restaurants in NYC to have earned and maintained 3 Michelin stars since the guide first published the NY edition in 2006.My gosh these starred places really got this service stuff DOWN! I experienced new flavors and textures I never knew I needed. </p> <p>All were excellent. The textural element from the toast and hint of foie gras provided a slight hint of richness without any heaviness or weight. </p> <p>My other three Michelin experiences were EMP, Batard and Marea--all three featured huge, bright dining rooms. After listening to him, I opted for the Eric Rodez which was quite fine. </p> <p>I am not kidding you. What can I say? I was very excited to have gotten into Le Bernardin on a recent Friday night. When we first started to date, I knew he wanted to come and booked here before. If, however, you want to have the best meal of your life, come to Le Bernardin. Perfectly cooked lobster with the perfect amount of pasta to still keep the dish very light. It combines both smoked and poached salmon to give a plethora of textures and flavours. We visited shortly after Anthony Bourdain's passing. </p> <p>The wines were all delicious, of course, but they seemed inseparable with the plates they were paired with. It's an ode to the ocean (though you'd be foolish not to include the wagyu tin your queue) with the most decadent of preparations. Le Bernardin Menu. The butternut squash purée was smooth and light with exquisitely thin pasta and black truffle complement. Perfectly balanced & not too rich. Le Bernardin will offer two menus: a four-course prix fixe for $175, and a chef’s tasting menu for $245. The service was  amazing-- our server consistently checked in on us, always ensures our waters were filled, and explained the menu. View the menu, check prices, find on the map, see photos and ratings. The staff was extremely knowledgeable and friendly. Even the silverware was impressive with every dish. 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. Naturally, the fish was perfectly moist. </p> <p>Anyway, let's move on from the backstory. Really wish they would post the list online. Le Bernardin is a dream come true for seafood fans. We opted for the prix fixe ($165) which includes four courses. Lobster then monkfish glass of rioja and hazelnut to finish. Starting with the dining room, which prominently features a mid-90s power scene design aesthetic. </p> <p>We had Wednesday evening reservations for 5:30 PM, made through the Concierge on my Chase Sapphire Reserve card. We came in intending to get the prix fixe, but ended up deciding to go with Le Bernardin tasting & we were so glad we did. This was one of the best meals I have had. )For our journey, we were given a complimentary of salmon and sourdough chips then our first course of hamachi-osetra caviar tartare, then bread (my boyfriend loves bread. </p> <p>Miami has some truly great restaurants, but 3 Michelin Stars is simply on another level-- hopefully some restaurants down here are able to earn themselves  near/into that caliber of restaurant soon. Carlos was full of life and such a welcomed personality to have for our dining experience. Anxiousness to complete ordering, etc. Our first course was the tuna w/ fois gras & toasted baguette. The vanilla bavaroise was filled with whiskey glazed cherries, while the dark chocolate cremeux was bitter. The salmon cooked on one side with veggies & truffle sauce was truly exceptional. I was excited to score a reservation and I was looking forward to a relaxing night out solo. </p> <p>Even for a weekday a couple of weeks in advance, it was difficult to get a reservation normally. This was also excellent, but a bit on the sweet side for us. It was so simple, but so damn tasty. I'm a foodie- the combos of the all the fold impressed me. IT WAS SO GOOD. I though the touch of edible gold was redundant, although it looked posh.The petit fours definitely surpassed Jean Georges. and I quote him, "if they would sell this bread, I would buy it every day.) I know some might say its stuffy or impersonal, but the staff opens up if they see you'd like to chat and ask questions so don't let that stop you from having a fabulous meal.Also, nice jeans are ok but men should have jackets. </p> <p>All users are free to download and save the Le Bernardin menu files, but can not duplicate or distribute them for any commercial use without prior written permission of the copyright holder. This wasn't even on the menu from what we saw, but it was the best dessert. Want to chime in. </p> <p>All A+Tuna-Caviar (Thinly Pounded Yellowfin Tuna; Osetra Caviar, Black Pepper Crisp, Lemon Crème Fraîche)Striped Bass (Striped Bass Truffled Tartare, Périgord Vinaigrette)Lobster (Baked Lobster; Squash Manicotti, Shrimp-Black Pepper-Brandy Sauce)Hiramasa (Seared Hiramasa; Baby Shrimp, Calamari, Lemongrass-Infused Bouillon)Monkfish (Pan-Roasted Monkfish; Wild Mushroom Stuffed Cabbage, Bacon Jus)Hawaiian Walu - Japanese Wagyu (Grilled Walu and Seared Wagyu; Roasted Squash Roll, Spiced Red Wine Sauce)Rosso di Montalcino, Casanuova delle Cerbaie, Tuscany, Italy 2014Coconut (Coconut-Calamansi Custard, Sorbet)Coffee (Frozen Coffee Soufflé, Chartreuse Caramel, Chicory Granité). But I wanted the caviar! Everything is cooked perfectly and you can’t fault any of the food or the service. Operated by head chef Eric Ripert, this famous three Michelin star destination specializes in exclusively fruit de mers. The side dish of creamed polenta was delicious. </p> <p>Proudly presented as the deconstructed "Black Forest cake." Then they relayed the information to the chef and returned to assure me that everything would be perfect for me.And it was.I started with a creamy Smoked Salmon Salad that was simple and delicious. Upon hearing I love seafood, past patrons won't let me hear the end of it. I also ordered a glass of white wine to pair with my merluza. Fortunately, from the warm greeting upon entering to the sweet but low carb ending, this meal... this experience... was truly exceptional. For two fine dining plebs who just love good food, we feel like this experience was worth the $500+ (including tip) & dressing like adults for the day. It was nice and light but nothing amazing flavor-wise (they set high expectations with the previous courses). In keeping with traditional French methods, the sauces are incredible. Would I give it another try? For a special occasion, Le Bernadin belongs on your list. The staff also lack coordination. I got the geoduck, octopus and lobster. We were immediately greeted upon entry & taken to our table, a cosy little booth in the corner. </p> <p>Both perfectly balanced and very creative.For food, we wanted every last thing on this menu but a few preparations on the Le Bernadin Tasting Menu seemed too good to pass up. And while I don't often dine at Michelin-rated establishments (I eat well, but can't afford to make tasting menus a regular occurrence), I have a few friends that do, and Le Bernadin is at the top of their lists (or in one case, #2 to Eleven Madison Park--adequate company to keep, I suppose). The highlight of dessert was the small chocolate hazelnut cake with chocolate ganache (tasted like chocolate cake batter) that they brought out for my birthday. And with several different prix fixe menus, you can opt for what suits your price point (spoiler: no matter what, you will be happy).We booked Le Bernadin for my birthday dinner this past Saturday night. Both were fantastic. They were absolutely delicious! </p>";s:7:"keyword";s:24:"le bernardin menu prices";s:5:"links";s:7558:"<a href='https://africarisk.net/.tmb/docs/cxqkrdv.php?id=8cc357-ub40-cds'>Ub40 Cds</a>,
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