A beacon of consistency and excellence in the world of seafood, Le Bernardin, helmed by Chef Éric Ripert, has maintained its three-star distinction since 2005—a remarkable feat. Its philosophy centers on simple, pristine preparation of the freshest fish, categorized by “Almost Raw,” “Lightly Cooked,” and “Cooked,” allowing the quality of the seafood to shine through. The atmosphere is elegantly refined, offering one of the most respected and unwavering fine-dining experiences in the US.
Dining and Cooking