Le Bernardin, New York
In a city notorious for fickle diners and jaded palates, where restaurants are tossed aside as easily as disposable napkins, Le Bernardin endures. It’s certainly no mean feat to last over fifteen years, let alone remain consistently in the top 10 list of just about every dining guide in New York. To call it a seafood restaurant seems a bit pedestrian, but that’s exactly what it is. Except that it’s New York’s finest.
Chef’s Tasting Menu:
Lobster cappucino with cauliflower cream
Sta. Barbara sea urchin roe on a bed of jalapeño-wasabi jam, seaweed salt, wakame surrounded by orange scented nori broth. Creamy, sweet and bright.
Poached pasture egg, israel osetra caviar, mariniere broth and english muffin. Delicious mussel clam broth punctuated with citrus chives.
Langoustine – Fat Icelandic langoustine seared on a bed of mâché and wild mushroom salad, shaved foie gras, white balsamic vinaigrette
Monkfish – pan roasted monkfish, hon shimeji mushrooms, turnip ginger emulsion swimming in sake broth
Black bass – crispy black bass, lup cheong and beansprout risotto, mini steamed buns and hoisin plum jus
Lobster – baked on a bed of truffled foie gras stuffing, brandy red wine sauce. Cognac red wine black trumpet mushrooms. It’s quite unusual for lobster to be treated like red meat, but the red wine sauce works in this case.
Chevre – creamy goat cheese spheres, concord grapes, candied walnut black pepper. The goat cheese were encased in a substance akin to gelatin.
Corn praline – caramelized corn custard, hazelnut praline, brown butter ice cream, popcorn tuile