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Le Bernardin

New York

Fish-focused French with distinct New York finesse

A brief history: Established in Paris in 1972 by brother and sister Gilbert and Maguy Le Coze, Le Bernardin expanded to New York in 1986. Decorated chef Eric Ripert has run the kitchen for more than 20 years, following the untimely passing of Gilbert.

What to order: Le Bernardin offers several menu options. The classic four-course dinner menu is split into four sections – almost raw, barely touched, lightly cooked and 'upon request' – with dishes marrying French and global influences, especially those from Asia. Think warm scallop and uni with a seaweed-lemon marinière broth; or baked striped bass with braised daikon, pickled hon-shimeji and madeira-chestnut jus. There is also a popular vegetarian tasting menu, but those looking for the most complete experience should opt for the chef's menu, featuring the classics and Ripert's personal favourites.

What's the vibe? The dining room is a comfortable, modern space with waiters in Nehru-style jackets carefully presiding over the white tablecloth dining room's well-heeled clientele. A soundtrack of soft jazz and gentle conversation from fellow diners sets the tone, as do the spotlights that perfectly illuminate each dish. The service is impeccable, bordering on telepathic.

A word on wine: Le Bernardin's long-time wine director Aldo Sohm has earned a reputation as one of Manhattan's top sommeliers, having received the James Beard Award for Outstanding Wine Service in 2009. Expanding on Le Bernardin's French-focused list of wines that complement fish, in 2014 he and Ripert opened upscale Aldo Sohm Wine Bar, just steps away. This year, Sohm is the deserving winner of North America's Best Sommelier Award 2026, sponsored by Vik.

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