There are doubtless many financial bigwigs in New York City who can afford to have gourmet dinners every night. But for the rest of us mere mortals, visiting a three star Michelin restaurant is still a big event in itself. Last week M and I went to Le Bernardin, one of the great holy grails of fine dining, spending as much in one meal as our entire 5 night NYC hotel bill. Was it worth it? Well, we definitely can’t make a habit of eating there regularly, but between the superb service and fabulous food, we had no regrets.
Even the outside looked fancy
The moment we walked into the restaurant we were greeted by an attendant asking to take our coats in the coatroom. It only got classier when we walked into the actual dining room. Our waiter led us to our table and shifted our table out, making it easier for us to take our seats. This was only the first of many actions taken that were entirely unnecessary but worked at making us feel like royalty.
We decided to order the Chef’s Tasting to make the most out of our visit. After ordering, the waiter came around with a complimentary pre-appetizer dish. There were three parts of the dish - a tuna tartare, a piece of sashimi, and a creamy mushroom soup paired with a parmesan cracker.
Complimentary pre-appetizer
After finishing the pre-appetizer, our actual tasting dishes started coming out. The first dish was a yellowfin tuna carpaccio. It tasted delicious, and the texture was really interesting. The soft, almost chewy texture of the gelatin base contrasted nicely with the crunchy bits of bread and asparagus embedded within.
First course
The second appetizer was a warm king fish sashimi topped with osetra caviar and served in light mariniere broth. The sashimi was great, and the caviar practically melted in your mouth. But my favorite part about this dish was the broth. It had a vibrant buttery clam flavor, and yet avoided being too heavy to drink.
Second course
The third appetizer was a pan roasted langoustine topped with truffled foie gras and served with aged sherry-versus vinaigrette. We were trying to figure out what exactly the langoustine was - some sort of cross between shrimp and lobster? Turns out it’s a specific type of lobster that can be found in the waters around Europe. Either way, it was tasty.
Third course
We got a brief reprieve after finishing the last appetizer. In the meantime, the man with the bread basket continued to make his rounds. Everyone got a piece of bread at the beginning of the meal, and basically every time we finished our bread he came back around to give us more. They had really interesting flavors, from tomato basil to cranberry walnut. It was a challenge controlling ourselves with the bread. Gotta save room for the rest of the meal…
For the first part of the main course, we got lobster tails with lemongrass consomme served with herb spring roll. The lobster was super tender and fresh.
Fourth course
The next main dish was poached halibut in wild mushroom soup. I’m normally ambivalent towards halibut, but this one was great, best halibut I’ve had.
Fifth course
Last main dish was a “Surf & Turf” consisting of a black bass and braised veal cheek. It’s hard to choose a favorite dish because they were all delicious, but I really liked this one in particular. The sea bass was cooked to a nice tender finish with a crispy layer of skin left on top. The veal was even more tender to the point where it almost melted in your mouth.
Sixth course
By this time we were pleasantly surprised to find that we were actually starting to get full, considering each dish was a relatively small tasting size. Guess it adds up after awhile. It was also worth noting that the waiters took the time to switch out all our utensils between every course, and even re-covered part of our tablecloth because there was a tiny smudge on it. Such incredible attention to detail.
We started our dessert part of the meal with a “matcha ball” made with green tea custard, with jasmine ice cream and preserved lychee on the side. A very Asian dessert following a mostly French meal. The different flavors matched well together and were sweet but not too sweet.
Seventh course
The second dessert course was apple themed. We got a apple slices topped with caviar, more ice cream, and a ginger-scented apple “bomb” - applesauce encased in a white chocolate shell. It made sense why the apple dessert came second because this was a lot sweeter than the matcha one.
Eighth course
The waiter surprised us with a final complimentary dessert (probably because we were spending so much already). It was a decadent dark chocolate mousse served on crispy rice clusters and chocolate branches. A heavy, but very satisfying end to the meal.
Complimentary chocolate dessert
And then just for fun we got a few more goodies after that.
Bonus dessert - truffle, macaron, fruit jelly, brownie
After the actual last dessert, we asked if we could take a picture of the menu, and the waiter one-upped us by giving us a physical copy of the menu along with a free copy of the 2016 Zagat guide for NYC. Flipping through the guide, we saw Le Bernardin near the top of multiple lists, and from our experience, it was clear they deserve it. Everything about our meal was world class - not just the amazing food, but also the quality of the service, with servers who would get you what you wanted before you even asked. Despite the resulting hole in our wallet, it was one of the big highlights of our trip, and I would highly recommend it to be on any foodie’s bucket list.
