Le Bernardin
Eric Ripert’s temple of seafood sophistication
Le Bernardin is Chef Eric Ripert’s internationally acclaimed seafood restaurant in Midtown Manhattan. Diners dress up to enjoy a menu that applies French technique to pristine fish and shellfish—think salmon with horseradish emulsion and a toasted baguette topped with foie gras and thin‑sliced tuna. The dining room is sleek and serene, and service is polished to a sheen. The menu is divided into ‘Almost Raw,’ ‘Barely Touched’ and ‘Lightly Cooked’ sections, allowing guests to explore seafood prepared with subtlety. Desserts like roasted peanut brittle with milk‑chocolate custard provide a sweet finale. Le Bernardin holds three Michelin stars and continues to set the standard for refined seafood cookery in New York.
Concierge briefing
Le Bernardin leads New York's luxury dining scene with a $95 per guest tasting menu and meticulous service expectations. Use these notes to coordinate reservations and guest prep.
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Reservation intelligence
Reservations open 30 days in advance; formal dress code is expected.
Request booking windowDress code & guest expectations
Formal
Operating hours
- Friday: 12:00 PM - 2:30 PM; 5:00 PM - 11:00 PM
- Monday: 12:00 PM - 2:30 PM; 5:00 PM - 10:30 PM
- Sunday: Closed
- Tuesday: 12:00 PM - 2:30 PM; 5:00 PM - 10:30 PM
- Saturday: 5:00 PM - 11:00 PM
- Thursday: 12:00 PM - 2:30 PM; 5:00 PM - 10:30 PM
- Wednesday: 12:00 PM - 2:30 PM; 5:00 PM - 10:30 PM
Key contacts
- Concierge line+1-212-554-1515
- Official sitele-bernardin.com/
- Reservation portalresy.com/cities/ny/le-bernardin?aff_id=0VKMelA
Yellowfin tuna carpaccio with foie gras
Thinly pounded yellowfin tuna on toasted baguette with a layer of foie gras and shaved chives.
- Investment
- $95 per guest
- Availability
- By invitation
- Dietary notes
- Contains fish, foie gras and gluten
Hosted by Le Bernardin
Billing scales with the number of restaurants in your collection. Add new venues at any time and our concierge team will craft the launch campaign.
Discuss membershipSignature Drink: Grand Cru Chablis
A glass of mineral‑driven Grand Cru Chablis chosen to complement the raw and barely touched seafood dishes.
- Price
- $45
- Type
- alcoholic
- Serving
- glass
- Origin
- Burgundy, France
- Vintage
- 2018
- ABV
- 13%
Signature Appetizer: Salmon with horseradish emulsion
Poached salmon finished with a tangy horseradish emulsion and garnished with micro greens.
- Price
- $42
- Serving
- individual
- Key Ingredients
- Salmon, horseradish, cream, herbs
- Dietary Notes
- Contains fish and dairy
Signature Dessert: Roasted peanut brittle with milk‑chocolate custard
Crunchy peanut brittle layered with silky milk‑chocolate custard and caramelised peanuts.
- Price
- $22
- Serving
- individual
- Key Ingredients
- Peanuts, sugar, chocolate, cream
- Dietary Notes
- Contains nuts and dairy
Quick answers about Le Bernardin
Share these notes with guests or corporate travel planners. Each response is maintained by the ExpensiveMeals concierge team.
What is the price of Yellowfin tuna carpaccio with foie gras at Le Bernardin?Read answer
$95 per guest for the Yellowfin tuna carpaccio with foie gras experience.
What is the dress code at Le Bernardin?Read answer
Formal
How do I reserve a table at Le Bernardin?Read answer
Reservations open 30 days in advance; formal dress code is expected.