Le Bernardin, NYC

It was a very cold Saturday evening, so cold in fact, that if we didn't have a reservation at Le Bernardin, I would have been sitting on my cozy couch reading a book and sipping hot tea.

But, no one passes on an opportunity of dining at Le Bernardin, even if it is frigid outside.

The dinner options at Le Bernardin are: Chef's Tasting Menu ($225), Le Bernardin Tasting Menu ($187), Four Course Prix Fixe ($160).  Even though I love food, I am not a terribly adventurous eater and tend to stick to what I like.   I was a bit hesitant agreeing to the Chef's Tasting Menu since it included a few things that I normally don't like: tartare, crab, lobster, tuna, and truffle, but the tasting menu is only served to the entire table.  Majority won.

The amuse bouche consisted of a nice fish, something with tuna (I forgot to write it down), and probably the best mushroom broth I have ever tasted.

Caviar Tartare - Filet Mignon, Kampachi, Osetra Caviar Tartare, Lightly Smoked Dashi Gelee.

This was probably the most adventurous thing I ate at Le Bernardin, but it was so beautiful I couldn't help but embrace it.

Next up was the crab - Dungeness"crab Cake", Old Bay Crisp Shellfish-Cardamon Emulsion.

Now it was time for me to try my very first lobster.  

Lobster - Lacquered Lobster Tail, Tagliatelle and Black Truffle Sauce.

Ok, I feel like a schmuck now, this was utterly delicious. The lobster was delicate and perfectly seasoned, but the tagliatelle with black truffle sauce was a heavenly creation.  This dish was so decadently tasteful, so spectacularly outstanding that I did not want it to end.  I savored each bite in silence.  In fact, all four of us were stunned into silent enjoyment. 

Salmon - Barely Cooked Faroe Islands Salmon; Warm Buddha's Hand Salad, Citrus-Tarragon-Olive sauce.

I am a huge salmon junkie and Le Bernardin's version was sheer perfection.  It was barely cooked, and had a lovely consistency and a mild flavor.  

Each wonderful dish was accompanied by an equally noteworthy sauce.  I have always considered the sauce to be a bit of an afterthought; and excuse to consume more bread.  This was the first meal that made me stop and really admire the sauce that was paired with each dish.  

Our bread dish was never empty.  While I always opted for a baguette, my husband was more adventurous with his selection.  This was an olive bread.

Dover Sole - Sauteed Dover Sale; Lemon-Potato Mousseline, Shallot Emulsion.

Who can resist a well prepared dover sole? Only a fool, I say!  

"White Tuna" - Japanese Wagyu - Grilled Escolar and Seared Japanese Wagyu, "Endive Farcie", red Wine-Peppercorn Sauce.   The Wagyu beef was one of the most delicious pieces of meat I have ever tasted; perfectly fatty, tender, and wonderfully seared.  I am actually drooling just thinking about it.

Grapefruit - Graperfuit Sorbet, Blood Orange-Quince Granite

Our first dessert was nicely refreshing and light.

Pear - Pear Vacherin, Whipped Yogurt, Natural Jus.

These adorable petits fours were placed on the table along with our teas.

The little pistachio cake, chocolate tart and macaron were marvelous.

As we slowly savored the last bites, the final morsels of a fine meal, we agreed that this was a memorable evening.  Le Bernardin has been deservedly awarded three stars by the Michelin Guide every year since 2005.  I, personally, had very high expectations and believe that the evening turned out to be everything I imagined it would be; spectacular food, impeccable service, comfortable atmosphere, and a feeling that one day I would like to return.

Le Bernardin

155 West 51st Street

Next up: Israel!

Joanna