Le Bernadin's Eric Ripert talks with us about what drew him into food, where he sees it going, and his restaurant's obligation to help New Yorkers out after Sandy.
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Le Bernadin's new pastry chef tells us about his approach to sweets at one of New York's best restaurants, and the flavors that really get him going.
We've eaten at all sorts of excellent restaurants in the city this year, but what were the dishes that truly stood out? Here are my best bites of 2011.
If you're a reader of Serious Eats, you've probably heard of Le Bernardin. You're likely to know that chef Eric Ripert's seafood restaurant is almost universally considered one of the top 5 restaurants in New York, with some considering it the very best. And you've probably never been. No one could ever call Le Bernardin accessible. But with their first-ever lounge menu, it's possible to get a taste without a full-meal commitment.
At Serious Eats, we're all about food. And even when we're not reading or writing about it, we're perhaps thinking, idealizing, and dreaming about it. But we're also cognizant of the millions of New Yorkers who don't have ready access to food, which is why we're down with City Harvest, an organization that for over 25 years, has helped to feed the New York City's hungry. And in order to fund this massive effort (they estimate they'll rescue 30 million lbs of food this year), they've partnered with some of the city's best restaurants to throw their annual Bid Against Hunger gala, which was held yesterday evening at the Metropolitan Pavilion.
"One doesn't necessarily expect that the $45 and $70 menus would be indistinguishable, but that is in fact my experience." Le Bernardin 787 Seventh Avenue, New York NY 10019; map); 212-554-1515; le-bernardin.com Service: Exceptional Setting: A warm, inviting room, perhaps...
On October 11, 41 of the greatest pastry chefs and bakers in the city will converge for the New York Wine & Food Festival's Sweet dessert party. Tickets are $175 in advance, but we have two more pairs to give away this week.
I went to the ridiculous party Michelin threw for its new New York Red Guide to hotels and restaurants. There were lots of chefs there. In typically haughty French fashion, the invitation requested we wear ties (I'm surprised they didn't...