Le Bernardin [bar]

I just love the Le Bernardin bar! There are lots of delicious bites on the menu and it’s great to be able to pop in without a reservation. This time I’m with a true food lover, CY Eats. She’s become one of my favorite dining companions! It’s so much fun to eat with people who enjoy it as much as I do. Over a beautiful bottle of bubbly (Chartogne-Taillet Les Barres Extra Brut), we feasted on dish after amazing dish. Seriously, each one was better than the last. I can’t stop thinking about the smoked salmon croque monsieur with golden osetra caviar, the king crab medley, and the barely cooked salmon. Oh, and the incredible lobster lasagna, the salmon rillette, and the gorgeous amuse bouches! So basically, every single thing that we ate. 😉 I had a blast catching up with CY, as always. A million thanks to Chef Eric Gestel (Executive Sous) for an absolutely outstanding meal!

Le Bernardin: 155 West 51st Street (between 6th and 7th Avenue)


Beautiful start to an amazing meal


Amuse Bouche: Tuna


Amuse Bouche: Oyster


Amuse Bouche: Mushroom Soup


Smoked Salmon Croque Monsieur, Golden Osetra Caviar 


King Crab Medley, Warm Matsutake Custard, Seaweed-Shiitake Broth


Salmon Rillette with Toast 


Barely Cooked Wild Salmon, Savoy Cabbage, Truffled Garbure Broth


Lobster Lasagna, Celeriac, Truffle Butter


Milk Chocolate Mousse, Dark Caramel, Candied Peanuts, and Warm Malted Caramel


Petits Fours

Le Bernardin [bar]

Le Bernardin

I couldn’t be happier to be at one of my favorite restaurants with some of my most favorite people in the world, including my soon-to-be-hubby and my foodie bestie, SaraDISH. It’s been a while since I had a proper dinner at Le Bernardin — I think the last time was on my birthday in 2012. That’s way too long! I’ll be sure to make up for it with tonight’s meal. 😉 We’re going all out in order to select the seven best dishes for our upcoming wedding dinner. I feel so blessed to be able to share such a special day with my closest friends and family at a restaurant that is near and dear to my heart. After studying the menu and discussing, we decided to taste a total of ten savory dishes and five desserts. Each and every one was breathtakingly beautiful and absolutely exquisite. A few that stood out the most to me: Yellowfin Tuna with foie gras (Le B’s signature dish), Langoustines with truffles and chanterelles, the Lobster “Lasagna”, Crispy Duck Breast with sour cherry sauce, and the Le B version of “surf & turf”: Grilled Escolar and Seared Wagyu Beef with kimchi and Asian pear. There was also a dessert that I instantly fell in love with (and those who know me know that I am not a dessert person): Kataifi Filled Squash Cremeux with bourbon sabayon and spiced ice cream. Kataifi is a popular Greek dessert (it’s shredded filo dough) and it had the most delicious squash cream inside. Throw in some bourbon and you’ve got my ideal dessert — the perfect blend of sweet and savory. Several hours later, we were all very full and blissfully happy. Many thanks to the Le Bernardin team and to the two Chef Eric’s (Ripert and Gestel) for the most amazing meal ever! Less than a month to go until the big day. :)

Le Bernardin: 155 West 51st Street (between 6th and 7th Avenue)


Starting off the night with a little bubbly


Amuse Bouche Trio:  Beet, Oyster, and Butternut Squash Soup


Layers of Thinly Pounded Yellowfin Tuna, Foie Gras, Toasted Baguette, Chives and Extra Virgin Olive Oil


Flash Marinated Hamachi, Sea Beans, Daikon, and Black Garlic-Ponzu Sauce


Sautéed Langoustine, Truffle, Chanterelle, and Aged Balsamic Vinaigrette


Olive Oil Poached Escolar, Niçoise Olive, Grilled Maitake Mushroom, and Citron-Vinaigrette


Barely Cooked Scallop in Brown Butter Dashi


Lobster “Lasagna”, Celeriac, and Truffle Butter


Pan Roasted Lobster, Baby Leeks, Sunchoke PurĂ©e, Red Wine “Sauce AmĂ©ricaine”


Barely Cooked Wild Salmon, Asparagus, Peas, Fava Beans, and Chervil Emulsion


Grilled Escolar and Seared Wagyu Beef, Fresh Kimchi, Asian Pear, and Soy-Lemon Emulsion


Crispy Duck Breast, Snow Peas, and Sour Cherry Sauce


Roasted Figs, Warm Mascarpone-Almond Cake, Jalapeño Vanilla Ice Cream


Kataifi Filled Squash Cremeux, Bourbon Sabayon, Candied Cranberry and Spiced Ice Cream


Milk Chocolate Mousse, Dark Caramel, Candied Peanuts and Warm Malted Caramel


Slow Roasted Apple, Caramelized Puff Pastry and Canelé Ice Cream


S’MORES (Smoked Madagascan Chocolate CrĂ©meux, Graham Cracker SablĂ©, Tahitian Vanilla Ice Cream)

Le Bernardin

Cayman Cookout: The Adventures of Eric & Tony (Cayman Islands)

I had the pleasure of first seeing Chef Eric Ripert and Anthony Bourdain in action at the 2010 South Beach Wine and Food Festival. They are great friends and complete opposites, which makes their interactions incredibly hilarious and entertaining! I couldn’t pass up the opportunity to check out their hour long chat on Seven Mile Beach here in the Cayman Islands. They kept us laughing from start to finish with their stories and antics, especially during clips of Bourdain’s show, Parts Unknown, which chronicled their recent journey to Peru. It involved a long ass hike, a shaman, and cacao beans. Brilliant!

Cayman Cookout hosted by Eric Ripert, January 16 – 19, 2014
The Ritz Carlton Grand Cayman

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Cayman Cookout: The Adventures of Eric & Tony (Cayman Islands)

Le Bernardin [lounge]

Had an amazing time hanging out in the Le Bernardin lounge with one of my favorite foodies. We enjoyed multiple cocktails, including the Brooklyn Bee and the LB Champagne Cocktail (so good), and sampled some tasty bites: Kanpachi Tartare and Warm Lobster & Truffle “en Brioche”. Perfection! I think it’s fantastic that Le Bernardin has a casual lounge where diners can stop in for a quick drink and bite to eat. This little impromptu visit made me want to come back for a proper dinner. Counting the days my return!

Le Bernardin: 155 West 51st Street (between 6th and 7th Avenue)


Brooklyn Bee (Brooklyn Gin, Lemon, Lavender Honey, Champagne, Absinthe)


Kanpachi Tartare, Wasabi Tobiko, Ginger-Coriander Emulsion


Warm Lobster and Truffle “en Brioche”


LB Champagne Cocktail (Roederer Champagne, Lemongrass, Black Pepper, St. Germain, Lemon)

Le Bernardin [lounge]

Le Bernardin [lounge]

My fellow foodie, SaraDish, and I dropped by the Le Bernardin lounge for a quick pre-dinner drink.  At the bar, I fell in love with the LB Champagne Cocktail — a deliciously refreshing concoction of champagne, lemon, St. Germain, lemongrass, and black pepper. It was divine (which is why I had to have another).  I also enjoyed the creative bar snacks, especially the nori-wrapped pretzels and yuzu popcorn. To our surprise and sheer delight, the bartender presented us each with a beautiful dish of kanpachi tartare and told us that it was compliments of Chef Eric Ripert (my favorite chef of all time). We were absolutely thrilled, and the kanpachi was exquisite! (Thank you, Chef Eric and SaraDish!!!)

Le Bernardin: 155 West 51st Street (between 6th and 7th Avenue)


LB Champagne Cocktail (Roederer Champagne, Lemongrass, Black Pepper, St. Germain, Lemon)


Bar snacks (Walnuts, Nori Pretzels, Yuzi Popcorn)


Kanpachi Tartare, Wasabi Tobiko Ginger, Coriander Emulsion


Petits Fours

Le Bernardin [lounge]

Le Bernardin

For my birthday, I had the pleasure of dining at one of my very favorite restaurants, Le Bernardin. It has been known as one of the best restaurants in the United States (and the world) for the last 20 years. I am completely enamored with the extraordinarily talented chef, Eric Ripert. Every dish that he creates is imaginative, beautiful, and composed of only the freshest ingredients. This was my first time going there since the renovation — the dining room is now a bit more sophisticated and modern, and the service is just as friendly as ever. Dishes often come and go, so I was thrilled that one of my favorites (thinly pounded yellowfin tuna with foie gras on a toasted baguette) was still on the menu! Following it were three more outstanding seafood courses (butter poached lobster, crispy black bass, and barely cooked wild salmon) and a rich pasta dish (tagliatelle with black truffle carbonara). At the end of the meal, I enjoyed a tasty assortment of sorbets and little surprise birthday dessert. Couldn’t have asked for a better meal on my birthday!

Le Bernardin: 155 West 51st Street (between 6th and 7th Avenue)


AMUSE BOUCHE: sea urchin, crab salad, celery root soup


Course 1 – Almost Raw
TUNA: Layers of Thinly Pounded Yellowfin Tuna, Foie Gras on a Toasted Baguette, Shaved Chives and Extra Virgin Olive Oil


Course 2 – Barely Touched
LOBSTER: Butter Poached Lobster Tail, Spiced Celeriac, Earl Grey-Citrus Sauce


Course 3 – Lightly Cooked
BLACK BASS: Crispy Black Bass, Pickled Cucumbers, Black Garlic-Persian Lime Sauce


Course 4 – Lightly Cooked
SALMON: Barely Cooked Wild Salmon, Wasabi-Bean Purée, Yuzu Emulsion


Course 5 – Upon Request
PASTA: Tagliatelle with Black Truffle Carbonara Sauce


My birthday dessert :)


Le Bernardin