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Le Bernardin: What's Missing?

dock | Jan 23, 201212:30 PM

I enjoyed my dinner this past saturday evening but it felt just ok. are my expectations too high? when i go to a 3 star michelin restaurant, shouldn't i be wowed? we enjoyed the tasting menu but there were no standout dishes. all the fish were cooked perfectly. like butter as they say. all the broths they were served in were delicious. but they all were so similar. same cooking method. i expected a fish with a crispy skin. none. there was no texture to the meal. the langoustine was delicious but the foie gras with it was so small i felt it added nothing to the dish. the sea beans with the escolar were minisule and again added nothing. the tuna tartare and the butter poached lobster and the celeriac soup in the amuse were highlights. so was the egg, which we requested. but the salmon was pedestrian, i get tastier fish from whole foods. if you changed the broth from the salmon with the one from the bass, they would work equally well. and again, the meal needed some crunch, some texture. the octopus was very tender but had at least some chew. but i expect when you order 5 fish dishes that they are not all a 1 x 3 piece of sous vide tender fish that have the same mouth feel. btw, the wine steward was excellent and answered many questions.

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Le Bernardin
155 W. 51st St., New York, NY 10019

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