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Restaurants & Bars 6

Ripert's "A Taste of Le Bernardin" - A brief review

lawgirl3278 | Nov 2, 201106:46 AM

I went to 10 Arts last night for the Le Bernadin dinner, so I thought I'd provide a brief review.

I've never been to Le Bernardin - mostly because I can't afford it. The dinner last night definitely wasn't cheap, but it's cheaper than Le Bernardin (and closer), so I thought I'd give it a try. I am so glad I did, because it was one of the best meals I've ever had. There was a lot of flavors, so I'll try to remember as much as I can!

We did not do the wine flight, but shared a bottle of prosecco.

Fluke ~ Progressive Tasting of Marinated Fluke; From Simple to Complex
4 styles of fluke - Peruvian, Mediterranean, Japanese and Caribbean. The Peruvian was very light and acidic - typical ceviche style. The Med had tomato and basil - very fresh and bright. The Caribbean had coconut milk and was very rich - made me long for the lazy moonlight dinners I had in St. Lucia.

Bacalao ~ Grilled Salted Cod; Hearts of Baby Romaine, “Caesar Vinaigrette”
A perfect, light little salad. I've always been adverse to salted cod (the sight of the dry, stiff slab in my grandmother's kitchen as a kid freaked me out), but now I realize how delicious it can be. Small dabs of pepper sauce around the plate gave it some nice heat.

Salmon ~ Barely Cooked Salmon; Wasabi-Bean Purée, Yuzu Emulsion
Best piece of cooked salmon I've ever had. Firm but just the right amount of rare center. The yuzu butter sauce was ridiculous - I should have kept a piece of bread to soak it all up!

Striped Bass ~ Sautéed Striped Bass; Pickled Cucumbers, Black Garlic-Persian Lime Sauce
To me, there is nothing like a perfectly cooked piece of fish. Not even steak imo. This was heaven. Perfect grill on the outside, dense and juicy in the middle. The black garlic sauce was dark and decadent, with a hint of pomegranate for sweetness. Excellent companion for the bass.

Mont Blanc ~ Roasted Chestnut Cream, Meringue, Pear
A lovely fall dessert. The taste reminded me of the windmill cookies I used to get at school (sounds silly, but I mean it as a good thing).

Also included was a small bite of brownie and a pumpkin gelee cube.

In sum, a wonderful, complex dining experience. Eric Ripert came to every table to chat. I'll admit I was a bit starstruck, but he was very friendly and gracious.

If you haven't made a reservation, I highly recommend it!

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