On the Line at Le Bernardin

At a media lunch to celebrate the release of On The Line, a new hardcover that catalogs, chronicles and celebrates the masterpiece that is Le Bernardin, written by Eric Ripert and Chritine Muhlke, a handful of journalists—and us, and blogger Florence Fabricant—were lucky enough to get an extended tour of the facility. How to spot a four star seafood restaurant without tasting the food, as Alan Richman noted: the fish butcher's area, heavy a few hundred pounds of product in various stages of carved, doesn't smell like fish. It's that fresh. [EaterWire]