Today the Times takes a look at the revamped Le Bernardin—retrospective slideshow here—Eric Ripert and Maguy Le Coze's four star seafood palace that will open to the public on Friday after its first real substantive renovation in decades.
The space looks more modern now, with teak panels, a wall of twisted steel, curved leather banquettes, fewer tables, and a large painting of the sea dominating one wall. But there will be a change to the function of the room as well. Now the bar and lounge area, where diners could wait and drink before, will offer cocktails (a first) and a bar menu of oysters, caviar, cured meats, ceviche, and gravlax. Diners can come and eat and snack there without reservations or jackets.
Expect a Sifty re-review after the holidays.
· A Transformed Bernardin Set to Reopen [NYT]
· All Coverage of Le Bernardin [~ENY~]
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