New York Times critic Pete Wells finally files on the recently revamped Le Bernardin, and no surprise, he gives the restaurant four stars. The critic finds that after 18 years in the kitchen, Eric Ripert is still serving incredible food:
For a restaurant so determined to stay on top, keeping such a deep repertory and refreshing it so often would seem to be a risk. It is also, of course, one source of its enduring success. Le Bernardin’s four-star rating in The New York Times has been confirmed every time the restaurant has been assessed, from 1986, when it opened, through 2005, when Frank Bruni wrote its most recent review. Why wait to say it: today I fall in line, happily, with my predecessors.Wells also praises new pastry chef Laurie Jon Moran’s desserts, and the dining room's recent redesign, noting that the space "may never be sexy, exactly, but now it has a suggestive invitation in its eye."
· Moving Ever Forward, Like a Fish [NYT]
· All Coverage of Le Bernardin [~ENY~]