Le Bernardin

What began as a restaurant in Paris, Le Bernardin was uprooted in 1986 and brought stateside by Gilbert and Maguy le Coze. Although the address has changed, the cuisine has stayed true to form and offers the finest selection of French-inspired cuisine in New York City.

Signature dishes include the Kobe Beef, Urchin Caviar, and the Kindai Maguro, a sustainably raised Japanese Blue Fin Tuna. The kitchen offers a variety of plates cooked, raw, and every type of temperature in between.