Unsurprisingly, Wells agrees with that assessment seven years later, and glows with praise about how the restaurant, helmed by Eric Ripert, still focuses on creating a near-divine experience around the simple cooking of fish: “In spite of Mr. Ripert’s television appearances, in spite of the restaurant’s global acclaim, no one ever tried to let me know I was lucky to be there.”
The quality hasn’t changed in the twenty-six years since Le Bernardin opened its doors–in fact, it’s been enhanced since the restaurant underwent renovations and remodeling last summer, updating it from a “corporate boardroom” to a more modern, “up-to-date, lively, intimate and playful” room with a “pulse.”
And the way that Wells covers the menu, you just want to rub your face in the article and pray that it&
This article is pure restaurant porn, the high-brow kind that you read in ancient history class and evaluate as literature. And lest you think that I am puffing this blog post with undeserved sycophancy with The New York Times: I was lucky enough to have dinner at Le Bernardin during the Alan Richman roast last week, and I agree with every word that Wells wrote. In fact, I think that dinner changed my life somehow — more on that to come.
[NYT]