I'm going to Le Bernardin Tomorrow. Yay!

[bondi10001]

Called today and just happened to score a cancellation res at 8:30. Taking my best friend who is visiting from Australia. Anyway - I'm just very happy. Any ordering suggestions? And does "jacket required" mean tie as well?

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Le Bernardin
155 W. 51st St., New York, NY 10019

[famdoc]

Your experience of your meal will be enhanced if you order the right wine.
Even if you're not a wine expert, try to have Aldo, the Wine Manager, or one of his wonderful (women) sommeliers help you. Offer them a sense of your likes and dislikes and a price range. You will not be disappointed. Let us know what you order...and which wine you order.
Bon Appetit!

[RGR]

Note that the o.p. has already been to Le Bernardin as the dinner was to take place on June 29th. However, your suggestion with regard to wine is very sound, i.e., asking for advice, and not just as it pertains to Le Bernardin.

[skgchow]

http://chowhound.chow.com/topics/7090...

See my review of the LB tasting menu from May 2010. Enjoy your dinner!

[nextguy]

I also recommend the tasting menu. The only thing I regret was not ordering the Laiskonis Egg. It wasn't part of the tasting menu when I was there and as I was leaving I saw the wait staff bringing some out and remembered that I heard it is amazing.

[hcbk0702]

I'd make sure to request the "Egg" if you visit again. It's only provided as a pre-dessert with no charge to VIPs, regulars, and those that ask for it specifically. It's become one of the very few (and very best) iconic desserts in NYC.

[kemmek]

Do you have to call and request it ahead of time, or can you ask after you arrive? Also, will they make it for anybody or just VIPs/ repeat customers? I'm going for the first time this Friday and really excited about it!

[hcbk0702]

As far as I know, they'll make the Laiskonis Egg pre-dessert for anyone who asks for it. Calling in advance will help them gauge how many they need to make that night.

[uwsgrazer]

Thanks for the tip. I'm dining at LB for lunch next week. Assuming they will prepare the Laiskonis Egg, on request, what is it?

[stevel]

http://michaellaiskonis.typepad.com/m...

[hcbk0702]

Milk chocolate pot de crème, caramel custard foam, caramel sauce, and maple syrup served in a hollowed-out eggshell, topped with a few crystals of Maldon sea salt. It has become Michael Laiskonis' signature dessert, and it is one of the very few chocolate (milk chocolate, no less) desserts that has really, really impressed me. Partly inspired by Alain Passard's famous "Egg" that is sometimes served at l'Arpège as an amuse-bouche.

Laiskonis' blog is linked above if you want to read more about it.

[uwsgrazer]

Wow. Thank you. I will try to order at lunch next week!

[kemmek]

Just to report back, they do make it for anyone, and it was delicious! We just ended up ordering it at the beginning of the meal, which was enough time.

[bobotheoboe]

no tie required for guys.. just a jacket..

my suggestion would be to order off the tasting menu. it changes each day depending whats good that day.. i've been there about 3 times and it's been AMAZING each time..

you will love it there.. the food is awesome.their seafood is unbelievably fresh and prepared so delicately.. the service is really good too :)

have a great time..

[hcbk0702]

Nope, no tie required.

The menu is enormous and extremely strong throughout. It's the only restaurant in NYC I feel comfortable ordering just about anything on the menu, as the level of technical execution and consistency is exceptionally high. Some recent favorites:

SEA URCHIN sea urchin roe on a bed of jalapeno - wasabi jam; seaweed salt; wakame - orange scented broth
TUNA layers of thinly pounded yellowfin tuna; foie gras and toasted baguette; shaved chives and extra virgin olive oil
LANGOUSTINE seared langoustine, mâche, wild mushroom salad, shaved foie gras; white balsamic vinaigrette
OCTOPUS charred octopus; fermented black bean - pear sauce vierge; ink-miso vinaigrette; purple basil
LOBSTER baked lobster; pickled golden beet, fennel and citrus "a la nage"
BLACK BASS crispy black bass; braised celery and parsnip custard; Iberico ham - green peppercorn sauce
HIRAMASA seared yellowtail king fish; chestnut - bacon jam, baby brussels sprouts and a rich chardonnay - chestnut velouté
SURF AND TURF escolar and seared Kobe beef; sea bean salad and eggplant fries; Mr. Kaufman's pesto and anchovy sauce

PEAR cinnamon caramel parfait, liquid pear, smoked sea salt, fromage blanc sorbet
YUZU yuzu parfait, meringue, green tea biscuit and ice cream

Have a good time!

[uwsgrazer]

In reviewing the lunch menu in advance of my visit next week, I noticed a whole red snapper dish, baked in rosemary and thyme salt crust. The dish is for two and requires 24 hours notice. Has anyone tried this? Would you recommend it?

[steve h.]

Yes, it's excellent.