Le Bernardin for lunch....still looking for dinner option

[jackie223]

Lunch this Friday at Le Bernardin - any suggestions on what to order? Not to miss?
Thursday dinner is still open. We are having a late dinner/drinks. Would prefer a place with great bar, lively atmosphere. Price/cuisine not an issue. We are two girls on the town for the evening.
During the day on Thursday I am trekking to Levain Bakery for the cookies. I plan to stop by Bouchon Bakery on my way. Any additional must haves during my walk? I am staying at the Waldorf.

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Bouchon Bakery
10 Columbus Cir, New York, NY 10019

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

Levain Bakery
167 W 74th St, New York, NY 10023

[cambridgedoctpr]

what about chinese or indian food? I like the choices, but are you carrying coals to Newcastle?

[jackie223]

I am not sure I understand your question?

[hcbk0702]

A few highlights from Le Bernardin's current lunch menu:

ALMOST RAW
TUNA layers of thinly pounded yellowfin tuna; foie gras, toasted baguette, shaved chives and extra virgin olive oil
SEA URCHIN sea urchin roe on a bed of jalapeno - wasabi jam; seaweed salt; wakame - orange scented broth

BARELY TOUCHED
CALAMARI sautéed calamari filled with sweet prawns and shiitake mushroom; mushroom froth - pistou sauce
OCTOPUS charred octopus; fermented black bean - white peach sauce vierge; ink - miso vinaigrette; purple basil

LIGHTLY COOKED
SKATE baked skate and langoustine "paupiette"; charred shiitake mushroom, brown butter flavored dashi broth
HALIBUT poached halibut; braised daikon, baby radish and turnips; sesame court bouillon
HIRAMASA seared yellowtail king fish; truffle risotto, spring vegetables, black truffle emulsion

Can't go wrong with anything on the dessert menu, but make sure to request Michael Laiskonis' signature "Egg" pre-dessert.
http://michaellaiskonis.typepad.com/m...

[pizzajunkie]

hcbk0702 - you helped me with the Le Bernadin for lunch suggestion about a year ago - I am actually going for lunch this year, in November (as soon as I can make my res on Opentable)! I was looking up what to order there and came across my October 2009 post. I am really looking forward to it!

[Tommy D.]

For a first timer at Le Bernardin, which dishes would you recommend:

- the tuna with foie gras or the charred octopus?
- the skate and langoustine or or the hiramasa with truffle risotto?
- for dessert, the chocolate-peanut or the chocolate-chicory?

These all sound delicious and I can't make up my mind. I'm going next week and will definitely request the milk chocolate egg. Thanks.

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

[ellenost]

I was very "underwhelmed" by the tuna with foie gras (and that was one of the dishes I had been looking forward to trying most).

[RGR]

I thought the tuna with foie gras was amazing! I've not had any of the other dishes you are considering.

Btw, I don't see the tuna with foie gras listed on the on-line menu. Are you thinking of making a special request prior to going? That's what one member of our party did as it wasn't on the menu at the time.

http://thewizardofroz.wordpress.com

[Riverman500]

The tuna with foie gras is on the lunch menu. The dinner menu has the same dish, but without foie gras - I'm assuming that's just a typo?

I thought the dish was amazing too. Perfect balance of textures and flavors.

[RGR]

Thanks for pointing that out, Riverman. I forgot the o.p.'s mention about going for lunch and looked, instead, at the dinner menu. Looking now at both listings, it does appear that the foie gras has been accidentally omitted from the dinner listing.

http://thewizardofroz.wordpress.com

[Spiritchaser]

Just had the LB tasting menu a couple night ago, it included the charred octopus and hiramasa dishes you mentioned and they were out of this World good, they were my two favorite courses.

[hcbk0702]

I don't think you can go wrong with either the tuna or octopus. The tuna dish is a demonstration of balance, with pounded yellowfin tuna, foie gras terrine, crunchy baguette, olive oil and lemon acting in concert; no getting hit over the head with a seared foie prep, or something similarly one-note. However, the charred octopus dish might be my favorite.

I'm partial to the hiramasa, but if the turbot with black truffle, spiced squab jus, and wild mushroom-black truffle custard shows up on the lunch menu, pounce on it.

I think that a pastry chef's ability is most obviously apparent in non-chocolate desserts. Laiskonis has a deft hand with fruit-based desserts, including the current "Citrus" iteration. I'd get that, especially if you're also getting the Egg. Eater NY has a video of him making the dessert.
http://ny.eater.com/archives/2011/03/...

The chocolate-peanut dessert is fast becoming a second signature dish of his. It can be thought of as a hyper-refined Reese's Cup (dark chocolate ganache, salted peanuts, caramel, cocoa crust), with tapioca maltodextrin used for a neat effect (peanut powder that reconstitutes as a peanut cream upon eating).

[kelea]

Thanks for all this guys!! I'm going on Monday for lunch..it'll be my first time at LB.

Finally it crossing off my NYC restaurant bucket list since I'm leaving for good in June

[peter j]

Great link and video. I have to try that Citrus dessert.

+1 for the turbot with mushroom and black truffle custard. It is one of my favorites too. Ripert at his best.

[burgeoningfoodie]

The Bar at the Modern seems to get a lot of suggestions, but from I understand it can be quite loud.

[kathryn]

For late dinner on Thursday, Minetta Tavern, Scarpetta, or Blue Ribbon would be my picks. Maybe Casa Mono or the bar at Otto.

From Bouchon Bakery to Levain:
- Petrossian for croissants
- Bar Boulud's mixed charcuterie board at the bar although it's pretty big and may fill you up prematurely
- Magnolia Bakery for banana pudding or icebox cake just NOT the cupcakes which can be dry, have too much sugary frosting on top, and lack salt in the recipe
- Grandaisy for pizza bianca or the champagne grape/fennel one or the cherry tomato and garlic one which are seasonal, the potato one is good too. It's Roman style room temperature pizza.
- Jacques Torres Chocolates -- I know you're going to Levain so skip the cookies here. Perhaps a tin of spicy hot chocolate to take home, some chocolate bark. The filled chocolates are good but not the best in town, but I am partial to the chocolate covered stuff like their malt balls and chocolate covered orange peels.
- Grom for gelato
- Salumeria Rosi for some proscuitto and perhaps a glass wine
- Shake Shack for some frozen custard

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Bouchon Bakery
10 Columbus Cir, New York, NY 10019

Casa Mono
52 Irving Place, New York, NY 10003

Minetta Tavern
113 MacDougal St, New York, NY 10012

Jacques Torres
285 Amsterdam Ave, New York, NY 10023

Bar Boulud
1900 Broadway, New York, NY 10023

Petrossian
182 W 58th St, New York, NY 10019

Grom
233 Bleecker St, New York, NY 10014

Scarpetta
355 West 14th Street, New York, NY 10014

Magnolia Bakery
1240 6th Ave, New York, NY 10036

Salumeria Rosi
283 Amsterdam Avenue, New York, NY 10023

[jackie223]

My friend is from Paris.She should try a NYC bagel. Any suggestions that are close to our hotel? Or within 10 blocks? Thanks so much. You always suggest great palces!

Out of the places you suggested for dinner which has the best bar atmosphere? We like to party!

[kathryn]

The Ess-A-Bagel on 3rd Avenue & 51st is a short walk from your hotel.

In terms of atmosphere, Minetta Tavern & Scarpetta are two of the hottest restaurants in town.

Scarpetta is in the Meatpacking District and Minetta Tavern is in the West Village, so you can easily find another spot to go to after dinner.

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Minetta Tavern
113 MacDougal St, New York, NY 10012

Scarpetta
355 West 14th Street, New York, NY 10014