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Seafood Standard?

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Some of us believe that Le Bernadin, NYC, sets the standard for French seafood cooking. The downside being difficult reservations and the formal dress code. The NYT has reported that the restaurant has now installed a new bar/lounge that will not take reservations and will not require jackets. Dishes include gravlax, cerviche, oysters, caviar and cured meats. Could this be he the beginning of a movement?

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    1. never had a problem getting a reservation, just call a week or two before