New York, NY USA. March 2009
\n4-course prix fixe
\nI developed the desire to try Le Bernardin after reading about the chef, Eric Ripert, in Michael Ruhlman’s books and seeing him as a judge on Top Chef. The restaurant didn’t disappoint in the slightest. Everything was cooked to perfection and the flavors were light but delicious. My meal began with a Geoduck ceviche with sweet dried corn from the \u201cAlmost Raw\u201d section of the menu. Next, from \u201cBarely Touched\u201d I had Bacalao with arugula\/lemon confit pesto, almond and chorizo oil. During this course Virignia had zucchini flowers stuffed with peekytoe crab in a black truffle sauce that, before visiting Alinea, might have been the best thing I had ever eaten anywhere. My main course came from the \u201cLightly Cooked\u201d section and was Wild Striped Bass \u2013 Langoustine with confit tomato, agnolotti, bouillabaisse consomm\u00e9 and curry emulsion. Before dessert, Eric Ripert stopped by our table (we had told the waiter that we’d like to meet him). My sister embarrassingly told Ripert first off that Virginia and I were fans of his and he looked at us and coyly asked \u201care you still fans?\u201d He was extremely nice, wishing me a happy birthday and letting us know his favorite desserts on the menu before heading back to the kitchen where the stove hoods must be built into the ceiling to accommodate his seemingly twelve-foot frame. For dessert, I ordered the Grapefruit (vanilla cream, grapefruit sorbet, tarragon coulis, crisp meringe), which was not recommended by Ripert but was different than what everyone else at the table ordered. We did get to try his recommendations (chocolate\/peanut and the hazelnut desserts) and the kitchen sent us a free dessert (pineapple panacotta I think) because it was my birthday. Overall it was a fabulous meal, one of the few where I remember everything I ate even though we took no pictures of the dishes.<\/p>\n","protected":false},"excerpt":{"rendered":"
New York, NY USA. March 2009 4-course prix fixe I developed the desire to try Le Bernardin after reading about the chef, Eric Ripert, in Michael Ruhlman’s books and seeing him as a judge on Top Chef. The restaurant didn’t disappoint in the slightest. Everything was cooked to perfection and the flavors were light but […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[125],"tags":[132],"_links":{"self":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/1734"}],"collection":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/comments?post=1734"}],"version-history":[{"count":4,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/1734\/revisions"}],"predecessor-version":[{"id":1757,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/posts\/1734\/revisions\/1757"}],"wp:attachment":[{"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/media?parent=1734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/categories?post=1734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.twofatbellies.com\/wp-json\/wp\/v2\/tags?post=1734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}