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We Chat With: Chef Eric Ripert of Le Bernardin

New York Jacqueline Raposo 6 comments

Le Bernadin's Eric Ripert talks with us about what drew him into food, where he sees it going, and his restaurant's obligation to help New Yorkers out after Sandy. More

We Chat With: Pastry Chef Laurie Jon Moran of Le Bernardin

New York Jacqueline Raposo Post a comment

Le Bernadin's new pastry chef tells us about his approach to sweets at one of New York's best restaurants, and the flavors that really get him going. More

All the Cocktails at Le Bernardin, NYC

Drinks Lauren Sloss 1 comment

Add Le Bernardin's cocktails to the already lengthy list of reasons to visit the Midtown institution. Crafted by Greg Seider, mixologist whiz behind the East Village's The Summit bar, Le Bernardin's revamped drink offerings coincided with the opening of the lounge. The cocktails evoke the spirit of the new space by paying homage to classic recipes and technique, while indulging in a little innovation. More

Kenji's 8 Best Bites in New York From 2011

New York J. Kenji López-Alt 4 comments

We've eaten at all sorts of excellent restaurants in the city this year, but what were the dishes that truly stood out? Here are my best bites of 2011. More

Le Bernardin's Lounge Menu: Ripert's Craft, Bite-Sized

New York The Serious Eats Team 17 comments

If you're a reader of Serious Eats, you've probably heard of Le Bernardin. You're likely to know that chef Eric Ripert's seafood restaurant is almost universally considered one of the top 5 restaurants in New York, with some considering it the very best. And you've probably never been. No one could ever call Le Bernardin accessible. But with their first-ever lounge menu, it's possible to get a taste without a full-meal commitment. More

16 Dishes That We Loved at the City Harvest Bid Against Hunger Gala

New York Chris Hansen 4 comments

At Serious Eats, we're all about food. And even when we're not reading or writing about it, we're perhaps thinking, idealizing, and dreaming about it. But we're also cognizant of the millions of New Yorkers who don't have ready access to food, which is why we're down with City Harvest, an organization that for over 25 years, has helped to feed the New York City's hungry. And in order to fund this massive effort (they estimate they'll rescue 30 million lbs of food this year), they've partnered with some of the city's best restaurants to throw their annual Bid Against Hunger gala, which was held yesterday evening at the Metropolitan Pavilion. More

The Art of the Lunch Deal: Le Bernardin

New York Nick Solares 8 comments

"One doesn't necessarily expect that the $45 and $70 menus would be indistinguishable, but that is in fact my experience." Le Bernardin 787 Seventh Avenue, New York NY 10019; map); 212-554-1515; le-bernardin.com Service: Exceptional Setting: A warm, inviting room, perhaps... More

Interview: Michael Laiskonis, Executive Pastry Chef at Le Bernardin (Part 2)

Sweets Liz Gutman 3 comments

Here's the thrilling conclusion to my interview with the incredibly talented pastry chef Michael Laiskonis of Le Bernardin. We chat more about, you guessed it, chocolate! More

Interview: Michael Laiskonis, Executive Pastry Chef at Le Bernardin

Sweets Liz Gutman 5 comments

Michael Laiskonis is consistently rated as one of the top pastry chefs in the country for his work at the three-Michelin-star-rated Le Bernardin. He also happens to be an incredibly nice guy, and generously took some time out of his insane schedule to answer some of my questions . More

Cook the Book: Charred Sea Scallops with Smoked Sea Salt

Serious Eats Michele Humes 2 comments

There’s no sweeter seafood than a scallop right out of the shell. At Le Bernardin, they’re charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness. The smoky, salty garnish of oven-dried Niçoise olives... More

Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

Serious Eats Michele Humes 2 comments

It is with some amusement that I note Eric Ripert’s description of Le Bernardin’s braised halibut dish as “the ultimate one-pot meal”. For most of us, one-pot meals are comforting, homey things, thrown together at a moment’s notice; they do... More

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

Serious Eats Michele Humes 8 comments

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the... More

Sweet Ticket Giveaway, Week 2: What's Your Favorite Childhood Dessert Memory?

New York The Serious Eats Team Closed

On October 11, 41 of the greatest pastry chefs and bakers in the city will converge for the New York Wine & Food Festival's Sweet dessert party. Tickets are $175 in advance, but we have two more pairs to give away this week. More

UV Light Helps Sort Crabmeat From Cartilage

Emily Koh 3 comments

Photograph taken by Melissa Hom, from Grub Street Now there's no excuse for finding cartilage in your warm peekytoe crab cake with shaved cauliflower at Le Bernardin. They use an ultraviolet light that distinguishes crabmeat from cartilage (the cartilage appears a much brighter white), which executive chef Eric Ripert discovered last year after seeing it on a French TV program. Related The 50 Best Restaurants in the World, per S. Pellegrino Eric Ripert's New Website In Videos: Anthony Bourdain Interviews Eric Ripert... More

Michael Laiskonis Feels Compelled to Give Laura Bush His 'Egg' Recipe

Raphael 1 comment

This off the menu Le Bernardin dessert is good enough for the First Lady. More

Michelin madness

New York Ed Levine Post a comment

I went to the ridiculous party Michelin threw for its new New York Red Guide to hotels and restaurants. There were lots of chefs there. In typically haughty French fashion, the invitation requested we wear ties (I'm surprised they didn't... More

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