It has been a few years since I have written a review. In the last 2 years I have been fortunate to try 3 of the fine dinning restaurants in NYC(Masa, EMP, and now La Bernadine). I didn't write down the details of my experience for the previous 2, and I regret not putting down the details as each of these places is a unique and rare experience. It is not common to spend 700 dollars for a meal with wine pairing, and feel not only ok with the price, but look forward to coming back in the future. Of all 3, La Bernadine shone the most with food to value. My friend even said it was a winner under the radar. I felt my meal was worth the price without and qualms. The food was superb and exactly what I expected for world class dining.Most pairing I have done seem to be under valued, and I leave feeling only one or two glasses were worth it vs al la cart. The wine pairing was also excellent. The sommelier was on point, I feel like the pairing at La Bernardin is a good value for the delicious curated wine selection. Two of the wines particularly stood out and I would buy a bottle at home. La Escribana, a sherry grape unfortified, and Angelita del Ghallao, a yummy Rioja.Now onto a more details summary:I came with 3 people. We all decided to do the chef's tasting. Three of also went with the wine pairing. I had a phone call so I was away for the first round of drink orders. My friends decided to get mocktails for 17 dollars. At Masa I felt I drank the delicious Sake a little to liberally, and so the food wasn't as crisp. Therefore with the pairing, I didn't want to order more alcohol, but since my friends had already had a beer as well, I went with a cocktail (Captain Bernardin). The Sommelier recommended as light and palette cleansing. I found it awkward and not nearly as high level for a cocktail as EMP(all delicious). I wound up having about half and leaving it in the middle of the table all night, not wanting to waste it, but not wanting to interfere with the meal. Maybe the only disappointment of the night.I didn't take a photo of the actual tasting menu, and can't find it online anywhere as it has rolled to valentines, so from photos and memory:In the waiting area is the most peculiar photo. Kind of looks like a fat Hitler, or a sea captain.The coat check tags are solid metal and pretty fun. I took a photo.Amuse Bouche,A sesame tuna toastine, a fried cod ball, and lobster bisque (a sips worth). The Tuna I barely remember, just a light tuna tartar, went well together but didn't stick out. The fried cod ball was done well, and yummy. Tasted like a very well executed lightly fried fresh dough ball with a cod center. A nice snack, well executed, street food, both Japanese reminiscent. The star to me was the teragon Lobster Bisque. It was just perfect, and there was so little, that I was left wanting more. The light creaminess complemented perfectly with the teragon froth. The cream and lobster flavor balanced perfectly. It was delightful.The first wine was called Jager. I don't remember much about it. It drank nicely and was white.Bread service also came around now. The focaccia stood out which I tasted from friends. I got the croissant looking bun and the baguette. The baguette was good, the croissant bread was just ok, and nothing to note, although did dip well in the salty final broth.The first dish, was one of the house signatures. It was delicious. Simple, but presented well. Tuna over a crostini with a foie gras terrine thinly applied. I tried everything individually as well as together. Together was best, but the foie gras was yummy and light. The crustine was delicious, and the tuna was fresh and yummy, as good as a nice cut from a top sushi restaurant. Refreshing and easy to eat.I wrote a lot more for myself, but for space reasons.My favorite, salmon seared on one side in a leek reduction sauce, slathered in Ossetra caviar, and surrounded by beets. At first the salmon tasted like something I would cook at home, but when paired together with everything, each bite was divine. The mixture was perfectly suited together. Paired with champagne.Another signature dish was the halibut. It was surrounded by fresh snap peas. The crunch went well with the dish. It was cooked well and straight forward. The onions and citrus also brought out the flavors well. The sauce was good but a touch salty. Not overpowering and once I got into it, I thoroughly enjoyed it. I am usually sensitive to salt, but have started eating more and so it was on the cusp. Very pretty and well presented.Also of note for service, my friend has a seed allergy and mentioned it, however the first dish came to her with sesame seeds. They quickly sent it back and redid it, but suprising for something like that to happen at such a high level.One of our waiters seemed abrupt, which was also a surprise. He still did a good job, but was harried when I had questions, an poured sauce on my dish before I was ready (photo snap).
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