In today’s New York Times, restaurant critic Pete Wells joins the long line of NYT reviewers awarding four stars to Le Bernardin.
The review talks about how the restaurant has managed to stay on top after 18 years under the guidance of Chef Eric Ripert. It is a combination of change — in menu and atmosphere — but staying true to fundamentals. And the essence at Le Bernardin is fish, fresh and wonderfully cooked.
It’s been at least four years since my last visit, but I remember it well. I was relatively new on Weight Watchers and uncertain if a meal at a famous restaurant would sabotage my efforts.
It did not. Each dish might be sauced, but the flavors were so rich that a tiny bit augmented the fish perfectly. My next weigh-in went great.
Wells review notes how quickly the menu changes, with one excellent dish replacing another. And last summer, the restaurant itself got a facelift.
It may be time for another visit.