Great energy-lunch service in motion

Medley of Charred Corn, Summer Squash and Honey Dew; Sweet Lemon Grass “Chowder”

Passion and cooking with love, respect and knowledge bring amazing rewards…

Seared Yellowfin Tuna; Truffled Herb Salad, Soy-Ginger Vinaigrette

Montauk Shrimp Tartare; Saffron Emulsion, Lemon Confit, Baby Cilantro

Deep Water No. 1 by Ran Ortner: In his Brooklyn studio, our friend-artist extraordinaire Ran Ortner immerses viewers into an endless scene. Chef @EricRipert often visits the studio, where he sees how Ran uses painting, photography, and technology to bring his canvases to life.

Peekytoe Crab Salad; Confetti Cauliflower, Dijon Mustard-Citrus Sauce

Sea Urchin-Oyster Medley; Nori Cracker, Seaweed Gelée

Plum Vacherin from Chef Orlando Soto: Jasmine Flower Cream, Mirabelle Sorbet

The dining room—before service and in bloom

We are honored to be ranked #9 on North America’s 50 Best Restaurants 2025. This recognition belongs to our extraordinary team whose dedication shapes every service, to our guests who place their trust in us, and to our peers who inspire us with their passion.

Le Bernardin’s “fish whisperer” Justo Thomas in action. We are always mesmerized by the elegance and precision of his movements.

Our salmon rillettes are a great example of how we use every part of the fish. When we portion salmon, the cuts aren’t uniform. The belly is thinner and fattier, the top is thicker and leaner. Rather than discard the trim, we fold it into something delicious and purposeful.

Hamachi Sashimi; Pickled Mushroom and Watermelon Radish, Citrus Dashi

Sketches come to life: “The Egg,” created by former Pastry Chef Michael Laiskonis, mentor to Orlando Soto. Chocolate Pot de Crème, Caramel Foam, Maple Syrup, Grain of Salt.

Morning Brew joins us and Blue Ribbon Fish to do a deep dive into the Fulton Fish Market, the USA’s largest fish market and where we source some of our seafood. Link in bio for the full video 🔗

Steamed Lobster; Kumquat and Charred Cucumber, Spiced Shellfish-Citrus Broth

Thank you Takamura Brothers and Team for sharing your expertise in a knife sharpening demo at Le Bernardin. Following their instructions, Chef Eric Ripert tested the results himself—and lost a few hairs in the process 😂🔪

Lunchtime canapés at Le Bernardin. Happy Monday!

Warm Smoked Sea Trout; Verjus-Fine Herbs Emulsion