Review: Le Bernardin

Tell us about your first impressions when you arrived.
Fish lovers worship Le Bernardin, and it's graced New Yorkers with its presence for decades. There’s the sprawling blue painting of the sea, and over there the fish scale-like aluminum sculpture. It all results in a more comfortable, inviting vibe.

What was the crowd like?
Precise people here for precise food. They’re excited but not excitable—she’s in pearls, his cuffs are on point—but they are ready to have their hair blown back.

What should we be drinking?
Master Sommelier Aldo Sohm runs the wine program, so put yourself in his hands. He’s talented enough to understand what the right Chablis can do alongside a piece of trout—or what to quickly bring you if you can explain why you loathe Chablis.

Main event: the food. Give us the lowdown—especially what not to miss.
Go all in for superstar Eric Ripert's tasting menu. The fish that dominates this prix fixe is largely untouched, save for the best flourishes, so you put yourself in the very capable hands of Ripert's sauciers. Whatever you decide to order for dinner though, under no circumstances should you skip dessert—not at a restaurant the New York Times has awarded four-stars consistently since its 1986 opening.

And how did the front-of-house folks treat you?
Servers are so attentive it can be a bit daunting; how is your chair pulled back already, when the idea of standing up to use the powder room only just came into your mind? It’s amazing.

What’s the real-real on why we’re coming here?
Come here when you’re craving fish and have money to burn.