Le Bernadin – New York City

A New York institution for 20 years, Le Bernadin means one thing: fish. French Chef Eric Ripert has raised the subtle preparation of fish of every sort, whether shellfish or filet, into an art form, if not a religion. The menu is divided into sections such as “Almost raw” “Barely touched,” and “Lightly cooked,” but that doesn’t mean attention--not to mention lavish and intense preparation--hasn’t been paid. (Who could have imagined Royal Osetra caviar on a nest of tagliolini, quail egg, and bacon carbonara sauce?) Do book your table for lunch, when prices are lower and you can afford time to linger. Don’tskip the wine pairing with the tasting menu.

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