Elizabeth“Arriving from Paris in 1986, we quietly opened Le Bernardin in New York…”
Born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze, Le Bernardin only served fish: Fresh, simple and prepared with respect. After receiving its first Michelin star in 1976, and two more in 1980, the Le Coze’s set to open Le Bernardin in New York in 1986.
After the unexpected passing of Gilbert in 1994, Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate.
Le Bernardin earned four stars from The New York Times three months after its opening, never having dropped a star throughout five reviews, and is the only restaurant to maintain this rating for that length of time.
In September 2011, Le Coze and Ripert unveiled the next chapter in the restaurant’s history: a significant redesign from Bentel & Bentel. The new look features a lounge, a first for the restaurant, where a separate menu is available. Since then, the restaurant received a James Beard Award in 2012 for “Best Restaurant Design,” and an “Outstanding Restaurateur” award in 2013 for Le Coze, who is the first woman to be honored in the category.
Average dinner cost per person: $325
Cuisine: Author’s style