We ate at ’ The Modern ’ the following day.
The bright, airy and high ceiling dining room was ’ mood and spirit ’ uplifting!!..exude a way more welcoming feel.
As for the service; The Modern’s professional, attentive and ever-smiling friendly service was heads and shoulders above and better than Le Bernardin!
Thanks Charles for the great review and HOs for the insightful comments. Having yet to make it to Le’B, I’m impressed by its longevity, and hope to make a visit soon. That longevity says something.
Love the space, and got schooled by the somm. He introduced us to wines from Virgina, specifically Early Mountain. Who knew?
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Happy to hear that about the service; that kind of sounds like my first visit to Aujour’dui back in the 90s (formal, but attentive). Looking forward to eventually getting to Le B.
Le Bernadin had long been on our bucket list, and on the occasion of our Spring Onion’s 21st b’day we finally had the opportunity to visit. We had an early Friday evening seating, and were pleasantly surprised that we were not alone at 5pm (unlike empty dining rooms in Barcelona at 7:30pm 
). The birthday girl opted for the tasting menu and wine pairings, so we dutifully surrendered. From the amuse (3, really) to the mignardise, there was not a dish that failed to amaze. Really was one of the best meals of our lives (French Laundry, Azurmendi, Ever are up there but this might have been better). The reverence for lightly touching fish made familiar foods revelatory - never had salmon that silky (sous vide from Jean George was close), nor shrimp. The salmon was crowned with a generous dollop (bigger than a dollop - probably close to a full ounce) of ossetra. The sauces were spoon-worthy, or, one better, chased using the fabulous bagguette or brioche they kept replenishing. The wine pairings were very interesting and well matched with the food; a few grapes (e.g. kerner) I have never encountered. Service was impeccable and friendly, perhaps because they knew we were celebrating a freshly-minted 21-year-old.
So glad to find that they seem to be firing on all cylidners, and judging by the full dining room, from 5pm onward, enjoying wide support. Truly remarkable staying power - something like 40 years?
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Fwiw, i have a friend who was a sous chef at Bouley, he thinks LB is the best restaurant in nyc.
Glad to hear you folks had a lovely time.
Maybe I should give them another chance by having the more elaborate and costly dinner instead of their more simple lunch?..( which still contains most of the evening’s mains and specialties )
Still, I believe, as a 3*, the kitchen should try maintaining equally high standard for both lunch and dinner…a scenario and practice which my recent meals at other European 3* like Assiette Champenoise and Disfruta did.
That’s high praise. The competition in NY is fierce.
Certainly agree that 3* means never letting up…
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