Haute Lobster “Rolls” at Le Bernardin

November 15, 2012

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It’s a bit of a secret that many of the top Michelin-starred restaurants in New York offer a lounge menu in their bar area that serves a selection of the chef’s top dishes à la carte without having to indulge in the full-fledged tasting menu every time (although, there is nothing wrong with that either). Aaron and I frequently lounge-dine at Per Se and Daniel, two of our favorite restaurants in the city, but up until last night we hadn’t yet tried Le Bernardin. Chef Eric Ripert has been wowing the foodie world for years at this legendary restaurant, where seafood takes center stage amid a luxe dining experience. We were in a hurry to catch the new Tokyo 1955–1970: A New Avant-Garde exhibition at the MoMa, so we rolled up to the bar to enjoy a cocktail (me:  Billecart- Salmon, Brut Rosé, NV; him:  MLC Mexcal) and a couple bites from the Lounge Menu.

My eyes immediately fixated on the Lobster “en Brioche.” With a description that simply reads, “warm lobster, truffle and brioche,” who could resist? After a starter of East Coast and West Coast Oysters, my Lobster “en Brioche” finally arrived. In a perfect warm, buttery brioche was a rich filling of tender lobster meat and a subtle dose of truffle that was nothing short of perfection. I remarked to my fiancé that it was like a French lobster roll gone haute.

Warm Lobster and Truffle “en Brioche,” $19

If the lounge is any indication of the complete tasting experience in the main dining room, I’ll be first in line for a reservation.

Le Bernardin
155 West 51st Street
New York, NY

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