Karsten Moran for The New York Times Supported by By ... a phone interview that sauces are the reason Le Bernardin has never gone in for arranging food on boards, stones, logs and other objects.

Dinner at Le Bernardin starts at 4 a.m., at New York ... distributed more than 100 million pounds of donated food to New York City shelters and food pantries. "I'm using the restaurant to try ...

Le Bernardin, New York's most celebrated seafood restaurant ... The hike comes in response to rising food and health care costs, and because it's paying its workers more. "This year, we decided ...

One would expect nothing less of the chef-owner of Le Bernardin, New York City’s triple-Michelin-starred temple of fine fish. The chapters, divided into core cooking methods, demystify ...

World-famous French chef Eric Ripert, whose flagship New York restaurant Le Bernardin has held three ... when he told Philadelphia Inquirer food critic Craig LaBan, “‘Hell’s Kitchen ...

The Approval Matrix: We’re Leaving on a Qatari Payola Plane Our guide to what’s highbrow, lowbrow, brilliant, and despicable.

One word of caution: Anyone in design, fashion, food, or film might not want ... over Ripert’s three-course menu at Le Bernardin? While New York’s business elite may not be imbibing as much ...

Without question, Le Bernardin serves the best seafood in New York City. The midtown Manhattan ... Adam Goldberg, a food lover who takes incredible pictures of his meals for his blog A Life ...

That’s because Ripert, co-owner and chef at the storied Le Bernardin restaurant in New York City, wants this cookbook — his eighth — to take you on a journey and “convert you into a ...

Michelin, which relies on anonymous “surveyors,” has blessed Le Bernardin with three stars every year since it launched its New York edition in 2005. That third star can boost business by 25% ...