Restaurants

(le-bernardin.com)

Let’s talk for a minute about one of the best French restaurants in the country. New York City’s Le Bernardin is exquisite, formal, and very high-end. Unless you’ve been to The French Laundry out in Napa Valley, Le Bernardin also will likely be the best French seafood meal you’ll have outside of France. This is one of the rare 3 Michelin star restaurants in the United States. More than just great lunch or dinner in an elegant, fancy setting, a meal here is a memorable event.

There’s a very different feel to this high-end French restaurant than the French Laundry, of course; French country (more relaxed) is the California model, where as Le Berardin is pure old-style New York class. You’ll see jeans and shirts at even the fanciest, most high-end restaurants in California; this corresponds with the casual culture. Find an equivalent restaurant in New York City, however, and the diners there will be dressed much more formally. A night out at one of the best French restaurants in the city is an occasion in and of itself, and New Yorkers (and tourists) like to step up for the event. Case in point: Le Bernardin has an actual dress code – with several spare sports coats for guests who forgot to wear theirs.

(le-bernardin.com)

Le Bernardin specializes in seafood, though of course the menu isn’t limited to that. The decor is elegant yet warm, with some light wood paneling – not so much as to make the room feel woodsy – and the service is perfectly crisp and professional. If the waitstaff ever slip up, I’ve yet to see it. Some complain that the entrees here are on the small side, but this is no noisy steakhouse, this is Le Berdardin; every crumb is well thought-out by the chef. The food presentation is almost as important as its taste.

People rave about the chef’s tasting menu. I’ve never had it, so can’t speak for it personally. However, the grilled, salted Bacalao is succulent and amazing, and the Surf and Turf (with Kobe beef) is so delicious it makes the standard fried-fish-and steak at other restaurants seem like another dish entirely. There are a few non-seafood items on the menu, but the Le Bernardin is really renown for its seafood. Try the escolar – that’s a Pacific fish sometimes called white tuna, apparently, and absolutely transcendent. It’s common to see diners at Le Bernardin become completely focused on their meals, to the point of distraction – the seafood is just that good.

The desserts at Le Bernardin are as exquisitely presented as are the main courses, (they are similarly not hugely proportioned). I recommend the fig dessert as something different and special. It is prepared with creamy, sweetened goat cheese and a red wine caramel; it is a new combination of flavors (yes, that’s bacon ice cream on your plate, but it works, believe me). For the more standard desert, try the ice cream or sorbet, all made that day.

One last item of interest: The chef, Eric Ripert, has gone on record to say that he won’t “serve Chilean sea bass, grouper, shark, swordfish or wild bluefin tuna…to help speed the recovery of these endangered species.” I think this is terrific. A chef that truly cares about the quality of his product also cares about its source, and keeping it healthy.

Le Bernardin
155 W. 51st St.
New York, NY
(212) 554-1100

Georges on Fifth is one of the best steakhouses in San Diego, hands down. Because the setting is little more

Elegant Dining at the Best Formal Steakhouse in San Diego's Gaslamp Quarter (Jennifer Miner)

swanky than not, a meal here adds a touch of luxury to a vacation in Southern California. We were in San Diego with relatives who mostly appreciate high-end, classy dinners out, so we knew that reservations here would make for a positive experience. And – best of all – it was New Year’s Eve.

A sophisticated ambience and quiet bustle (yes, it’s possible) create an atmosphere that the “fancy” relatives appreciated. A pianist tinkled unobtrusively in the background, sometimes accompanied by a vocalist (she specialized in jazz classics). Depending on the night, the live music can range from classical to classic rock – if this is important to you, please check when making your reservations. The restaurant decor is an odd mix of formal styling and Wyatt Earp-era memorabilia (this building used to be Wyatt Earp’s Gambling Hall and Saloon). There are caricatures of famous people hailing from San Diego on the walls – I was amused to see Orville Redenbacher among the drawings.

Two Best Appetizers at G5 are the Dungeness Crabcakes and this Shrimp Cocktail Jennifer Miner)

We started with the Dungeness Crab Cakes and the Shrimp Cocktail, both of which were outstanding (only four jumbo shrimp, but that’s typical at a restaurant like this). The Beefsteak Tomato and Maui Onion Salad was surprisingly delicate, for such a savory salad. But the real stars here are the steak and seafood.

The steaks here are, of course, outstanding. Only Prime cuts are used, and the seafood is fresh off the boat that morning. Prime Filet Mignon, Prime New York Strip,the sushi-grade Ahi and Jumbo Sea Scallops were impeccable. Rave reviews all around, and we had some demanding customers at our table! This restaurant was voted “The Best of the Best” Steakhouses in San Diego, and I’d have to agree.

Since we were there for New Year’s Eve, there were some noisemakers and party hats at our table. This touch went a long way with the children in our party, considering that George’s on Fifth (G5, to locals) is about as far from a crayons-and-paper-at-the-table type of restaurant as there is. The waitstaff was professional and courteous, and a bit removed (rather than over-friendly) as befits a restaurant of this type. Remember, this is a formal restaurant. It’s recommended for a romantic night out, an anniversary, or family gatherings with demanding, sophisticated companions – and most of all, for a fun yet classy New Year’s Eve.

Georges on Fifth
835 5th Ave (Gaslamp Quarter)
San Diego, CA
(619) 702-0444