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Per Se vs Le Bernardin
Le Bernardin and Per Se are both rated highly by expert writers. On balance, Le Bernardin scores slightly better than Per Se. Le Bernardin is ranked #2 in New York City with praise from 19 sources including Fodor's, Departures and Michelin Guide.
Per Se
Concierge
Fodor's
Travel + Leisure
Zagat
BlackBook
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10 Columbus Circle, New York City, NY 10019
From $25 /night
Concierge
"The pricey, French-influenced menus are strictly big city....A notorious perfectionist, Keller devises small-bite tasting menus that include plenty of lavish ingredients."
Fodor's
"The New York interpretation of what many consider America's finest restaurant, Napa Valley's French Laundry, Per Se is chef Thomas Keller's Broadway stage."
Full review
Travel + Leisure
"A tasting menu for two at superchef Thomas Keller's plushly impersonal 16-table dining room overlooking Columbus Circle will last three hours and set you back a cool 500 clams."
Full review
Zagat
""Unpretentious perfection" starts with the "superb" nine-course tasting menu at chef Thomas Keller's "flawless" French–New American in the Time Warner Center."
Full review
BlackBook
"Discreet and intimate, with stunning attention to detail by Thomas Keller of Napa Valley's much-revered French Laundry."
Le Bernardin
Concierge
Fodor's
Travel + Leisure
Zagat
BlackBook
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155 W 51st St, New York, NY 10019
From $41 /night
Concierge
"If this very grown-up Midtown place remains the one to beat despite astronomical prices and what many consider a too-sedate corporate decor, it's because of Ripert's always-evolving menu."
Fodor's
"There's no beating Le Bernardin for thrilling cuisine, seafood or otherwise."
Full review
Travel + Leisure
"The two testing menus are popular and include exotic entrees such as Crispy Black Bass served with mini pork buns."
Full review
Zagat
4.9
"Dining doesn't get much more "blissful" than at this "sublime" Midtown French seafooder via Maguy Le Coze and chef Eric Ripert."
Full review
BlackBook
"Eric Ripert is more likely to be globetrotting than preparing the orange vinaigrette that tops your warm lobster carpaccio, but seasoned staff knows its way around the fruits of the sea."
