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The Dutch vs Le Bernardin
Both restaurants are rated very highly by professional reviewers. On balance, Le Bernardin scores slightly better than The Dutch. Le Bernardin is ranked #2 in New York City with positive reviews from 19 reviews like Departures, Concierge and Zagat.
The Dutch
Fodor's
Travel + Leisure
Zagat
Rough Guide
Gayot
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131 Sullivan St, New York City, NY 10012
From $31 /night
Fodor's
"Andrew Carmellini's homage to American cuisine is really an encapsulation of recent food and dining trends... And it all works well at this SoHo restaurant."
Full review
Travel + Leisure
"Andrew Carmellini (also behind Tribeca’s buzzed-about Locanda Verde) hits all the right notes at this platonic ideal of the American bistro."
Full review
Zagat
"Chef Andrew Carmellini's "delish" riffs on American dishes draw "trendsetters" to this "fashionable" SoHo "winner"."
Full review
Rough Guide
Star
"Locally sourced produce and seasonal salads accompanying steaks, shellfish, hefty sandwiches, flavourful chilli, fried chicken and freshly baked pies."
Gayot
14.0
"Carmellini does his best work with the gamier meats like squab, which he serves with seared foie gras, or pecan duck with dirty rice."
Full review
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."
