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The Modern vs Le Bernardin

Both establishments are recommended by professional reviewers writing for major publications. On balance, Le Bernardin is preferred by most reviewers compared to The Modern. Le Bernardin comes in at #2 in New York City with positive reviews from 19 publications like Departures, Village Voice and Forbes Travel Guide.

The Modern
The Modern
9 / 10
9 W. 53rd Street, New York, NY 10019
From $90 /night
Concierge Concierge
"The Bar Room's menu of small plates is already the favorite with diners, but both spaces have ravishing Danish modern settings and Meyer's famously perfect service."
Fodor's Fodor's
"Side by side on the ground floor of the New York MoMA are two spots that compete for the title of the country's best museum restaurant."
Travel + Leisure Travel + Leisure
"Created by James Beard Award-winning chef Gabriel Kreuther, the menu includes Alsatian-influenced small plates, large plates, and sharable “bites.”" Full review
Zagat Zagat
4.6
""Pure class all the way", this Danny Meyer "triumph" is a "truly special" MoMA showcase for "inspired" French–New American cooking served by a "choreographed" team." Full review
BlackBook BlackBook
"All über-clean lines, buzzing art hounds and pricey prix fixes. Room is stunning, and the food is so spectacular, inventive, and strong on seafood."
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Le Bernardin
Le Bernardin
9 / 10
155 W 51st St, New York, NY 10019
From $41 /night
Concierge 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 Fodor's
"There's no beating Le Bernardin for thrilling cuisine, seafood or otherwise." Full review
Travel + Leisure 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 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 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."
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