Le Bernardin last night...to be exact. In fact, the meal was had on the eve of nor'easter Athena but being as last week was Burger Week, we had to withhold all the juicy details until today.
There's not much to say about indulging in a tasting menu (with wine pairings) prepared by chef Eric Ripert and his crew except - IT'S DINNER AT LE BERNARDIN. Course after course of exquisitely prepared seafood from striped bass tartare to warm scallop carpaccio in shiso-lime broth to dessert's deconstructed black forest cake - it was a meal we will certainly never forget. Our favorite dish was probably the amuse bouche (pictured above) which featured warm cauliflower soup, uni and a crudo of (we can't remember which fish, yikes). It was maybe the most perfect starter we've ever had in terms of both flavor and setting the tone for the meal to come.