The challenge of maintaining a constantly innovative four course menu focused exclusively on the bounty of the sea is no small feat. Eric Ripert rises to the occasion in more ways than one which is probably why Le Bernardin has maintained three Michelin stars for so long. 410 more words
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“The glass is as important as the wine itself,” Aldo Sohm, wine director of Le Bernardin (15,000 bottles), told the Observer. It’s 10pm at Aldo Sohm Wine Bar (200 bottles; 40 by the glass), the exquisite, casual spot he opened with chef Eric Ripert last fall. 915 more words
It’s almost here! I can’t wait and am counting the days ’til the Watermill Center benefit on Saturday.
In honor of this most fabulous event, I’m sharing a few photos here of last year’s big shebang.46 more words
Does a visit to either one of these types of coffee shops, especially when experienced early in the morning, give you a massive feel good rush? 600 more words
When I cook in the kitchen something magical happens to me. I go into “the zone” and all my thoughts of the day fade away. With each recipe I find myself pushing for absolute perfection on a plate. 610 more words