A restaurant that has been in business for so long must be doing something right and after our visit I can understand why it remains one of NYC’s famous dining institutions. Everybody knows Le Bernardin does seafood and if you love seafood it is almost impossible not to have a satisfying meal here. We chose the Chef’s Tasting menu as it seemed a better introduction to the restaurant’s highlights than the slightly shorter Le Bernardin menu, the Chef’s Tasting also including more luxurious ingredients (e.g. lobster, caviar, langoustine, wagyu). A 4-course pris fixe is offered too and this might be a perfect choice for those who have already tried the tasting menus and want to have something different. Le Bernardin is one of those fine dining restaurants where every dish is flawlessly executed and very tasty, but nothing is overly original or challenging. Perhaps some time ago the fusion of classic French with Asian influences (something you get in almost each savoury dish) may have been new, but certainly not nowadays. Presentation is clearly not the top priority, although it would be unfair to complain too much about it – it is just that the chef does not care if all dishes resemble works of art and win Instagram contests. Most of them are accompanied by sauces poured by waiters, so the clean, trimmed look cannot be realistically expected. Having said that the caviar tartare with edible gold embedded in the amberlike dashi gelee is beautiful to look at and the lobster and langoustine dishes are quite pretty, too. The grilled escolar and wagyu beef – the last savoury dish - is a delight, though not necessarily a feast for the eyes. It seems that the black forest cake has evolved from what was offered last year and has become more sophisticated and ‘deconstructed’. Service is impeccable. Wine list is huge and contains reasonably priced bottles. Was it a life changing experience? No. But it was an excellent one and this deserves respect.