Monday, January 21st - 1:45pm
I am dying to see Chef Ripert in person (because he is so hot) but the closest I have come to this is knowing that my friend Winston has seen him a lot, even on her most recent holiday excursion. (Am I jealous? Mos' def.) While we would have preferred to dine for dinner versus lunch, I had to find time to not only get this meal in within our shortened time, but also mix it among our globetrotting menus.
The dining room had many more tables available than what was free on our previous visit. Due to the bumping into our chair backs, I made a request to have a table off to the sides by the walls, and I was very pleased to see that they were able to accommodate this with a 4 top made out for just us. It probably helped that we came in at the tail end of the weekday lunch rush.
Our initial waiter was a gentleman of medium height, medium size, and peppered grey hair with interesting Euro looking frames. He wasn't rude, but I found his demeanor to be off-putting. I don't expect anyone to be friendly or chat me up or even smile a lot, but there is a way to just "be" where you come across as efficient and polite. His style was more of indifference, but at least he wasn't rude.
We perused the menu and tried to pick out the fishes we loved the most from the tasting menu, but upon ordering were told they were out of the fluke. Boo. We were also torn between getting the tasting menu again, as the prix fixe only allows one starter (though there are two choices - Raw or Slightly Cooked), one entree, and dessert. I really wanted two starters but wasn't sure if they let you order extra? And yes, I didn't think to ask... I guess I am still a bit intimidated at heart. Since the tastings seemed to be smaller portions, we decided to stick with the regular menu. I got the hamachi with a Vietnamese flavoring and my s.o. ordered the kanpachi. Both items were light, tangy and refreshing.
Sidebar: I find it interesting that the menu is heavily Asian influenced, yet Le Bernadin is more known for serving seafood or even calling it French because of its name and pedigree. With a lot of wasabi, yuzu and miso, I am just wondering why no one really mentions it as much. Oh well.
For our entrees, my s.o. ordered the Black Bass and I had to try the Monkfish. Why? Because I wanted proof positive that the food I was served at the Gordon Ramsay at Claridge's was definitely a misfire (I must blog about that later on).
The bass was quickly devoured and this monkfish now assured me that I received a sad piece of fish in London. Here, the monkfish was succulent and moist - not the hard and rubbery bits I was served then.
The service by meal's end had much improved. Our sommelier recommended a nice glass of wine that could tide us over between the starter and entree, versus having to order two different glasses. My server who also finished each dish was extremely pleasant - quick, efficient and he smiled.
The meal was great, but I really could have eaten more. I think the Tasting Menu is in order for Round 3.
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