Is Eric Ripert’s Le Bernardin the finest fish restaurant of any port on the planet? It may well be the finest in New York, where it sets a standard for fine dining and provides a training ground for aspiring chefs—and for sommeliers, who come to work with Master Sommelier Aldo Sohm. It’s not just his list—some 900 labels, rich in carefully cellared classics and dotted with unexpected bargains (a racy feinherb riesling from von Hövel in Germany’s Saar; an elegant Judith Beck blaufränkisch from Austria)—but also his friendly, gracious tableside manner.
April 2017: With Eric Ripert in the kitchen and Aldo Sohm on the floor, Le Bernardin may well be the finest fish restaurant of any port on the planet. It’s not just Sohm’s list—some 900 labels deep, rich in carefully cellared classics as well as unexpected bargains; it’s also his friendly, gracious tableside manner.