Owner Maguy LeCoze presides over the teak-panel dining room at this trendsetting French seafood restaurant, and chef-partner Eric Ripert works magic with anything that swims—preferring at times not to cook it at all. Deceptively simple dishes such as poached lobster in rich coconut-ginger soup or crispy spiced black bass in a Peking duck bouillon are typical of his style. It's widely agreed that there's no beating Le Bernardin for thrilling cuisine, seafood or otherwise,
coupled with some of the finest desserts in town and a wine list as deep as the Atlantic. It's prix fixe only, and there are nonfish options (pasta and meat) by request.