LeBernardin, New York's top and most popular French seafood restaurant. In 31 years of history, there are countless awards, in addition to the long-term Michelin Samsung, it was also rated 4 stars by the New York Times, the top 50 best restaurants in the world. The first experience, but I didn't hear that amazing. The atmosphere of the well-regulated business restaurant is not remarkable. The distance between the tables is short, noisy, and slightly anxious. Taste the main course of Chef''s tasting menu,6, two desserts. Caviar, lobster, seagull shrimp, salmon, halibut, white tuna and cattle, with seafood long-term restaurant, in the choice of ingredients is indeed well-deserved, quite fresh. The design of seasoning and dishes is more return to the truth, highlighting the original taste of seafood, but also slightly lacking in novelty. The biggest failure of this trial is the cooking of lobster. The fire is not mastered and too old. In such a level of restaurants, this is undoubtedly disappointing. On the dishes, it is rare to see the same type of white porcelain of the same shape, the thick porcelain of the rolling concave texture, like the fine sand of the beach, quiet and elegant, and the theme of seafood ingeniously match, very careful. The dessert part, with Qingkou Sorbet as the first, strong flavor Black Forest as the later, the level is very rich, the matching is very good. The serving speed is well mastered, the service is professional, and the standard of Michelin-star restaurants is not nuanced. Overall, very good seafood restaurant, but failed to make it refreshing and memorable