| rev:text
| - Snappy and elegant dining experience in a great setting with serious skills coming from the kitchen. When it's time to impress, Bernardin's makes my short list.
I dined here with a party of 4 on a busy Saturday night during Restaurant Week, and was a bit on edge having read some other trusted reviews. Luckily, though, we were treated like rock stars all night. The hostess staff was quick to acknowledge our reservation and offered us a seat at the bar while things were readied. Only quibble here: I counted three hostesses, but they all seemed to answer (and move) to a manager who was keeping a very close tab on things. Understandable during a busy weekend crunch, but when space is a premium (as it is here) I think less is more and I love it when a host/hostess has total command of the front of house.
The restaurant space is divided a bit odd, with a small bar at the door and then a narrow dining area behind a wall that runs parallel to the entrance. That said, the dining room is truly enchanting, with the stained glass windows that harken back to the old flower shop this space once held, and a large bay window looking out onto Tryon Street.
The bar has a pretty full drink list and the wine list had numerous options by the glass, while the bottle offerings were extensive. Great to see a curated wine list that belies the actual size of the dining room. Prices were typical for a finer restaurant, though most all price points were covered.
Our server was definitely on his A game and kept it there all night. Wine came to the table immediately and glasses were filled without delay. Our first course came out in under 3 minutes of ordering and the rest of the meal was appropriately paced. Now given the fixed menu at Restaurant Week, this is not totally unexpected, but it was good to see that the kitchen and service staff were coming with their 'A game.' That said, we were never rushed and never felt like anyone was standing over us.
Food was great. I had a tuna tartar that was just a couple bites, but very well done and seasoned just right. Salmon for an entree was really great, though I was not asked how I liked it cooked. Since I like my salmon a little more to the done side of things, this was not an issue, but asking never hurts when a majority of folks like their salmon medium. Polenta cake side and accompanying sauce was also well done. My other party guests apparently enjoyed their entrees as well- lamb shank, and sirloins- as no one offered to share a bit!
Dessert, though, was a stand-out. Chef's cheesecake was a white chocolate with carmelized banana crust. Utter goodness. We also had the fresh berry sorbet and it included a generous portion size. I know the desserts can be an after-thought, especially during Restaurant Week, but these were show stoppers in their own right.
My party of 4 left duly impressed on all fronts. While there were some substitutions from the published menu put online, I dare say there were no downgrades. This was upper end dining done right. Great place to impress clients, family or mark a special occassion.
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