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  • I managed to go to several restaurants during restaurant week and this one was by far my favorite. Make reservations in advance if it's restaurant week. The staff at the Bernardin were very accommodating, flexible and friendly. I ordered the Baked Oyster Rockefeller, Certified Angus Beef (CAB) Filet with soy butter glaze, fingerling potato, shiitake, Parmesan veal cream jus, and a Classic Creme Brulee for dessert. The appetizer was just okay. It sort of had a fishy taste to it. The filet was delicious! I got mine medium rare and it had a great crust on the outside. I really liked the addition of shiitake as it created a dish rather than just a piece of steak on a plate. Finally the creme brulee was a great and simple way to finish the meal. I have to admit that I was initially deceived into thinking that this was somehow related to Le Bernardin (Eric Ripert) but that whole foodie dispute shouldn't prevent you from just enjoying some good eats.
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