"This upscale Midtown institution, which has been open for nearly 40 years now, is a well-oiled machine that’s been fine-tuned to perfection. The service here skews north of impeccable, but the actual glamour of Le Bernardin—and the main reason why it's still an amazing place to eat after all this time—is in the seafood. The menu changes regularly, but you’ll eat things like geoduck chawanmushi with uni and slightly smoked sea trout tartare. Though Le Bernardin no longer requires jackets, it’s definitely a better choice for a more restrained celebration." - bryan kim, kenny yang, will hartman