Le Bernardin, New York City

When not gallivanting around the globe with his buddy Anthony Bourdain, Eric Ripert helms one of the finest seafood restaurants in America. Le Bernardin, an import from Paris, originally opened in 1986 and was a hit immediately upon arriving on our shores. Ripert took over the kitchen in 1994, continuing the approach of exceptional seafood simply prepared. The menu is divided into three preparations: “Almost Raw,” where geoduck sashimi is dressed with ginger ponzu; “Barely Touched,” where yellowfin tuna and langoustines get the lightest sear; and “Lightly Cooked,” where you may find pan-roasted monkfish with squid-ink fideos and a chorizo emulsion.

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Lobster by Eric Ripert.

Photo: Courtesy Le Bernardin