Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught
seafood wizard, it only served fish: Fresh, simple and prepared with
Inspired by the triumph of Le Bernardin in Paris and its many American
clients, the Le Cozes sought to open a Le Bernardin in New York in 1986.
Everything we do in the kitchen—using subtle textures and flavors,
seeking out the freshest ingredients—has the same goal: to enhance and
elevate the fish.