For everyone who has been to Le Bernardin, you will know what I'm writing about. For anyone who hasn't but loves food and wine, read on and book a reservation, soon!. From the minute you walk in the door, there is a sense of quiet, wonderful, perfection! Julio, Anthony, Ben and countless others (the young and wonderful Sommelier) make you feel welcome and at home. Not a bit pretentious, just nice. Every single presentation is art, beautiful on the eyes and nose and absolutely delicious. Starting with the "on the house" trio (the soup was beyond extraordinary). The oysters, each one slightly larger than the next and each perfect with the wine sauce or the cocktail sauce. The Tuna (Layers of Thinly Pounded Yellowfin Tuna, Foie Gras and Toasted Baguette, Chives and Extra Virgin Olive Oil), I can still taste it. Wow! And on and on, just wonderful. So then it's time for dessert. Le Bernardin used to have this absolutely spectacular one of a kind dessert "The Egg" (Pot de Crème, caramel, mouse, whatever). Not on the menu anymore. But I asked, and Julio said let me see what I can do. Ten minutes later, Oh Joy!!! Perfection! Beautiful, sublime, perfection! If I could do one thing in my life, it would be to spend a day in the kitchen with Eric Ripert and his team.