Chef Eric Ripert | Recommendations - Find. Eat. Drink.
Chef Eric Ripert, Le Bernardin, Fish, Midtown West, Recommendations, Where to eat, Where to drink, Where to shop, Chef’s Recommendations, Go Where The Pros Go, New York City, Brooklyn, Restaurants, BArs, Patisserires, Bakeries, Bakery, Salt, Chef’s Ingredients, Midtown, Wine Bars, Cooking
MAISON KAYSER
Upper East Side
French / Bakery
Brooklyn, NY
Paris, France
Food & Drink
Find | Bakeries - New york, NY
Kayser comes from Paris and it’s a very nice patisserie. The pastry shop and the room is very contemporary. They have a good breakfast. They’re also open for lunch and dinner. I think they're bringing their style and heritage from Paris, but I believe that they are humble and open enough to embrace New York. To keep their soul and be in a New York place at the same time.
Recommendations
PAYARD
116 West Houston Street, New York, NY 10012
T: 212.995.0888
Greenwich Village
Bakery
I really like Payard. I like to go in the morning-- you get anything you want for your breakfast, from croissants to brioche, et cetera.
Who
Chef Eric Ripert is the Executive Chef and co-owner of the three Michelin starred Le Bernardin restaurant in New York, NY.
Why
Eric Ripert is a James Beard Award winning, Michelin-starred chef, author of four cookbooks, Emmy-award winning television host and the chair of City Harvest’s Food Council. He has also recently added actor to his bio with cameos on the HBO series Treme.
Chef Eric Ripert | Le Bernardin
September 18, 2012
Photo Credit: William Hereford | Nigel Parry | William Hereford
Midtown - New York, NY
Recommended By
- Chef Abe Hiroki of EN Japanese Brasserie in New York, NY
- Chef Kurt Gutenbrunner of Wallse in New York, NY
Cookbooks
- Le Bernardin Cookbook: Four Star Simplicity [Buy]
- On The Line [Buy]
- Avec Eric: A Culinary Adventure with Eric Ripert [Buy]
- A Return To Cooking [Buy]
BALTHAZAR
Soho
French
Eat | Restaurants - New york, NY
I try to go to Balthazar as much as I can. Some people believe it is trendy, but for me it's eating at my favorite restaurant. They have great energy in the room and good service. The food is very consistent. I’ve been going there for so many years, I know a lot of the staff and I feel almost like I'm home. I always have a lot of Bordeaux, crab legs, shrimps, oyster and clams, and then the steak tartare, spicy, or steak frites.
CAFÉ HABANA
Nolita
Cuban / Mexican
It's cramped on a weekend, but during the week it's fine. I get the Grilled Mexican Corn there, it’s so good!
BAR BOULUD
www.danielnyc.com/barboulud.html
1900 Broadway, New York, NY 10023
T: 212.595.0303 (make a reservation)
Upper West Side
French / Charcuterie
I really like the whole Daniel empire.
CAFE BOULUD
Upper East Side
French
I really like the whole Daniel empire.
DANIEL
Upper East Side
French
I really like the whole Daniel empire.
MASA
10 Columbus Circle, Time Warner Center, 4th Floor, New York, NY 10019
T: 212.823.9800
Upper West Side
Japanese
When I go to Masa, two weeks before I'm excited like a little kid before Christmas. I’m going there for the talent of Masa and for the amazing food that he serves.
MILLESIME
Gramercy / Flatiron
Seafood
It's basically a ‘seafood Balthazar.’ It is on the first floor with a bistro atmosphere.
Midtown West
Japanese / Yakitori
I think it's fantastic. I love the fact that as soon as you open the door and climb the staircase, you end up in Tokyo. You’re totally in another world, like another planet. I eat everything. I really love the chicken cartilage. I like to sit at the counter and watch the guys.
CHEF’S TABLE AT BROOKLYN FARE
Boerum Hill
New American
Eat | Restaurants - Brooklyn, NY
Chef Cesar Ramirez serves 15 people a night, seven people in one shot. An hour later eight people arrive and at the end he's serving 15 people every night. Basically, he has two helps and he cooks everything in front of you. It's a tasting menu that he has created for the day. I think he's a genius. I can see that this guy has technique and the food taste delicious.
Park Slope
Asian- American
Talde is really good, very good. I’m very impressed with the quality of the food and the variety of the food. They also have good wine. A great experience and a fantastic time there.
ARDESIA
Midtown West
Wine Bar
Drink | New york, NY
It's in Hell's Kitchen and they have good music, a good vibe, not trendy. I don’t necessarily look for the trendy spots. They have a great wine list, which is not very expensive. It's a very laid back neighborhood wine bar. It's not necessarily a restaurant, but it has a lot of food options and the food is really delicious. They do their own charcuterie.
THE STANDARD GRILL
Meatpacking District
American
I like the Standard because it's almost like an island inside the Meatpacking District. It's like its own vibe. It's very cool and relaxed. I go with my son and we play ping-pong in the Biergarten. In the winter, he likes to try ice skating, I don’t.
LE COMPTOIR DU RELAIS
www.hotel-paris-relais-saint-germain.com
9 Carrefour de l'Odéon, Paris, 75006, France
T: +33/01.44.27.07.97
6th Arrondissement
French
Eat | Restaurants - Paris, France
I love the fact that it’s casual and elegant. You really feel like you are in Paris, in the middle of Saint Germain, which is a cool neighborhood. The food is really good. It’s not a surprise because the guy is talented, but when you get the food you are, ‘Whoa! What is that? Hold on!’
LA BALEINE
French
Sea Salt
Find | Chef’s Ingredients - Salt
It’s the salt we use at La Bernardin for seasoning. We use it because I grew up with it. I learned how to cook with it and therefore I teach my cooks how to use it. I think it’s very precise because it’s very fine. Not too fine, it’s not a powder, it’s grains.
