They don't have fish sticks but it's still pretty good:
Le Bernardin, New York's internationally acclaimed four star seafood restaurant, was born in Paris in 1972 by sibling duo Maguy and Gilbert Le Coze. Dedicated entirely to the cuisine of Gilbert Le Coze, the self-taught seafood wizard, it only served fish: Fresh, simple and prepared with respect.
Reknown chef Eric Ripert became a partner after the death of Gilbert Le Coze. Since then, this Manhattan classic has won the coveted James Beard Award for "Outstanding Restaurant" in America, and in May 2003 Eric Ripert was named "Outstanding Chef" by the James Beard Foundation. The 2004 Zagat's Guide rated Le Bernardin number one for food in New York.
Eric Ripert released the first Le Bernadin cookbook in 1998. You can check it out here:
