About the Chef:

Chef Freddie Lee, a graduate of the Culinary Institute of America, polished his cooking skills in some of Manhattan’s finest dining establishments, including the Post House, Cite, Le Bernardin, Mantrachet, the River Cafe and TriBeCa Grill. Chef Lee, along with his brother, Terry Lee, who graduated with a degree in economics from St. John’s University; opened Bernardin’s Fine Dining in 1992 and take pride in their loyal clientele. Relax and enjoy soothing music, inviting accommodations, unbelievable entrees, house specialty desserts and an extensive wine list. We are confident you will thoroughly enjoy your dining experience!

Reviews:

“This is wonderful.”
“A clear winner.”
“You cannot get a bad wine or pay an unreasonable price at Bernardin's.”
“… delivers all aspects of the dining experience … the finest overall balance in the Triad and at the best overall price.”

— John Batchelor, Greensboro News & Record

“One of the most talented chefs in North Carolina.”
“Desserts are rich and decadent.”

— Candide Jones, Winston-Salem Journal

“The food is heavenly.”
“An oasis of hushed elegance, impeccable service, fine wines and world-class cuisine.”
“The best lobster ravioli I've ever had.”
“Service is crisp, inconspicuous, seamless and above all else, polished.”

— Anonymous writer for The Business Journal

“Recognized by good critics as one of the Triad's only five-star restaurants.”

— TriadDiner.com