A Sea Change: Paul and Carol Bentel Reinvent New York's Le Bernardin for Eric Ripert

The back wall of New York’s Le Bernardin, dominated by a triptych by Ran Ortner. Photo by Eduard Hueber/Arch Photo.

Bentel & Bentel, Architects/Planners’s principals flanking the restaurant’s chef and co-owner. Photo by Roger Kisby.

The 100-seat main dining room. Photo by Eduard Hueber/Arch Photo.

Custom onyx-topped tables in the lounge. Photo by Eduard Hueber/Arch Photo.

Polished stainless-steel strips detailing the glass bar shelves. Photo by Eduard Hueber/Arch Photo.

Fins of aluminum inside the front windows. Photo by Eduard Hueber/Arch Photo.

A detail of Ortner’s triptych in oil on canvas. Photo by Eduard Hueber/Arch Photo.

Solid teak blocks forming a partition. Photo by Eduard Hueber/Arch Photo.

Existing teak ceiling beams, updated with concealed incandescents and LEDs. Photo by Eduard Hueber/Arch Photo.

Window shades woven from aluminum and dried vine. Photo by Eduard Hueber/Arch Photo.

Co-owner Maguy Le Coze’s grandfather Pierre Durand in an oil portrait over the onyx-wrapped bar. Photo by Eduard Hueber/Arch Photo.

Eric Ripert earning his?three Michelin stars. Photo by Roger Kisby.

Custom chairs with leather upholstery and stainless-steel bases in main dining. Photo by Eduard Hueber/Arch Photo.

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