Bec-Fin (Le)

Disappointing food and highly marked up wine list. The description on the menu did not relate to the actual courses themselves. The octopus was extremely well cooked and seasoned. The stuffed quail was well cooked but loaded with excessive amounts of garlic. The "cheese course" included one piece of dried up 3 year gouda as if it had been sliced many hours prior to our arrival. They replaced it for us with a Tomme which was decent. The dessert course was just ok. The descriptions were again much more exciting than the actual dessert. The wine list was marked up on average 5 times the actual cost of the wine. Another disappointment is that the first thing that shows up when you search on google for Le Bec Fin is "Monday BYOB" next to the name. This is no longer accepted, they did not allow it, nor did they even allow it with a corkage fee.…

Well Deserved Stars for Chef Perrier!. I have had to opportunity and the privilege to dine at Georges Perrier's Le Bec Fin since I was young. My family has been going to Le Bec for as long as I can remember. It started with my father's daily lunches there and it evolved into a family tradition. When I was little, I was always astounded by the physical appearance of Le Bec Fin. From the outside, it looks like an ordinary building with a posh looking door. However, when one steps inside, they are immediately overwhelmed by the elegant gold (it was originally red) of the main dining hall. The turbo is my favorite dish and I have to request it before I arrive because it is now off the dish, but the staff is very flexible and is able to arrange enough turbo for me and my friends to enjoy. The escargot is also marvelously prepared in an incredible butter-garlic sauce. Finally, each meal is never complete without the infamous desert cart! Chef Perrier has worked hard for his well deserved stars!

My only complaints? The cliental has changed quite a bit over the years. I used to be a weekly costumer and now I regrettably have not been to Le Bec in almost a year (although I am going in a few weeks). The last time I was there, the regulars had now been replaced with special occasion guests. The waitressing staff had completely turned over too (the old staff is now primarily working at Philadelphia's Water Works near Boat House Row). I miss the familiarity of the old Le Bec Fin; however, this place is still incredible. It would be a mistake to not visit!…

A good experience, HOWEVER.... I had a great experience at Le Bec-Fin. I've always heard about it and the luxury it brings to those who could afford it. Aha - Restaurant week! A chance for us young working class! So my boyfriend & I decided to give it a try & got all dolled up. We had to push back our reservation an hour due to work, but they were very cordial & obliging on the phone.

SO, great experience, lovely & really nice place, BUT I wouldn't go there again, even if I could afford the $800 bottles of wine. Too stuffy in there & the place reaked of people who want "status." The food was good but not the best. The atmosphere was really elegant but not the most romantic place i've ever been to.

It was a nice break from the norm though, & I'm glad I got to try it out.…

Shocked-Was the "B" team on duty that night?. Having moved to Philadelphia recently we heard nothing but good things about Le Bec-Fin and how it was one of the top fine dining restaurant in the city. My husband and I decided to check it out on a Tuesday night in May 2009 for our 2 year wedding anniversary. I've dined at some of the best restaurants in the world such as The French Laundry, Benoit in Paris, and Grammercy Tavern (to name a few). I was severely disappointed with our experience at Le Bec-Fin across the board from the service to the presentation to the taste of the food itself.

I don't even know where to begin. From the moment we arrived, we decided to order a drink before we picked a wine from the wine list. The server mentioned they had wide selection of cocktails and some beers available. When we asked what type of beer they offered, he could not remember was completely thrown off by our question. We also felt pressured to make our wine list selection quickly. There was a lack of seasoning in all our entrees. My husband had the scallop dish as an appetizer. The shellfish was not cleaned properly since there was still sand in the broth. We opted for the cheese course and the server could not give us a clear explanation of the cheese's origins. The restaurant's only saving grace that evening was the selection of wines from the wine list and the dessert cart.

What happened here? Did I just go on an off night?…