Philadelphia

Escapes: At Philadelphia's Le Bec-Fin, savor the end of a grand era

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By Robert DiGiacomo
Friday, August 27, 2010

All during a recent dinner at Philadelphia's French restaurant stalwart Le Bec-Fin, I kept a watchful eye on the sumptuous dessert cart as it made its rounds.

At last it was my turn to get a close-up view of the dozen or so options and to hear them described by a young woman who treated them with all the seriousness that such fine sweets deserve.

Given three choices, I went for something classic (the restaurant's signature frozen Grand Marnier Souffle); something rich and chocolaty (the rum-soaked Gateau Le Bec-Fin); and something "light" (a coconut cake with caramel mousse, mango jelly and diced lychees).

As I slowly worked my way through this fittingly rich ending, I made sure to gaze around the Parisian-style dining room tricked out in oversize crystal chandeliers, mirrors and gold trim. I wanted to savor the Old World atmosphere as much as the food, since Le Bec-Fin's days -- as well as those of this type of grand dining experience -- may well be numbered.

The 40-year-old restaurant, which helped put Philadelphia on the nation's culinary map, is up for sale and scheduled to close by June.

Le Bec-Fin's famously mercurial owner and executive chef, Georges Perrier -- who seems straight out of central casting, with his thick accent, barrel-chested build and imperial manner -- believes that the time is right to close this major chapter in his storied career.

In the meantime, it's business as usual for Le Bec-Fin, which is marking its anniversary with a $40 four-course dinner special. Or perhaps it's more business than usual: A midweek reservation was hard to get, probably due to the discounted prix fixe, which runs through October, and the interest generated by news of the impending closing.

As a longtime Philadelphia resident, I'll probably return at least one more time before Le Bec-Fin's finale, but I'm more likely to head to its clubby downstairs bar than the more formal main dining room. Le Bar Lyonnais fields a less pricey a la carte menu that even includes (sacre bleu!) a burger and fries.

Granted, it's no ordinary patty: The $14 prime ground sirloin is topped with a cherry tomato confiture instead of plain old ketchup and served on a house-made brioche-style bun with hand-cut fries. But the burger's very inclusion is one of the concessions that Perrier has made in recent years to try to stay relevant.

Several years ago the restaurant made deliberate moves to loosen things up. It no longer requires jackets for men, although they're "strongly encouraged." The staff has stopped bringing the food to the table beneath silver domes and revealing the dishes with a theatrical "Voila!" And my sommelier was a woman, a rarity in many restaurants, let alone one as traditional as Le Bec-Fin.

Perrier has also experimented with all kinds of special menus, discounts and even a pay-what-you-wish gimmick last summer. The regular prices are stiff -- dinner is $80 a person for four courses and $120 for six courses -- but not out of line for this caliber of restaurant. Lunch is much more affordable, with a la carte options and the relative bargain of a $55 five-course prix fixe.

Even with these changes, Le Bec-Fin (the name is a French idiom for a refined palate) seems to belong to a different era, and not in a bad way. While other restaurants spill out onto the sidewalk, Perrier's is a rarefied white-tablecloth sanctum behind a polished brass door.


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