Visit the photo gallery of Le Bec-Fin restaurant.
 Le Bec-Fin Restaurant Review: THE LEGENDARY LE BEC-FIN THAT LAUNCHED IN 1970 HAS BEEN REINCARNATED AT THE SAME LOCATION Georges Perrier has reinvented his beloved Le Bec-Fin --- to keep up with changing times and to give himself some breathing room. Bringing in chef/partner Nicholas Elmi was a great move, resulting in updated dishes and even more attention to detail, if that's possible. Also different, fixed-price-only dinner menus make room for à la carte options (except on Friday and Saturday), and set seating times that have been synonymous with Le Bec-Fin since it opened in 1970 are only observed on Friday and Saturday. A seven-course menu or nine-course Grande Dégustation menu may present such dishes as escargots en cassolette baked with Champagne garlic butter; Arctic char, artichokes with white miso, curried mustard seed, pomelo and vermouth cream; and organic chicken breast accompanied by Swiss chard, bluefoot chanterelles and natural jus. A four-course menu is available weekdays. TRYST lounge at Le Bec-Fin offers a different menu of appetizers, small plates, main courses and desserts. Sommelier Cristine Bruno gently guides diners through the restaurant’s impressive wine list which leans heavily towards the borders of France while acknowledging new-world and American options. Yes, the all-you-can-eat dessert cart remains, as does the cheese cart. And the gorgeous setting with its crystal chandeliers still awaits. The staff no longer wear tuxes, donning suits instead, the one change that doesn't do this restaurant justice. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
