Le Bec-Fin to Close

What started the week as a rumor and today as a possible sale has become the imminent closing of Georges Perrier’s Le Bec-Fin. Michael Klein reports that Perrier told his staff today that the 40-year old restaurant would close by Spring of 2011.

Perrier, 66 aims to open two new contemporary restaurants in the city and a third, outside the city.

The closing of Le Bec-Fin will certainly mark the end of an era for Philadelphia dining but it certainly leaves a rich legacy.

Le Bec-Fin to Close [Philadelphia Inquirer]
Legion of Perrier [f8b8z]

  • michael

    it’s posted that the restaurant that put Philadelphia on the culinary map is closing and no one comments. WTF!

  • Jimmy

    If you read LaBan’s material, he apparently believes Starr put this city on the culinary map. He is wrong, of course.

  • http://bistrotlaminette.com peter

    I didn’t post right away because it is a bit shocking. It is too bad that Perrier has not found a way to have this restaurant live on through the decades and century to come. This city needs a rydel glassware, guy dugrene silverware, limoge plate, jacket only, prix fixe, two seating, Michelin worthy restaurant. At one time Perrier had it, who else is there to give us another one?

  • Josh A

    Was it Starr or the BYO explosion of the last decade and a half? Or, has the market shifted? Does anyone really seek out the white table cloth experience anymore? Personally, I’ve been more interested in spending my money at places I can enjoy more often than saving up for an experience meal like Le Bec-Fin or Fountain, or Striped Bass (when it was around).

  • Jane

    If you eat at any Garces restaurant and go all out, you will end up paying what you would at Le Bec. Its about how you market your product, not just about how good the food is. It is a shame that Perrier did not find a way to stay relevant. With all his faults (believe me, I understand he is no saint) he not only put Philadelphia on the food map, he has also trained and given inspiration to many cooks and chefs. I hope his new ventures are a success and further his legacy in Philadelphia.

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