Annotated Menu: Le Bec Fin’s Chez Georges

Le Bec Fin is back in its new iteration on Walnut Street, with chef Walter Abrams in command of the kitchen. And while much has been said about his California–inflected modern French menu on the main floor, we wanted to talk to him about the less formal, more rustic board being served downstairs in the reimagined Chez Georges. Here’s what he had to say about one of his early menus there.

Trouble viewing the menu, view the Chez Georges annotated menu here.

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  • barryg

    Cool but can you annotate the prices on there?

  • Me

    Jeeze, ow long does it take to get a website up and running that is more than a placeholder and has a menu or something?

  • Gotye

    This place is a bust. Less people come here than Tryst. Seriously ask how business is. Summer is slow everywhere, yes, but this place is running on another level. They need a proper drink program with whiskeys or something. It looks like Bleu Martini with drapes and caviar.

  • Jimmy

    You guys crack me up, resorting to critiques over silly issues simply because you are not willing to pony up the cash to eat there. Be grateful that a capable and talented chef and front of house saved this landmark.

  • bobnewhart1

    i spent almost $800 at le bec between my friend and i two weeks ago. not worth it. i’ve eaten better meals for a lot less money. really thought it was going to be special, different.

    the whole menu was boring/safe. a lot of unevenness too. glasses of champagne were offered, only to later find out that they were $39 a piece. non vintage champagne. both per se and eleven madison park have less expensive glasses.

    buyer beware.

  • Armando

    Maybe it didn’t really need to be saved after all. Let bygones be bygones, and let it go to restaurant heaven and move on. This insane nostalgia over the place here in Philly is ridiculously annoying…