After hearing that one of Philly’s finest French restaurants, Le Bec-Fin, will soon come to an end, I knew I had to make a reservation soon. I’d imagine the place to be bigger, however the decor is what you would expect from an upscale French restaurant.

For those who know how Restaurant Week works, you pick one appetizer, one entree, and one dessert from their fixed menu. To start, I had the escargot with crushed hazelnut and champagne-garlic butter. It was surprisingly delicious! The long island duck terrine with house made jam and crisp brioche was, umm, different. I am not used to eating cold duck so I don’t see myself eating this again. For the entrees, I ordered the salmon confit with parsnip, brussel sprout, apple, and lime caraway emulsion. It was good, but not revolutionary. The flat iron steak with butternut squash and brunoise mirepoix was cooked to perfection. And then there is dessert. The creme brulee was the best creme brulee I have ever had!!! If I were to return to Le Bec-Fin, it would be just for the creme brulee. I also had the gateaux Le Bec-Fin with vanilla ice Cream. It was a rich chocolate cake, but short of impressive next to the creme brulee.

As for the service, the waitress wasn’t attentive, she didn’t ask how the food was, she only came around to get the check. I would’ve understood if the restaurant were busy but it was 10:30PM and she answered everyone else’s questions. The bread boy and water boy asked if I wanted anything to drink, so their service was phenomenal. I also have to note that they serve small portions… after all, it is a French restaurant and that’s how they do it in France.