Nicolas Fanucci

Le Bec Fin to Close This June

Posted by Foobooz on May 16th, 2013

LeBecFin11_LoRes Photo by Mike Persico

The doors are closing

Michael Klein is reporting that Le Bec Fin will “retire” this June. Replacing the French icon will be a new restaurant serving “progressive American cuisine” and run by chef Justin Bogle, who is returning to Philadelphia after running the kitchen at New York’s Gilt.

Chris Scarduzio, who was Georges Perrier’s partner at several restaurants will be the new restaurant’s director of operations. Nicolas Fanucci who has been identified as the owner of Le Bec Fin has indeed recently departed and won’t be involved in the running of the new restaurant.

Current chef Steve Eckerd will land on his feet. Klein reports that the chef and his partners have landed the Mainland Inn in Montgomery County.

Is Nicolas Fanucci Out At Le Bec Fin?

Posted by Jason Sheehan on May 4th, 2013

Over on Eater, they’re reporting on a possible permanent new chef on the way at Le Bec Fin–Justin Bogle, ex of Gilt in New York City. But we’ve been chasing a rather different rumor since last night. Namely that the architect behind the restaurant’s recent revival, Nicolas Fanucci, is now out at Le Bec Fin.

It’s a tough thing to call definitively in the middle of service on a Saturday night, but here’s what we know. Two separate and well-placed sources have come to us saying that Fanucci is out for good. Le Bec’s PR came back with a fast “no comment” when asked whether or not Fanucci was still involved at Le Bec (so read into that what you will). And a call to the restaurant confirmed that he is not there tonight (at 8pm on a Saturday night) and won’t be in all week.

Can we say for sure that Fanucci is on the bricks? No. But all signs seem to be pointing to another big shakeup at Philly’s most famous restaurant.

We’ll update with more information as soon as kitchens start shutting down for the night and the gossip really starts flying.

All Le Bec Fin coverage [Foobooz]

News From Le Bec Fin: New Menus And A Step Back In Time

Posted by Jason Sheehan on April 4th, 2013

If Le Bec Fin became Le Bec 2.0 on the day that Nicolas Fanucci took it over from Georges Perrier and brought it back to the good old days of elegance and opulence that marked its most defining era, then what do we call it now? Is it Le Bec 2.5 because chef Walter Abrams has been shown the door (Steve Eckerd has been standing as interim chef de cuisine ever since) and a new exec has yet to be found? Will it be Le Bec 3.0 when a new big hat is chosen to step behind the stoves?

Or, now that it has been announced that Fanucci has decided to allow a la carte ordering again (the thing that some would argue precipitated the fall of the original Le Bec), do we call it Le Bec 1.5?

Oh, and did we mention the new brunch menu?

Steven Eckerd Named Interim Chef de Cuisine at Le Bec Fin

Posted by Foobooz on February 12th, 2013

26_lebec_Karrisa Olsen

Steven Eckerd has been named the interim chef de cuisine at Le Bec Fin. According to a statement released by the restaurant, Walter Abrams and his fiance and executive pastry chef Jennifer Smith remain part of the “umbrella investment group.

Eckerd is from Etters, PA (a stone’s throw from Three Mile Island) and has been with Le Bec Fin since Nicolas Fanucci reopened the Walnut Street restaurant. Eckerd graduated from the Culinary Institute of America and has worked at Restaurant Daniel, Fish, Osteria and Vetri. At Le Bec he networked with local farmers to provide the restaurant with produce and proteins. He has also been responsible for Le Bec’s bread program.

Also announced today, Abigail Dahan has been promoted to pastry chef. Dahan has also been at Le Bec Fin since Fanucci took over. The native of France has also worked at the Ritz Carlton in Philadelphia and Orlando while most recently was at Joel Robuchon in Las Vegas.

No word on what Abrams and Smith might do in the future but the titles bestowed on Eckerd and Dahan, leave room for additional hires in the future.

The full release »

Walter Abrams Out At Le Bec Fin

Posted by Jason Sheehan on February 8th, 2013

Word came down last night that Walter Abrams–opening chef of Le Bec 2.0 and the guy that new owner Nicolas Fanucci brought in with him from California to right the ship after he bought the place from Georges Perrier last year–has been given his walking papers.

From what we understand, one of the (now former) sous chefs already in the kitchen at Le Bec will be running the show starting tonight.
So what happened?

Le Bec Fin Adds $85 Dinner Option

Posted by Foobooz on October 24th, 2012

There was also big news in Brian Freedman’s review of Le Bec Fin. Starting this Friday Nicolas Fanucci will begin offering a four-course, $85 dinner option on the main floor as well as a three-course lunch option for $39. A drastic reduction from the $150 tasting dinner and $55 lunch commitments. Fanucci tells Freedman “he wants Le Bec to not just be a place for birthdays and anniversaries, but also for a nice night out that can be considered alongside our city’s other great restaurants.”

Desperate or Smart? »

Le Bec Fin Reviewed in Top-10 Style

Posted by Foobooz on October 24th, 2012

Brian Freedman provides his take on Le Bec Fin in top-10 format. And number ten on his list sums up his experience at Nicolas Fanucci’s Le Be Fin.

10. The Owner
Fanucci works the dining room like the professional he is, with a mix of charm, enthusiasm, deep knowledge and unflappable professionalism defining his interactions. He was GM at Le Bec before moving out to California to helm the dining room at the French Laundry; his career at the top echelon of American gastronomy has allowed him to wear the vestments of fine dining with real comfort and ease. Talk to him a bit and you’ll see just how personal this project is for him, how deeply he believes that Philadelphia needs a reinvigorated Le Bec Fin. I agree with him wholeheartedly; eating here is exciting again, and watching it continue to evolve promises to be one of the great stories of Philadelphia dining for years to come.

A Fresh Perspective on the Allure of Le Bec Fin [Philadelphia Weekly]
Le Bec Fin [Official Site]

Photo by Felicia Perretti

Meet the Purveyors on Food Day at Chez Georges

Posted by Alex Tewfik on October 22nd, 2012

This Wednesday is Food Day. The name may not be inventive but the nation-wide event does promote healthy, sustainable and affordable food as well as push to reform factory farms.

At Chez Georges beneath Le Bec Fin, Nicolas Fanucci and Walter Abrams are offering a $60 three-course dinner ($35 wine pairing option) that highlights the best that the Philadelphia area has to offer. Local purveyors and farmers for Le Bec Fin will be on hand to discuss their sustainable businesses.

And even if you clean your plates, you won’t leave empty-handed. A CSA goodie-bag will be given to all guests.

Full Menu »

Craig LaBan Chats with Le Bec Fin’s Nicolas Fanucci

September 26th, 2012

“Restoring Le Bec Fin has taken a lot of thinking and advice. Le Bec Fin and fine dining are both classics, not a trend. It will never go away, like Channel or Jaguars. However, we need evolution in everything. Our team is all about evolution and collaboration.”

– Nicolas Fanucci to Craig LaBan in LaBan’s online chat

4 Comments

Le Bec Fin is Back from the Edge

Posted by Foobooz on September 24th, 2012

Craig LaBan has several excellent meals at the Nicolas Fanucci’s Le Bec Fin where the Inquirer critic finds chef Walter Abrams is creating contemporary and adventurous dishes. But the question remains, can Le Bec Fin be of the here-and-now?

I’m still savoring some of the most elegant plates from our tasting menus: the meaty chunk of grilled cobia set beside the fresh pop of baby black-eyed peas; the ethereal crimson stream of chilled borscht poured tableside over tiny Mexican gherkins, puffed wheat, and tart yogurt; the pure silk of foie gras terrine, shaped like a gold brick beside fresh figs and a little baba cake dipped in coffee; the rosy glow of lamb chops with Fairytale eggplant; the juicy tenderness of St.-Canut Farms suckling pig with tart gooseberries and earthy farro.

Three Bells – Excellent

Le Bec rising [Philadelphia Inquirer]
Le Bec Fin [Official Site]

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