Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Restaurants & Bars

Philadelphia Restaurant Week

Restaurant Week: Le Bec Fin

Share:

Restaurants & Bars

Restaurant Week: Le Bec Fin

Bashful3 | Sep 20, 2011 05:56 PM

I'm the gal who is basically not satisfied with small portions. The service was impeccable, the noise
level most subdued and satisfactory, the choices of starters, mains and desserts good ones, but
I for one found the portion size mingey and for that reason alone, an unsatisfactory experience.
Was the meal worth $35? Of course. Except that I was basically hungry and unsatisfied.

Could I have put away a tasting menu for $80 or more? Not really, any more.For example: my starter was snails in hazelnut butter sauce. Lovely. Hubby complained about his cauliflower soup; said he'd had better. Friend's ravioli with mushrooms was miniscule, but she did enjoy it.

Hubby had two, count them: two diver scallops, perfectly prepared. Accompanied by lemon polenta, which he asked for as a substitution. My mako shark preparation was very tiny, a little
vegetable surround, some nice onions atop... I actually asked for another roll to sop up the sauce; should have asked for two. Our desserts: key lime tart or a small chocolate sliver plus sorbet I think were fine; coffee excellent. Hubby and I shared a $7 restaurant week wine selection: total
bill, including tax was $88. Not a good value, to me. To a light eater, perhaps.

I think I've gone negative on Restaurant Week.

Want to stay up to date with this post?

Recommended From Chowhound