Cooking Is ‘Outstanding’ at Le Bec Fin; McCrossen’s Tavern Has ‘One of the City’s Best’ Tap Lists


In the first ever review of Le Bec Fin under new owner, Nicolas Fanucci, Trey Popp finds the fabled restaurants dining room as resplendent as ever, and new chef Walter Abramss cooking outstanding. A grass-fed rib-eye and a halibut poached in a fumet made of its bones were the best he had ever tasted. A tower of chocolate mousse and poached cherries was almost decadent enough to overcome nostalgia for [LBFs] retired dessert cart. [Phillymag]

Adam Erace checked out McCrossens Tavern for the Courier-Post, and reported that the ages old pub has one of the citys best draft lists, and added that chef-owner Townsend Wentzs kitchen puts out food to match. A gorgeous hangar steak, we wrote, blew us away, while the frites with it were as satisfying as the best fries: crunchy outside, soft inside and plenty salty. [Courier-Post]