If the Omakase dinner proves too rich for your bllod, there are other options.
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From May 7 through 11, the legendary Le Bec Fin founder will preside over the kitchen at Chip Roman's Chestnut Hill restaurant.
The dinner is the culmination of Alex Boonphaya recent guest chef series.
Cape May's like the last place on Earth you'd expect to find hog farming.
Seems loyal Le Bec-ers like the idea of making more frequent visits, but not at $150 and eight courses.
Is this a case of history repeating itself? We hope not.
There's just eight seatings available for the month of May.
Time's running out for you to find something to do with your sweetie.
David Ansill and Bar Ferdinand Are a ‘Remarkable Pairing’; Seared Foie at Matyson Is ‘So Good’ It Could Make a Seven-Year-Old’s Head Explode
Rounding up the region's restaurant reviews.
The menus will be the same at both dinners, but the beers will be completely different.
For the first Sunday prix fixe in 2013, duck is the focus.
Let us eat and drink, for tomorrow we die.
Cheese from Birchrun Hill Farms will be on sale after the dinner is served.
The new menu Sunday night prix fixe will change regularly.
Even if you don't celebrate Christmas, you can still take part in this time-honored Italian tradition.
Each of the dinner's 20 course will be plated to engage all the senses.
It's the chef's first full-blown menu since returning from his Jamaican sabbatical.
The new daytime special is available Wednesdays through Fridays.
Going forward the menus will change as ingredients come in and out of season.
In addition to the pricey, and over-the-top truffle-laden prix fixe specials, the Center City restaurant is offering white and black truffle upgrades on all its a la carte plates.