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George Perrier is still the master CHEF of this country or any other. Everytime we return from France we always go to Le Bec Fin to see what real French cuisine is all about. Chef Perrier's attention to detail in the kitchen has not diminished and every top chef we meet in France knows George Perrier and his excellent reputation. Everything he touches is superb! We eagerly await our next visit!

Exquisite food, exquisite suirroundings, exquisite all the way around. Look may wave. Thank you Georges Perrier for teaching the world how to do a sauce!

Dined here during Restaurant Week. Although a limited menu was presented, the food was very good. Atmosphere very stuffy though. Restaurant claimed we didn't need jackets to dine, but we felt very out of place without them.

Le Bec-Fin has set the standard for fine cuisine (regardless of type) for the past 40 years. The food, service, and decor are as wonderful now as they were back the restaurant first relocated to Walnut from Spruce. The new a la carte menu provides more options for people who don't want to eat 6 or 10 courses in one seating. Chef Pierre, the chef de cuisine, works wonders with veal, beef, lamb, game, duck, foie gras, shellfish of all sorts, salmon, and dover sole. Unlike the trendy molecular gastronomy restaurants or purveyors of nonsensical fads (like tapas), Le Bec-Fin consistently presents the highest quality ingredients, plated with 3 perfectly balanced flavors. The key binding elements are impeccable cooking technique and flawless service. A lot of people (like a couple of the previous reviewrs) try to make themselves appear to be "sophisticated" and "cultured" by ankle-biting and being sourpusses about the most restaurant. I have been coming to Le Bec-Fin for the past 10 years with friends, families, co-workers, and clients at least once per week for a reason!

I can't believe this place is still in business. Boring, over fussy, touristy French.

On a recent special occassion we dropped zillions only to be seated at a table in the mezzanine where the floor shook with each step the wait staff took. The wait staff was overall professional, but at one point served one diner at our table, realized the other diners' food wasn't ready and whisked the plate away. That should never happen at these prices.

Some of the best food in the country comes out of "Silver Toque" award-winning Chef Perrier's kitchen. As mentioned by another reviewer, you can experience a less formal, a la carte meal in the downstairs Bar Lyonnais.