The beginning of the very successful restaurant is interesting as it all began with a dare. It began with just three people, Jay Gubin, a brilliant concept person, Arnie Roberts, a natural marketing expert and Weaver Lilley, a photographer working on the most exciting ads in town at the time.
They were later on joined by four more people, Tommy Hunter, a chef (and the restaurant’s first at that), Jeanine Autret, a journalist, Bude Bretschneider, a carpenter who built the restaurant and Annie Perrier, wife of Chef George Perrier who own Le Bec Fin. It had been very difficult for all of them during that time but after a couple of months, people started lining up to get a taste of their delectable food. Unfortunately, many were not able to get in at all but those who had their chance were raving about the very good dining experience they had, the inexpensive price of the dishes and the attractive atmosphere.
After 37 years of existence, they still manage to serve great meals and the place still retained its usual cozy setting. And although the place is quite small and the tables are tightly packed, the casual and diverse décor gives out a friendly and laid back vibe which makes guests feel comfortable and at home. The staffs are also phenomenal and they really go out of their way to offer exemplary service. They make sure that guests are well attended, too, even on very busy nights, and they are all very friendly.
Some of the most notable dishes are the Mushroom Soup, because it is an absolute standout, and the small plates like the Crab Cake and the Chicken Cutlet Dijon are also to die for! The Mussels, Beet Soup and Tiramisu are also all worth a try. And speaking of desserts, you might also want to give the key lime pie and chocolate lava cake a shot.
Other dishes served in Friday Saturday Sunday are Butternut Squash Ravioli, Grilled Fennel Sausage Figs, Grilled Chipotle Barbeque Shrimp, Chicken Dijon and Smoked Fish Trio with Horseradish Crème. These are all included in their Small Plates menu. Their best tasting entrées consist of Slow Roasted Duck, Baked Three Cheese Eggplant Roulade, Chilled Poached Salmon with Dill Crème Fraiche, Herb Grilled Double Thick Pork Chops and the everyday special on the blackboard, Chef’s Steak. These are only some of the varied choices of extremely delicious dishes that are served in Friday Saturday Sunday.
On their website, you will also get the chance to try cooking some of their signature dishes because they share some of the recipes for dishes like Billy Weaver’s Cream of Mushroom Soup.
Since the place is quite small, it is strongly recommended to make reservations on the day you wish to dine so you can secure seats for yourself and your party as the place gets packed easily.