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History Lesson on Les Bon Temps

Posted by Foobooz on May 5th, 2008

Foobooz crush object Rick Nichols recounts the many faces and names that occupied what is now the attractive Les Bons Temps on South 12th Street.

Les Bons Temps will begin serving brunch this Sunday.

Good times at stellar spot [Philadelphia Inquirer]
Les Bons Temps [Official Site]

114 S 12th St, Philadelphia, PA

Related Tags: Brunch, Cajun, Center-City-East, Les-Bons-Temps, Rick-Nichols

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This entry was posted on Monday, May 5th, 2008 at 10:56 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

One Response to “History Lesson on Les Bon Temps”

1. Cheesesteak the Impaler Says:
   May 6th, 2008 at 12:00 pm

   Food is good; but they need to rethink their “signature” cocktails. Their Sazarac is made with Jacquin’s Rock n’ Rye. Since the Sazarac is historically made with the best rye or at least a good rye on hand, that’s sort of an abomination or the concept.

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