Trey Popp ventures out to Bala Cynwyd to try out Avril, a French restaurant that he feels lacks some focus.

When not hampered by lapses in execution, though, Gatti’s cooking is full of fresh ideas. His curried carrot mousse, whose cloudlike consistency found playful counterpoint in a crust of walnuts and whole-grain farro, was a show-stealing revelation next to a simple grilled rack of lamb. The deep meatiness of his very tender wine-braised brisket got a welcome lift from more of that cherry sauce.

Firing Blanks [City Paper]
Avril [Official Site]

It’s prix fixe only at Meme on Mondays now, four courses for $38. there will also be some  additional “treats” available like foie gras, oysters and bone marrow. To drink,  three different glasses of wine will be pouring for $5.

Mémé [Official Site]

Bibou recognizes the turn of the calendar and updates their menu. This weather has the hot mushroom cream, cured venison soup calling to us.

Complete menu after the jump.

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Trey Popp raves about East Passyunk’s Fond, heaping all sorts of praise on  the French BYOB.

It began with a teasing glance backward at summer: a shot-glass of cold watermelon soup spiced with chilies whose finish reverberated in waves of heat and sweetness for a full 10 seconds on my tongue. It ended with snow-crunch bites of lemon-poppy seed meringues. In between, Styer and Prawlucki composed a three-course ode to autumn that was nearly flawless in execution and design. Their tonal palette ranged from the watery crunch of Asian pear to the molten spill of butternut squash purée encased in ravioli, and from the intense fruitiness of passionfruit-stuffed crêpes to the revelatory bourbon backbone in a full-flavored frozen coffee-liqueur soufflé. Yet at no point did the broad span of their short menu lapse into braggadocio. The spirit invigorating this simply decorated place showed through in the adorable delight with which Prawlucki fielded praise for her desserts — as if she were almost startled by the enthusiasm they’d inspired.

Remembered Fondly [City Paper]
Fond [Official Site]

Le Bec-Fin may have gone a la carte but there seems to always be a new tasting menu in the works. The latest is the Classic Degustation menu that’s available Monday through Friday for $50 per person.

Downstairs Bar Lyonnais is offering an “open prix fixe” where you can choose an appetizer, main course and dessert of the Bar Lyonnais menu for $35. Couple that with happy hour from 6 to 7pm with $5 drinks and complimentary hors d’oeuvres and you’re looking at a bargain basement night at Le Bec-Fin!

Menus after the jump.

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The change in season has brought a change in the menu at the new Marigold Kitchen. Among the new items are:

• Champagne Braised Escargot over crispy polenta with wild mushrooms.
• Butternut Squash Bisque, garnished with banana bubbles, autumn spiced crema, freeze dried raisins and fried sage leaves.
• Monkfish “Picatta”, served with preserved lemon mash, black olive emulsion, broccoli rabe and crispy fried capers.

Still on the menu is the intriguing pork, beans and beer (pork tenderloin, white bean puree and Guinness foam). Check out the full menu here.

We really need to get to West Philadelphia to check this place out.

Marigold Kitchen [Official Site]

David Katz’ Mémé turns one today. An occasion that stirs us to verse. A haiku about Mémé’s sizzling mussels appetizer.

Hear the Roaring Pan

Sizzling Mussels Tantalize

Lemon, Herbs and Mmmmm

Mémé [Official Site]

Le Bec-Fin’s got game. Tuesday, October 6th the French restaurant is hosting a game and wine dinner for $150 per person.

There will be courses of rabbit, pheasant, venison and freshly hunted cheese.

Complete menu and wine pairings after the jump.

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Today The Bite skips the latest big opening and has a dalliance with the crepes at Cafe L’Aube.

Sweet Surprise at cafe [Metro Philadelphia]

With Bibou getting a glowing three-bell review in the Inquirer and Fond opening this evening we felt the time was right to bust out our Legion of Perrier infographic.

By our count there are 15 area chefs out on their own who passed through Georges Perrier’s kitchens.

Of course if we missed any, let us know.

Update: Now version 1.1 of the graphic complete with all your additions and subtractions.