Avance: Bogle's new restaurant

Avance is the name of the progressive-American restaurant that chef Justin Bogle will open later this year at 1523 Walnut St., the former Le Bec Fin.

The Roxborough-rooted Bogle, 32, says the concept at Avance (say it "ah-VAHNCE") is locally sourced ingredients prepared using both classic and modern techniques.

The press release announcing the project alluded to cuisine aimed at "diners with an appetite for exploration and a taste for new experiences"

Bogle, a two-star Michelin chef (Gilt in Manhattan), plans to feature a tasting menu though will offer a la carte dining.

The downstairs bar will be reconfigured and will have a separate bar menu.

Bogle, 32, said he was delighted to return to his home town, where he started as a busboy at a diner in Manayunk when he was a 15-year-old student at Roxborough High. When Scarduzio, who grew up in Overbrook, approached him to become chef, "I was a little hesitant to be the chef of the third or fourth incarnation of Le Bec Fin," Bogle said in an interview today. But when the decision was made to rebrand, "it became a chance to do something exciting."
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