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Thursday, January 1, 2009
Brasserie Perrier has closed

Brasserie Perrier, one of the landmarks on the Walnut Street restaurant row, closed without notice. New Year's Eve was the finale, as staff learned that night.

The bistro, which opened in January 1997 under Georges Perrier, got a slew of awards, including 4 stars from Mobil.

Its closing had been inevitable. Co-owner Chris Scarduzio, who started as a sous chef and was elevated to partner in March 2004, told me that based on the lease signed in 1996, the partnership was paying about $19 a square foot for rent at 1619 Walnut -- about a third of current local rates. Seeking a better-paying retail tenant, the building owner was negotiating an end to the lease, which was to end in October with a three-year renewal option, Scarduzio said. Business had been OK. 

Fresh rumors of an imminent demise circulated early in the week. When I asked Scarduzio on Tuesday afternoon if the shutdown was near, he said he had no date in mind. When asked today about that, Scarduzio backpedaled. The upshot: Word did not get out, and staff did not abandon ship on New Year's Eve. I hear that waiters have been calling other high-end restaurants today to find work. It's not clear how many workers have been affected.

Scarduzio, who seemed quite upset at the closing, said he and Perrier would redouble their efforts at their other jointly owned restaurants, Table 31 in the Comcast Center and Mia's at Caesars in Atlantic City. They're also negotiating a deal for a Le Bec-Fin in Dubai. Perrier owns Georges' in Wayne and Le Bec-Fin in Center City.

More info: A rep for the restaurant says all outstanding Brasserie Perrier gift cards will be honored at Le Bec-Fin , Table 31 and Georges', and all parties booked at Brasserie Perrier in ’09 will be transferred to Le Bec-Fin, Table 31 or Georges with the contracted menus and pricing.

Posted by Michael Klein @ 4:46 PM  Permalink | File Under: TableTalk | 32 comments
Comments   
Posted 05:54 PM, 01/01/2009
Tatts
That is a crappy way to treat your employees. He should be ashamed. Not just the short notice, but also during the holidays. There oughta be a law...
Posted 07:27 PM, 01/01/2009
cdm48
This is George being George, only caring for himself. Will I miss it? Nope. was there once early on Food was ok, but high priced. But again It was George being George.
Posted 07:31 PM, 01/01/2009
TripleCap
Je ne crois pas que ce resto est reste pendent douze annees. C'etais horrible, meme pour Monsieur Perrier.
Comment removed.
Posted 08:01 PM, 01/01/2009
PennAlum07
This used to be a good place to grab a meal but gradually became seriously overpriced for a mediocre meal.
Posted 08:57 PM, 01/01/2009
kofpm
Yeah, give the staff notice so they can not show up, provide lousy service or steal from the owners on their last days. You all try running a restaurant and then let's see how bad you feel for the employees.
Posted 09:04 PM, 01/01/2009
justinnachod
Stories like this help to fuel my cynicism of the real estate industry. Greed, whether sourced in real estate developers, wall street stockbrokers, or everyday Americans using credit cards they may be unable to pay back when the bills come due, may be one of the key contributors to the economic demise this country is seeing right now.
Posted 09:23 PM, 01/01/2009
geoffrobinson
Not giving workers notice stinks. On the other hand, based on kofpm's comment, that situation that employees are likely to phone it in and steal, that stinks too.
Posted 09:32 PM, 01/01/2009
Bill Penn
Typical George - mediocre food at a high price. You are buying the name...that is all. The food was decent, but TGI Friday or Ruby Tuesday decent. Not Capital Grille or Mortons quality.
Posted 10:11 PM, 01/01/2009
bachgirl
Except for the last week or two, when the menu was substantially changed, the food was quite wonderful. Consistent and high quality. I did not mind paying the prices at all. The service was always impeccable and we were treated like family. I am so sad. I feel like I have lost a part of my family. RIP BP.
Posted 10:21 PM, 01/01/2009
weaverl
Having been in the business for 35 years, I will say that there was nothing mediocre about the food or service at BP. On the contrary, it was a consistent value in the high end restaurant scene. I was not a fan of the bar scene but walking back into the restaurant to dine was always rewarding. BP will be missed but I am afraid that its demise is symptomatic of our economy and similar events may follow.
Posted 10:58 PM, 01/01/2009
Professor Smart E. Pants, PhD.
Yes, it will be missed. Even though I never ate there, I have always appreciated their frou-frou atomosphere. I liked the fact that they were one of the few restaurants in the CC-distict to have an outdoor eaterie section. This is sad, for everyone, especially the workers.
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Posted 11:06 PM, 01/01/2009
Jondude64
Come on... Post my Post..... Freee Speeech at Least I hope......
Comment removed.
Posted 11:23 PM, 01/01/2009
COD
TripleCap- Le résumé dur mais véridique. La moi de George devrait être laissée dans le vestiaire. Un laissé. Huez le hoo! Mettez Burger King à l'endroit. Échange risible. Il doit apprendre le respect. C.O.D.
Posted 11:26 PM, 01/01/2009
COD
TripleCap- Huez le hoo! Mettez Burger King à l'endroit. Échange risible. Il doit apprendre le respect.
Posted 11:30 PM, 01/01/2009
COD
Coming soon, Burger King!
Posted 12:29 AM, 01/02/2009
androoo
I am not in the restaurant business, but I would think, like in any other business, that if any of their employees were to steal or not show up for work because it was closing, it would be harder for the employees to find jobs in other restaurants if they were to put BP on their resume. Regardless of what people think of their food (I never ate there), it's a big name and I'm sure the employees want to make sure that they can put that on their resume knowing that they have a good reference. Hopefully, they'll provide some severence to the employees, otherwise, they should have given them some notice. This isn't a fast food restaurant, I'm sure they onlyl hired high end waiters and employees.
Posted 06:31 AM, 01/02/2009
thegone
It's sad for the employees but Perrier and Scarduzio deserved it.
Comment removed.
Posted 07:47 AM, 01/02/2009
njshoresue
I'm sorry to see BP go. We've eaten at many of the CC restaurants, but BP is where we always returned to. Perhaps Parc will assume the mantle, but they will have to improve the food and do something to turn down the noise. Table 31 is an impressive space, with some of the BP things on their menu (appetizers and salads, in particular), but the service and food need improvement. At a visit to Table 31 last month, they botched my drink order and then argued with me about it before replacing it. The "signature salad" was mediocre, but my steak was excellent, with a nice char and warm red/pink interior. CC dining has lost an institution.
Posted 09:13 AM, 01/02/2009
Bud Fox
King- you're brilliant. What is your hourly charge? Do you know anything about kitchen remodeling?
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Posted 01:35 PM, 01/02/2009
CleanupPhilly
Change is a constant in the restaurant industry, as in cities. It's a good sign that rent per sf on Walnut Street has tripled from what they were in the mid-90s. Buildings that are going to have restaurant tenants are going to be buildings that need that ground level anchor for high paying tenants. I predict BP will reincarnate, as will the staff, in a new location.
Posted 06:27 PM, 01/02/2009
Michael J
This is a sad day. I worked there a long time ago and heard that BP was starting to become a shell of its old self, although it was still excellent. The food at BP was incredible, and compared to a lot of other high end restaurants in the area, was actually very affordable. This is a shame and a major loss for Philly.
Posted 06:27 PM, 01/02/2009
Michael J
This is a sad day. I worked there a long time ago and heard that BP was starting to become a shell of its old self, although it was still excellent. The food at BP was incredible, and compared to a lot of other high end restaurants in the area, was actually very affordable. This is a shame and a major loss for Philly.
Comment removed.
Posted 10:46 PM, 01/05/2009
Sam Adams
-Bill Penn, you just mentioned 4 chain restaurants. They are all the same no matter what city you go to. The same menus even. Pre-made sauces from Sysco. King of the mountain, Nothing against Tony Lukes but it is a sandwich place not a nice restaurant. And Carmine's are you serious? Why does everyone bellyache about price? Aren't you eating at nice restaurant in the middle of the city? Don't you expect to pay a little extra for a nice meal?
Posted 12:09 PM, 01/07/2009
dartvader
Once Georges got rid of his starts at Le Bec Fin and went a'la carte, the Brasserie was a duplication of efforts. In fact, I suspect his decision to change Le Bec Fin was part of the plan to close Brasserie.
Posted 12:38 PM, 01/07/2009
schwerveness
"In the business for 35 yrs" COULD mean bussing tables and busting suds in restaurants for 35 yrs.
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About Michael Klein
Michael Klein chronicles local people, places and things (in easy-to-digest portions) three days a week in his Inquirer column "INQlings." He also covers the restaurant scene in his Thursday Food column, "Table Talk." See his work at http://www.philly.com/inquirer/columnists/michael_klein.
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