Owner and founder Georges Perrier named the restaurant after the French colloquialism for "fine palate".

The interior was remodeled, the wine list expanded, and Perrier relinquished command of his restaurant to the head chef.

The change to a more relaxed atmosphere included à la carte dining as opposed to a fixed price menu with a strict seating schedule.

Prompted by an unfavorable review,[7] Perrier announced his retirement in February 2012 and sold Le Bec-Fin to one of its former managers, Nicolas Fanucci, who re-opened the restaurant in June 2012 after remodeling and making minor adjustments.

Master chef Walter Abrams, formerly of the restaurant French Laundry, led the kitchen, stressing locally-grown ingredients and fresh produce.

[10] The space then housed Chef Justin Bogle's progressive American restaurant Avance, which closed October 11, 2014 after 10 months.