Photos
The Friday Saturday Sunday Story It was the most improbable of beginnings. In a business known for it?s high failure rate, Friday Saturday Sunday Restaurant was launched on a dare: Jay Gubin dared Weaver Lilley and Arnie Roberts to open a restaurant with him by each putting $2000.00 into a hat. Jay Gubin, a brilliant concept person, was the perennial entrepreneur. Arnie Roberts, a ?natural? marketing whiz, was also one of the best ad designers in the city. Weaver Lilley, a photographer with a keen eye, was shooting some of the most exciting ads in town. What did they know about restaurants? Not a great deal, but they were able to open a restaurant that has one of the longest and most successful track records in Philadelphia. Of course, $6000 was not enough. It would require the additional help of four more partners (making the total investment a very modest $14000). One of those partners was the first Chef, Tommy Hunter. He eventually left FSS with Jay to start the Restaurant School. Jeanine Autret was a journalist and contributor to the Philadelphia Bulletin. Bud Bretschneider, a carpenter, was responsible for the construction of the restaurant. Annie Perrier, was the wife of George Perrier, chef and owner of Le Bec Fin. Although she had not worked in a restaurant, she brought along a great deal of George?s help and her own terrific sense of humor. Back in those days, a sense of humor was an important thing. The physical plant was ancient. The refrigeration was supplied by a series of second hand apartment refrigerators lined-up in a row. Desserts were being carried in from Jeanine?s apartment kitchen up the street. Everybody was over educated. The dishwasher had a PhD. The entire wait staff had college degrees. But except for Tom Hunter, no one had been trained for what they were about to do. A crash course in the running of a restaurant was about to begin. It was very difficult but we had a lot of fun. Six months after the restaurant?s opening, on a Sa...
I came here by bus on a Sunday evening in mid June 2022. Through the online reservation, you pay for the $130-meal upfront. Including tax and gratuity, it...
Absolutely fabulous food, the best ingredients, carefully prepared. Impeccable service. We had the multi course prizes fixe tasting menu, with an...
Friday Saturday Sunday is a legendary institution in Philly. When I first heard it was closing and reopening under new management (years ago now), I wasn't...