With the opening of Avance, the top-to-bottom redo at 1523 Walnut Street where erstwhile Le Bec Fin ruled Philadelphia dining for decades, chef-owner Justin Bogle sends winds of change wafting through the old Restaurant Row flagship’s once hallowed halls.

With the new restaurant’s arrival, gone are Le Bec’s antiquated gilded walls and crystal chandelier confines, as well as the haute French cookery that once drove its success. The interior now sports a sleeker, more modern feel with the set dressed in exposed brick, dark woods, and grey upholstery all dramatically lit from Edison bulbs dangling overhead.

And with that new look also comes a fresh, new approach to the menu. Bogle, who earned two Michelin stars while at the helm of New York’s Gilt, shoots for a more contemporary vibe with market-driven plates that emphasize seasonal ingredients from local farms and artisanal producers. This affinity shared between Bogle and his staff and the dedicated suppliers they draw from is highlighted each night with a $138, multi-course chef’s tasting.

Avance Restaurant- Episode 1: Arrival from Avance Restaurant on Vimeo.

That same focus and symbiotic relationship shines through at the bar, where Bradford Lawrence brings life to Avance’s beverage program. Behind the bar, guests should expect to see the same level of commitment to quality that’s at work in the kitchen. The foundations of the drink regimen are rooted in tradition, but by no means are they stuck in the past. Almost all the syrups and juices are made fresh, in house. Some unique produce will make its way into the drinks, like shiso leaves and broiled lemons. Cutting edge techniques, and things like liquid nitrogen and xanthan gum do make a few appearances, but only in cases where utilizing them will enhance the drinks. Like Bogle, Lawrence shies away from using new and novel techniques just for show.

Cocktails range from classics like a Monkey Gland to signatures like the Johnny Utah, which comes together with bourbon, Amontillado Sherry, a three pepper tincture, Aztec chocolate bitters, simple syrup and served over one large ice cube, misted with Herbsaint, and garnished with an orange peel. The skilled bar staff is also prepared to create custom cocktails. Just give them a base liquor and your mood and they’ll mix something up.

Bogle, who loves bourbon, is helping stock the bar with an impressive array of whiskeys, ryes, and single malts. There are also more than 30 red and white wines available by the bottle for less than $80, a lengthy beer list with many popular styles covered, and wide selection of non-alcoholic beverages.