The Noord/Fond Passyunk Pig Dinner


You’d think with the amount of restaurants jammed onto East Passyunk, there’d be a less familial approach between owners. But Passyunk is proud, and they are proud together—the competition is never hostile. So when Joncarl Lachman and Bob Moysan came into town, they joined the Passyunk family, and Fond, right across the street, welcomed them with open arms. The hugging hasn’t stopped since.

To wit: On January 27th, they’ll be cooperatively bringing in a giant Gloucester Old Spot (that’s a kind of pig) and they’ll let you choose your own adventure…

Hors d’oeuvres start at 6:30 pm, and you decide whether you want to enjoy them at Noord, or at Fond. Dutchman, Rifko Meier, of Oysters XO, will be sending out his Oyster Girls, passing out North Atlantic oysters, shucked right there  on the floor. But snacks will be different and delicious on both sides of Tasker St. (Joncarl is super excited about his appetizer: Zeeuws Spek, a sticky type of bacon from the Zeeland Province of the Netherlands). If you pick Noord for hors d’oevres, you’ll be eating dinner at Fond, and if you pick Fond, you’ll be dining at Noord. Just walk across the street at 7:30 pm, that’s when dinner starts.

The heritage pig will be provided by Kelly and Will Smith of Deep Roots Valley Farm—good ol’ friends of Lee Styer. They’ll speak about their farm, and then eat dinner with the guests.

The 5-course menu is still in progress, but they’ll be splitting the pig, literally, in half. Fond’s getting the head, Noord’s getting the liver, and I don’t know which is more compelling.

The dinner is $75 a head, plus tax and tip, and there’s only one seating, so call and make a reservation as soon as you can because they are both tiny restaurants.

Noord [Foobooz]
Fond [Foobooz]


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  • Michael Bomze

    Love this idea, JonCarl is the man, and I love both restaurants.

    Now with respect to the mention of Deep Roots Valley Farm, and last week’s specifics regarding the pastured chickens for Cafe Lift, why can’t this be a more common practice among Phila restaurants, to actually mention where their meats come from? Isn’t a menu or even a spiel by a server just as valid a medium for dissemination as an online blog – if not on that is MORE valid (sorry)? Some places are explicit towards their customers about the origins of their meat but at most, I have to go out of my way to ask (and oftentimes it is quite a time-consuming process to get an answer).

    Perhaps this is because most places just don’t want us to know? In this day in age, if a place doesn’t mention where their meats are from, I almost immediately go into “guilty-until-proven-innonent mode”, almost assuming that by not stating anything, it is their way of conceding to using meats from factory-farmed animals. Am I in the wrong?