The Revisit: Fond

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Every cook loves getting a bigger kitchen, and Lee Styer is no exception. Two-and-a-half years after moving Fond half a block from its original niche on Passyunk Avenue, he still remembers the liberation he felt.

The new liquor license was just the beginning. All of a sudden he had a walk-in fridge. Enough dry-storage capacity so that he could buy a whole case of onions at a time (rather than just five pounds). The days of sharing a single oven with his pastry chef (and wife) Jessie Prawlucki were definitively behind him. Read more »

Five-Course, Four-Chef D’Artagnan Charity Dinner At Le Cheri

Meats from D'Artagnan

Meats from D’Artagnan

D’Artagnan, the meat and charcuterie purveyor to many of the best restaurants around the country, is celebrating its 30th anniversary with a charity dinner party at Le Cheri. Yes, tickets are expensive. But we’re talking five courses with paired wines being prepared by some of the best chefs in the city, in celebration of one of the top purveyors in the business.

And the menu? It looks kind of amazing.

Read more »

Fond Debuts New Wine And Cocktail Tasting

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Sunday, April 12 kicks off a new wine and cocktail tasting series at Fond. David Snyder is a lawyer turned food critic turned back to lawyer who dabbles in the role of wine expert. Snyder is the man behind Fond’s wine list and is working with beverage manager Kristian Fidrych to create a tasting menu.

The series will occur monthly and each installment will have a different theme. The first event will be an introduction to the tastings, focused on spring flavors.

Light bites from chef Lee Styer will accompany the tastings and complement each wine and cocktail.

The tasting is $50 per person and begins at 2 pm. Give the restaurant a call at 215-551-5000 to make reservations.

Read more »

The Details on East Passyunk Restaurant Week

Joe Cicala's Le Virtu and his new Brigantessa will participate in East Passyunk Restaurant Week | Photo via Brigantessa

Photo via Brigantessa

If 15 days of Center City Restaurant Week weren’t enough, you’re in luck: the third annual East Passyunk Restaurant Week is happening, Sunday February 22nd to Saturday February 28th.

28 restaurants have agreed to participate in East Passyunk’s Restaurant Week. Each meal will be 3-courses and priced at $15, $25 or$35. Even if you forget to make your reservations early, following #EPRW on twitter ensures that you’ll hear about last minute cancellations so you can swoop in.

Several restaurants from the Philadelphia magazine’s 50 Best Restaurants are participating, including Fond, Noord, Townsend, Stateside, Will and Le Vitrtu. Newcomers BrigantessaBing Bing Dim Sum and P’unk Burger will be participating as well.

East Passyunk Restaurant Week [Official]

Fond Adds $35 Prix Fixe, Revamps Menus for Winter

Chef's Table at Fond

Chef’s Table at Fond

Fond on East Passyunk Avenue has updated its menu for winter 2015. Lee Styer and Jesse Prawlucki’s restaurant is now offering a $35 prix fixe menu that changes weekly.

That’s in addition to the regular a la carte menu and the five ($59) and seven course ($69) menus, Fond’s Chef’s Table can be reserved for four to ten people and chef Styer will work with his guests to create a custom nine-course tasting menu.

Fond’s winter menu »

Fond Adds A Sunday Service–That Isn’t Brunch

Opening night at Fond's current location.

Opening night at Fond’s current location.

We’re always writing about how this restaurant or that restaurant has just decided to get into the brunch game. But Fond, of  East Passyunk, is now open on Sundays and isn’t doing brunch.

No, they’re running a new, stripped-down lunch-y / dinner-y kind of thing from 2 p.m. until 8 p.m.. The restaurant will be offering a more casual menu, featuring smaller plates and a plat du jour. Changing specials for Sunday dining, with a family-style, comfort-food feel, are also to be expected.

Fond is cool with drop-ins, but if you want to make reservations, that’s cool, too.

Fond [f8b8z]

Twelve Philadelphia Restaurants Make OpenTable Best Restaurants List

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Today, OpenTable revealed its Top 100 restaurants “fit for foodies” in America. The list was determined by OpenTable’s analysis of more than five million reviews of more than 20,000 restaurants across the country. The list includes twelve restaurants from Philadelphia, the second most restaurants from one city, only Portland, Oregon had more.

The list includes a high concentration of restaurants from California, Oregon and Pennsylvania but not as many from traditional restaurant cities like Chicago (five restaurants), Los Angeles (five), New York (four) and San Francisco (one).

Read more »

Fond Turns Five

Opening night at Fond's current location.

Opening night at Fond’s current location.

Hard to believe that Fond is already five years old. But when you figure they’ve already moved, added a liquor license, a marriage and a baby, it’s kind of hard to believe it has only been five years.

Join Lee Styer, his wife Jesse Prawlucki and partner Tory Keomanivong at their East Passyunk restaurant as they celebrate this milestone by offering a Sparkling Celebration Cocktail and bar snacks for just $5 all week.

The Fond team has also rolled out their late summer menu complete with rock shrimp ceviche, heirloom tomato salad and skate wing with corn risotto.

Read more »

Georges Perrier at Fond for Bastille Day

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On Monday, July 14th, Fond is hosting the legendary Georges Perrier, as he and chef Lee Styer prepare a collaborative dinner. The five-course menu will feature Perrier’s classic French cuisine in celebration of Bastille Day.

Reservations are limited, as there will only be one seating at 7 p.m., so call now. The five-course dinner is $90 and there is also an optional wine pairing. 

Bastile Day Menu with Georges Perrier (PDF)

Fond [Foobooz]

Fond Shows Off Its New Spring Menu

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Lee Styer has rolled out his spring 2014 menu at Fond. The East Passyunk eatery’s menu now offers signs of spring like yellowfin tuna crudo with mango, cilantro, yogurt, jicama and plantains as well as beef sirloin served with roasted beets, farro, goat cheese and sauce Bordelaise.

Full menu » 

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