We’re always excited to see a new menu coming out of Lee Styer’s kitchen at Fond. And this new winter menu is no exception.
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…
It’s Fall and apples are springing up on menus all around town. Here are six apple dishes or drinks that we’re coveting.
Fond is debuting its new food and drink menus for fall. Among the appetizer highlights; escargot with bacon, apple and butternut squash and crispy veal sweetbreads with sweet and sour eggplants and yogurt. This seasons risotto, which if you’re in the know, you know is a must order, is with truffle, maitake and hazelnut. For main courses, the sea scallops with fregola sarda, summer squash and piquillo pepper stand out, as does the pork belly with Okinawan sweet potatoes, escarole and Dijon jus.
The cocktail list is also revamped for fall. The spiced pumpkin martini sounds of the season but we’re probably ordering The Southern (Bulleit bourbon, Averna Amaro and Port) first.
In addition to a la carte, Fond offers two tasting menu options. Five courses for $57 (wine pairing for $25) or seven courses for $67 (wine pairing for $30).
Fond posted on Facebook last night that Lee Styer would be rolling out a new summer menu starting today. But since that was probably posted somewhere east of Broad Street, Facebook said it was posted near Camden. Which is technically correct but manages to piss me off everytime I see it.
What doesn’t piss me off is Lee Styer nor Fond. So without further ado, the latest from the Passyunk Avenue restaurant.
Craig LaBan decides to revisit Lee Styer’s Fond since it has moved and added a liquor license. What he finds is that the marginally bigger restaurant still delivers in big ways.
We had only one real clunker course: a thin and one-dimensional foie gras soup. The special just lacked spark – especially beside his stunning appetizer of crisply seared foie, warm and creamy over cool carrots in gingery caramel with cardamom-spiced cream cheese sauce.
That indulgence was in perfect contrast to the elegance of tuna crudo tiled over piquillo peppers with a white miso aioli, or the beautifully browned swordfish over ivory vichyssoise sauce with tart bursts of grapefruit, bitter watercress, and the salty pop of paddlefish roe. Big, gorgeous sea scallops channeled a Spanish mood over saffron paella rice with smoky chorizo. And the chicken, roasted on the carcass before being deboned and finished with duck-fat-braised Savoy cabbage, was excellent.
Three Bells – Excellent
Now that Fond has a liquor license and a bar, a bar menu seems like a natural. Chef Lee Styer has created a menu of bar snacks including crispy short rib rillette, mole scented lobster bisque and a grilled uni sandwich. Check out the full menu over at the Passyunk Post.
In outdoor seating news, Fond is looking to add four to five outdoor tables come Spring time. Tory Keomanivong presented the plans to the Passyunk Square Civic Association Zoning Committee, which voted 6-0 in support of the plan. There’s still City Council ahead but the first step has been cleared. Check out Philadelphia Real Estate Blog for a shot of what the seating will look like.
Fond moves one step closer to outdoor seating [Philadelphia Real Estate Blog]
Fond Adds A Bar Menu, Moves Toward Outdoor Seating [Passyunk Post]
Fond [Official Site]
Photo by Samuel Markey
It’s the last weekend of service at Fond’s location at 1617 E Passyunk Avenue. Next week Lee Styer and Jesse Prawlucki are moving just down the block to the corner of Tasker and Passyunk. The new spot will be bigger, feature a liquor license and have this cool looking bar in the front.
Fear not BYOB regulars, the new Fond will offer no-corkage BYOB Tuesday through Thursday and a reasonable corkage fee on weekends. OpenTable reservations are currently available at the new location for Thursday, December 6th.
Fond [Official Site]
We’re not sure anyone does a better risotto in Philadelphia than Lee Styer at Fond. And now he’s added luxurious lobster, hazelnuts and truffle to the dish. That’s when we started drooling, the rest of the menu is just as appetizing.