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.
Fond summer menu »
And then there was one.
The last eight-course collaboration dinner between power houses Jon Cichon (Lacroix), Lee Styer (Fond), Nick Elmi (Rittenhouse Tavern), and Chris Kearse (Will) is on Monday, April 8th and seats are filling fast. Luckily, this one’s at Lacroix, a bigger venue, so your chances of snagging a table are a little higher, but I wouldn’t bank on it—these dinners are too special.
There’s only one seating at 7 pm, and it’s $100 with an optional beverage pairing for an additional $50. The menu will be a bit different from the rest—a little more Spring oriented since the season is fast approaching.
It all looks pretty fantastic; you can take a peek at the menu after the jump. Call and reserve a spot soon. Carpe diem!
The Menu »
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
Fond [Philadelphia Inquirer]
Fond [Official Site]
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
So we just posted a couple hours ago about the Puchowitz/Sabatino/Moore collaboration and wine dinner coming up at Matyson on the 17th. Looks cool, right? But that’s really just the start of what’s shaping up to be a crazy-good season for multi-course, multi-chef special event dinners.
Any of you hardcore gastronauts with a hundred or so bucks in your pocket ought to pay special attention here…
7 chefs, 5 collaborations-a foodie dream-date
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.
Read more »
To celebrate Lacroix’s 10th anniversary the restaurant will be holding a special dinner on
September 17th(dinner has been changed to Monday, September 24th). The dinner will be created by ten of Lacroix’s past chefs from over the years, each coming back under one roof for one night only. The cost of the dinner is $350 (tax and tip included) for hors d’oeuvres, a ten-course meal, and wine pairings, a portion of the proceeds goes toward a Lacroix scholarship through the James Beard Foundation.
Check out the impressive list of participating chefs. Read more »
We’ve been mulling over the news about Gordon Dinerman walking away from his plans for the Fountainhead Saloon at 11th and Tasker for some time now. We knew that something had gone south with the city bureaucracy and that Dinerman had walked away from the whole project (and straight into his deal with Rob LaScala at Barra), but what we didn’t know was what was going to be happening next at 1537 South 11th Street. At least not until now.
Over at Grub Street, they’re reporting that Lee Styer and Jesse Prawlucki of Fond and Belle Cakery signed a lease for the space just last night and are planning on moving Fond out of its current home at 1617 East Passyunk and transporting it right around the corner. This won’t be happening until the fall, but when it does, the new Fond will be opening with more seats, a short bar and a liquor license–which will be a nice improvement.
Fountainhead Saloon Project Is Dead, Fond Moving In [GrubStreet]
Eater reports that Fond super-duo, Lee Styer and Jessie Prawlucki are getting married on Sunday, May 27th. Their restaurant will be closed from May 26th to June 6th.
We wish them the best, though selfishly we’re a bit disappointed that we won’t be getting any speck and gruyere croisants for a few weeks as Prawlucki’s Belle Cakery is also closed through June 5th. But seriously, congrats.