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 »
Will BYOB has updated its menu for late winter. Chris Kearse has hearty dishes that might make you grateful that it’s cold out. Dishes like foie gras and rabbit terrine, whole roasted hen of the woods mushrooms and a Berkshire Pork neck and sausage might just be enough for you to forgive this winter.
Also coming up at Will, a special “Heart” menu on February 18th.
The menus »
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.
Check out the menu »
Cochon has certainly picked a great day to roll out its winter menu. The Queen Village BYOB’s menu has warming options like housemade sausage with pork jus, balsamic glazed pork belly and duck breast with a Madras curry sauce.
Full winter menu »
The BYOB of the year is making itself quite the presence at the start of 2013. Maintaining its 2012 praiseful momentum, not only are they kicking off a four-part, collaboration dinner series with some of the best chefs in the city, but they’ve also just revamped their menu to something more seasonally appropriate. The menu went into full effect on Tuesday, so for those of you who weren’t there, the menu is available, and will be until the end of the season.
The Menu »
Sycamore Executive Chef Sam Jacobson and proprietor Stephen Wagner are getting set to open NoBL on Lansdowne Avenue in the Delaware County town of the same name. At NoBL Jacobson will be preparing a Mediterranean-inspired casual menu of small plates. Online reservations can now be made for Tuesday, June 26th and beyond. The restaurant may open prior to that date, we’ll let you know as soon as we do.
NoBL Opening Menu »
Pub & Kitchen’s chef Jonathan Adams sent out a nice note yesterday, kind of giving a state of the bar for the popular Graduate Hospital bar and restaurant. With the note he included a new menu that “showcases food that is approachable and familiar but with a signature touch. With it, we’ve added the kind of food that WE want to eat when we go out.”
If you’re a regular visitor to Pub & Kitchen you know things are always changing. The bar recently replaced its Middleton Ale with a specially brewed Sixpoint Pale Ale that pairs especially well with the Churchill Burger and its little brother, the Parliament burger.
We’re looking for someone to split the Fat Mermaid Seafood platter (pictured above) with us.This feast includes, 8 oysters, 8 littleneck clams, 8 poached mussels and 4 prawn cocktail, marinated lump crab salad and Maine sea urchin.
New Food and Cocktail Menus »
Jonathan Klein of Watkins Drinkery tells us he has a new executive chef. Jenn Choplin, formerly a sous chef at Resurrection Ale House is in the kitchen with her first executive chef gig. She’s just rolled out the Drinkery’s winter menu which still dances between vegetarian and game.
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