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| Photo | Mark Stehle |
Lee Styer, chef/partner over at Fond (1617 E. Passyunk Ave.), is in the process of overhauling his dinner menu for the spring season. While hit dishes like his crispy sweetbreads (above) remain, he's introduced a slew of new plates, which you can check out after the jump. As of today, only the appetizer section has been overhauled (he did add one new entrée so far), but Styer says the entirety of the menu will get its seasonal makeover in about a week's time.
For more thoughts on the spot, read Trey Popp's glowing October '09 review.
Roasted Cauliflower Salad
arugula, smoked paprika yogurt, white anchovy
10
Mushroom Soup
oyster mushrooms, truffle
10
Yellowtail Crudo
dried Mexican chili, jicama, cilantro
13
Seared Foie Gras
rhubarb-tonka bean jam, almond cookie
16
New Zealand Lamb Rack
eggplant caponata, pinenuts, spiced cracker, lamb jus
28
I Love Fond, they have the best risoto in Philly, Pa.. I Did really enjoy my dinner there about three months ago, it was great!! The Chef gets my hat off, for his risotto and his deserts!! The only problem that I could see was the noise level of the small little restaurant, maybe when they open up the Deck outside it will be much better!! Who knows, it is very intimitate, and the level of service was outstanding!! It was a BYOB, which was good, but you might want too bring a bottle of Champange, or a nice bottle of wine, because you are going too need it, it is also a perfect place too get engaged!! A plus in my book!
[...] Fond. Dry-aged prime beef strip loin and Atlantic halibut are among the specials. Also, the menu is getting a bit of an overhaul as we delve into Spring. geopress_addEvent(window,"load", function() { [...] 
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