Saturday, April 19, 2014
Inquirer Daily News

Fond

At Fond, Lee Styer, the chef, and his fiancee, the pastry chef Jessie Prawlucki,
At Fond, Lee Styer, the chef, and his fiancee, the pastry chef Jessie Prawlucki, DAVID M WARREN / Staff Photographer
At Fond, Lee Styer, the chef, and his fiancee, the pastry chef Jessie Prawlucki, Gallery: Fond

Update, from a recent revisit.

The cooking couple behind this intimate East Passyunk BYOB — chef Lee Styer and pastry chef Jessie Prawlucki – have made more than enough progress in the past two years to step-up  (from two) to a well-deserved three bells.

The service was as refined as ever. And Lee’s crispy pork belly is still easily Philly’s best. But it was the other sophisticated French-influenced seasonal cooking — gnocchi with lobster and black trumpets; perfect duck with beans and sausage; Jessie’s exquisite tangerine cheesecake — that made me a believer: this South Philly BYO gem is clearly one of our best.

Full original review

More coverage
  • Full review
  • Latest Videos:
    Also on Philly.com
    Stay Connected