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Fond

Fond was one of the early success stories of the more ambitious Passyunk newcomers, trading up after a few years from its starter BYO to an airier corner space with a liquor license beside the Singing Fountain.

Lobster and gnocchi, with black trumpet mushrooms, pea leaves, sauce American, black truffle, as served at Fond.
Lobster and gnocchi, with black trumpet mushrooms, pea leaves, sauce American, black truffle, as served at Fond.Read moreDAVID M WARREN
    by By Craig LaBan, Restaurant Critic
    Published 

Fond, which opened in 2009, was one of the early success stories of the more ambitious Passyunk newcomers, trading up after a few years from its starter BYO to an airier corner space with a liquor license beside the Singing Fountain.

No magic was lost in the move as (ex-Le Bec) chef Lee Styer, his pastry chef-wife, Jessie Prawlucki, and charming host Tory Keomanivong continue to evolve with sophisticated French cooking, fine desserts, and excellent service.

Don't miss the tuna crudo, lobster risotto, seared foie gras, malted milk chocolate ice cream with peanut brittle - and what is still the city's definitive crispy pork belly.