Accolades

  • Nominee for Outstanding Pastry Chef
    James Beard Foundation
  • Top Up-and-Coming Restaurant
    Zagat Survey
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

  • Fond
    1537 S 11th St
    Philadelphia, PA

Where I Eat

From My Menu

Chef Pierre Calmels reviews Foie gras soup at Fond
$$$ | Modern, | American
Passyunk Square
1 Review
"Made from the scraps of Fond's seared foie gras appetizer puréed with brandy and cream, this soup is just amazing. The flavor and texture are so superb I could eat it for breakfast, lunch and dinner."
Chef Carla Gonçalves reviews Malted milk chocolate ice cream at Fond
$$$ | Modern, | American
Passyunk Square
1 Review
"Save room for dessert at Fond. I adore the malted 'sundae' with velvety ice cream, an infallible chocolate/peanut butter flavor combination. The crunch of peanut brittle on top is a must-have."
Chef Peter McAndrews reviews Sweetbreads at Fond
$$$ | Modern, | American
Passyunk Square
2 Reviews
"Gotta love a restaurant that has crispy veal sweetbreads as an appetizer, and chef Lee Styer at tiny South Philly BYOB Fond always has a rendition on his menu. The current preparation with caramelized fennel and tarragon aioli is bold but delicate, and always perfectly executed."
Chef Jason Cichonski reviews Olive bread at Fond
$$$ | Modern, | American
Passyunk Square
1 Review
"The olive-studded loaves used for bread service at Passyunk BYOB Fond are ridiculously tender inside. Pastry chef and co-owner Jessie Prawlucki bakes them with a killer crust and the perfect amount of chew."
Chef Joe Cicala reviews Berkshire pork belly at Fond
$$$ | Modern, | American
Passyunk Square
1 Review
"My Passyunk neighbor Lee Styer braises Berkshire pork in Dijon jus, a classic French treatment. The pig has a tender interior and slightly crispy exterior. It's porky greatness all around."
Chef Corey Baver reviews Speck & cheese croissant at Belle Cakery
$$$ | Bakery
East Passyunk
1 Review
"On Sunday mornings, this is a wonderful treat while I get ready for dinner service at the restaurant. The buttery, flaky croissant stuffed with speck and Emmentaler cheese is a great way to start your day (even if that day is only Sunday)."