Lee Styer

My Venues

  • Fond
    1537 S 11th St
    Philadelphia, PA

Accolades

  • Nominee for Rising Star Chef
    James Beard Foundation
  • Nominee for Best Chef: Mid-Atlantic
    James Beard Foundation
  • Top Up-and-Coming Restaurant
    Zagat Survey
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

Where I Go Out

At My Venues

Tasting menu
Tasting menu
"A multi-course tasting menu at a BYOB is hard to find, and I always enjoy this one, especially when Lee Styer includes his pâté or chicken liver mousse. I always book the single chef's table in the backyard. On a nice day, surrounded by plants and herbs, it’s hard to beat."
Berkshire pork belly
Berkshire pork belly
"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."
Olive bread
"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."
Foie gras soup
"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."
Sweetbreads
Sweetbreads
"The textures are so important to this dish from BYOB Fond. The crunchiness of fennel, the crispiness of the sweetbreads and the creaminess of the tarragon aioli... they all blend so well."