Duck magret
"Love the duck breast at my friend Jason Cichonski's restaurant, Ela. It's served over fun, delicious pretzel spaetzle with Brussels sprouts, smoked butternut squash, and duck jus. You can find it on their bar bite menu."
ChefLee Styer
Philadelphia
My Venues
- Fond
- 1537 S 11th St
- Philadelphia, PA
Accolades
- Nominee for Rising Star ChefJames Beard Foundation
- Nominee for Best Chef: Mid-AtlanticJames Beard Foundation
- Top Up-and-Coming RestaurantZagat Survey
- ChefsFeed WinnerOne of the Best Things to Eat in Philly
Where I Go Out
Grilled octopus
"Octopus is the signature dish at this Greek BYOB. It's semi-charred and sliced very thin, but I love that it still has a snap when eaten. Ask for extra red pepper."
Hummus-foul
"Mike Solomonov makes several types of hummus at his awesome Israeli restaurant, Zahav. My favorite is the fava bean one, laced with brown butter and served with baked-to-order flatbread."
Vegetable tempura
"Crispy carrots, broccoli, red peppers, and other vegetables are fried to perfection at my favorite sushi spot. They're served with red pepper sauce, smoked salt, and a citrus soy sauce."
At My Venues
Malted milk chocolate ice cream
"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."
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
"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
"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."
