Grilled octopus
$$, Reservations, Greek, Mediterranean, Northern Liberties
"Octopus is the signature dish at this Greek BYOB. It's semi-charred and sliced very thin, but I love that it still has a snap when eaten. Ask for extra red pepper."
ChefLee Styer
Philadelphia
My Venues
Accolades
- Nominee for Rising Star ChefJames Beard Foundation
- Nominee for Best Chef: Mid-AtlanticJames Beard Foundation
- Top Up-and-Coming RestaurantZagat Survey
- ChefsFeed WinnerOne of the Best Things to Eat in Philly
Where I Go Out
Hummus-foul
$$$, Happy Hour, Full Bar, Israeli, Center City East
"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."
At My Venues
Malted milk chocolate ice cream
$$$$, Modern, Full Bar, New American, Passyunk Square
"Save room for dessert at Fond. I adore the malted 'sundae' with velvety ice cream, an infallible chocolate/peanut butter flavor combination. The crunch of peanut brittle on top is a must-have."
Berkshire pork belly
$$$$, Modern, Full Bar, New American, Passyunk Square
"My Passyunk neighbor Lee Styer braises Berkshire pork in Dijon jus, a classic French treatment. The pig has a tender interior and slightly crispy exterior. It's porky greatness all around."
Tasting menu
$$$$, Modern, Full Bar, New American, Passyunk Square
"A multi-course tasting menu at a BYOB is hard to find, and I always enjoy this one, especially when Lee Styer includes his pâté or chicken liver mousse. I always book the single chef's table in the backyard. On a nice day, surrounded by plants and herbs, it’s hard to beat."
Sweetbreads
$$$$, Modern, Full Bar, New American, Passyunk Square
"The textures are so important to this dish from BYOB Fond. The crunchiness of fennel, the crispiness of the sweetbreads and the creaminess of the tarragon aioli... they all blend so well."
Sweetbreads
$$$$, Modern, Full Bar, New American, Passyunk Square
"Gotta love a restaurant that has crispy veal sweetbreads as an appetizer, and chef Lee Styer at tiny South Philly BYOB Fond always has a rendition on his menu. The current preparation with caramelized fennel and tarragon aioli is bold but delicate, and always perfectly executed."
Beet cured Arctic char
$$$$, Modern, Full Bar, New American, Passyunk Square
"Beet cured Arctic char, fennel, cream cheese........hot smoked salmon, vodka potato purée, cucumber and caviar #smokedfish"
