Medium 1081



Passyunk Square
$$$$, Modern, Full Bar, New American

Expert Recommendations

"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."
"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."

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