Medium 1081
Sweetbreads

Sweetbreads

Fond

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."

Also at Fond

Featured Content

The Best Sweetbread Dishes
Guide

Nobody's quite sure how these rich, meaty glandular morsels came to be called "sweetbreads," but uh — they rule. Stop worrying about it.