Summary
Le Bee Fin, sous chef. Lacroix, sous chef. Le Bee Fin, executive pastry chef. Lacroix, captain. Culinary Institute of America. That's a sampling of the qualifications shared by partners Lee Styer, executive chef; Jessie Prawlucki, pastry chef and Tory Keomanivong, in the front of the house. It's enough fine dining experience to not only sauce several brace of quail, but to ensure it's done with impeccable panache.
Regardless of the principals' experience in Perrier's domain, the concise menu at Fond reads broadly American. With the bulk of the entrees clustered just above the $20 mark, there's no ground for sticker shock here. Plus, what it promised flowed out of the kitchen with near flawless execution.Too often, desserts are the weak link in Philly BYOBs. With a pastry chef in the ownership group, that's not an issue here. Asked to choose her favorite child, Prawlucki pointed us toward her pineapple and quince crumble. Topped with a sweet yet lactic vanilla bean crème fraîche, it hit the mark. But it paled in comparison to the passionfruit crepes, the most visually striking plate to land on our table. The ripe fruit folded into a velvety crepe was a good start. The carmelized bananas upped the ante. Rounded out with a large spoonful of coconut sorbet and a few dabs of dark chocolate ganache, the combined effect had us questioning Prawlucki's loyalties.See the full content of this document
Extract
Three's Company
Three's Company
Helmed by a trio of experienced restaurateurs, Fond classes up East Passyunk Ave.If Fond, one of the newest shoots to pop out of the fertile soil on East Passyunk's burgeoning restaurant row, were applying for a job, ...See the full content of this document
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