Posted by Foobooz on March 18th, 2013
Craig LaBan decides to revisit Lee Styer’s Fond since it has moved and added a liquor license. What he finds is that the marginally bigger restaurant still delivers in big ways.
We had only one real clunker course: a thin and one-dimensional foie gras soup. The special just lacked spark – especially beside his stunning appetizer of crisply seared foie, warm and creamy over cool carrots in gingery caramel with cardamom-spiced cream cheese sauce.
That indulgence was in perfect contrast to the elegance of tuna crudo tiled over piquillo peppers with a white miso aioli, or the beautifully browned swordfish over ivory vichyssoise sauce with tart bursts of grapefruit, bitter watercress, and the salty pop of paddlefish roe. Big, gorgeous sea scallops channeled a Spanish mood over saffron paella rice with smoky chorizo. And the chicken, roasted on the carcass before being deboned and finished with duck-fat-braised Savoy cabbage, was excellent.
Three Bells – Excellent
1537 South 11th Street, Philadelphia, PA
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- Fond’s New Menu Has Us Salivating
- Fond Readies New Location
- Fond’s Jessie Prawlucki Opening a Pastry Shop
- Le Bec Fin is Back from the Edge
- New Summer Menu at Fond and Beyond
- Fond Gets a Bar Menu, Applies for Outdoor Seating
- La Calaca Feliz Lands Three Bells
- Craig LaBan Adds More Favorites