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Jan 17, 2010 06:34 PM

Welcome Feedback on Fond

Thinking of taking the dear lady wife to Fond - seems to have some reasonable reviews. Welcomes any comments - specifically what is good to order, and just as importantly, what to avoid. Any wine reco's with what you had would be much appreciated.

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  1. I really like the sweetbread appetizer they make there.

    1. I have been to Fond several times and every visit has been just as good as the last whether dining as a couple, a small group or a group of 8. In my opinion the food and service are the most consistent in the city right now.
      I’m partial to Pinot Noir. I find it goes well with everything from the monkfish to the pork belly which is my favorite dish there! Definitely don’t pass by the sweetbreads – they’re awesome!

      4 Replies
      1. re: jl0328

        Hmm figure myself to be quite an expert of sweetbreads and the best I have had (in my not so HO) are to be had at Nan in University city - they serve in philo pastry with a red / ort sauce - delicious... so lets hope they knock Nan of its purch. At the moment going through quite a Spanish phase in terms of wine.

        1. re: FriskLamb

          OT but curious about the last time you went to Nan. I haven't been, and would like to go but it seems like such a... tired restaurant. Is it still living up to its reputation?

          1. re: barryg

            Went last year with a large group of friends - 10 or so and was very good, but not very busy.

            1. re: barryg

              "Tired" perfectly describes my feeling about Nan after a visit last year. I also went with a big group, on a Friday, and we were the only table in the house. Service, including from the maitre d', was indifferent. And it was as if the menu had been frozen in time. I last dined at Nan 12 years ago, and the food hasn't changed at all. This could be a good or a bad thing depending on your perspective. To me, the ubiquitous use of beurre blanc and demi glace, the little plate of steamed broccoli and cauliflower that comes with every entree--I just couldn't get into how dated it all seemed. But if all you want is a deftly rendered escargots-stuffed puff pastry in beurre blanc, Nan has still got it.