As Lee Styer and Jesse Prawlucki of Fond gear up for the big move down the street, they still have another season to get through before packing up the restaurant. Today, Styer has released the last Fond BYOB seasonal menu, and it's packed with big, expensive ingredients, and will surely add a few inches to your waistline to keep warm when it's cold.
There's a lobster risotto, roasted tomato soup, beef short ribs, veal breast terrine, monkfish, and of course, a seared foie gras. On the sweet side, pastry chef Jessie Prawlucki is whipping up malted milk ice cream, cannolis, and a dark chocolate and cheesecake torte.
· All Fond Coverage [~EPHI~]
· Fond [Official]