www.philly.com: Have our little BYOBs grown up? – March 2013

Intriguing new ones, to be sure, are still trickling in. But the phenomenon that in many ways defined the Philadelphia restaurant boom for the last decade – and a story line of small, chef-driven dining rooms – has matured to the point where some of our best are growing beyond the start-up ambitions of their initial bare-bones boxes.

www.phillymag.com: 50 Best Restaurants in Philadelphia – December 2012

Fond comes to the scene with a three-pronged attack of excellence. First, you’re greeted by former Lacroix front-of-the-house guru Tory Keomanivong, who takes care of diners as well as anyone in Philadelphia. Second, chef Lee Styer and his crew handle the food with ever-improving skill and grace. Finally, don’t even think about skipping dessert, because Styer’s wife, pastry chef Jessie Prawlucki, helps each dinner end on a high note.

Good News: With Fond’s new location comes a fully-stocked bar—though you’re still allowed to BYO on weekdays.

Don’t Miss: Styer’s risotto is second to none. And the lobster, hazelnuts and truffles added to it don’t hurt…

Philly.eater.com: Philly Is Fond of GM Tory Keomanivong – Dec. 13, 2012

Tory Keomanivong is the GM and partner at Fond, one of the best restaurants in the city. Keomanivong has been colleagues and friends with chef Lee Styer for years before they opened their little-BYOB-that-could on East Passyunk Avenue…

Philly.com: The relocated Fond gears up to open – Dec. 4, 2012

Fond owners Lee Styer and Jessie Prawlucki and Tory Keomanivong are in the final stages of moving their BYOB nearby into a now-liquor-licensed corner of 11th and Tasker Streets, across from the Singing Fountain and steps off East Passyunk Avenue…

2011 Zagat Survey: Top up-and-coming restaurant – Jan. 20, 2011

The customer is the critic for Zagat surveys of dining habits and favorite restaurants in America. The latest reviews of the nation’s top restaurants are available in its 2011 “America’s Top Restaurants Guide,” as well as on zagat.com…

Philly.com: Pork-belly paradise

On the off chance you’ve been wondering about all this fuss over pork belly – the suddenly u-pig-uitous staple in Philly kitchens that has been slow-braised, red-cooked, deconstructed into nuevo “al pastor,” tossed in salad dressing, folded into bao buns, tucked into raviolis, tea-smoked, or dry-cured into fancy burger bacon – may I recommend putting Fond on your speed dial…