Fond 411
Oct 28, 2008 Illinois, restaurants
Yet more info on recently opened Fond…
For those of you looking for pertinent details, Fond is located at 106 N. Main Street, Edwardsville, IL 62025 and their number is 618.656.9001. Thought out extremely well their website is www.fondfinedining.com. It is well done both visually and informationally and contains everything a new restaurant’s should upon opening. This includes, of course, a sample fall menu complete with a tasting menu (which they call a Market Menu).
Willing to put my foot somewhat in my mouth, it all sounds pretty damn tasty in a comforting sort of way. Here are just a few items I hope taste every bit as as good as they sound…
- Pumpkin Soup with cumin-coriander creme
- Veal Terrine with mustard, pickles and grilled toast
- Parmesan Ravioli with lemon, mint and black pepper
- Free-Form Lasagna with mild mushrooms, smoked celery root puree, goat cheese fondue
- Brown-butter cake with spiced pecans and bourbon buttercream
See, I can be nice too.
Tags: Edwardsville, Fond
Fond Opens
Oct 27, 2008 Illinois, restaurants
Word on the Edwardsville streets last Friday was that the butcher paper is down and Fond is currently having a soft opening.
If you check it out, let us know how it is over on the forum.
Tags: Edwardsville, Fond
Fond
Oct 1, 2008 Illinois, restaurants
With the clothing store long gone and the butcher paper in the windows, Fond, Amy Zupanci’s soon to be opened restaurant in Edwardsville, grows nearer each week.
Some of you may recall that Zupanci tipped off a bit of an Edwardsville uproar earlier this year when she was quoted as saying that she’d be opening her restaurant because she wanted to “…bring back Main Street because our standards have raised.”
It would seem now, that if the RFT can be used as an any kind of barometer, (and I think it can), that the line should have read, “continuing the Main Street standards set by soon to be neighbors Erato on Main and 222 Artisan Bakery.” Both businesses received nods in the RFT’s 2008 Best Of (222 / Erato)
So while we’ll still have to wait a few more weeks to see Fond’s first crack at simulating Savoy’s style, here are a couple things to mull over:
- We’re going to get a flurry of cutesy headlines once the reviewing begins. Things like:
- There’s something to be Fond about in Edwardsville
- Fond of Fond
- Fondness is found in Edwardsville
- If you were opening a restaurant that the Edwardsville Journal said “will feature local fruits and vegetables, herbs, meats and chicken, with a seasonal menu,” would it not be best to open when these things are going to be in season for a while? Like, I don’t know, at the beginning of the growing season?
Tags: Edwardsville, Fond
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?