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✔️Brunch ✔️Dinner ✔️Dine in
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Nestled in the heart of Wallingford, Fond BYOB offers an unparalleled dining experience where culinary excellence meets sophisticated charm. Each item is carefully crafted with local fresh ingredients in harmony with the seasons that is both luxurious and unforgettable.
Hours
| Sunday | 5–9 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–9 PM |
| Saturday | 5–9 PM |
Address and Contact Information
Address: 21 N Providence Rd, Wallingford, PA 19086
Phone: (484) 445-2108
Website: https://www.fondbyob.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Related Web Results
Fond BYOB
Nestled in the heart of Wallingford, Fond BYOB offers an unparalleled dining experience where culinary excellence meets sophisticated charm. … Wallingford, PA …
Fond | Wallingford PA – Facebook
Bring your favorite bottle and settle in. ✨ Fond is BYOB, making it easy to slow down, relax, and enjoy a chef-driven dinner in our cozy, intimate dining room— …
Book Your Fond Reservation Now on Resy
Fond. Perfect Pour Experience. Tue, Mar 17, 2026 6:30 PM. Wallingford. Fond. 21 N Providence Rd. Media, PA 19086. Get Directions +1 484-445-2108 https://www.
Reviews
Mark S Smith
Mainline Today recommended 10 new restaurants in the area so Evan and I tried brunch at Fond BYOB (Ginny was working). It was okay. Long way to drive for good, but not great food. Probably cannot tell how dinner would be from what we tried at brunch. My butternut squash soup was good, but pretty standard. Evan liked his onion soup as well. We both got the double smash burgers on a brioche bun. Pretty good. Ordered some roasted potatoes on the side. They were good. Service was very good. The restaurant is very small (cozy) and I could fully expect it to be very loud when fully occupied. Parking was a little tight. Pricey for brunch.
… moreJoe G
Met friends here for dinner the other night. The food was really good. We started with the appetizers – everyone was impressed. A stand out was the foie gras. The entrees were also really good. Not so great was the tightly packed tables (wait staff bumped my chair no less than 20 times, really) and the slightly high prices. With that said, overall a good experience and I would recommend checking it out.
… moreJane Hodson
Can’t believe we waited this long to try out this gem! The fried polenta with short rib ragu OMG!
Service was amazing!
We will be back!
… moreService was amazing!
We will be back!
Sean Mellody
Over the last few months we’ve been to Fond numerous times. For both regular dinner service and the Sunday Prime Rib night. Each visit has been great. Service is professional and personable. The food is outstanding: we especially like and order each time we visit a combo of the French onion soup, chicken liver pate and the foie gras. Entrees change but we’ve enjoy their shrimp dishes, Bronzino, and more. The desserts are not to be missed. Fond is a gem in Delco and we go any time we can (which isn’t enough.)
… moreAlissa Smith
Came here on a Thursday night and there were plenty of seats available. My party ordered the gnocchi, salmon and beef burgundy. The gnocci was ok, wish there were more than 10 pieces. Salmon was good, it did have a piece of hair in it but since the place just opened I decided not to cause a hassle and send it back. Beef was also good but it was so tiny. For dessert we got the Apple pie and chocolate cake. They were honestly, just ok. All the dishes were very small and left us still hungry. For the price Fond charges, you can get great French food in NYC. I’m a bit disappointed since I had high hopes. I think if they increase the portions and work on their presentation this place could be better.
… moreHansjakob Werlen
We were glad to hear that one of our favorite Philly restaurants was now reincarnated in nearby Wallingford.
The menu at the new Fond is a somewhat confusing mishmash, maybe to appease diverse tastes. While ostensibly French, there are dishes, including a Hummus appetizer and Lamb Kofta that one can expect pretty much around any corner of a Turkish (or European) city. The couscous with the lamb dish was the Israeli version of small pasta balls, served cold under the two lamb patties. I was interested in the gnocchi with roasted mushrooms but a server’s information that truffle oil (a chemical formula from the flavor industry) was used in that dish dissuaded us.
Very enjoyable: excellent tuna crudo in coconut broth, the carefully composed Belgian Endive salad, and hummus with house made pita bread. Someone in the kitchen took the searing of the foie gras a little too far but the small piece of liver was delicious. The roasted shrimp came with more of the very good pita bread, the beef burgundy had a satisfying rich taste.
The small apple tart reminded us why we loved the old Fond: a flaky, scrumptious crust encasing warm apples with dabs of caramel. Addictively good.
We came on a night when the restaurant was full and the noise was deafening! A decibel meter showed high 80s throughout our meal, with occasional forays into the 90s when someone said something funny at the neighboring table. We shouted at each other across the table the entire meal. Some type of noise-reduction remedy should be installed right away for times when the restaurant is full.
… moreThe menu at the new Fond is a somewhat confusing mishmash, maybe to appease diverse tastes. While ostensibly French, there are dishes, including a Hummus appetizer and Lamb Kofta that one can expect pretty much around any corner of a Turkish (or European) city. The couscous with the lamb dish was the Israeli version of small pasta balls, served cold under the two lamb patties. I was interested in the gnocchi with roasted mushrooms but a server’s information that truffle oil (a chemical formula from the flavor industry) was used in that dish dissuaded us.
Very enjoyable: excellent tuna crudo in coconut broth, the carefully composed Belgian Endive salad, and hummus with house made pita bread. Someone in the kitchen took the searing of the foie gras a little too far but the small piece of liver was delicious. The roasted shrimp came with more of the very good pita bread, the beef burgundy had a satisfying rich taste.
The small apple tart reminded us why we loved the old Fond: a flaky, scrumptious crust encasing warm apples with dabs of caramel. Addictively good.
We came on a night when the restaurant was full and the noise was deafening! A decibel meter showed high 80s throughout our meal, with occasional forays into the 90s when someone said something funny at the neighboring table. We shouted at each other across the table the entire meal. Some type of noise-reduction remedy should be installed right away for times when the restaurant is full.
Jennifer Levy McClellan
Interesting and inspiring dishes, excellent service, cozy and sweet atmosphere. We will definitely be returning soon to check out the new seasonal menu.
… moreMichael O’Grady
Fond elevates the game in Delco. It’s a must-visit spot. It’s great to see Lee and Jessie back at it again after Fond on Passyunk closed during C19. The duck liver mousse is still the richest, creamiest version of that classic you’ll ever have. All of the apps are excellent, the entrées are very good to excellent. The Sunday rib roast was perfectly cooked, and the sides were solid. The wait staff is young but very well trained. They lined up on the wall next to the kitchen in between runs, never took their eyes off the room and hustled when they saw an empty glass to be filled or a napkin to be folded. The room doesn’t have a lot of ambiance, but they do a lot with the little they have to work with.
… moreAngel D
What a wonderful venue for your next event! Lee and Jessie made their space welcoming and special private event for our son’s Graduation Party. We were all very impressed with the delicious food, deserts, space and service all of which were top notch. The could not have been more accommodating! I would highly recommend frequenting for dinner, but also considering having your next event at Fond!
… moreAlexa
AMAZING! I came for the once a month prime rib dinner that is $65 per person and happens on the second Sunday of the month. It was amazing and a great deal. I can’t wait to go back for regular dining too!
… more