Fond
An acronym for "Feeding Our Neighborhood Daily," Fond is also a French term referring to a base made from the delicious bits of food that stick to the bottom of a pan. Both the name and the menu reflect chef-resteranteur Jojo Vasquez's fondness for his diverse community, and his classic training in French techniques. His casual, industrial-chic outpost in Napili Plaza is not as ritzy as some of his previous dining rooms, including the Morimoto restaurants in Wakiki and Napa, but it is all his own. The chef's counter seatings at 5 and 8pm daily (reservations required) is an ideal intro to this multicultural cuisine: an amuse bouche of goat cheese tartlet leads to tuna tartare with gin- and vodka-spiked sunomono, a crispy prawn pinwheel with grilled Kula asparagus, pork tenderloin with roasted Japanese pumpkin puree and vanilla panna cotta. Lunch offers simpler choices like seared fresh catch, garlic shrimp, crispy chicken and roast pork. The brunch menu's standout is eggs benedict with grilled mahi mahi.
An acronym for "Feeding Our Neighborhood Daily," Fond is also a French term referring to a base made from the delicious bits of food that stick to the bottom of a pan. Both the name and the menu reflect chef-resteranteur Jojo Vasquez's fondness for his diverse community, and his classic training in French techniques. His casual, industrial-chic outpost in Napili Plaza is not as ritzy as some of his previous dining rooms, including the Morimoto restaurants in Wakiki and Napa, but it is all his own. The chef's counter seatings at 5 and 8pm daily (reservations required) is an ideal intro to this multicultural cuisine: an amuse bouche of goat cheese tartlet leads to tuna tartare with gin- and vodka-spiked sunomono, a crispy prawn pinwheel with grilled Kula asparagus, pork tenderloin with roasted Japanese pumpkin puree and vanilla panna cotta. Lunch offers simpler choices like seared fresh catch, garlic shrimp, crispy chicken and roast pork. The brunch menu's standout is eggs benedict with grilled mahi mahi.
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