03/20/09

great spot for a fun night out w/ friends!

by relnyc

tuna tacos, fried shrimp, garlic shrimp these are just a few of the yummy tapas my friends and i had recently at la fonda del sol (we ate in the lounge). everything we had (and we had a lot) was delicious. the manchego croquetas were so good that we actually fought over the last one! would definitely recommend this place for a group of people or for a drink and tapas at the bar.

• Pros: cocktails, tapas and fun environment

03/10/09

Much more than Tapas!

by lr116

We had dinner at La Fonda and every turn gave us a new amazing surprise! Each item we ordered was better than the last, so much so that we could not decide on our favorite. Among the top were the Tuna Tacos, suckling pig and duck crock (that's not the name, but you'll get the idea) , the scallop appetizer, and my favorite (and thankfully my entree) was the Suckling Pig. Great flavor and crispy skin, definitely the way to go!

For dessert we had 2, the chocolate cake and the orange creme brulee. The creme brulee was the best I've ever had, a nice twist to a traditional dessert. The chocolate cake was good, but the pepper took us for a spin. We didn't expect it to be as prominent as it was. Good, but unexpected.

The service was just as good as the food. The staff is very knowledgable about the menu and attentive as well.

• Pros: Food, service, atmosphere
• Cons: Difficult to find

A big, ambitious tribute to an iconic New York restaurant of the 1960s, it brings a brilliant chef, Josh DeChellis, to a cuisine New York has rarely fallen in love with.

by Josh Ozersky

In the 1960s, La Fonda Del Sol was a huge showpiece theme restaurant, one of those iconic places like the Forum of the Twelve Caesars that are still talked about today. So why revive it? Why not? Restaurant giant the Patina Group has installed the gifted chef Josh DeChellis, and his intensely focused flavors, which appear at the restaurant's downstairs tapas bar and its upstairs dining area. Both areas are swanky in a modernist, Kennedy-era sort of way; it's not hard to imagine "Mad Men's" Don Draper settling into to a striped banquette for a lunch of turbot with piquillos and saffron, or giant prawns with spicy soffrito.