This time on Behind the Bar, we spoke to Adam Judeh at South Philly’s Fond. Judeh, who grew up in both Holland and Jordan, relocated to the United States in 1999 and lived in California before finding his way to Philadelphia. We talked to Judeh about Fond’s origins, his language skills, and where he likes to grab a drink after work.

 

Adam Judeh (AJ): Fond is an American brasserie with a French influence. Chef Lee (Styer) worked with Georges Perrier at Le Bec Fin before working in the kitchen at Lacroix, and he then opened Fond nine years ago in the space where Laurel is now. He relocated here six years ago for a larger dining room, full bar, wine list, and a great view of the singing fountain.

 

AJ: I was a manager in the hotel industry for most of my career — I was the general manager at XIX at the Bellevue for six years. I left hotels in 2016 and joined the team at 1 Tippling Place, working alongside and learning from Myles Carroll, Chris Zingler, Rich Beury, and Dan Hamm, before joining the team here in early 2018.

 

 

AJ: Not sure if this is a trend, but we’ve seen more requests for and interest in mezcal cocktails, as well as variations on the classics like Old Fashioneds and Manhattans.

 

AJ: Following trends. We try to focus our attention on creating drinks that complement the menu, make use of seasonal ingredients, and make our guests happy.

 

AJ: I hope that the “no waste” movement maintains traction and creates momentum in a meaningful way.

 

AJ: I speak three languages fluently, including Arabic and Dutch.

 

 

AJ: I enjoy pale ales, sours, and dry ciders.

 

AJ: Brown liquor, to work with and to drink. I keep Blanton’s at home.

 

AJ: A rye Old Fashioned.

 

 

AJ: Somebody who’s open to experiencing new things, whether that means food or drink. Being respectful always helps.

 

AJ: Quality liquor — it doesn’t have to be top shelf, because as long as the spirits are well made, they will taste good in a cocktail. Fresh juice is key in creating a well balanced cocktail; no store bought mixers. Good vermouth and some bitters go a long way.

 

 

AJ: If I’m in Center City, I go see Chris Zingler at Destination Dogs or Dan Hamm at Giuseppe & Sons. In the neighborhood after work, I love seeing Rich Beury and David at Stateside or Harry Jamison and Bohdan Darway at Townsend. We love to play pool at Watkins Drinkery with “Nice Guy Mike” and the rest of the crew there. For a late night drink, you’ll us find at the counter with Gabrielle and Jorgen at Palizzi Social Club.

 

AJ: It’s mostly customer service, but also, a passion for creating memorable experiences — creating the experience around the guest rather than the bartender is key. Knowing your products and how they work together facilitates the creation of those lasting experiences.

 

The New Hat, created by Fond's head bartender Carnie Gilfillan (charred orange syrup, bitters, bourbon) 

 

AJ: A bottle of Le Cigare Volant with winemaker Randall Graham from Bonny Doon.