Jake Eberle says Le Fond, the restaurant he’ll open on Norman Avenue tomorrow is casual, like a bistro, but you won’t find the usual renditions of steak frites and coq au vin there.

Instead the menu might offer a rabbit terrine, braised shoulder ribs, and chicken ballotine, i.e. a breast stuffed with something seasonal, like mushroom Duxelles and creamed broccoli. Eberle, previously a chef de cuisine at the Lambs Club in midtown, has a thing for charcuterie, so expect patés — and there will always be a $14 burger and a couple of pasta options.
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