“Keep your head down and cook from the heart. The gimmicks? They’re not gonna work.” That’s the advice offered to our current Top Chef contestants by Kevin Sbraga—Philly’s only big winner to date. Here, he walks us through one perfect four-course prix fixe at Sbraga—with fallback options for those who don’t share his deep and abiding love of octopus and pork products.
First appeared in the November issue of Philadelphia magazine.