Lunch is back at the Fat Ham | Pimento cheese with grilled country bread
Beginning today, the Fat Ham is offering lunch and happy hour. Kevin Sbraga’s Southern restaurant in University City is offering lunch weekdays, from 11:30 a.m. to 2 p.m. and happy hour from 5 p.m. to 7 p.m. Lunch includes the Fat Ham burger, shrimp and grits, pork belly and a hot chicken sandwich.
Happy hour consists of $4 snacks, discounted beers, wines and cocktails.
Check out the Fat Ham’s lunch and happy hour menus »
The Fat Ham is hosting an Oyster Roast on Tuesday, December 9 to celebrate its one-year anniversary, and chef Kevin Sbraga is going all-out, serving a variety of dishes family-style. He’s also got a solid list of sides and accompaniments for the oysters, and the whole thing will only run you $60 a head for 3 courses.
Check out the menu below.
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Cedar Point’s grilled cheese special with a shot and a beer.
We’ve noticed a trend around town. Restaurants are offering their own version of the happy meal, a sandwich (or in one case, a taco), a shot and a beer. This super-sized Citywide is a welcome combo for bar eaters. Here are some of our favorites in Philadelphia.
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Hot Chicken | Photo by Jason Varney
Starting Sunday, October 5th, the Fat Ham will serve up Sunday suppers for all you Southern comfort food lovers who have somehow found yourselves in Philadelphia’s dining scene.
Chef Kevin Sbraga will cook up a three-course dinner of family-style food designed for parties of two or more. The Supper costs $30 per person, but will definitely fill you up to top off the end of the weekend. The Supper begins at 4 p.m. and ends at 9 p.m. The Sunday supper menu is the only menu served on Sundays at the Fat Ham.
Check out October 5th’s Sunday Supper menu »
Starting this Friday, August 22nd, The Fat Ham is offering a late evening burger, beer and bourbon special. For $18 you can get a pimento cheeseburger with fries and a side of “Comeback sauce”; a can of Neshaminy Creek beer and a shot of Four Roses Yellow Label bourbon. The deal runs from 9 p.m. and 11 p.m. on Friday and Saturday nights.
The Fat Ham [Foobooz]
On August 5th, from 6 p.m. to 9 p.m., Kevin Sbraga’s The Fat Ham will do its own take on the Lowcountry Boil. Attendees will receive a family-style helping of the classic summertime dish to enjoy with the new seasonal cocktails for $90 per person (tax and gratuity included).
You can expect a meal full of shrimp, blue crab claws, house made smoked garlic sausage, potatoes and corn. And this lowcountry boil is bringing the heat with The Fat Ham’s special spice blend.
Yet Sbraga isn’t just bringing the dish up North for a few good lip smacks. “Lowcountry Boil is the epitome of what hospitality is all about in the South – getting together with friends and family to eat, drink, and enjoy each other’s company,” Sbraga said. “And there’s no better way to enjoy the last days of summer than with this one pot dish spread across a table of newspaper.”
Check out the full menu »
On Monday, June 2nd, Kevin Sbraga and his chef de cuisine Aaron Gottesman will be sharing the kitchen with two of the bright lights of the Alabama culinary scene.
Leo Maurelli, exec chef of Central in Montgomery, Alabama, and Rob McDaniel, exec and GM at SpringHouse on Alabama’s Lake Martin, will join chefs Sbraga and Gottesman in the kitchen at the Fat Ham to put together a four-course, family-style dinner for guests. Tickets are $90 per person (all inclusive). If you’ve ever been to the Fat Ham, you know space is limited, so reservations are required. And all seating is at communal tables, between 6pm and 9pm.
Details, details… What matters here is the food. And the menu, though being sold as four courses, is really kinda more like eight. Click through the link and you’ll see what I mean.
An Alabama supper menu, right this way
Blackened Catfish – Photo by Jason Varney
It’s not the sort of thing a food critic is supposed to say, but my favorite bite of the year might just be a piece of fluffy white bread soaked with ranch dressing on the Walnut Street Bridge.
That wasn’t everything my fork found on one plate at the Fat Ham. There was a refreshing sprig of dill, and a thin slice of cucumber pickle that was as cool as, well, you know. But there you’ve got the sum total: bread, ranch, dill, cucumber. So I know what you’re thinking: Should I even keep reading this column, or quit while I’m ahead?
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Yesterday, we announced our fourth Foobooz After Dark dinner. On Saturday, April 26th at 11:30 p.m., we’re taking the chef de cuisine from SBRAGA, Greg Garbasz, and transplanting him into The Fat Ham’s kitchen with chef de cuisine, Aaron Gottesman. They’ll be doing what they do best: Aaron showing off his Southern skills, and Greg doing some fancy Yankee stuff.
Remember, beer from Sixpoint Brewery and The Fat Ham’s signature cocktails will be pouring all night, so it’ll be lots of eating and lots of drinking–as is tradition for our After Dark dinners.
Take a look at the menu »
Aaron Gottesman, the chef de cuisine at The Fat Ham, came to our first After Dark dinner at Will BYOB, and he sat at the table that had the most fun that night. After dinner, he came up to me and said, “I’d love to do one at The Fat Ham once we’re all settled in.” And guess what?
They’re all settled in. Read more »