Lunch at The Fat Ham will begin on Monday, February 10th. The lunch menu which includes oyster sliders, a Fat Ham burger and of course the hot chicken. Lunch is served weekdays between 11:30 a.m. and 2 p.m.
Adam Erace approaches Kevin Sbraga’s The Fat Ham with a bit of a raised eyebrow. Can Kevin Sbraga really cook Southern food and is it good?
And mostly, it is. When dishes started arriving, clean execution and confident flavors quickly trumped geographic culinary authority. The sweetest lobster tail got country-fried (and countrified) in a buttermilk batter that cooked up crunchy and thick. The panko casing on wheels of juicy green tomato was different — light, crisp and laced with Locatelli Romano. Boiled peanuts replaced tahini in a smart hummus that was delicious (albeit fridge-direct frosty) and paired with superior house-baked rye-and-wheat bread.
Meet the newest contender in the Philadelphia fried chicken battles: Kevin Sbraga’s hot chicken at the Fat Ham, his new restaurant on Walnut Street in West Philadelphia. Read more »
Philadelphia’s Top Chef winner, Kevin Sbraga is opening his second restaurant today. The Fat Ham will bring a broad swath of the South to 3131 Walnut Street, just across the Schuylkill River in University City.
We stopped in yesterday to take a look at a restaurant still very much being touched up for its premiere, despite hosting a couple of nights of friends and family dinners this week. Among the local culinary dignitaries that stopped in, Jose Garces and Georges Perrier. Perrier held court on the deck and even brought his dog with him.
In just a few days Kevin Sbraga will open the doors at The Fat Ham–his new Southern-inspired spot in the former Tria wine bar space at 3131 Walnut Street. Obviously, there will be pork in abundance, but you can also expect inventive veggies as well as dishes and flavors that pull from all over the South. Here’s our first peek at the opening night menu.
Wednesday night, the March of Dimes at the Please Touch Museum Memorial Hall in Fairmount Park held its 17th annual Signature Chefs Auction with delicious cuisine, fine wine, friends and supporters. 30 of Philadelphia’s top chefs including Mike Griffiths of Fork, Kevin Sbraga of Sbraga, chef Jon Cichon of Lacroix, and Ed Konrad and chef Nicholas Elmi of Laurel were on hand serving delicious dishes for the nearly 300 guests at a cocktail reception before the ceremony honoring several people this year. Chichon and Elmi were co-chair chefs. Honorary chair was Carolyn Jackson, CEO, St. Christopher’s Hospital for Children.
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“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.
Last night we stopped by a little preview at The Fat Ham, Kevin Sbraga’s upcoming, casual, Southern-inspired spot in the former Tria Wine Room space at the Left Bank building. While the space itself still has a way to go before the projected November opening, the inspiration for the food is definitely there. Creamed corn with chive oil, grilled shrimp with pepper sauce, and the definite star: country ham fritters with buttermilk ranch dipping sauce. Imagine the delectable crunch of Noord’s bitterballen, but with a molten center of béchamel and cubed Virginia ham. Also: buttermilk ranch dipping sauce.
Rather than trying to avoid offering increasingly cliched upscale comfort food, Sbraga is embracing it. There will be fried chicken on this menu, to be sure, but there will also be dishes like boiled peanut hummus and plenty more inspired by the two week research trip that Sbraga and his team made to some of the greatest places for Southern eating. From Atlanta to Charleston and New Orleans to Nashville, they drove and ate and collected ideas, paying visits to lauded restaurants and homespun eateries alike.
If the suckling pig (with pickles, honey mustard and white bread) at last night’s event was any indication, Sbraga knows when something is worth going back for another taste.
Today, Global Philly 2013 kicked off with a special event at Zama. Hiroyuki ‘Zama’ Tanaka and Kevin Sbraga were on hand to unleash the “Sbraga Roll.” The sushi roll is the latest collaboration from Tanaka who has conspired with many of Philadelphia’s best chefs and top celebrities to create a series of unusual rolls. Chef Sbraga suggested some of his favorite ingredients for the roll that will be served at Zama over the course of Global Philly 2013, from September 15 to November 1. The Sbraga Roll is a sushi roll with dill, jalapeno, avocado and crispy shallot topped with a Panko-crusted bite of dorado.
Global Philly is an international exposition, presented by the Global Philadelphia Association. Sbraga, who is leading the culinary part of the initiative, has rounded up some of his chef contemporaries to participate in the month-and-a-half long event to offer “Global Philadelphia” appetizer specials.
Starting at $12, the appetizers will be found at Sbraga’s eponymous modern American restaurant as well as at restaurants like Tashan, Bistro La Minette and Zinc , La Calaca Feliz, Zama and Han Dynasty.
GlobalPhilly 2013 [Official Site]
Kevin Sbraga is opening his second restaurant in University City this fall. The Fat Ham promises to bring the heart of the South to Philadelphia. The Fat Ham will replace Tria Wine Room at 3131 Walnut Street. Sbraga was inspired to open a Southern cuisine restaurant in Philadelphia after the reception his country fried lobster received at his eponymous restaurant. Sbraga’s menu at The Fat Ham will be pork-centric, reflecting dishes found at Sunday suppers and on country porches across the South. Look for house made pickles, hot sauce, buttermilk, and fresh macaroni to share the menu with chef Sbraga’s twists on country ham, chicken-fried steak, and hot fish.