Kevin Sbraga is now serving his spring menu at his eponymous restaurant, Sbraga. The four-course prix fixe menu is now $55 and includes a complimentary amuse course of his very famous foie gras soup (vegetarians can look forward to an amuse of carrot ginger soup). Also new is an all-new pasta and grains course. An optional beverage pairing is available for $40. “At Sbraga, our focus has always been hospitality,” says Sbraga. ”It’s about giving your guests what they want without them asking. The foie gras soup is one of our most popular items, so we thought it would be nice to give everyone a taste before dinner, making it part of the nightly experience.”
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.
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 »
The hot chicken lives up to its name and has Craig LaBan singing the praises of Kevin Sbraga’s The Fat Ham. LaBan awards the Southern inspired restaurant three bells, one more than he bestowed on Sbraga.
Hellishly hot chicken and a perfectly fine pig-out [Philadelphia Inquirer]
The Fat Ham [Foobooz]
Despite the insane amount of development in UCity in the past decade, the area’s dining scene has lagged behind. There are plenty of just-decent restaurants and some notable ethnic choices, but not many spots for a truly memorable meal. Kevin Sbraga’s second restaurant, though, is a big step in the right direction. It’s also a welcome Southern dining addition to a city that, inexplicably, still has few. On your first visit to the Fat Ham, go for anything fried, with the hot chicken (a Nashville staple) and fried oyster sliders on the must-have list. After that, you’re on your own, but there are very few wrong paths to choose here. My party of four tried something like 18 dishes, and there was only one we didn’t like. But then, why the heck did we order hummus at a Southern restaurant in the first place?
The Fat Ham [Foobooz]
First appeared in the March, 2014 issue of Philadelphia magazine.
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.