Chef Kevin Sbraga’s last restaurant is folding: The Fat Ham at the King of Prussia Mall’s last day will be this Sunday, June 18th.
Vetri Family restaurants are spotlighting organic wineries, teaching classes, and hosting their chef friends for special events and pop-ups all month long.
When Kevin Sbraga closed his Philadelphia restaurants, we lost — among other things — one of the best single dishes in the entire city: Fat Ham’s Nashville hot chicken. Yes, there still exists a Fat Ham at the King of Prussia Mall, and yes, it serves hot chicken, but true hot chicken within Philly’s boundaries? Nada (well, besides Bud & Marilyn’s good-but-not-as-good rendition).
Luckily for us, Sbraga’s bringing his fried bird and other southern spins back to the city for one night later this month.
Kevin Sbraga closing his two Philly restaurants was sad news. His eponymous flagship at the Symphony House became somewhat of a Philly classic in its five-year run, and University City’s Fat Ham was virtually the city’s only real stand-out Southern ambassador.
But in the book of Philly restaurants, Sbraga’s pages were suddenly torn out (though, Fat Ham in King of Prussia is still open), and we were left scratching our heads. He promised Philly Mag that he’d return, that Fat Ham would reopen and that he’d open another concept, but oftentimes restaurateurs have to say that.
Hey, you guys heard the news that Sylva Senat is going to be on the newest season of Top Chef, right?
Well Philly’s original Top Chef, Kevin Sbraga, is celebrating something, too. It’s been five years since he opened his namesake restaurant on Broad Street after winning Season 7. He was part of the generation of chefs that kicked off the newest Philadelphia restaurant revolution that we’re in the late stages of right now. And now, he’s an institution with multiple locations, a fast casual concept and a two-week-long celebration of how far he’s come since opening night.
So how does a chef celebrate something like that? With a prix fixe throwback menu featuring dishes from his original Sbraga menu.
Kevin Sbraga’s Southern food concept, the Fat Ham opens today at the King of Prussia Mall. In addition to the Fat Ham’s signature hot chicken, the suburban outpost offers a full menu of toasts, salads, entrees and sandwiches. The Fat Ham will be open in the mall’s Savor expansion for lunch and dinner, Monday through Saturday: 11:30 a.m. to 9 p.m. and Sunday: 12 p.m. to 6 p.m.
In case there are any of you out there in this city who haven’t already eaten all the hot chicken sandwiches you can possibly hold, there’s this: On August 24th and 31st, Spruce Street Harbor Park (home of Kevin Sbraga’s spin-off, the Little Fat Ham) will be holding viewing parties for Fox’s MasterChef–a TV cooking show on which Sbraga was guest judge.
There will be a $4 Yards beer special from 8pm-10pm and, no surprise, hot chicken sandwiches from the Little Fat Ham will be available for purchase.
Spruce Street Harbor Park [f8b8z]
Over the July 4th weekend, chef Kevin Sbraga was on the Today show in New York City, cooking up burgers with Andy Kitko of STK in New York.
The competition ended in a tie (Sbraga was robbed) and starting tonight, you can get Sbraga’s Southern burger at his eponymous restaurant.
Sbraga’s burger is being served at the bar at Sbraga through the end of the month. The burger’s patty is a blend of ground brisket and short rib, and is topped with comeback sauce, aged sharp cheddar, Benton’s bacon, and caramelized onion jam. It’s served on a house made sesame bun. The burger is $15 and we’ll be saddling up to the bar to try one out shortly.
Yesterday afternoon, American Airlines, Philadelphia International Airport and airport hospitality firm, OTG put on an impressive show to announce a $30 million overhaul of PHL’s Terminal B. That overhaul will include eateries from eight well known local chefs and restaurateurs.
The event took place at American Airlines huge hanger at the southern end of the airport. The chefs and restaurateurs, including Top Chef winners Nick Elmi and Kevin Sbraga descended the steps of a sparkling American Airlines plane to take their places along with PHL’s CEO Rochelle Cameron, Cedric Rockamore of American Airlines and OTG’s founder Rick Blatstein. After a highly-polished video about the transformation of Terminal B, samples of each restaurant’s food, plus wine and beer were brought out.
The project has been in the pipeline for a number of years old and several of the chefs involved admitted, that they thought their involvement was dead. When complete, the overhauled terminal will have eight new eateries and thousands of iPads from which to order food right to the gate.