Philly's 'Top Chef' Hits Year 2 for Sbraga, Prepares to Open The Fat Ham

Ben Fileccia, Kevin Sbraga and Munish Narula at Sbraga in Philadelphia
L to R: Ben Fileccia, Kevin Sbraga and, Munish Narula at Sbraga in Philadelphia

Top Chef season 7 winner Kevin Sbraga has made year two as a restaurant owner a monumental one. The Philadelphia chef’s namesake restaurant on Broad Street – Sbraga – starts October with a special, second anniversary menu that’s served only at its Chef’s Counter. The restaurateur is also busy with The Fat Ham, his second eatery, scheduled to open next month at the Left Bank Building in the University City area.

Sbraga (440 S Broad) is celebrating its sophomore year with a prix fixe, Chef’s Counter-only menu. The meal ($75, an additional $50 for wine pairing, for call 215.735.1913) starts with an amuse bouche of Celery Flan, before unveiling its six courses: Eggplant Terrine, Sbraga’s signature Foie Gras Soup, Fish & Chips, Squid Ink Bucatini, Lamb Belly, and a dessert, Tiramisu. This menu runs nightly at 6 PM through the end of October, and, if you’re lucky, you’ll find Sbraga manning the line in his Broad Street restaurant’s open kitchen. That’s because the chef has been bouncing back-and-forth between there, and The Fat Ham, his Southern-inspired restaurant at 3131 Walnut St. (formerly Tria, owned by Jon Myerow).

Ben Fileccia, the dapper front-of-house manager at Sbraga, traveled throughout the American South with the chef to find inspiration for The Fat Ham’s dishes, and says, “I’m still stuffed, so much so, I can barely fit through the aisles of the Ham.”

The Fat Ham’s dining room will seat around 60, and their small, outdoor deck will feature rocking chairs for a relaxed chill out. Menu offerings will include items such as country ham fritters with buttermilk ranch sauce and grilled shrimp with pepper sauce. Look for The Fat Ham to open early in November.

Photo ©A.D. Amorosi for Glamorosi Magazine 2013

For more of our coverage on Kevin Sbraga, click here.

Posted on Friday, October 11, 2013