Kevin Sbraga to Open The Fat HamBy Danya Henninger
September 4, 2013 By Danya Henninger | September 4, 2013
Around quarter past nine this morning, Kevin Sbraga sent a relatively cryptic tweet: “Today starts a new chapter in my life...” Before we could wonder too long what he meant, news hit our inbox that the Top Chef season 7 winner has signed a lease for his second restaurant, The Fat Ham. Even more exciting is the launch date - Sbraga intends to open the doors to his sophomore venture as soon as this fall.
The Fat Ham will focus on the cuisine of the American South. Sbraga latched onto the concept after marveling at the positive response his country fried lobster dish received when he offered it as a special at his eponymous Broad Street restaurant, which serves a much more general and more high-end “modern American” menu. At the new restaurant, a “pork-centric” lineup will feature Southern classics like pimento cheese, Carolina gold rice, country ham, hot fish and housemade pickles.
The quick turnaround is partly due to the fact that The Fat Ham will take over the spot previously home to Tria Wine Room at 3131 Walnut Street, just over the Schuylkill in University City. Renovations by Eimer Design, the firm responsible for the elegant interior at Sbraga, will bring a rustic Southern countryside look with eclectic tableware, chairs and artwork. Expect around 45 seats across the dining room, the patio and the bar.
Cocktails at the bar will center around whiskey and bourbon, and at least two drinks will be offered on tap, including a seasonal julep and sweet tea. Local draft beers will be complemented by Southern crafts in bottles.
Aside from the country fried lobster, which is a definitely on the menu, other dishes Sbraga’s teasing include smoked lamb ribs, pigs’ feet with tomato gravy and pepper-crusted bacon. When it opens the Fat Ham will serve dinner 5-10 PM, Sunday-Thursday and 5-11 PM, Friday and Saturday.