8 Must-Try Dishes on Sbraga's New Spring Menu
By Danya Henninger
May 9, 2014
By Danya Henninger | May 9, 2014
Photo by: Henninger
Start here: do not miss the game hen on Sbraga’s new spring menu. Kevin Sbraga refers to it as the answer to the acclaimed “Hot Chicken” at The Fat Ham in West Philly, but it’s really much better. It might be our favorite rendition of fried chicken in the entire city. The question is how did the chef find time to create it?
Sbraga is one hardworking dude. After announcing his third restaurant last week (a rotisserie and raw bar spot at Broad and South), he was down in DC on Saturday to go behind the scenes of the White House Correspondents Dinner with Bravo and then hightailed it up to NYC to cook at the James Beard Awards gala on Monday.
With a schedule like that, you might think he’d just let Sbraga keep doing its successful thing. Just the opposite. There’s a whole new list of contemporary American dishes to choose from at the Avenue of the Arts dining room, including that crunchy-juicy-blissful game hen.
The price of the four-course, choose-your-own-adventure prix fixe has gone up a bit (from $49 to $55), but it’s still one of the best high-end deals in Philly. With the bump in price came two main increases in value: 1) every meal starts with the famous foie gras soup and 2) the surcharges that came with several dishes on the four-course menu have been eliminated.
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