Sbraga

We’ve dined at Sbraga’s several times and never been disappointed. The tasting menu is simply a fun way to explore the creative and tasty dishes the fantastic kitchen continues to send out. Our server Carrmen was very helpful and service was spot on. Pace of the meal was excellent and we were able to enjoy our meal yet had plenty of to get to our show. Great meal, great service, great location.

Girls night out in Philly brought us to Sbraga. We arrived early for our 7pm reservation and were seated right away. We started with cocktails which were lovely. The popover and foie gras soup was such a great start. The soup was just the right amount (though honestly I wanted more…) and had such a velvety texture. I loved the way the flavor built the more you tasted. Really great! The three of us all ordered different items and no one was disappointed. Standouts included the capicola mousse, the fettuccine with rabbit, the rigatoni with pork shoulder, the salmon and the Bavarian dessert. Our server was just attentive enough — there when she was needed but not overwhelming. We never felt rushed or crowded and even when the place was full it didn’t feel overwhelmingly loud or cramped. I would happily return if I find myself looking for a fine dining experience in Philly again!

I love the open kitchen at Sbraga. It’s so much fun watching the chefs behind the counter cooking. The space itself is simple but tasteful and comfortable.
Our waitress was friendly. The strange thing was that they were sold of salmon at 8pm on a Saturday night (initially), but after we ordered the waitress let me know they were in stock again.
I started with the salmon mousse and was not a fan but I’m not a huge seafood eater. It had the same consistency as cream cheese but was just not my thing.
The risotto and gnocchi were incredible. Both dishes were delicately flavored and not heavy. The gnocchi was so incredibly soft and the green strawberries were a unique addition.
I had the salmon as my entrée which was cooked well. The cauliflower and parsnips added a nice bite to the dish.
Dessert was also good!

Got here around 6:30 pm and was surprised to see the place was almost empty. Filled up within an hour or so of being there though.
Atmosphere– formal without being intimidating. Neat and simple. No frills to the ambiance here, but it works!
Wait Staff — warm and attentive.
Overall the food, ambiance, and service was good. Nothing was out of this world though!

Speechless… That was the only thing that we could say from the service and the food quality provided at the Top Chef winner Sbraga.
We were first greeted by the GM Suzette was likely one of the most attentive bartender/​expediter there was as she would anticipate our every need (we were lucky enough to be offered space at the chefs counter — we even witness her sending food back to the kitchen before –it went to the customer– to make sure it passed her Quality level). And of course had a chance to shake hand with the eponymous chef Kevin (whom we knew from his former gig in NJ many years back). And whom unlinked many other celebrity chefs actually does come out and mingle/​chat with his guest.
Although experience at a restaurant is important the food is even more and it did not disappoint. Before course prefix menu had plenty to choose from and we made sure to select eight separate dishes to taste.
Although there is much to say about the first two courses (they were excellent). We got to try the carrots for entrée along with the octopus and meatloaf. The carrot dish was absolutely amazing and such a great vegetarian option like rarely seen (they were either sous vide making the soft and tasty either slightly pickled). The octopus was amazingly char yet soft and moist. Finally the meatloaf which was really a sausage patty very well executed and seasoned to perfection such that it would disintegrate in your mouth.
We finished a meal with their Bavarian and Macarons at home desserts: they both proved to be wonderful play on classic desserts.
Overall for the value you get an amazing four course this that will not disappoint we have had much more expensive lesser quality in the neighboring city.

We were very excited to try Sbraga. We went to celebrate a birthday. I was very pleased that the manager seated us despite my mistakingly making the reservation for a week later. Thats where the good service ended.
From a taste standpoint the entire evening was very hit or miss. Some dishes were terrific. Salmon mouse, gnocchi and deserts were particularly delicious. Still the entire meal was offset by horrendous service. Firstly, when the risotto seriously missed the mark — spice was overpowering and dish was not creamy, I noted to the server I disliked the dish. At any other fancy restaurant when I say this and don’t eat it the server offers a new dish or at least feigns concern our waiter just took the dish and left. Next the carrots dish was VERY spicy so only get it if you like heat and leaving sorta hungry. Still, desert proved delicious and we were excited to end on a sweet note. Even the lack of saying happy birthday was no bother. But then as we started desert our waiter brought us the check. We felt like we were being kicked out — NOT COOL
In sum, be careful with what you order. The restaurant has some gems but some of the food is really not great. Most of all the front of the house needs better training.

This is a beautiful bar and restaurant who has as its head chef, Top Cef Winner Kevin Sbraga. Great drinks and yummy seasonal foods. Waiter was attentive without being intrusive. Enjoyed a 4 course tasting menu that had a variety of options, even for vegetarians. Loved my drink — no responsibility. A strong ginger flavor that gave it a nice heat and kick going down. The winter daiquiri is dangerous — refreshing drink that tastes like juice but loaded with alcohol.

I came here last week with a limited time to dine. I had never been here before and did not know that they had a four course prix fixe menu. I only had about an hour to dine, but I was confident that me and my date could make it happen lol. I informed the server on my arrival that we needed to make it fast, so he said he would do his best. We got our first course within a couple of minutes, which was a carrot soup. I’m not always a big fan of soup, but I could eat this all day! The flavors that they incorporated into this soup we’re off the charts! Then came the second course, which was a pasta and it was also very delicious! For the entrée I had the chicken, which did not disappoint. I’m not sure how the chefs here made that chicken taste so damn good! With the dinner I also had a glass of Pinot Noir and my date had some type of margarita, which she said was the best she had ever had! Long story short, I wish I would have had more time to enjoy this wonderful meal, but time was limited and the server was able to accomplish all three courses within an hour. We took our desserts to go, so when I finally got home to try them, they were definitely an excellent finishing touch to what was already a great meal! I would highly recommend you try this place, as it is an excellent gourmet meal at an excellent price! I’ll definitely be back! Thank you chef!

Some say I am too generous with my five star ratings. .I say to them, you just need to up your experiences. Sbraga is an experience unlike most restaurants. We had a 5 o’clock reservation for two, my fiancés birthday. We were promptly seated and welcomed as their first customers of the evening.
Our waitress was prompt, polite and enthusiastic about the pre fixe menu which began with a pop over that was utterly fantastic.. never thought I could say that about a pop over. This was followed up by their foie Gras soup which was so savory, I had serious contention over whether or not to lick the bowl.
Their pre fixe menu, consisted of an appetizer, pasta, main course and dessert. I went with escargot, rigatoni, surf and turf (see photo) and bavari for desert. Each was perfection defined. Honestly, I could try and describe the decadence that was each dish, but Shakespeare himself would be at a loss for words.
All in all, our meal was perfect along with waitress and cocktails (which will get a separate review). To finalize, up your experience with Sbraga and see why five stars just isn’t high enough.

Without a doubt, one of the best culinary experiences I’ve had in Philly. I love the concept, I love the food, and I love that it is very French-​forward. As others have said, it is a pre-​fixe menu for $ 55 and four courses (not including an early bread and soup course). Each course was described perfectly and the food came out elegantly.
The Gruyère popover was eggy, airy, and perfectly paired with sweet butter. The foie gras soup was particularly salty, but balanced with sweetness, and had a great crunchy texture too.
What followed for my was beef carpaccio. This is expertly prepared thin strips of beef over warm potatoes and arugula. Beautiful presentation, crunches of salt and pepper in each bite.
The pheasant fettucine was next. Great house-​made pasta, with umami-​rich, rosemary sauce.
Finally, pork belly and squid – surf and turf – the pork belly could have been more tender (had more chew than I expected, but the bright calamari salad balanced it well.
The peppermint pattie – a meringue patty with chocolate mouse and mint ice cream – possible the most filling item of the night.
I elected to get the wine pairing. The wines all worked with the foods and its not rocket science why they did. A deep, tannin-​rich red for the beef; a brighter medium-​bodied red for the pheasant; a bright, fruity savignon blanc for the pork and squid. And a luxurious sherry for the dessert. I generally disagree with wine pairings for a few reasons: their descriptors aren’t usually helpful (often too verbose for the average consumer, but also too verbose for the rather subjective art of tasting wine). Moreover, wines are versatile, generally, and can be stretched to pair with many different kinds of food – the notion that they are expertly paired with a rotating menu may be true, but it is probably less-​than-​scientific. Unfortunately, the verbosity leads the eater to think it is more exact than it can possibly be.
Two more notes that prevented a full five-​star review: a drafty table set beside the window. Our table was illuminated by the streetlight, which was a little jarring. Also, I actually thought the plates were a bit too small, even by fine dining standards. I wasn’t hungry at the end of the meal, but for the price, I thought I’d be a little fuller.

Let me preface this by saying that I’m a huge fan of Top Chef and I probably watched the finale of Season 7 three times during reruns when Kevin Sbraga won. He beat out a competitor who’s skilled in Asian fusion when he’s never even used a wok prior to being in Singapore for the finale. That’s pretty bad ass.
I was extremely excited when I found out that I was going to dine here but I also didn’t get a chance to check out the menu prior since it was a surprise. I also found out when we got there that it’s a pre-​fixe four course menu for $ 55 pp at the table but you can get ala carte at the bar.
We were seated promptly because we had reservations. I was surprised to see that there was a good crowd despite it being a Monday night. We got a great spot by the window that was private but still overlooking the open kitchen.
Drinks: I asked for a recommendation. I was told that the Sangria is a fizzy take and it was fruity and delicious. Not too sweet. 5 stars. My date got the Pinot Noir.
Starters: Each diner is given a complimentary gruyère popover and foie gras soup. The popover was amazing, light and crumbly almost like a croissant. 5 stars. My date did not enjoy it as much probably due to his aversion to cheese. We didn’t care for the foie gras soup too much. It had a sweet finish and I’m not big on lemongrass to begin with.
Appetizer: I opted for the escargot. The broth was flavorful and perfect for dipping the toast on the side. My date got the beef carpaccio that had a warm potato salad on top. I’m used to a cold carpaccio dish but I quite enjoyed the warm potatoes. 4 stars.
Pasta: Blue crab saffron pasta. It was garlicky and flavorful. 4.5 stars (the blue crab was certainly fighting to make its presence known). My date got the fettuccine with pheasant ragu. He really liked it and I had a taste and thought it was great too. However, we both agreed that the salt was a bit heavy. 4 stars
Entrée: Highlight of the evening. I initially had my eye on the pork chops but it is a $ 30 supplement and also for two people. I opted for the cod instead and was glad I did. 5 stars. The dish was a work of art. The cod was flaky and paired with the white and vadouvan sauce, it was perfect. You only need a pinch of vadouvan with the cod and it turns into almost a cod curry. I previously had Sbraga’s vadouvan wings at the Philly night market which was delicious and was excited to see it paired with the cod. My date ordered the cornish hen which he throughly enjoyed.
Dessert: I was really impressed. I had moderate expectations for dessert but the berry tart exceeded them. I think one of the best crusts I’ve ever had. I ate every bit of it. The sweet corn turnover too I thought was really inventive and was delicious. Both desserts were topped with gelato. Both were perfect. 5 stars.
I’m not sure why but I wasn’t completely blown away. For me, I think the highlights of the night were the popover, main entrée (cod) and dessert portion of the meal. Service was great sometimes almost too good as we had to pause our conversations a few times during the first couple courses. I still feel lucky to have had this dining experience and will be back to try other items on its seasonal menu!

Exactly how the decision was made to come here, I could not recall at the time. We lyfted there. He said, «It’s unusual that I don’t know where we are going. Generally, I make the reservation and I pick the restaurant.» The restaurant was quiet for a week night. We were led to the window table. He marveled at the seating selection. There were two best seats in the house. He said. One in the middle but with a bit of privacy. The other by the window. The one in the middle was already taken and we were given the window seat, aka the best seat in the house that was available. I took a mental note.
Philadelphia has adopted a lot of New York style dining. Prix Fixe menu was abundant. Sbraga offers a $ 55 per head, four course meal. For what they serves up, it’s an incredible deal.
Gruyer popover and foie gras soup to start. Rich and flavorful.
Hamachi ceviche next. It might be the best I’ve ever consumed in my life. Lamb tartare had a middle eastern flair to it. Very inventive. The next dish is a pasta dish, jerk lamb bolognese and spaghetti with blue crab were incredibly flavorful.
Ordinarily we’d have enough to eat but we continued with the entrée. He opted for surf and turf and I had the fish. It’s interesting when you have so many creative dishes on the offering, the dining options essentially become a careful balancing act between what you had previously had and what you would have on the next dish. We were deeply satisfied with our mains. The dessert choices were relatively easy. Sweet corn turnover and cheese.
Cheese course as the last dish is brilliant, and thankfully, this being Philly, they don’t charge you extra. Most European restaurants offer cheese course as a dessert course. Nice to have them to include it.
We did not spend a lot of time talking. We ate. And we ate.
Sbraga’s Top Chef is gifted, crafty and creative. The attention to detail and the use of varied ingredients were better than an above average pricy San Francisco restaurant. When I worked in Philly in the 90s, I remembered the food was already fanciful. It only improved more ever since then. Just then, it dawned me that Sbraga is listed as one of the 38 essential restaurants in Philly by Eater, and that’s how I made the reservation.
Satisfied, I expressed my interest in coming back here. He interpreted it as my general endorsement of Philly, which he frequented for work. «Will you come back with me?» He asked. When I did not answer straight away, the question became a statement: «You are coming back with me.»

I really don’t know if I can accurately put into words how extremely grateful I am to the team at Sbraga for hosting my wedding. They went so above and beyond expectations and completely blew us away.
When we got engaged, Art and I knew we wanted to host our wedding in a non-​traditional venue with an emphasis on great food and drinks, dancing, and just having the most fun possible with our friends and family. We reached out to our friends at Sbraga to pitch them our idea of hosting the ceremony in one of their restaurants and the reception in another. To our extreme delight, they were into it!
Three months before the wedding, we were called in for a meeting with our main contacts, Tyrone and Ben. I knew it was a bad sign when I saw Kevin Sbraga sitting at the table. He delivered the news personally that our reception venue was not going to work out. He quickly followed that up by telling us that they had a plan. And that plan was to apply for a permit to shut down Pine Street and put up a giant outdoor tent next to Sbraga, so that we could have our ceremony and reception all in one place. And that is exactly what they did.
I don’t think anyone could fully comprehend what our wedding was going to look like until the day it happened. Our ceremony took place inside Sbraga — it was a tight squeeze with 185 guests but somehow it worked. Even with so many people, the vibe was romantic and intimate. I was filled with love and surrounded by it. Our ceremony was quick, and guests made their way over to the tent for a cocktail reception. The walkway between Sbraga’s side door and the entrance to the tent was covered entirely by an awning so the cold and slightly rainy weather was not a factor.
Tent is probably the wrong word to use for the beautiful venue that was constructed for our reception. Inside was a fabulous room with twinkling lights overhead, a gigantic dance floor, several bars and all of the other arrangements we discussed with regards to seating and food stations. The team at Sbraga even hired security to make sure we didn’t have any uninvited guests.
Every single person who worked the wedding was genuinely excited for us and happy to be there. And the food. I’m not just saying this because it was my wedding but the food was the best I’ve ever had at a wedding, hands down. Stations were set up in the tent and also in the restaurant, and the plethora of pastas, proteins and sides was astonishing. We also had a bread table that was overflowing with homemade breads and crackers by Sbraga’s amazing pastry chef, Marqessa. She also made our gorgeous and incredibly delicious cake, a chocolate chip cake with buttercream icing on the outside and salted caramel icing on the inside. To finish the night, we had a savory sendoff of The Fat Ham’s hot chicken sliders.
In addition to the full bar, head bartender Nate crafted three custom cocktails that everyone was talking about the next day. I regret not trying the punch because I was too busy downing Flying Caucasians and prosecco (special thanks to Tom for always, and I mean always, keeping my glass full throughout the night).
After the special dances and speeches, dinner stations were opened and guests could enjoy at their own pace. Because of this format, the dance floor was poppin’ all night long — exactly what I wanted.
Thinking back on our wedding day, there is honestly not one single thing that I would have changed. Choosing Sbraga and placing our trust in their team was the best decision. Thanks so much to everyone at the Sbraga family who made this dream come true. Your commitment to service and quality is unmatched!

Spraga
521 SOUTH BROAD STREET #303, PHILADELPHIA, PA 19 147
215.735.1913
Spraga, it has been too long my friend. Having eaten here a few times I decided it was high time for a review. This is located along Broad St in perfect proximity to the Kimmel Center and Academy of Music. If you are seeing a show at 8pm, a 5:30pm reservation here would be a great bet. Service is usually impeccable albeit a bit pretentious. Portions are medium sized – not enough to leave you stuffed to the brim but enough that you are full after the meal.
Foie gras soup was served as the amuse bouche. Pumpernickel croutons with rose flower petals.
Next on the agenda was the hamachi: honeydew, coconut, jicama salad. Japanese amberjack or yellowtail, Seriola quinqueradiata, is a bony fish in the family Carangidae. It is native to the northwest Pacific Ocean, from Japan to Hawaii. It is greatly appreciated in Japan, where it is called hamachi. Pachyrhizus erosus, commonly known as jicama, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root.
Lamb tartare: cumin yogurt, gem lettuce, dill. Cumin is native to the Levant and Upper Egypt. It now grows in most hot countries, especially India, North Africa, China and the Americas. The spice is especially associated with Morocco, where it is often the fragrance of the abundant street cookery of the medinas.
Mushroom risotto: fava beans, asparagus pesto, enoki. Enokitake, also Enokidake or Enoki, is a long, thin white mushroom used in East Asian cuisine.
Corn agnoloti: charred scallion, cilantro, queso fresco. Queso fresco — «fresh cheese» — is a Mexican cheese, traditionally made from raw cow milk or a combination of cow and goat milk. In the States, we’ll most likely find pasteurized versions. The flavor is pretty innocuous — fresh, bright, milky, and mild — but is a perfect complement to a variety of dishes.
PORK CHOP (FOR 2): grilled peach, cherries, black eyed peas, swiss chard. Fantastic dish. Immaculately prepared, tender, and tasty to finish.
Of Note:
French pressed coffee
Dessert almost seemed an afterthought. It appeared like someone smeared the contents of the dessert onto the side of the plate.
Macaroons never hurt to end the meal.

LOL, apparently I started to write a review of Sbraga on February 23, 2013, but I guess I got lazy and never finished it.
I first met Kevin and his wife at the underground restaurant StudioKitchen when they first moved to Philly. Attended his pop-​up at Blackfish. And I have eaten at Sbraga (and his second restaurant, The Fat Ham) many times. Often would pop in for a drink at the bar before I recently moved back to Boston.
I guess I’m still lazy, but who really needs details when all you need to know is: JUST GO ALREADY!!!
One of Philly’s best restaurants.

They have great 4 course meal for $ 55. What a amazing deal. And absolutely delicious.
I was very happy to receive warm and crispy pop over and foie gras soup. I wasn’t feeling for pop over so didn’t have it but my hubby said it was so good and he finished it. And he is not a bread person.
Their welcome dishes are even impressive.
The soup was… amazing. So creamy and so savory. Can’t get enough. Wish they have that for their regular menu. I will totally get it.
I got hamachi, lamb pasta appetizer, striped bass and cheese plate.
3 decent sized pieces of hamachi accompanied with jalapeño. It was so good, I forgot to take photo.
Lamb pasta was delicious and rich with sauce. But I switched to my hubby’s dish– saffron pasta with crab meat. I liked his dish better.
Bass was cooked so moist and delicious. Very very satisfied.
I was very happy to see cheese plate w/​o extra charge. Nice touch! They gave me 3 piece with candid walnut and fig. I enjoyed sheep milk cheese the most.

Delicious! So delicious! First, the foi gras soup was out of this world. My thesis mentor took me here for my pre-​birthday dinner and I could not be more grateful and pleased I was able to come an enjoy a place like this.
Back to the soup — it’s a wonderful concoction on foi gras and lemongrass with other deliciousness that leaves me (and hopefully you) wanting more. I just can’t stop thinking about it!
The menu is prefixed. The sunflower risotto is so delicious and you must try the escargot if your waistline doesn’t mind the delicious herbed butter it is cooked in. The duck bolognese was also amazing.
I had the surf ‘n turf (octopus and lamb) — so food but a little in the spicy side.
The yuzu lemongrass pans cotta was so refreshing and is also a must try. I really enjoy this restaurant and look forward to going back. Everything here is just a symphony of flavor.
Don’t get me started on the complimentary thyme gruyère popover…

The BF and I did Philly for Fourth of July Weekend and relied on Unilocal to identify our short list of eateries during the long weekend. Although there were a couple of reviews that said Sbraga was overhyped, it stood out as a clear choice for our Friday night dinner (plus their 9 PM reservation had 1,000 OpenTable points (yes, I’m a points fanatic)).
Overall, I was very impressed by experience at Sbraga, the service was excellent and the ambiance was relaxed, yet chic with the right amount of noise and bustle.
And the food. .. by an large was excellent, with only a few meh moments.
Popover with Truffle Butter — warm, fluffy and with a distinct taste on its own without the truffle butter. A great start to the meal. I may or may not have also ate a significant portion of the BF’s serving.
Foie Gras Soup — barf. barf. barf. I just can’t. I have always hated foie gras and the soup form was no exception. The BF who tends to be picky, however, loved it. Apparently, you can ask for an alternate soup if you hate foie gras or are against if for ethical reasons, or whatever. After taking a tiny spoonful of the foie gras soup, I patiently waited for the next course. Within three minutes I was offered the Carrot Soup. Thank goodness.
Carrot Soup — mmm. mmm. delicious. Creamy, but light.
First Course:
Hamachi Crudo — this was meh. Yes, Hamachi is pretty basic and is rarely bad, but I’ve had some excellent Hamachi Crudo at Marea and L’Artusi, so it can certainly be done better than what was served at Sbraga.
Chicken Wing — the BF had this first course. I tasted it. it as okay — a bit on the bland side. It was deboned, breaded and fried. The cream based sauce that accompanied it was slightly spicy.
Second Course:
Duck Bolognese — AMAZING. The waiter said that this was among the best dishes on the menu and it exceeded my expectations. Pasta was perfectly al dente and the flavors blended perfectly. I didn’t want it to end. I ate very slowly.
Saffron Spaghetti — the BF had this. It was okay and very forgettable. It definitely pales in comparison to the Duck Bolognese.
Third Course:
Game Hen — this was leg quarter and breast of the hen and also portions of a cool chicken salad. I generally shy away from chicken entrees, but this was very flavorful and exceeded my expectations.
Fourth Course:
Cheesecake — the bf had this an thoroughly enjoyed it (this does not happen often).
Chocolate «Crème» — loved it. this was very light and was mostly banana based. There were approximately three banana flavors/​objects on my plate (I believe a fermented banana, banana sherbert and some super tasty and amazing banana custard) and two chocolate (pebbles and ganache). It was basically a party in my mouth. I highly recommend it.
There were some highpoints and a few lackluster offerings, but overall Sbraga offered flavorful dishes that were traditional yet innovative. I would certainly return during another visit to Philly.

Posh. Bougie. So glad our school paid for this because our bill here would have covered about two months of rent.
[ décor ]
Beautiful inside and out. Quite romantic and classy. Candle holders were whimsical ceramic eggshells. The little vases on the table were filled with dill. They even printed our school logo on the tops of the menu — attention to detail matters.
[ drinks ]
Impressive drink list. Waiters will do a good job of recommending if you let them know what you want. I tried the Mockingbird (Espolón tequila + grapefruit) and the Roman Spring (gin, wine, vermouth, a little too sweet). Well-​made and well-​balanced flavours.
[ food ]
They started us off with popovers, which were phenomenal. Everything on the five course menu was extremely well done, with interesting flavour twists on classic items.
Dessert was particularly notable — panna cotta, yuzu granita, and a fermented banana ice cream chocolate dish which was delicious and had a very unique flavour character.
[ service ]
Service was impeccable and the waiters have a great attitude. The owner is a witty French man from Paris (with an infinitely friendlier attitude and warm disposition, of course).
[ conclusion ]
Absolutely worth it, if you can get someone else to foot the bill ;)

Birthday dinners are a big deal and we chose Sbraga for my birthday dinner this year. We came from Connecticut because I was in the area for an interview the next day. There were some hits and misses with the food but the overall experience was fantastic and I am so glad we came.
Making a reservation was as easy as pie and the reservationist was incredibly pleasant. Great start. We also had to move our reservation forward by an hour after hitting some traffic during the drive. It was not a problem. We arrived early, sat at the bar, and enjoyed some cocktails which were all well balanced and very good. The bartender was informative and attentive. After a cocktail or two I moved on to cava to have with dinner and it was terrific.
After, we went to our seats at the chef’s table. I was delighted to find a signed card from Chef Kevin Sbraga and team wishing me a Happy Birthday. What a nice touch! At the chef’s table I loved that we were able to see the cooks and chefs put together beautiful dishes. They were entertaining and playful, for example, referring to the bass dish as «Lance Bass» in communication with one another. They seemed to work together well. We even got a sighting of Chef Sbraga.
The server, who was very good, brought out the starters of the gruyère popover and foie gras soup and I was really looking forward to the two. How amazing do they sound? But I found the popover to be too hard and the foie soup to be very sweet.
For the first course I had the chicken liver mousse and I loved the pickled papaya so much that I craved Thai green papaya salad for days after. Ribbons of the papaya made for a beautiful presentation, but I didn’t care for the mousse. As Boyfriend said, «when you’re eating liver, you almost want to forget that you’re eating liver.» I was not a fan of the aftertaste. Very «mineraly». His escargots, though, were absolutely phenomenal and the best we’ve had anywhere! le bec fin was surely a good influence. After the snails were eaten, we sopped up as much of the remaining sauce as we could with the hard popovers.
Second course I got a rabbit dish that is no longer on the menu. And it’s a good thing because the rabbit was tough, but the other components of the dish were fine. Sunflower risotto, still on the menu when this review was written 2.15.15, was unique, different, but I wasn’t crazy about it.
Third couse I got the Lance Bass with miso broth, scallions, mushrooms, baby mustard greens and it was very good. Could have used a little more salt, but still a very decent dish and presented nicely as were the rest of them. The plating is nice and it was fun to watch tweezers being used for perfect placement of garnishes and such.
The fourth course, the last course, dessert, ended our meal in a way that left us ready to come back for more. The panna cotta with lemongrass, yuzu granita, and citrus confit was so good I think I licked the bowl clean. I shared that and the chocolate tart with my boyfriend but I really, really wanted it all to myself. That chocolate tart with pistachio ice cream, ganache, and gold leaf was excellent as well though.
THEN… our server brought over a gift bag containing two macarons and a voucher for a complimentary dessert at Sbraga’s sister restaurant the Fat Ham and thanked us for joining them for my birthday dinner. It was wonderful! All the staff we encountered, the host, the bartender, our server were all great. We loved the atmosphere, especially sitting at the chef’s counter. We had a blast.
Thank you, Sbraga!