Ashley Primis: Sbraga opens Saturday on South Broad
On Saturday, Top Chef winner Kevin Sbraga opens the doors to his Broad Street eatery, Sbraga (440 S. Broad St., 215-735-1913, sbraga.com). Dining tables are reserved for a $45, four-course, prix-fixe-only dinner experience, where guests choose their dishes, such as foie gras soup, or meatloaf with royal trumpet mushrooms. Order a la carte at the bar or chef's counter. Desserts come from his pastry chef wife, Jesmary.
On Saturday, Top Chef winner Kevin Sbraga opens the doors to his Broad Street eatery, Sbraga (440 S. Broad St., 215-735-1913, sbraga.com). Dining tables are reserved for a $45, four-course, prix-fixe-only dinner experience, where guests choose their dishes, such as foie gras soup, or meatloaf with royal trumpet mushrooms. Order a la carte at the bar or chef's counter. Desserts come from his pastry chef wife, Jesmary.
Also opened
The Avenue of the Arts buzz continues south, where Tashan (777 S. Broad St., 267-687-2170, mytashan.com), the first fine-dining restaurant from Munish Narula (he owns the six area Tiffins), has been serving dinner for about a month. Chef Sylva Senat's menu has items such as house-made chicken vindaloo sausages and petit vegetables tandoor.
The third location of New York-based Barcade (1114 Frankford Ave., 215-634-4400, barcadephiladelphia.com) opened in Fishtown this week. The main draws are the 35 vintage arcade games (Tetris, Double Dragon), dozens of craft beers on tap, and a bar snacks menu. It opens at 4 p.m. during the week, and noon on Fridays and weekends.
Coming (very) soon
The doughnut and fried chicken eatery, Federal Donuts, from chef Michael Solomonov is set to open at 7 a.m. on Monday at 1219 S. Second St. (267-687-8258, federaldonuts.com). The mostly take-out spot will also have Stumptown Coffee.
Brio Tuscan Grille, the Italian chain restaurant, opens a second New Jersey location at the Promenade at Sagemore (500 Route 73 S., Marlton, 856-983-0277, brioitalian.com). To celebrate, they are donating 10 percent of food sales on Friday, Saturday, and Sunday to the Virtua Foundation. They have made-to-order pastas, steaks, fish, and flatbreads.
Chef moves
Xochitl on Headhouse Square changed hands over the summer, and is back after a quick renovation. New owners Peter Leontaras and Dimitri Pappas have installed Gabriel Montalvo, who spent time as sous chef at El Vez, as executive chef. Menu highlights includes tacos, tamales, and a house-specialty fried chicken (pollo frito) that takes three days to prep.
Michael Caspi, who received acclaim as chef at M Restaurant at the Morris House Hotel off Washington Square, has stepped down, and is New York-bound. The new chef, who started on Friday, is Aaron Bellizzi, a vet of fish, Le Cirque, Benoit, Gilt, and a.kitchen. Owners say he will expand the menu while staying with the local/organic theme.