Sbraga Dining announced its expansion to King of Prussia with a second location of The Fat Ham, slated to open late summer of 2016. The Fat Ham, which has an existing location in University City in Philadelphia, is well known for it's chef-driven, guest-oriented experience, inventive interpretation of Southern comfort dishes, and top-notch, whiskey-centric beverage program.
Meanwhile, Philadelphia International Airport (PHL), American Airlines and MarketPlace Philadelphia announced plans last week for award-winning hospitality group OTG to transform the dining and retail experience from the ground up at PHL's Terminal B, with a $30 million capital investment. Chef Kevin Sbraga will consult on Liberty Prime, a steakhouse and tavern located in the center of the terminal. Customers will be able to experience exciting this and other new food options from some of Philadelphia’s best chefs, an expansive food hall, gourmet markets, and world-class retail shopping in an innovative airport experience.
The news of the second Fat Ham and Liberty Prime come hot on the heels of two announcements. First, The Little Fat Ham joins pop-up vendors at Philadelphia's popular Spruce Street Harbor Park this summer and second, Chef Sbraga will make his return to television, joining an all-star lineup of guest chef judges on FOX MASTERCHEF's Season 7, airing June 1. Chef Sbraga, best known for his contemporary approach to American cooking, is also the winner of Bravo's Top Chef, Season 7. Sbraga Dining currently includes the first Fat Ham location in Philadelphia, modern American restaurant, Sbraga in Philadelphia, and Southern harvest-inspired Sbraga & Company in Jacksonville, Florida. Chef Sbraga looks forward to furthering the growth of the Sbraga Dining brand through multiple avenues.
The Fat Ham King of Prussia will be joining a roster of more than 50 new stores and eateries, including first-to-market retailers, luxury brands, and signature dining experiences, all in a 155,000-square-foot extension that will connect the King of Prussia Mall Court and the Plaza. The new connector will offer contemporary retailer and dining concepts and modern features such as common area dining counters with integrated, multi-tiered fountains, floor-to-ceiling windows, device-charging stations, a concierge-level guest service center, valet services, a state-of-the-art parking garage and many more conveniences and amenities.
Guests will enjoy many of the same inventive twists on Southern classics they have come to know and love at the University City location. Hand-crafted original cocktails, artisanal beers and wine on draft, and a sizable whiskey, bourbon and rye selection will also be available. The Fat Ham King of Prussia will also offer full-service catering, for everything from small to large-scale events.
As for Philadelphia International Airport's Terminal B, eight new dining venues are anticipated to provide travelers with an array of culinary choices, as well as markets, cafes and exceptional food and beverage service in 15 gate areas. Menus at all price points will emphasize fresh, locally sourced ingredients and will highlight regional and local dining experiences. While Chef Kevin Sbraga will help bring Liberty Prime, a steakhouse and tavern to life, other participating chefs in the Terminal B project include: Nicholas Elmi (Laurel); Erin O’Shea (Percy Street Barbecue); Hiroyuki “Zama” Tanaka (Zama); Anne Coll (Whip Tavern); Joe Cicala (Le Virtu); John Myerow and Michael McCaulley (Tria); and Stalin Bedon (Nomad Pizza).
Renowned architects and designers will transform the physical interior of Terminal B into a world-class setting that combines comfort with beautiful, free flowing spaces. Customers can expect to see immediate improvements when temporary restaurant locations pop up to offer a taste of what's to come. The full experience is expected to be phased in over the next 18 to 24 months. The airport facility will be modernized with the introduction of 15 tech-driven gate lounges that allow guests to order food, drink and amenities from the comfort of their gate.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.