Top Chef Kevin Sbraga to Open The Fat Ham at King of Prussia Mall

The restaurant will be joining a roster of more than 50 new stores and eateries.
The restaurant will be joining a roster of more than 50 new stores and eateries. Image Used with Permission

Sbraga Dining has announced its expansion to King of Prussia, Pennsylvania, 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.

The news of the second Fat Ham comes hot on the heels of two big announcements, the first being that The Little Fat Ham will be joining pop-up vendors at Philadelphia's Spruce Street Harbor park this summer, starting May 1, and second, that Chef Sbraga will be joining an all-star lineup of guest chefs on FOX MASTERCHEF's Season 7, airing June 1. Chef Sbraga, who is also the winner of Top Chef, Season 7, looks forward to furthering the growth of the Sbraga Dining brand through multiple avenues. The restaurant group includes the first Fat Ham location, modern American restaurant, Sbraga in Philadelphia, and Southern harvest-inspired Sbraga & Company in Jacksonville, Florida.

The restaurant 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.

"We're excited to be an integral part of King of Prussia Mall's prominent expansion," says Chef Sbraga. "I look forward to bringing our existing concept of elevated, Southern comfort to the suburbs. We feel the Fat Ham fills a niche, as there is currently no Southern-inspired cuisine to be found in the area. It will be the perfect place for shoppers and visitors alike to stop for a quick bite or a sit-down meal and cocktail, in between perusing some of the best retail that King of Prussia Mall will offer."

“King of Prussia Mall’s roots run deep in the Philadelphia region and as we continue attracting new brands, it’s important that we consider what our customers want from both a national and regional perspective,” adds Bob Hart, King of Prussia Mall’s mall manager. “Sbraga Dining is a restaurant group that carries a loyal following and boasts a number of accolades, and we look forward to Chef Sbraga bringing his unique concept to our new dining pavilion.”

Guests will enjoy many of the same inventive twists on Southern classics they have come to know and love at the University City location. Handcrafted original cocktails, artisanal beers and wine on draft, and a sizeable 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.

Bringing the vision to life will be Philadelphia-based design firm Eimer Design, who has worked on Sbraga Dining's previous concepts. The 1,400-square-foot space will seat 67, with 53 seats in the dining area and 14 at the bar, providing guests with a cozy and relaxed oasis within the bustling mall. This adaptation of the original will be an integrated element of the luxury lifestyle expansion at King of Prussia Mall. Balancing nostalgia and Southern hospitality, the refined vision is communicated through the kiosk’s materials and details. Rough-hewn timber stained siding that embrace the flagship location’s walls are reinterpreted with honed, whitewashed panels. The arrangement and proportions used are reminiscent of the old filling station found on country roads, but reinvented as a clean, small-scale barn. Red stained siding have been reworked into red stained “rafters” draped with string lights, creating the sense of being at a refined outdoor barbeque. The imagery is meant to invoke a sense of Charleston-esque, Southern hospitality. Finishes are rooted in real and honest materials, reflecting the natural but bold flavors of the Southern-inspired cuisine.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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