Sbraga Dining officially expanded to King of Prussia with its September 19 opening of the second location of The Fat Ham, Sbraga Dining's award-winning Southern comfort gem. Like it's sister restaurant in University City, The Fat Ham King of Prussia boasts a chef-driven menu, guest-oriented experience, inventive interpretations of Southern comfort dishes, and a specialized beverage program. An extension of the luxury components around it, the concept brings a refined dining approach to King of Prussia, offering guests an unforgettable experience from the signature Fat Ham brand. With Chef and Restaurateur Kevin Sbraga at the helm, Sbraga Dining now includes three concepts: The Fat Ham King of Prussia (King of Prussia, Pennsylvania), The Fat Ham University City (Philadelphia, Pennsylvania) and modern American restaurant, Sbraga (Philadelphia, Pennsylvania).
The restaurant joins Savor, 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 connects the King of Prussia Mall Court and the Plaza. The connector offers 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, and a state-of-the-art parking garage. Based on pure retail space, King of Prussia is now the largest mall in America at 2.9 million square feet. Already a destination for shoppers arriving both from the Greater Philadelphia area as well as nationally and internationally, King of Prussia's draw of incomparable premium and luxury retail offerings is now even greater with the addition of high-end dining options. The Fat Ham King of Prussia is the ideal destination for mall shoppers and King of Prussia visitors alike to stop for a quick bite or a sit-down meal and cocktail, in between perusing some of the best shopping that King of Prussia Mall will offer.
Chef Sbraga and team draw inspiration from Southern cuisine’s many international influences, as well as the deeply rooted family traditions cultivated in home kitchens. The menu is his interpretation of ingredients and culinary traditions of the South, with each item reflecting dishes found at Sunday suppers and enjoyed on country porches. Approximately half of the menu are dishes from the sister restaurant, with additions of composed sandwiches, salads, and other dishes fit for the shopping crowd. Dishes include: Smoked Pork Rillette Toast and pickles; Kale Salad with currants, quinoa, and pecans, Beef Brisket Sandwich with sweet barbecue sauce and coleslaw; Chicken & Waffles with citrus butter; and The Fat Ham's signature Hot Chicken, with brioche, ranch dressing and dill pickles.
Staples found in the pantry of any Southern home create the foundation for the cocktail program by Head Bartender Dan Carr, including a number of whiskey offerings and clear spirits, incorporating ingredients such as fresh fruit and herbs. Sample cocktails include: Stars Fell on Alabama, a barrel-aged cocktail with bourbon, orange flower, bitters, and Absinthe; Memphis Mule with basil & grapefruit infused vodka, citrus, and ginger beer; and Low Country Punch with Madeira, Jamaican rum, vs cognac, and citrus. The restaurant offers a small selection of wines and a small selection of canned and bottled beer.
Philadelphia-based design firm Eimer Design, who has worked on Sbraga Dining's previous concepts, brought the design to life. The 1,400-square-foot space seats 67, with 53 seats in the dining area and 14 at the bar, provides guests with a cozy and relaxed oasis within the bustling mall. From the sister restaurant to the King of Prussia location, the design has been elevated from low country humble to a more modern and elevated image reminiscent of modern Charleston. 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 has been reworked into red stained “rafters” draped with string lights, creating the sense of being at a refined outdoor barbecue. A unique combination of stained woods with aged metals are reminiscent of classic porch rail designs. The design strategy of incorporating elements that are weathered and rustic, authentic and familiar, welcoming and approachable are a backdrop to the refined and stimulating dining experience centered around Chef Kevin Sbraga’s cuisine.