Finally got around to trying Sbraga and it did not disappoint! The $49 4-course menu is an amazing deal for the quality of food, and (provided that you make the right choices :P) most of the portions are enough to leave you full and satisfied.
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| A nice view of the open kitchen! Look at all those copper pans... |
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Courses 1 and 2: Foie Gras Soup, rose petal relish; Octopus, harissa, escabeche
+ a nice, warm popover with salted butter to start off the meal! |
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| Course 3: NY Strip Steak, kale, egg, piri piri - this was a friend's entree and the overall dish was extremely flavorful, but the portion was tiny and it did not seem to completely justify the $15 supplement |
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| Course 3: Rigatoni, lamb sugo, ricotta, jalapeno - the waiter warned us that there would be substantial heat to this, but I did not find it very spicy at all (and I honestly do not have a super high tolerance). Other than that, I really enjoyed it! The basil added a nice touch, the pasta was fresh / perfectly al dente, and the dish itself was very filling. |
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| Course 3: Rabbit Golumpki, maitake, borscht - prettiest cabbage roll I've ever seen haha |
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| Course 4: Dirt Pudding, gummy worms - nothing too special, except the gummies were house-made! |
The foie gras soup was definitely the highlight of the meal - it was rich but not too heavy and we were given the perfect portion as to not fill us up during the first course. The octopus was good, with a hint of spice, but the tiny portion would have me choosing a different option if I were to redo my choices (the clams with smoked bucatini that my friend got looked amazing and was a substantially larger dish). That being said, I was extremely full after finishing my pasta and could only eat half of my dessert. For those looking for an even more special meal, the beverage pairing for an additional $35 was really interesting, as each specific dish on the menu is coupled with a brief description of a wine or beer that comes with. Overall, a great experience.
Looking forward to trying Kevin Sbraga's newest addition, The Fat Ham!
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