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Yesterday we shared a handful of details on Sbraga, chef Kevin Sbraga's much-anticipated restaurant opening Saturday in the Symphony House at Broad and Pine. Today we've got a look inside the space — a dramatically different look and feel from its predecessor — plus the opening menu.
Every trace of the flashy, shortlived Chew Man Chu is Chew Man Through, but Sbraga held onto a few of the design elements for practical purposes — for example, that restaurant had a slew of odd goldfish sticker-adorned plates affixed to the wall behind the bar, which the chef was able to remove, strip, clean and save. (They're perfectly good plates, after all.) In fact, something like 80 percent of the materials Sbraga used to revamp the corner restaurant are repurposed. Philly-based firm AP3C Architects saved the Douglas fir slats you see dressing the dining room pillars and panels from a defunct textile mill in Fishtown, and the marble topping the bar and and open kitchen line was salvaged, as well.
Sbraga isn't following any particular culinary path where the food's concerned — "The only discipline is that it tastes good," he says. French, Italian and Southeast Asian influences are represented in careful stead on the menu, set up as a four-course prix-fixe for those at dining room tables and a la carte for bar denizens. Check it out in full after the jump (click to enlarge). Sbraga opens to the public this Saturday; 215-735-1913 for tables.
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