
Menu Watch: Spring at Sbraga
Asparagus! Morels! Spring cocktails!

Given the current climate of tasting menus around town Sbraga's (440 S. Broad St.) $55 four courser (plus foie soup and pop-over amuse bouche) is certainly one the most attractive prix fixes around. This week Sbraga and chef de cuisine Greg Garbacz are rolling out a sweet new spring menu with all sorts of haven't-seen-'em-in-forever ingredients like rhubarb (in a hot fudge sundae with a pizzelle), peas (in a gemelli dish with escargot and ham hock) and morel mushrooms (garnishing a pork chop along with asparagus fricassee and black truffles). Sounds pretty good right? Check out the full menu right here.