Menu Watch: Spring at Sbraga
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
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.
