Sbraga is the eponymous restaurant of Top Chef winner, Kevin Sbraga. The beautiful open kitchen spot is on the first floor of Symphony House, which until now, has kind of seemed a cursed location for restaurants. Well, I certainly hope Sbraga sticks around. They only do a four course prix fixe, a concept which I am actually a fan of. You get to pick amongst about a handful of choices in each course.
Everything starts with a fresh and warm popover! Delicious and cheesy. But I wasn’t going to make the mistake of eating too much of the popover so that it would affect the other courses. So I exercised some restraint. I merely tasted it and enjoyed my little taste.
The tuna confit with gem lettuce, piquillo, little eggs, in a vinaigrette. Tuna confit is like a very fancy and amped up version of canned tuna.
The famed foie gras soup, worthy of all its fame. It’s poured at the table and is creamy and delicious. Do try it.
The seared scallop with pork belly, watermelon, jalapeno, and tabbouleh. M had never had pork belly before. It melted in his mouth and he became an instant pork belly fan. It was also the best scallop he’d ever had.
Here’s my miso black cod with apple and kimchi. Delicious! But the highlight was that flat leaf looking thing in the middle of it. No idea what it was whatsoever. But it was great. Like a candied leaf.
M was fancy and got the wagyu steak. It also came with fried oysters and a choron sauce.
Check out the bad-ass steak knives they use here!
On the other end of the meat spectrum, I got the meatloaf with potato puree and bacon marmalade. Mmm… this was savory and sweet and delicious. It was an extremely dense meatloaf with a tangy flavor. I cleaned my plate!

M is a chocolate guy so he got the mascarpone, coffee granita, and chocolate. Coffee flavored ice! Cool!
I’m the fruit based dessert person so I got the lemon cremeux with berry jam, mille feuille. So pretty, so tasty, so fun. We both thoroughly enjoyed our experience at Sbraga. The service was great and the food was even better. Cursed location, no more!

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One Response to

  1. Christopher says:

    It’s tough to see, but perhaps that leaf-like thing next to the black cod miso was the skin?

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