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Turns out he and wife Jesmary (a baker who directs the dessert program at Sbraga) consider themselves wedge salad aficionados, ordering it just about every chance they get. Some are better than others, and the chef has used this experience to hone his own offering into the best he’s ever had. Asked what makes it special, he simply notes, “It’s just got the perfect ratio of everything.” If a former Stephen Starr and Jose Garces chef who’s now a national celebrity can get pumped about lettuce, ranch dressing, avocado, bacon and blue cheese, so can we.
For the second course, get the bronzino, if you’re following Sbraga’s plan of attack, which is served with hummus and a rustic bread salad similar to panzanella. Finish your savory eats with the cornish hen, boneless breast and thigh that are marinated in Moroccan spices, then cooked to order on the wood-fired grill. On the side comes “broken pastilla” - a take on the traditional Moroccan pie with cauliflower and carrots, crisped up bits mixed with crunchy crumbs of dough.
For an additional $35, add the selected beverage pairing for each dish - well-throught-out matchups that run from craft beer (Furthermore Mekeweight for the poultry) to wine to cocktails. Dinner is served 5-10 PM, Monday-Thursday and 5-11 PM, Friday-Saturday. If you aren’t able to snag a reservation, look for a spot at the bar, where you can try the wedge salad á la carte (215-735-1913).