We’re happy to bring you yet another Amtrak-trip worthy restaurant. Hop on the next train to Philly to try creative American fare at Sbraga. But make a reservation first because they just won Restaurant of the Year in the city of brotherly love.
The cuisine at Sbraga is a lot like melting-pot America. Chef Kevin Sbraga pulls from Africa with his piri piri sauce; Thailand with the unexpected herbs in his foie gras soup; the Middle East with his falafel, Japan with his miso ramen and Italy with his lamb rigatoni.
But for those looking for straight up ‘Merican, he also has meatloaf and The Best Thing on the Menu: Brisket with Choucroute, Pastrami Jus and Pickles. This three-bite brisket is memorable because of its salty, sour and creamy flavor profile.
You might remember the man behind this delectable foie gras soup – Chef Kevin Sbraga – as the most likable person to ever win Top Chef. But I remember him from when we both worked at a restaurant on the Main Line under Chef Georges Perrier. He was very likable back then too, generously sneaking me snacks from the kitchen. Remembering his awesome dishes from Top Chef and his winning personality at George’s, I had very high hopes for his namesake restaurant and those hopes were met and exceeded.
The menu, including this melt-in-your-mouth wagyu carpaccio is made simple: Diners make their draft picks for four courses. The damage? An incredibly reasonable $49, with opportunities to supplement with delicacies here and there. By DC standards, this is a steal. Even with the price of your round-trip Amtrak train to Philly!
Finish the evening with desserts that range from classy to kindergarten. We tried this refined take on key lime pie in addition to the dirt pudding, complete with homemade gummy worms. Here’s hoping Chef Sbraga makes his way to DC to open another cool spot.
Brisket not your BTM? Post your favorites in the comments section. Click here for more photos.