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Two Weeks In

fathampigwall.jpgMichael Klein's commitment to chronicling The Making of the Fat Ham didn't end when the restaurant's doors opened a couple of weeks ago. He's back with another installment, checking in to see how things are going and what adjustments have been made so far. So far, there have been some notable changes to the menu: The lamb belly has been swapped out for pork belly, and the doughnuts (which proved impractical for the tiny kitchen) have been replaced with banana pudding. [Philly.com]

The Fat Ham

3131 Walnut St, Philadelphia, PA 19104 215-735-1913 Visit Website

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