clock menu more-arrow no yes mobile

Filed under:

Kevin Sbraga’s Last Restaurant Is Closing — And More Food News

Sylva Senat’s Maison 208 has an opening date and Stephen Starr is headed to D.C. again

Food Policy Action Education Fund Hosts Award-Winning Chefs To Advocate On Capitol Hill For Reduction Of Food Waste
Kevin Sbraga
Photo by Larry French/Getty Images for Food Policy Action Education Fund

— Kevin Sbraga’s Fat Ham in King of Prussia will close this weekend after just nine months. The Top Chef winner’s Fat Ham in University City is already closed, along with his Sbraga on Broad Street, Juniper Commons, also formerly on Broad, and Sbraga & Co. in Jacksonville, Florida. As Sbraga told Michael Klein at in a must-read interview, he’s “oh for five.” The chef doesn’t plan to open another restaurant. []

— Stephen Starr is opening a second restaurant in Washington, D.C., reports the Philadelphia Business Journal. His first D.C. spot, Le Diplomate, opened in 2013. The new eatery will be a steakhouse at 1250-1274 5th Street N.E., with 150 seats and a garden. [Philadelphia Business Journal]

— Maison 208, the long-in-the-works restaurant from Top Chef competitor Sylva Senat, who worked for Stephen Starr at Buddakan, is opening on June 21, reports Philadelphia magazine. The sleek two-story Maison 208 is at 13th and Chancellor Streets, in what was a very different venue: Letto Deli. Despite the name, the menu is more New American than French. []

— Risa Zeller McKenzie and Kerry McKenzie are opening Hale & True, a cidery with a 50-seat tasting room at 613 S. 7th Street, across the street from Good King Tavern. The couple started making cider out of their Old City apartment in 2015. Their new venue will serve hard cider along with beer, wine, and cocktails. The McKenzies are shooting to open by the end of the year.

The future site of Hale & True

— King of Prussia is getting yet another new eatery, and this one just might balance out Duck Donuts. True Food Kitchen, opening on July 19 from Sam Fox of Fox Restaurant Concepts and doctor/best-selling author Andrew Weil, brands itself as a “health-driven restaurant.” Located just outside the mall, the 7,000-square-foot restaurant will serve a seasonally changing menu with gluten-free, vegetarian, and vegan options out of an open kitchen, along with fresh-pressed juices and alcohol. The floors are made of reclaimed wood and the chairs were once soda bottles. The restaurant plans to hire 130 people.