I almost didn’t make it to Sbraga last Friday due to a last minute thing at work but managed to keep the 6:30pm reservation. It was a treat to find that Sbraga had an open kitchen where we sat at the counter and enjoyed the staff prep food for service. I spied Kevin Sbraga doing a bit of prep when I scanned the menu but asked our server to confirm. A few minutes later Chef Kevin visited us and said hi. And, I made sure I got a picture of him for this post. What wonderful service !!
 
I found the food to be exquisitely superb. There seems to be special care taken to make sure that the bread is always warm – whether it be the popover bread served at the begining of the meal or the cranberry toast served with the chicken liver pate. Overall, it was a great meal at a great deal – $45 for four courses.
 

What we chose for dinner:

First Course

Eggplant . Goat Cheese . Tomato Terrine
 

Chicken Liver Pate . Red Onion Jam . Clementine

Second Course

 
Branzino . Pine Nuts . Rice Pilaf
 

Scallop . Pork Belly . Tabbouleh . Watermelon . Jalapeno
 

Third Course

 
Lamb Chop & Belly . Oatmeal . Pears . Tender Herbs
 
Quail . Romaine . Sweetbreads . Salsify . Natural Jus
 

Fourth Course

 
Banana Passion . Meringue . Crumble
 
Coffee Granita . Chocolate Mouse . Mascapone