Virtual Restaurants

One Day Only: The Fat Ham Returns!

The Fat Ham Nashville Hot Chicken

On Tuesday, April 3 beginning at 11 a.m., fans of Chef Kevin Sbraga’s popular southern restaurant, The Fat Ham, can order his famed Hot Chicken, Mac ‘n’ Cheese and more: The Fat Ham on Caviar (click here) marks the first time Caviar is bringing its series of exclusive delivery-only pop-ups to Philadelphia.

Working from a top-secret kitchen belonging to one of his many chef friends in the city, Chef Sbraga will prepare a limited number of orders of favorites from The Fat Ham, available for delivery that day only. Dishes will be available until they sell out, and are expected to do so quickly. To view the full menu (and be prepared to place an order as soon as it’s live at 11 a.m. on April 3), click here.

“People always ask me when The Fat Ham will be back, and I’m so excited to say: this Tuesday!” says Chef Sbraga, a Top Chef winner and long-time veteran of Philadelphia’s thriving dining scene. “It’s been my dream to revive these popular southern dishes, and I can’t wait to deliver them on Caviar to fans and friends of The Fat Ham across Philadelphia.”

The full menu for The Fat Ham on Caviar will include (click names for photos, all courtesy Caviar):

  • Hot Chicken with white bread, buttermilk ranch and dill pickles ($18)

  • Mac ‘n’ Cheese with Chef Sbraga’s signature Ritz cracker crust ($5)

  • Collard Greens with pot likker ($6)

  • Candied Yams with marshmallow and pecans ($6)

The Fat Ham on Caviar is among Philadelphia’s first “virtual restaurants,” and the first pop-up of its kind in the city. As more chefs look to new and innovative ways to bring their food to their guests, such as smaller kitchens within shared food halls and delivery-only outlets, Chef Sbraga is leading the way by bringing back The Fat Ham in an exclusive, limited pop-up. Guests can expect similarly pioneering work from him in the future, working with forward-thinking partners such as Caviar to disrupt food service and find compelling new different ways to serve guests, with or without a physical location to do so.

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