THIS RESTAURANT IS CLOSED The Fat Ham

THIS RESTAURANT IS CLOSED The Fat Ham Restaurant Review:

The pig reigns supreme at The Fat Ham, the second restaurant from “Top Chef” winner Kevin Sbraga. The intimate University City spot celebrates Southern-style cuisine --- particularly pork --- with a series of small plates with rich, powerful flavors. The pig is well-represented via images of the animal decorating the walls and on the plate. You can go whole hog with dishes such as pork belly, with intensity leavened by the accompaniment of crispy Brussels sprouts, and pork shank with collard greens, and potlikker. Or choose among selections using pork as an accent: shrimp and grits (country ham); fried green tomatoes with bacon and grilled romaine and the unusual charred cabbage (pork rinds). But there’s also plenty to like in Southern-style hummus with boiled peanuts; and blackened catfish with okra, Comeback sauce and walnuts. Plus, what (virtual) trip down South would be complete without fried chicken? The Fat Ham's “hot chicken” doesn't disappoint, combining crunchy skin, moist meat and a satisfying kick. The South also figures mightily in the beverage program that emphasizes the bourbon-infused classics, barrel-aged cocktails like the rye-based Diamondback (with apple brandy, chartreuse and sassafrass), seasonal juleps and the requisite craft beers. Desserts, including Mississippi mud pie and rhubarb cobbler, aren't as decadent as you might expect, but still satisfy.