'Top Chef' winner ditches the dining room at Sbraga & Company

Forget formulaic dining rooms. This “Top Chef” winner wants guests to feel at home.

When Kevin Sbraga first looked at the 6,700-square-foot open space in Jacksonville, Fla., he envisioned it broken up into smaller, cozier areas. “I didn’t want [guests] to feel like they’re in just another restaurant,” says the executive chef and owner of Sbraga & Company. “I want them to feel like they’re in my home.” Most nearby restaurants have a modern, industrial look, but Sbraga wanted something different. From the bar to the lounge to the dining room, he relied on warm tones, rustic decor and antique touches to deliver it. 

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Older brands try new tricks in their quest to stay relevant

Reality Check: A number of mature restaurant chains are out to prove that age is just a number.


At Papa Johns, delivery shifts from its own apps to aggregators

The Bottom Line: The pizza delivery chain’s business with companies like Uber Eats and DoorDash is thriving while its own delivery is slowing. But this isn’t the beginning of the end of self-delivery, CEO Rob Lynch says.


How the shift to counter service has changed Steak n Shake's profitability

The Bottom Line: Sardar Biglari, chairman of the chain’s owner Biglari Holdings, details how the addition of kiosks and counter service has transformed restaurants.


More from our partners