Supper

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Update, based on a recent revisit

Caterers Mitch and Jennifer Prensky helped lead the way for Philly’s small-plate movement at this stylish bilevel space, where the contemporary cooking remains among the city’s most inventive and well-executed.

Brunch, in particular, has become a big draw, from the red velvet waffles and killer chilaquiles, to the house-made Supper dog and pickled veggies made from produce grown at Blue Elephant farm, the organic farm in Newtown Square where Prensky has partnered grows and harvests many of his ingredients.

No wonder after four years Supper still tastes so seasonal and fresh.

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