Tuesday, July 22, 2014
Inquirer Daily News

Supper

About the restaurant
926 South St
Philadelphia, PA 19147
215-592-8180
Rating:
Neighborhood: Queen Village Parking: Street parking only (though valet is expected soon).
Handicap access: Wheelchair accessible.
Hours: Tuesday, Wednesday and Thursday, dinner 5 to 11 p.m.; Friday, dinner 5-11:30 p.m.; Saturday brunch: 10:30 a.m.- 3 p.m., dinner 5-11:30 p.m.; Sunday brunch: 10:30 a.m.-3 p.m.; dinner, 5-9 p.m.
Reservations: Recommended
Open Table
Prices: $$$
Payment methods:
American Express
MasterCard
Visa
Cuisine type: American
Meals Served: Brunch - Sat., Sun. Dinner - Tue., Wed., Thu., Fri., Sat., Sun.
Style: Caterers Mitch and Jennifer Prensky helped lead the way for Philly’s small-plate movement at this stylish bilevel space on South Street in 2008. They’ve upsized to more traditional portions since then, but the commitment to contemporary cooking using scratch ingredients – from the bread to the hot dog - 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, Supper still tastes so seasonal and fresh.
Specialties: Potatoes in aromatic salt; asparagus with chestnut mousse; Moroccan chicken wings; smoked duck-membrillo tartine; carrot-coconut marshmallow soup; mache salad; octopus; scallops with uni butter; oysters in pumpkin butter; smoked sweetbreads; pork belly; shortrib; lamb shank; dark chocolate tart.
Alcohol: A concise collection of about 30 wines, mostly American and Australian, with plenty of good choices under $50 and fun options by the glass
Weekend noise: A noisy 82 decibels, but manageable with decent table spacing. (Ideal is 75 decibels or less.)

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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    Craig LaBan Inquirer Restaurant Critic
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