Neighborhood: Queen Village - South Street
Restaurant Week dinner menu
Parking: Street parking only (though valet is expected soon).
Handicap access: Wheelchair accessible.
Parking: Street parking only (though valet is expected soon).
Handicap access: Wheelchair accessible.
Related reviews:
- Full review
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...
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Eat enough of these exciting small plates and you'll be full - and very happy.
The three-course eaters are going hungry out there.
Not a week goes by that I don't hear yelping from one of these old-school diners, still off-kilter around the trendy small-plate restaurants that have erased appetizer and entree from their menu lexicon. Usually, after they've just paid big for a meal of itty-bitty portions, the tale of woe ends with a late-night soft pretzel or peanut butter and jelly sandwich, eaten in the comfort of their own kitchen.
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Cuisine type: American
Meals Served:
Brunch - Sat., Sun.
Dinner - Tue. thru 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.)
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.
Prices:
$$$
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