Some late-breaking news just coming into Foobooz World HQ this afternoon. It looks like Supper–Mitch Prensky’s dedicated farm-to-table restaurant on South Street–is closing down after eight-and-a-half years following dinner service next Friday.
Supper knows that not everyone sees Friday nights as the second best night of the week to get blackout drunk (the best night, of course, being Thursday). That’s why the restaurant has made Friday night, Family Night. Chef and owner Mitch Prensky has added a Family and Friends dinner option ($35 for adults, $15 for kids) as well as an a la carte kids menu that sounds like one of the best kids menus anywhere.
Check out Be Well Philly for exactly what will be pouring.
If you haven’t checked out for the holidays just yet, add this to your agenda this week: South Street neighbors Sip-N-Glo Juicery and Supper are teaming up for a juice-and-booze-fueled happy hour on Thursday evening that you might not want to miss.
Sip-N-Glo will be bringing three juices to be used as mixers for a trifecta of very delicious and unique cocktails. The cucumber, celery, apple, mint, ginger, and spinach juice with get spiked with Hendrick’s Gin; a beet, carrot and pineapple juice shaken with unsweetened almond milk will be mixed with Bacardi rum; and the oh-so-seasonal sweet potato, apple, and pumpkin spice juice will be fused with Snap, the ginger snap spirit from Philly’s own Art in the Age.
When did Supper chef Mitch Prensky know that his love of making biscuit sandwiches was worthy of its own bricks-and-mortar location? The first time he sold one. (We agree – and named it one of the five must-try Philly sandwiches.
You’ve probably seen his Scratch Biscuits tent popped-up at festivals, Phish shows, farmer’s markets and Night Markets (at the one Night Market he sold a whopping 1,100 biscuits in less than three hours). Now, he’s signed a lease at 1306 Chestnut Street for an actual location.
Beginning on October 22nd Supper will be hosting “Happy Hour Happynings” on every fourth Wednesday of the month, from 5:30 p.m. to 7:30 p.m.
So what the hell is a “Happyning,” you ask? Kind of like a guided, themed happy hour. And this month’s theme features one of the world’s greatest culinary creations: cheese.
The “Cheese 101” happy hour will be hosted at the restaurant by chef/owner Mitch Prensky and Whole Foods Market’s cheese guru Mike Coffey. For $15 per person, the duo will show you how to put together the perfect cheese board, discuss cheese myths, and supply you with samples of favored cheese from the Whole Foods board, with accompaniments.
And this being happy hour, of course there will be happy-hour-priced cocktails, beers and wines for your pairing pleasure.
With the new season comes the announcement that South Street’s Supper has assembled a new, seasonal cocktail menu and brought in some new blood behind the bar. Newly-minted “bar manager and libations specialist,” Tara Przybyszewski (ex of Zahav and Tria), has completely redone the restaurant’s bar program with an eye toward incorporating fresh juices and the bounty of the restaurant’s connection with Blue Elephant Farm. And today, she has released a seasonal, autumn cocktail menu that’s all brand new as well.
Check out the new booze after the jump.
Pi Day (3/14) is just two days away, and grade school Math teachers everywhere are going crazy trying to come up with pi-related puns, decorations and activities. It’s a big day for them, and now it’ll be a big day for us as well, because Supper is offering up both sweet and savory pies for all.
The menu at Supper has never been a set-in-stone kind of thing. Chef Mitch Prensky changes things up regularly, often depending on what he can get out of the ground at Blue Elephant Farm (which grows all of his produce). But now he’s put the entire board through a change and has expanded his repertoire considerably.
The menu is now broken down into five distinct sections: Snacks, Garden, Larder, Mill, and Market. The biggest change comes in the Mill section, which will feature grains as the core of several dishes, making the whole thing kind of like an American version of a pasta menu. Only without any actual pasta.
There’ll be more veggies in the Garden section (all from Blue Elephant) and all the classics (the burger, duck n’ waffles) will be in the Market section, along with some new stuff like skate frites (wordplay!) and roasted chicken with biscuits.
Anyway, it’s a lot of changes and you can check it all out when you look at the full menu after the jump.
Be Well Philly asked a dietician for advice on eating healthy during Restaurant Week. She’s got five tips to live by and also suggests what to order at seven participating restaurants including a.kitchen, Butcher & Singer and Lacroix.
Cheat Sheet: A Dietician’s Guide to Philadelphia Restaurant Week [Be Well Philly]
Restaurant Week Guide [f8b8z]