The perma-polished ladies and gentlemen of Franklin Mortgage & Investment Co. have designed a new cocktail list for our bar, in exchange for Mitch putting together a small plate-style menu for the Franklin’s cocktail bar. It launched here at Supper back in April... so come on in and check out, among others, a new beverage named after a Zombies album… we are quite excited!
What we’re cooking with from our own Blue Elephant Farm: current harvests include herbs, lettuces, sweet potatoes, carrots, celery root, cabbage, escarole, beets, squash, brussels sprouts, sunchokes…
These ingredients are used in many of the dishes across our menus… but for an all-vegetable entree option, check out the BE Farm Vegetable Quartet in the Plates section of our Dinner menu.
This Sunday, we’re featured in The New York TimesTravel section in Beyond Cheesesteaks: A Tour of Philadelphia Restaurants. Click here to read the online article... Supper is featured front and center in this New York nod to Philly’s great dining scene.
We’ve had a lot of great press since we opened a few years ago. Read all about it in our Reviews and Press section... there’s lots to read and see in this collection from publications like Philadelphia and In Style magazines, The Philadelphia Inquirer, the city’s free papers like Philadelphia Weekly and City Paper, and much more.
E-mailing us is all you need to do to become a member of the Supper Club!
You’ll be first to hear about Special Events and menus at Supper...
Each month, we will draw a name for a free Gift Card; and each month, one lucky customer and their guest will be invited to a Special Tasting of new menu items.
You’ll also get discounts on booking your own private event, too.
So e-mail us today, and enjoy the benefits of being a Supper Club member!
Our fresh produce is grown exclusively for us at Blue Elephant Farm, a privately-owned organic farm in Newtown Square. Mitch plans with the farm what produce is grown, and then takes trips to the farm 5 days a week to pick fresh produce that shows up across the menu every day.
The 75-acre farm on the outskirts of Newtown Square supplies the ingredients for our Daily Harvest menu, as wells many items on our other menus. Indeed, much of what you’ll experience at Supper was harvested earlier that day—by Mitch himself. We've re-imagined the farm-to-table concept: our chef actually goes to the farm to hand-pick the produce that winds up on your table later that day.
This partnership between Supper and Blue Elephant Farm is just another way that we strive to bring you the most unique dining experience.
This Sunday, we’re featured in 
