Reviews and Press
September 29, 2013
Street-style photographer and fried chicken guru Big Rube joins Mitch for a fried chicken potluck.
September 26, 2013
Daily News "Street Gazing" photographer Ruben Harley guest chefs with Mitch for a fund-raising dinner...
September 19, 2013
Zagat previews Big Rube's and Mitch's fried chicken potluck, an all-you-can-eat fundraiser.
September 30, 2013
Guest chef Big Rube's appearance at Supper's fried chicken potluck. See his photos of the event!
Supper makes Philadelphia Magazine's 50 Best Restaurants list for the third year running...
December 24, 2012
USA Today goes on a tour of Philly's best burgers — and Mitch's burger at Supper makes the list!
November 21, 2012
Check out Chef Mitch's cornbread stuffing recipe.
November 21, 2012
Nicole Finkbiner tells us all about her experience learning in the kitchen with chef Mitch Prensky.
January 6, 2013
Supper's new Monday Brunch is just the thing if you work on weekends, or just want to extend the weekend another day!
November 27, 2012
Late Night Happy Hours, Weekend Warrior Brunches... read all about our Weekday Specials!
December 4, 2012
A run-down of the new Nightly Specials at Supper.
Mitch offers up the recipe for his own sweet holiday drink creation, The Honeybell.
Mitch tells us all about his Rosh Hashanah dinner and his mom's "world famous" brisket.
A great summer recipe: Mitch's Baby Tomato Salad with buttermilk basil dressing.
Unhealthy Veggies? Mitch takes his healthy Blue Elephant Farm produce and creates some scandalous temptations!
Be Well Philly gets the lowdown on Mitch's favorite cookbooks, kitchen tools and more.
The Cooking Channel caters to the sweet tooth by visiting hotspots that take a sweet brunch seriously!
"...it's the Jewish bacon..." — The New York Times talks about delicious uses for chicken skin - like Mitch's Reubens...
Red Velvet Cake
June 30, 2011
"...sweet on an old classic..." — The Inquirer talks about Red Velvet cake - and twists on it, like Supper's red velvet waffles.
The New York Times
January 23, 2011
...Evolving Palate..." — The New York Times singles Supper out as a Philadelphia destination.
Food Arts Magazine
"Birth Announcements" — some inaugural press describes our atmosphere and menu as we prepared to open
October 25, 2007
"Supper's On" — New eatery welcomes diners with great food, relaxed atmosphere
"Supper Natural" - the small plates restaurant has foodies drooling
November 1, 2007
"Caterers Turn the Tables for Their Romantic Supper"
November 29, 2007
On-line blogger raves about the food, the decor.
"Supper Class" - City Paper calls our urban farmhouse fare ...delicious ... ambitious
"Taste" - casually eclectic decor, meticulous menu...
February 17, 2008
"Supper's On - Really On" - a 3-Bell review from the Inky's Craig LaBan
"Get It While It's Hot" - Marty Mercik runs down his favorites from our menu
Bucks County Lifestyle
Supper is dubbed "A New South Street Standout"
Supper makes Philadelphia Magazine's list of 50 Best Restaurants
Self-described restaurant addict, student and writer Jamie Png writes about how "Supper Takes It Home"
Rick Nichols "On the Side" column sings the charms of our award-winning deviled eggs
November December 2009
"Ala Beer: Potato Sides" - Mitch's recipe for Sweet Potato Pierogis with brown ale butter sauce
"Scooting to Philly," an interview with chef and owner Mitch Prensky
Fair Food and Grid
Local Food Guide 2010 - 2011
Our listing in the definitive guide to eating, buying and dining local in the city of Philadelphia; "Best of Philly and 3-Bell winner..."
"Out of the Park" - our house-made Asia Dog is one swank frank... and the recipe is here, too!
Spring Summer 2010
"Dutch Obliged" - our hand-crafted PA-Dutch-style hot dog gets a special mention
May June 2010
"Homegrown Greens - growing right in the backyard of the restaurant
Grid: The Food Issue
"Nature Preserve" - Mitch Prensky brings pickling into the modern era
July 29, 2010
"What's Cooking on the Farm" - Mitch hand-picks Supper's fresh produce several days a week at local Blue Elephant Farm
Winner of "Best Bar Snack," our deviled eggs are a hit.
"10 Tastes of Fall" - we made their list of what to sample this season.