Supper Chef Mitch Prensky's seasonal, farm-direct contemporary main plates have included day boat scallops, paprikash braised short rib, and duck and waffles. "Prensky has energy to burn in the kitchen, creatively adding a smear of coconut marshmallow to a velvety carrot tangerine soup, or pairing duck confit with waffles, for a new take on a Southern classic."
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Gayot Full bar. Serving dinner nightly. Sat-Sun brunch 10:30 am-3 pm.
ADDRESS
926 South St,
Philadelphia, PA 19147
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
Supper Chef Mitch Prensky's seasonal, farm-direct contemporary main plates have included day boat scallops, paprikash braised short rib, and duck and waffles.
WHAT THEY SAY
"Prensky has energy to burn in the kitchen, creatively adding a smear of coconut marshmallow to a velvety carrot tangerine soup, or pairing duck confit with waffles, for a new take on a Southern classic."
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Gayot
ADDITIONAL INFO
Full bar. Serving dinner nightly. Sat-Sun brunch 10:30 am-3 pm.