Supper Rolling Out Late Night Happy Hours, ‘Mostly Meatless’ Mondays, and ‘Weekend Warrior’ Brunches

Supper's Mitch Prensky

Mitch Prensky has a bunch of new weekly menu features and specials that he’s introducing at South Street’s Supper. Each week at the restaurant will now begin with a “Weekend Warrior Brunch,” served on Mondays from 11 a.m. 2 p.m. and featuring the full Supper brunch spread, plus $4 Bloody Marys. Monday evenings will feature “Mostly Meatless Mondays,” a fully vegetarian menu showcasing the season’s freshest bounty picked that day at Prensky’s Blue Elephant Farm. Tuesday will be devoted to the restaurant’s pastrami fried chicken, which Food & Wine named one of the country’s best. Wednesdays will have Scratch Biscuits, the mobile and pop-up biscuit sandwich concept that Prensky launched last summer with his wife Jen. Thursdays will offer “Blue Plate Specials,” diner-inspired comforting dinners, like meatloaf, chicken and dumplings, and pot roast. Keep reading for more details, and a sample Mostly Meatless Monday menu.

The changes go into effect on December 3, and with them Supper’s also introducing a new late night happy hour that runs Mondays through Thursdays from 8 to 10 p.m. Like its popular Sunday through Friday happy hours, the late night edition will offer discounts on cocktails, wine and beers, plus the three hors d’oeuvres for $12 deal. Each night Supper’s regular a la carte menu will also be available.

Here is a breakdown of what’s lined up:

Weekend Warrior Brunch from 11 a.m. 2 p.m.

Mostly Meatless Mondays — Three course harvest menu available for $30. A new vegetarian menu that uses freshly picked produce from Blue Elephant Farm will be available each week. See the sample menu below.

Fried Chicken Tuesdays — Supper will serve up pastrami fried half chickens with thousand island dressing, house pickles, a scratch biscuit and side for $25.

Scratch Biscuit Wednesdays — Each week will feature a different biscuit from the pop-up concept’s menu, like the The Pigscuit, red curry glazed pork belly, pork rinds, daikon slaw, pineapple mayo on a house-baked, “scratch” biscuit. The biscuit and a beer will go for $10.

Thursday Blue Plates — channeling its inner diner, on Thursdays Supper will serve a comfort food special, like meatloaf and mashed potatoes, mac and cheese, chicken and dumplings, and pot roast.

Mostly Meatless Monday
a fully vegetarian menu featuring the season’s freshest offerings picked that day at Blue Elephant Farm

hors d’oeuvre
Blue Elephant Farm corn fritters 9
queso fresco, peppadew sauce, cilantro salad


kale and butternut squash salad 14
spiced apples, shallots, walnuts


vegetable quartet 22
chef’s tasting of the day’s harvest

three course menu 42