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Fresh. Seasonal. House-made.

These are just a few words that describe the vegetable-forward restaurant owned and operated by Chef Vincent Perri. With over half of the menu items being vegan and/or gluten-free, Supper’s menu has dishes for everyone.

The goal of Supper is to source the freshest ingredients possible, prepare them using techniques and flavors from all over the world, and present them in Chef Vincent’s own unique style. So you can expect to see eclectic spin on American classics.

One thing you won’t see  — pre-fabricated, frozen food. Chef Vincent  prides himself on making just about everything — from the tempeh to the sausage to the gluten free breads– 100% from scratch in the restaurant.

The Story of Supper

Through centuries of immigration, the United states has built its own unique style of regional cuisines that utilize flavors, ingredients, and cooking techniques from all over the world. This mix of cultures created a “melting pot” of cuisine that can’t be found anywhere else in the world. 

While each culture may have different ideas about how to make the best dish, one thing they all have in common is the idea of supper — a light, informal meal usually taken after mid-day.

Some people might like to “grab a quick bite” for their supper or just “have a snack.”  Others want something more hearty, so they “fix a sandwich” or “make a plate.” No matter what kind of meal you like, you’ll find it here — so come have Supper with us!

 

Meet the Chef

Chef Vincent Perri got his start in the restaurant business at age 15 washing dishes and bussing tables in his home town of Weirton, WV.  After graduating high school, he briefly attended West Virginia University as an economics major until he realized that working in restaurants was his true passion.  

He moved to Pittsburgh and got a job cooking at the Rivers Casino while he earned his degree from the Pennsylvania Culinary Institute. After graduating from culinary school, Chef Vincent moved to Miami, FL, to work under the world renowned Chef Daniel Boulud at DB Bistro Moderne. Over the course of three years, he advanced from a line cook to Chef de Partie.  

While in Miami, Chef Vincent got married and had his first son. Shortly after, he moved back to Weirton and began working as the Executive Sous Chef at Jacksons Restaurant in Canonsburg, PA.  In 2015, he took the position of Executive Chef at Revel + Roost where he got to show his creative culinary skills by designing the menu concepts for both restaurants. After two years of success, Chef Vincent decided it was time to move on and open his own business within the Federal Galley. 

 

Contact

For private parties within the Federal Galley, please contact Heather at The Galley Group – heather@galleygrp.com