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At Supper, we believe that the food that tastes the best comes from the best sources. If you take a walk through our kitchen, you will find everything from loads of fresh produce to house-ground meat, from hand-made seitan to slab bacon being smoked on-site. Our cooks are busy feeding sourdough bread starters, mixing ice cream base, pickling veggies, juicing fruits, and just being all around awesome. 

 

What you won’t see is frozen, processed food. None. (Nope, not even frozen french fries….we cut those ourselves, too.) 

 

Does it make more work for our team of cooks? Definitely. Is it worth it to serve only the highest quality dishes to our loyal customers? Absolutely.

The Story of Supper

Supper on Penn, located in Pittsburgh’s historic Strip District, is the latest restaurant venture by Chef Vincent Perri. The building was built in the 1800s and has seen many changes over the years. From a prohibition era bar, to the Hotel Romo, from a brothel, to the home of many different restaurants, 1211 Penn Ave has a rich history. Together with his wife and co-owner, Candice Perri, Vincent renovated and restored the restaurant to reflect its raw, industrial roots. Inside the approximately 600 square foot space, you will find exposed ‘brick’ and reclaimed wood walls, shiny tin-stamp ceilings, and soft glowing Edison lights strung throughout the dining area. Supper On Penn has a full bar with a speciality craft cocktail menu that pays homage to eras past — blending classy, vintage cocktails with a few new, modern twists.

 

Meet the Chef

Chef Vincent Perri began cooking when he was 20 years old. Over the last decade, he has worked in many restaurants from Pittsburgh to Miami. After working his way up from a line cook to an Executive Sous Chef, Vincent became the original Executive Chef of Revel + Roost in Pittsburgh’s Market Square. While there, his dream of owning his own restaurant grew, and Vincent left R+R in June 2017. Vincent partnered with the Federal Galley team to open Supper — his vegetable-forward concept that operated on the North Shore for 18 months. When the opportunity to own his own brick and mortar space in the Strip District presented itself, Vincent knew he had to jump on it. Supper on Penn opened its doors in August 2019.

 

Contact

For private parties, please contact Chef Vincent directly at vincent@supperpgh.com