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.