In a nutshell: Stroll down South Street in Washington Square West for some mighty fine supper at Supper. Or brunch it up at Supper… that’s not confusing, is it? In any case, the latter is most fun at the urban farmhouse’s annual Pajama Brunch.
One of the most frustrating things about Sunday brunch is changing out of cozy nightshirts and sweats into street-appropriate clothing at the crack of dawn to beat those long lines. Fortunately, you can avoid the former problem at Supper on the Sunday following Valentine’s Day (to steer clear of the latter, reservations are a must).
During the once-a-year Pajama Brunch–entering its sixth iteration this 2015–invites guests to dress in their Sunday sleepwear best; the staff gets into the spirit too. If you need an incentive to brunch in your jammies (as if you need any), pajama-wearing brunch-goers are rewarded with a mimosa or order of doughnuts on the house.
Supper’s produce is grown exclusively at Blue Elephant Farm. The privately-owned, 75-acre organic Newtown Square farm supplies numerous menu ingredients throughout the year. Chef Mitch Prensky himself harvests the bounty five days a week, so what was plucked from the ground in the morning may be on your plate only hours later.
A little bit of fresh-squeezed bubbly is never a shabby way to start the day.
Forget eggs benedict: a cast-iron skillet is the best way to cook your eggs. The three-egg frittata that Supper cooks up is completely customizable, with options including housemade country sausage, sauteed greens, goat cheese, and applewood smoked bacon. Caramelized onion hash browns piled on top and toasted house-baked bread on the side make this the breakfast of champions.
If you favor the “lunch” part of brunch more than the “breakfast” part, the clubhouse-style triple decker burger may just do the trick. With a 6-ounce dry-aged custom La Frieda Blend patty, bacon, lettuce, tomato, grilled onions, and cheddar, let’s ponder what else the kitchen could add to make this even higher. Thick steakhouse-cut duck fat fries complete the look.
Looking for something a little sweeter? Red velvet waffles–the batter slightly cocoa-y and a gorgeous shade of crimson–get dollops of sweet cream cheese mousse, a sprinkling of toasted pecans, and a helping of molasses bourbon cherries.
When the dish brings back memories of piping-hot fritters savored in the Bavarian mountains on the way to Germany’s Neuschwanstein Castle, it has to be good. These powdered sugar-dusted doughnuts rest on plush toasted meringue and get zippy with the surprise inclusion of zesty lemon curd inside: one of my favorite treats at Supper.
PJ brunches need to become mainstream. Supper, thanks for leading the charge.