Mitch Prensky Goes Rogue With Grains as Mains at Supper

Bagel spaetzle

Story and Photos By Danya Henninger

It’s de rigeur these days for restaurant dishes to be loaded with fatty, salty, “must-have” ingredients like foie gras, pork belly, fried eggs or cracklins. While delicious and fun to eat, our diet was never meant to revolve around these foods.

On the newly revamped menu at Supper, chef-owner Mitch Prensky takes the bold step of introducing a set of entrees based around grains. You’ll still find plenty of trendy high-umami ingredients, but as garnishes, not the main event. We had a chance to try the current options, check them out below.