Supper’s menu highlights Brand’s creativity and his passion for local, organic, seasonal ingredients, sourced from family farms in neighboring Texas towns. Each dish highlights an ingredient and a then builds on it to balance flavors in a harmonious fashion.  

I had actually visited Supper almost exactly a year previously, when it was a “new” establishment, and at that time, had vowed to return so that I could do a review.  This visit was fulfillment of that promise.

I started out with scallop crudo with figs, radish and cucumber, garnished with sprouts, avacado and Amarillo aguachiles.  This was a beautiful dish with delicate scallops slices interspaced with fresh figs, topped with green elements.  The tangy dressing was a good compliment to the other ingredients.

Next, I had the fried green tomatoes with pimento cheese, pickles and pepper jelly.  The tomatoes were well coated and perfectly fried so that there was a burst of flavor accompanied with a crunch in each bite.  The jelly was an interesting touch, but I didn’t feel the need for the sweet flavor here.

Last, I had the lamb kefta meatballs with labneh, tomato, zahtar and Caulini salad. The meatballs were nicely spiced and were particularly delicious when eaten with the creamy labneh (yogurt).