By Bird Murray

On Thursday, January 9, I went to the restaurant Supper! in Scott’s Addition. I was accompanied by fellow Match writers John Ballowe (‘21) and Carter Stokes (‘21) on my quest to dine on authentic southern comfort food. The aesthetic of the restaurant maintained a constant theme throughout. Supper!’s decor goes along with the theme of a southern gastropub, with an interior design and dimmed lights to create an atmosphere that is inviting for customers. The interior’s many shades of dark red and earth tones are inviting. Stokes commented on the atmosphere of the venue being “a nice little gastropub feel.” Supper! had a beautiful outdoor beer garden, a dining area, and a bar.

After about a twenty-minute wait, my cohorts and I were seated. Lighting was dimmed above what seemed to be reclaimed wood furniture throughout the restaurant. We were met by nothing but pleasantness from both the hostess and our server. Though Supper! had relatively low ceilings, the space did not feel cramped or claustrophobic by any means.

We began the night with two appetizers: pork rind nachos and the Supper! short ribs. The nachos were smothered in pulled pork, cheese sauce, pickled red onions, bacon, and fresh jalapeño. Going into the meal, I was by no means a fan of pork rinds, but the flavors and textures blended into what could only be considered a masterful appetizer. After taking a bite, I was extremely impressed with the execution of the topping combination, along with the preparation of the pork rinds in a way that was truly appealing.

The short ribs were a sure bet, compared to the mild risk involved with ordering the nachos. Listed on the menu as “house braised boneless short ribs over their bacon mac and cheese,” and these ribs did not disappoint. I have never encountered a piece of boneless meat so tender. The taste of both the ribs and bacon mac and cheese combined to create a very familiar flavor, and each complimented the other perfectly. My only complaints about  the ribs would be an excess of wine sauce drizzled over the ribs. The ribs cost a dollar more than the nachos, but you got significantly less food. This could come into consideration when ordering an appetizer in the future.

For our entrees, I ordered the Supper! Boneless Fried Chicken, Stokes had the Southern Fried Local Blue Catfish, and Ballowe tried the Herd, a bacon-wrapped brisket, pork, and buffalo meatloaf. My chicken was truly incredible, with perfectly textured breading and a freshness that cannot be faked. With a side of grilled asparagus and a repeat of the bacon mac and cheese, my meal was one I will not soon forget.

Sadly, I’m not sure Stokes or Ballowe could agree with me. Stokes’ catfish was cooked with what seemed to be a thick layer of Nashville hot seasoning. While the exterior of his dish was incredibly appealing, everything was not as it seemed. The fish was incredibly mealy, to the point where it was almost inedible. When asked about his meal, Dtokes responded, “The catfish was not worth finishing in many people’s books.”

Stokes also noted that the kitchen had not properly removed the bloodline in the fish. They did, however, remove the pin bones. Stokes commented “I give them credit for that, because that’s tough to do with catfish.” While the sides of cheese grits and southern collard greens were impeccable, it was impossible to overlook the failure of what could have been a successful seafood dish.

Ballowe’s meatloaf looked promising, but the flavor could not live up to its aesthetic. While the flavor was there, the loaf was noticeably dry. The combination of pork, brisket, and buffalo provided a flavor profile that was unlike anything I had ever had, yet the crumbly, dry texture sucked the life from the dish. Ballowe’s said, “I honestly thought that the Ukrop’s brand microwave meatloaf was better… I felt the seasoning was too strong, and the bacon was under-cooked.” Ballowe had sides similar to mine and was just as impressed. While my companion’s entrees both left something to be desired, my boneless fried chicken breast was incredible and resulted in a clean plate.

Batting cleanup was dessert, so we ordered three. The Hot Southern Mess, the Raspberries and Cream Bread Pudding, and the Krispy Kreme Bread Pudding. The Hot Southern Mess consisted of a hot brownie covered in ice cream, chocolate sauce, and whipped cream. This classic did not disappoint. Both the Krispy Kreme and Raspberry bread pudding were also incredible. The former was supported by a steaming glazed doughnut at the bottom, and the latter featured raspberries infused into a small cake, both topped with ice cream and whipped cream. The dessert tied the dinner together extremely well and provoked serious positive responses from Stokes and Ballowe.

Stokes said, “The dessert I had was able to salvage my meal, and completely bring my evening together, and render it a nice evening, which I greatly enjoyed.” Ballowe was equally as complementary, saying, “The hot southern mess and Krispy Kreme doughnut bread pudding that I consumed for dessert made up for the whole evening.”

Over the course of the night, our overall experience was enjoyable. Impeccable service and inspiring decor all contributed to a wonderful evening. Supper! Is a restaurant that I would recommend to anyone. Overall, I would give my visit to Supper! four and a half stars out of five.

All photos by Bird Murray.