Ex-Quiessence Chef Opening July-Only Pop-Up Restaurant on Tempe's Mill Avenue
The former executive chef of Quiessence, the venerable farm-to-table restaurant at The Farm at South Mountain, worked alongside friend and fellow chef Greg LaPrad before the two called it quits last month
LaPrad went on to start his own restaurant, Overland Trout, in Sonoita. Andiario decided to spend the the summer in Tempe with a dinner-only pop-up venture called Supper.
Located inside the breakfast and lunch restaurant Ncounter on Tempe's Mill Avenue, Supper will serve up Andiario's Italian-inspired fare made with locally sourced ingredients for the remaining Fridays and Saturdays left in July.
"It's summer, and my menu will reflect the season," Andiario says. "And, yes, there will be summer pastas."
At Supper, Andiario will offer four-course menus that change weekly (see this weekend's below) to 30 to 40 guests each Friday and Saturday night in July. Dinners are priced at $45, plus tax and tip. Optional wine pairings are extra.
Supper Menu for Friday and Saturday, July 12 and 13:
Heirloom Tomato Terrine
Mosaic of layered heirloom tomatoes, crispy squash blossoms, marinated cucumber, and basil vinaigrette.
Roasted Eggplant Raviolo Lunga
Grilled and roasted eggplant with sweet corn, cherry tomato, fresh ricotta, and house made salami nola.
Slow-Cooked Two Wash Ranch Chicken
Summer squash puree, peppers, Queen Creek olives, and purslane.
Seasonal melon sorbet with Utah cherries, tuile cookie, and orange mint
Dinners start at 7 p.m. For reservations, call 480-447-7248 or email TempePopUp@gmail.com. For more information, follow Supper on its Facebook page.