Chef Mitch Prensky of Supper is dishing up an American answer to the traditional Italian pasta menu with what he is calling a "grains" addition to the dinner dishes. Listed as Mill on their menu, some examples of grains includes toasted barley risotto, bagel spaetzle, red quinoa pilaf, and buffalo grits, at $15-17 for an appetizer portion and $19-22 for dinner size. Mitch tells Eater that the red quinoa pilaf is made with almond milk per his wife Jen's penchant for the tasty non-dairy alternative.
Don't forget that today is 3/14, and Chef Prensky continues his annual celebration of Pi Day with an all-pie menu. The offerings include four savory pies and five traditional dessert options like Dutch apple pie for the math lover in all of us.