Restaurant News

Ex-Quiessence Chef Opening July-Only Pop-Up Restaurant on Tempe's Mill Avenue

Looks like Tempe's main drag will be getting a taste of handcrafted Italian cuisine this month (and only this month), courtesy of Tony Andiario.

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."

See also: - CLOSING: 31-Year-Old Guerrero's Mexican Food in Tempe on July 31 - Miu's Cuisine in Tempe: Sichuan Food That's Anything but Familiar

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:

1st Course Heirloom Tomato Terrine Mosaic of layered heirloom tomatoes, crispy squash blossoms, marinated cucumber, and basil vinaigrette.

2nd Course Roasted Eggplant Raviolo Lunga Grilled and roasted eggplant with sweet corn, cherry tomato, fresh ricotta, and house made salami nola.

3rd Course Slow-Cooked Two Wash Ranch Chicken Summer squash puree, peppers, Queen Creek olives, and purslane.

4th Course Melon Sorbet 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 [email protected] For more information, follow Supper on its Facebook page.

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Laura Hahnefeld
Contact: Laura Hahnefeld