Supperland

07/18/2026

National Caviar Day can celebrated right here! 🌊 We serve Marshallberg Farm osetra caviar, which is sustainably farmed in Marshallberg, NC. This little tin of decadence is served with housemade potato chips, crème fraîche, egg salad, and chives to elevate your experience. Happy !

07/16/2026

Banana Cream Pie has hit the dinner menu for the summer! 🍌 If you love “banoffee,” this one’s for you — banana custard, salted caramel crémeux, chocolate milk crumble, espresso meringue, brûléed banana slices. Another beautiful creation by Savannah Foltz!

07/15/2026

Did you hear?! Fork & Hammer was nominated for an Emmy Award in the Outstanding Culinary Cultural Series category! 🩷 We are so proud of everyone involved in the show, and we thank you for your viewership!

'The Young and the Restless' leads this year's nominees, followed by 'Beyond the Gates' and 'General Hospital.'

07/14/2026

A change you probably never saw coming… our risotto! We’re now serving Tomato Risotto for the season. 🍅 Carolina Gold Rice is cooked with tomato, white wine, shallot, and garlic then finished with mascarpone, basil burrata, thyme, roasted tomato, and a hint of orange. If you adored our mushroom version, you’ll soon fall in love with this one, too!

07/12/2026

Thrilled to be featured in Timothy DePeugh’s article for Southern Living // “The Best Cocktail City In The South Isn’t Where You Might Think” 🍹 We’re forever grateful for the work Colleen Hughes puts into the bar program at Supperland (and for our entire restaurant group) and for her incredibly talented bar team! Link in bio to check out the full piece. Honored to be included next to 𝙻𝙾𝚁𝙴𝙼 𝙸𝙿𝚂𝚄𝙼 · 𝚕𝚒𝚜𝚝𝚎𝚗𝚒𝚗𝚐 𝚋𝚊𝚛, Spaghett, Idlewild, HUMBUG, All Purpose Bar, and Ｒ＋Ｄ ＢＡＲ! ✨

📸: Daniel Villa

07/10/2026

Happy National Piña Colada Day! 🍍 Enjoy this beautiful Clarified Piña Colada made with Diplomatico Planas white rum, dark rum, agricole rum, anti-waste pineapple syrup, passionfruit, lime stock, and pineapple juice, all clarified through coconut milk. Available at the Bar and in the main dining room tonight!

07/09/2026

Our Grilled Poulet Rouge has had a familiar makeover! We brought back the housemade chow chow and tomato dill cream because it’s all just too perfect for the season. ☀️ Pair it with our new Tomato Risotto for a perfect summer duo!

07/07/2026

Tickets for the third annual Summer Soirée are now LIVE! ☀️ This six-course collaborative dinner is curated by the executive chefs of the Tonidandel-Brown Restaurant Group with a focus on fresh produce and seasonal ingredients. Wine and cocktail pairings are included, and this year, we’ve added a spirit-free pairing option, too!

THE CHEFS 👇
Joe Hutton (Executive Chef, Supperland)
Lex Falardeau (Executive Chef, Haberdish)
Sam Sheehan (Executive Chef, Ever Andalo)
Chris Rogienski (Executive Chef, Leluia Hall)
Savannah Foltz (Executive Pastry Chef, Leluia Hall/Supperland)

🗓️ Monday, August 17th
⏰ 6 p.m.
📍 Supperland

Link in bio to reserve your seats! (Photos are from last year’s event.)

07/03/2026

SUMMER SWAG GIVEAWAY! ☀️ We’re celebrating the summer season with a prize pack of goodies from the Tonidandel-Brown Restaurant Group! One winner will receive all of the following…

🧢 Hat from Haberdish
👕 T-shirts from Supperland, Ever Andalo, and reigningdoughnuts (the last one we have!)
🍴 $100 Leluia Hall gift card
🍻 $50 Growlers Pourhouse gift card
🥪 $25 Olivelli Deli gift card
📖 A copy of Jamie Brown’s book, “Eleven Tables”

To enter, follow Fork and Hammer (our group’s TV show) and tag a friend in the comments. One entry per comment. Winner must pick up prizes. T-shirt sizes may vary (but we will do our best to accommodate). No cash value or trades. Winner will be randomly selected.

🎆 P.S. All of our restaurants are OPEN normal hours this 4th of July weekend. Come see us!

This giveaway ends Monday, 7/6 at noon. Thanks for entering — and good luck to all!

This giveaway is not affiliated with Instagram.