Tomorrow, Superba Food + Bread opens along Lincoln Boulevard, a little further inland than its counterpart, Superba Snack Bar.
It’s a beautiful space with an open feel and just enough green, canary yellow and white throughout to accentuate its abundance of natural daylight and high ceilings. Whereas the Snack Bar employed delicious pastas, Paul Hibler’s Food + Bread will showcase a vast repertoire of…well, bread. Delicious, gluten-full bread.
Baker Jonathan Eng arrives at the restaurant at 2:30 AM every morning to ensure top quality in each of the 6 breads baked every day, such as their excellent Chia Seed Sourdough. Flour is sourced from King Arthur in Vermont currently, but will move to Pasadena’s Grist & Toll once operations are further along. Yes, they do that controversial thing where they charge $5 for bread for the table, but if anybody were to do it, perhaps an establishment which takes their bread this seriously would be the ones warranted in doing so.
Handsome Roasters’ alum Tyler Wells heads up the coffee program with Stumptown Coffee in espresso, drip and iced coffees, and cold brew available on tap and also in growlers to go. General Manager Ashley Rogovin also heads up the beer and wine program, the list of which has yet to be unveiled.
Executive Chef Jason Travi heads up the eclectic menu focusing on fresh produce with a sprinkling of protein dishes, colorful and flavorful food served on Heath Ceramics plates with a variety of influences from all over the globe. Of course, you can expect the starters to be framed by the restaurant’s specialty – in this case pain au levain toast. Travi’s Kaya Toast is a delight, with coconut jam, pickled fresno and cilantro. Burrata rests on pomegranate molasses with pickled radish and cilantro.
Moving further along the menu, you’ll find Roasted and Raw Sunchokes in a delicious green goddess dressing. Seared Arctic Char with snap peas are perfect for Spring, and Rotisserie Leg of Lamb with vadouvan and carrot yogurt sauce is a tender cut with unique but tasty accompaniments – reminiscent of Travi’s menu at Littlefork.
Don’t forget dessert. The Superba Candy Bar is a must for chocolate lovers. Crushed Marcona almonds and sea salt finish off this rich delight. Pavlova, made with basil meringue, strawberries, whipped cream and pistachios, is also excellent.
Of course, I’ll have to revisit on the weekend to try Food + Bread’s breakfast and lunch offerings, but also their limited weekend offerings from 3-5 PM, perhaps topped off with a growler of Stumptown cold brew to go. One of the standouts I’ve been eyeing on their daily fresh bake menu is a Porchetta di Testa Croissant. I’ve put that on my To Do list.
Slated to open Friday, April 11, 2014.
All food & wine were hosted at a pre-opening media tasting.