Superba Food + Bread
Americano
Nitro Cold Brew
Latte
Quince Turnover – Quince Butter
Nutella Banana Pop Tart – Nutella, Banana, Hazelnut Crisp Icing
Bombolini – Brioche, Vanilla Cream, Vanilla Sugar
Almond Croissant – Bruleed Frangipane and Almonds
Nutella Pretzel Croissant
Guava & Cream Cheese Croissant
Kouign-Amann – Vanilla Pastry Cream
Avocado Tartine – Pickled Onions / Radishes / Chives / Olive Oil / Salad
Hangtown Fry – Soft Scrambled Eggs / Oysters / Mushrooms / Onions / Bacon / Potatoes / Chilies / Crispy Oyster
Croque Madame – Ham / Gruyere + Raclette / Toad in the Hole Egg / Tomato Bechamel / Salad
Bacon Lardon
Croissant French Toast – Golden Syrup / Crème Fraiche / Spiced Walnuts
Lots of Grains Hotcake – Vermont’s Finest Maple Syrup
Hazelnut Macchiato – Hazelnut Cookies / Hazelnut Pudding / Espresso Chantilly
Impressed by the soon-to-shutter Snack Bar and wowed by the work on display at Food + Bread on Lincoln it was without a second thought that plans were made to visit the new Superba on South Sepulveda in El Segundo, the breezy million dollar space bathed in sunlight with all sorts of fun details including pullies, chains and levers while both the baked goods and made-to-order menu speak to quality craftsmanship and a team looking to do big things.
Almost thirty miles from the hotel in Burbank, an early Sunday morning circumventing any traffic even when accounting for a stop in Santa Monica, it was just before 8:30 that I entered the large corner lot of a recently opened outdoor shopping venue and as an expected guest of Chef James Trees it was at a cozy two-top that I was seated, the restaurant manager soon stopping by to introduce himself before delivering a bold Americano as I waited for a friend.
Sporting a decidedly “So. Cal” vibe, the laid-back nonchalance not to be mistaken as a lack of professionalism as the staff runs like a well-oiled machine with ever present smiles, daytime diners at Superba Food + Bread are offered a broad range of Breakfast and Lunch options along with pastries delivered fresh from the in-house bakery in Venice, the options spanning from classics to things far more intriguing, neither featuring less than the very best ingredients prepared in often unique ways.
Mostly self selecting the menu, though advice was assuredly taken into account, it was with a latte for my friend plus a foamy coldbrew for myself that the dining got started, seven pastries served on a large platter first photographed and then dissected with lamination consistently yielding the sort of textures rarely found outside of Europe, the turnover and almond croissant both reference standard while the Kouign Amann and Croissants ringed in color “turned it up to eleven” in terms of creativity, the pastry cream somehow helping to mellow the former while a lye-bath gave the “Pretzel” its unmistakable taste around caverns of creamy hazelnut filling.
Smiles induced by a bag of delicate bombolini while the “poptart” was as close as I’ve ever seen to replicating the original texture with flavors that were far more natural and robust, it was almost as if the kitchen staff read our minds in sending out a palate cleansing salad with two slices of toast topped in Avocado puree plus pickled vegetables, a follow-up of two savories soon to come.
Nearly filled to capacity by 9:30am, the Superba phenomenon clearly stretching South despite a demographic far more “family” than trendy Venice, it was with cranks lifting pastry cases skyward that shades were raised as music grew softer, both the “toad in a hole” Croque and coveted Hangtown Fry offering unique twists on old classics, the former finding levity in tomato infused Hollandaise and creamy raclette while the later incorporated the oyster’s liquer atop fried and smashed fingerlings to impart an oceanic flavor that went well beyond the typical chopped bivalve, smoky bacon and eggs.
Requesting a taste of the thick-cut lardon used in the Fry and finding its layers of crisp skin and melting center as special as Pork Belly gets in an era of near ubiquity it was not long before the Chef and GM stopped by with “the best looking pancake we’ve made in a while” the top-shelf salty butter and 100% Pure Maple Syrup applied liberally with each resultant bite hovering somewhere between a skillet flapjack and cornbread in texture, no doubt heavy but good enough that I happily finished more than my half.
With my dining partner not yet ready to throw-in the towel, but at the same time certainly beginning to slow down, it was to wide eyes that a requested plate of French Toast was presented next and described as being cut from a custard infused loaf of “laminated scraps left over from making croissants” the two slices were precisely as rich as would be expected, the ample notes of butter still poignant under spiced walnuts and golden syrup plus a liberal dollop of crème fraiche.
Asking to peruse the dinner menu, a matter of curiosity as all three Superbas seem to garner more attention for meals served earlier in the day, the GM almost could not help but show off when asked about the dessert concepts, a “Hazelnut Macchiato” forgivingly light with crisp cookies sandwiching a creamy hazelnut pudding topped with espresso tinged cream, chocolate tuille, and whole sugared nuts.
http://www.superbafoodandbread.com/
