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Superba Food + Bread

1900 Lincoln Blvd. (Marco Pl.) Send to Phone
310-907-5075 | Order Now! | Menu
A refined neighborhood restaurant offering artisan breads, pastries and New American cuisine.
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Local Deals: 120 * 90

Sun.-Thurs. 7:00 a.m.-10:00 p.m., Fri.-Sat. 7:00 a.m.-11:00 p.m.; Sat.-Sun. bakery 7 a.m., kitchen 9 a.m.

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Dining room at Superba Food + Bread, Venice, CA

Superba Food + Bread Restaurant Review

: Superba Food + Bread, a spin-off of Paul Hibler’s nearby Superba Snack Bar, bears witness to the gentrification in progress of Lincoln Boulevard in Venice. An auto body shop has metamorphosed into this fashionable ensemble thanks to the recycling of the industrial vestiges, like the rolling garage door that’s now a vast bay window opening to a terrace. A patio introduces diners to the warm, inviting area encompassing a coffee station, a bakery and pastry counter, and tables with views into the massive, glassed-in kitchen. You can come to Superba Food + Bread for breakfast, lunch, dinner or brunch, or just take home some artisan breads, fluffy croissants made with butter imported from France or a cake. The alliance of the ingenious architecture with the savoir-faire of seasoned chef Kazuto Matsusaka (formerly of Beacon) results in a cheerful restaurant that serves food of a higher class than that of a neighborhood eatery at reasonable prices, based on organic veggies, poultry from local farmers, and the bounty of its own vegetables and herbs garden. A prix-fixe menu ($35) comprises three courses: a salad of heirloom tomatoes and burrata in a pickled peach dressing; a crispy organic chicken breast in a sherry reduction with zucchinis; and to finish, griddled zucchini bread with a frozen basil-lime yogurt and a candied sherry tomato. A la carte plates can be chosen small or bigger to fit your appetite. Outstanding (and predictably the most expensive offering) are the fresh oysters topped by a delicate and refreshing tomato-verbena granita that respects the taste of the mollusk and transcends it in a sheer delicacy. Indeed, fish is the forte of the menu, personalized with unexpected touches like buttermilk ponzu and the “schmear” (cream cheese) in the trio of crudo (albacore, hamachi and gravlax), or the pistachio cream with caramelized endives accompanying the melt-in-the-mouth scallops à la plancha. Carnivores will enjoy the oxtail toast with five Chinese spices and Superba hot sauce on the homemade grilled pain au levain. Vegetables are abundant and appealing, as in the cauliflower with white anchovies or the summer squash à la sauce romesco (tomatoes, chilis and hazelnuts). Dessert choices, from tarts to puddings, abound. There are craft beers run on tap, and it’s easy to choose your wine from a brief but well-selected list. Service is friendly.

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