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Superba Food + Bread

1900 Lincoln Blvd. (Marco Pl/) Send to Phone
Superba expands with this concept offering artisan breads, pastries and New American cuisine from executive chef Jason Travi.
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Local Deals: 120 * 90

Mon.-Sat. 7:00 a.m.-11:00 p.m., Sun. 7:00 a.m.-10:00 p.m., Brunch Sat.-Sun.

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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, is a casual eatery, occupying a corner location in Venice that was formerly an auto body shop. The history of the space is reflected in the hip, industrial design, complete with rolling garage door, wood truss ceiling and concrete floors. After passing by the patio, you’ll enter the warm, inviting space encompassing a coffee station for ordering espresso drinks, a bakery and pastry counter and tables where diners can see into the massive, glassed-in kitchen. The kitchen itself is led by a team of three chefs: Jason Travi, in charge of the savory dishes; pastry chef Lincoln Carson, who worked under François Payard at Le Bernardin before going on to oversee the pastry programs for Daniel Boulud and Michael Mina; and head baker Jonathan Eng. With their versatile expertise, you can come to Superba Food + Bread for breakfast, lunch, dinner, brunch or just take home some artisan breads, fluffy croissants or a cake. To enjoy the “pain au levain,” start with the tasty heirloom tomato toast, tomato jam, shallots and basil. Other options are the frisée salad with a slow-cooked egg and bacon confit, or - when in season - peach and prosciutto served with a 12-year old Balsamic vinegar. Dinnertime brings fresh Arctic char with snap peas, rhubarb and mint, along with rotating “nightly supper” specials like Tuesday’s rotisserie duck, rubbed with spices and served with dill and duck fat vegetables. Carson’s “Superba Candy Bar” arrives with chocolate, Marcona almonds and sea salt, while there's also the Pavlova, with farm strawberries, basil meringue and whipped cream to consider for dessert. There are a few craft beers on draft, as well as a brief wine list that highlights French selections.

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