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Dining in LA-My Best Bite of the Week: Superba Food + Bread

food, tour, hollywood

Superba Food + Bread is a great new restaurant on Lincoln Boulevard in Venice.  Yes it’s related to Superba Snack Bar, also in Venice, on Rose Avenue.  My friend RF wanted to celebrate her birthday at the new outpost, so we met for a mid-week lunch and loved it!  There is a small dedicated parking lot in front, and we both lucked out and got spots in it, so our lunch started well.  Upon walking in, we were greeted by this beautiful bread table.   We loved how bright, airy and spacious the indoor dining room is, but there’s also patio dining available.  There was a coffee bar in one corner, a dessert counter across a back wall, and a wall of windows for guests to watch the bread ovens.  Before 11:30 am guests order at the counter, and after 11:30 table service becomes available for lunch and dinner.

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I was so happy to see avocado toast on the menu (along with other toasts like kaya, prosciutto and burrata) because of the great experience I had with avocado toast at the Eveleigh.  (Of course on my next visit I’ll have to try the kaya toast to see how it compares to Susan Feniger’s famous kaya toast from STREET.)  Superba’s avocado toast was more of an entrée, as opposed to being a side on a main dish.  The toast was perfect paired with bowls of fingerling potatoes and carrot/beet salad shared with Rebecca.  There were so many tempting salads to choose from but I think we did well with the ones we chose!  The generous mound of avocado on the specialty sourdough was gorgeous and delicious.  I loved every bite, and even took half home for later.  We saved room for dessert, and got to meet the pastry chef and ask for his suggestions.  We chose a mini mascarpone cheesecake topped with fresh fruit bits and a beautiful butterscotch tart…can you say scotch?   They were just the right size and the right amount of sweet, and the perfect ending to our lunch.  I must say that my meal at Superba Food + Bread is declared my best bite of the week!

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By Trish Procetto

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