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Apr 15, 2014 12:23 AM

Superba Food + Bread

Newly opened on Lincoln just South of Superba. Sunday special is fried chicken with collard green slaw and a flaky biscuit for $20. Four large pieces of spicy goodness--only flaw was a bit of separation on the coating. Still one of the better fried chickens on that end of town. The collard green slaw was tasty and different and the biscuit suffered only from a lack of honey (in fairness, I did not ask if they had any). Service was good and the place is welcoming. Regular menu is somewhat limited but definitely had some appealing choices. The Levain toasts are a tad pricey but the ones I sampled were delicious (can't go wrong with burrata with pomegranate).

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  1. Just curious, what was the seating like? At Superba Snack Bar, the chairs they have chosen are uncomfortable and some of the tall tables impractical imo.

    3 Replies
    1. re: orythedog

      Far more roomy. Unlike Superba Snack Bar, they had a fair amount of square footage to work with on this property - both inside and out. I dropped in three times prior to their opening - kept going on the dates/new revised dates that they thought that they'd be opening - and liked the roominess (for 90291) of the space. Now that they've opened, I haven't had a chance to drop in, but will hopefully do so soon.

      1. re: orythedog

        Mix of indoor and outdoor seating. Much more comfortable than Snack Bar but some of the chairs are backless stools, especially in the bar area. As bulavinaka noted, the place is quite roomy.

        1. re: orythedog

          Have you eaten in any London joints? Even in the more upscale places the chairs are untenable and you might wind
          up being the 'ugly American' who stands and eats.

        2. Nice space - but the same horrid seats as SSB (they have a weird hole in them like they should be used for potty training). Lot of disorganization - no surprise. One dish was forgotten and tea took an eternity to arrive. Friendly helpful if confused staff.

          Other than baking the rotisserie seems to be the focus. They ran out of the duck the night we went so we tried the lamb - it was very tasty but a lot of fat.
          The Levain toast with testa was GREAT.
          The Fried cauliflower was not good - billed as "crispy" but it was not - just limp and overdosed in batter.
          The butter lettuce roasted & raw carrot, sunflower seed - very nice salad.
          The celery root cooked in embers, lemon brown butter, herb salad also good

          One thought for them if they are reading this - too much tarragon was used in too many ways overwhelming things a bit. A little t goes a loooong way.

          I will go back

          1. The original comment has been removed
            1. We are always on the hunt to discover and try new bakery and brunch places and were excited to try the new Superba Food + Bread. The space was very airy and well designed. It looked like it belonged in the Mission area of San Francisco. We were very happy with our food and the service was very good and attentive.
              Here is what we had:

              Mocha - My Mocha at $6 was barely warm and I had to ask them to redo it. The second one was a perfect Mocha. A great balance of espresso and chocolate.

              Pastrami and Scrambled eggs on Pain au Levain
              This was the special for Memorial Day weekend and we were surprised how good it was. The Pastrami was cooked and seasoned perfectly. The scrambled eggs were fluffy and the pickled onion added a little sweetness to the dish. The pain au levain was great and crusty. They should put this dish on their menu.

              Breakfast Sandwich
              Slow Cooked Egg, Linguica, Braised Kale, Pain au Lait
              My husband picked this one and it was a pretty good breakfast sandwich. The egg was poached perfectly, the Linguica had a great kick and flavor and the braised Kale tamed the dish. The Pain au Lait was nice and light and perfect for this dish.

              Testa Croissant
              Their has been a lot of press about this croissant and rightfully so. Testa, is basically meat from the pig’s head marinated and slow cocked for 16 hours and sliced. My husband really loved this.

              Superba Candy Bar
              Marcona Almond, Chocolate, Sea Salt
              This was really delicious. It was a great combination of a Brownie, Chocolate Mousse and Marcona Almonds.

              100% Rye Bread
              This bread was amazing and reminded me of the one I bought from the Breads Bakery in NYC. It was $10 but must have weighted at least 2 pounds.

              Their version of Pain au Chocolat
              This was surprisingly very good. It was like a Croissant Bruschetta topped with delicious dark chocolate. Very addicting and a must try.

              Chocolate Walnut Cookie
              This was a good cookie, but nothing special.

              You can see the pictures at :

              12 Replies
              1. re: mrsjoujou

                Since you mentioned the price of the mocha, did you by any chance notice the price of their cold-brew coffee? Their website quite annoyingly forces you to download a separate pdf file for each dining category in order to see prices, and I haven't been able to track down any coffee prices.

                I'm off to post a ever-so-slightly-huffy note to their contact email re: not displaying prices...righteous indignation is my favorite flavor of indignation! ;-)

                1. re: spoonlicker

                  $4 for coffee/cold brew/capp/gibraltar:

                  I got a bit of a sticker shock, and went with the cocktails instead. Then I realized they have no hard liquor license so that was pretty much stupid as well. And then I decided to order $7 kaya so a glass of wine cocktail + kaya so the bill ended up being.. almost $25. LOLz.

                  it is really annoying how they don't post $ on their website. now, try to find the coffee prices at Bar Nine Collective. And g'luck.

                  1. re: TonyC

                    Thank you, kind sir! I always forget to check facebook for useful intel. Good find.

                    I may reallocate my cold brew funds for that kaya you mentioned instead. Sounds intriguing.

                    Still screwing up the courage to hit Bar Nine Collective. I think I'm permanently scarred from my first trip years ago to the Venice branch of Intelligentsia...trying to figure out what was on offer, and how to order, filled me with such angst. (I must be gettin' too old for "disruptive" coffee experiences...)

                    1. re: spoonlicker

                      If you are expecting kaya in the traditional sense, you'll be disappointed. It's more like a light coconut cream. It's good and light but it has no caramel coconutty heady depth.

                      1. re: bulavinaka

                        Can you recommend a venue in the L.A. area that might have a more traditional kaya on offer so I can compare and contrast with Superba's version?

                        (I'm a rube -- TonyC's mention was the first time I'd even heard of kaya, so I'm looking forward to expanding my horizons a bit.)

                        1. re: spoonlicker

                          Strangely enough (or maybe not so strangely) the place that replaced the shuttered Street, Mud Hen Tavern has it. You can see a photo here:

                          1. re: Servorg

                            it was carried over from street. one of the more popular things on the old menu.....

                          2. re: spoonlicker

                            I haven't tried Servorg's rec - the yelp pix show a sunnyside-up egg on toast with what appears to be cheese in the middle. I can't see kaya (as I know it) but I'm guessing it's under the cheese. The toast/kaya/egg combo is common. I can see where adding cheese would add nice salty and savory components (and even another layer of richness) to this dish.

                            Kaya is S.E. Asia's curd (as in lemon curd). Coconut milk, palm sugar, egg yolks and usually pandan are the typical ingredients. The color is usually anywhere from an herbal greenish to a caramel brown - depends on the country, region and culture. I've enjoyed the versions typically from Malaysia and Singapore, where the heady flavor of pandan is often present. Coconut and pandan are typical bedfellows. The flavor profiles and level of dominance on the taste and smell senses are similar, but pandan adds notes of vanilla green herbacious botanicals and a pleasant light muskiness.

                            Kaya's texture is similar to lemon curd but is often thicker. The earthy sweetness of palm sugar is complimented by the richness of the egg yolks and coconut milk.

                            Commercial versions are available in the Malaysian/Indonesian sections of the Chinese supermarkets. Fresh housemade versions are pretty slim. Yasmin in Alhambra offered it in pint tubs (pretty good) but they shut down as of this year.

                            1. re: bulavinaka

                              That is a lovely and thorough description. I was having a hard time wrapping my mind around the concept of coconut + egg, but now that you've explained it, I think I get it. Thank you so much. Can't wait to try it!

                      2. re: TonyC

                        Is Bar 9 officially open for customers now? I've been twice and both times they were operating on a donation basis.

                        Also, really weird service model. They brew twice as much coffee in a chemex than you ordered. What happens to the rest?
                        "If another customer orders the same thing right after you, they'll get it. Or I'll just drink it!"

                        Ooooookay . . .

                        1. re: cacio e pepe

                          Well... they (bar 9) took my money (lots of it), sold the beans (no price tag anywhere, kinda like Stumptown), and they have an ipad CC machine working now?

                          That said, I do not pretend to know WTF is going on there, but they do have that slick modbar seetup (though one of the steam handles seems to be already half-broken) and the bag of Costa Rican is pulling well at home...

                          1. re: TonyC

                            Yeah. Coffee and beans are great. Just a discombobulating experience.

                  2. The original comment has been removed