Eater La really went wild today with not one, but TWO posts on Superba and Jason Neroni.  :)

Paul Hibler and Jason Neroni of Superba Snack Bar

When Paul Hibler (Pitfire Pizza) teamed up with chef Jason Neroni (Osteria La Buca), together the duo decided they wanted to open a neighborhood-friendly restaurant. The entire concept and name were practically conceived on the fly, and Superba Snack Bar is the result of those early interactions. Now, after about a year of serving Venice’s Rose Avenue enclave, the pair have their sights set on transforming the area’s perception of quality food and drink. Hibler and Neroni sit down with Eater to talk about Superba’s first year and what’s going to develop in the coming months at Superba Food & Bread.

How did you guys meet? Jason: At the Paramount backlot. I was doing an event there, The Taste, and I was serving elote corn with jalapeño butter. Paul eventually came by Osteria La Buca, where I was chef at the time, and we hit it off.  READ MORE

I can’t hide it - I love Superba.  I love Jason Neroni.  I love his pasta.  I even love Rose Ave.  Soon, there will be even more Superba to love!!!

Superba Food & Bread

After chatting with Paul Hibler and chef Jason Neroni earlier and learning more about their forthcoming Superba Food & Bread, Eater decided to hit up the restaurant’s proposed locale, a former auto body shop on Lincoln Boulevard in Venice. A very cool and creative site for a restaurant. Cal Asia has signed up to managing the building’s construction/renovation, and Design, Bitches, who colored Superba Snack Bar (and won an AIA award for their vision) is onboard here again for design. On their website they have a bunch of renderings which depict Superba Food & Bread as a promising social hub with an exposed ceiling and open layout. It looks like they’ll retain some of the auto shop’s original bones, while updating the space with an overall industrial vintage aesthetic. The goal is to open by the end of this year.  READ MORE

eatplusdrink:

SUPERBONARA

There are few things in my life that I actually crave.  One of them is a double double with cheese, spread and light onion with animal style fries and a small coke.  Another is the freshest sushi at least once a week.  And the other is a really good carbonara about once every couple of months.

My quest for great carbonaras has been a rather lengthy one. One that started out in Manhattan in the late 90’s.   Places like Po, Gradisca and Lupa have always been on my short list consistently offering the traditional, delicious and expected carbonara. In Chicago, there’s RPM and San Francisco – SPQR and Locanda Osteria.  Here in Los Angeles, Fraiche, Enoteca Drago and Angelini Osteria (lunch only) offer their versions of a carbonara which I do truly enjoy.  And lastly Vito’s on Ocean Park in Santa Monica makes a valiant attempt, but far from the “out-this-world-make-me-crave” attempt that I’m looking for (I just happen to like the old school feeling of the interior).

And then there is Superba.  Critically acclaimed, written up in about a gazillion epicurian media outlets with an Eater proclaimed best chef of 2012 recognition in Jason Neroni.  I first experienced Superba about a month after it opened.  It was divine and the vibe was ultra-cool and relaxed.  I enjoyed everything from the Porchetta di Testa with Pastrami on Rye and Dill Pickles to the Fried Duck Egg with Patatas Pravas (fancy for fried potatoes) with drizzled truffle vinaigarette and tuna prosciutto.  Dinner was topped with delicious s’mores - a chocolate pudding, graham cracker and smoked marshmallow glass jar of heaven.

But it was really the carbonara from Superba that left an indelible mark on me.  It’s a craver.  And I can’t shake the habit.  Home-made smoked bucatini pasta that is thick and fresh.  The egg is meticulously poached at an exact 55.7 degrees Fahrenheit in a device called an Emergence Circulator.  Plus if you happen to be at Superba on a Thursday night, your chances increase that you may be eating an egg hatched that very morning from Eclectic Acres in Menifee, CA.  Of course I cannot forget to mention the chunks of salty pancetta.  Every single time I’ve had this dish, it is consistently good – really really good.  Not one thing wrong and everything right about this carbonara.

Greatest thing about it is that I have plans with my regular Superba dinner partner this Monday night which will of course include satisfying one of my 3 cravings.

Liezel’s Rating: Worth Going Back Over and Over

SUPERBONARA

There are few things in my life that I actually crave.  One of them is a double double with cheese, spread and light onion with animal style fries and a small coke.  Another is the freshest sushi at least once a week.  And the other is a really good carbonara about once every couple of months.

My quest for great carbonaras has been a rather lengthy one. One that started out in Manhattan in the late 90’s.   Places like Po, Gradisca and Lupa have always been on my short list consistently offering the traditional, delicious and expected carbonara. In Chicago, there’s RPM and San Francisco – SPQR and Locanda Osteria.  Here in Los Angeles, Fraiche, Enoteca Drago and Angelini Osteria (lunch only) offer their versions of a carbonara which I do truly enjoy.  And lastly Vito’s on Ocean Park in Santa Monica makes a valiant attempt, but far from the “out-this-world-make-me-crave” attempt that I’m looking for (I just happen to like the old school feeling of the interior).

And then there is Superba.  Critically acclaimed, written up in about a gazillion epicurian media outlets with an Eater proclaimed best chef of 2012 recognition in Jason Neroni.  I first experienced Superba about a month after it opened.  It was divine and the vibe was ultra-cool and relaxed.  I enjoyed everything from the Porchetta di Testa with Pastrami on Rye and Dill Pickles to the Fried Duck Egg with Patatas Pravas (fancy for fried potatoes) with drizzled truffle vinaigarette and tuna prosciutto.  Dinner was topped with delicious s’mores - a chocolate pudding, graham cracker and smoked marshmallow glass jar of heaven.

But it was really the carbonara from Superba that left an indelible mark on me.  It’s a craver.  And I can’t shake the habit.  Home-made smoked bucatini pasta that is thick and fresh.  The egg is meticulously poached at an exact 55.7 degrees Fahrenheit in a device called an Emergence Circulator.  Plus if you happen to be at Superba on a Thursday night, your chances increase that you may be eating an egg laid that very morning from Eclectic Acres in Menifee, CA.  Of course I cannot forget to mention the chunks of salty pancetta.  Every single time I’ve had this dish, it is consistently good – really really good.  Not one thing wrong and everything right about this carbonara.

Greatest thing about it is that I have plans with my regular Superba dinner partner this Monday night which will of course include satisfying one of my 3 cravings.

Liezel’s Rating: Worth Going Back Over and Over

Superba

533 Rose Ave, Los Angeles 90291

(310)399-6400

Open: Mon-Thur 6:00p-10:30p, Fri & Sat 5:30p-11:30p, Sun 5:30p-10:00p  -  Sat & Sun Brunch 10:30a-2:45p - Thur & Fri Lunch 11:30a-2:45p

Reservations