Superba Bakery
The first time I went to Superba I stuffed myself. The food is delicious and although there was so many places with a clever take on seasonal food, I thought Superba really did an excellent job. Then along comes Superba Bakery. Another hit. Great space, wonderful LA vibe, insane baked goods and breakfast too! We had dinner the one night we were in LA and came back the next morning for breakfast. I see this as a local spot in my future.
We began with the toasts. Huge fan of the toast concept. Gives the chef a creative platform to experiment and try out new things every season.
We tried three of them. All really delicious. Avocado, pickled Fresno pepper, radish sprouts and sea salt.
Heirloom tomatoes and cherry tomatoes with micro greens.
Hot pepper jelly with fresh herbs. This was really different and outstanding. I assume they make the jelly on the premises. The jelly has a real kick.
In between the toasts and main courses we had one appetizer. Fresh peaches, burrata, prosciutto and a thick balsamic vinegar. This just screams summer is here.
Each day there is a special that is noted on the menu. I have always been a fan of that. Makes the place feel local just on that alone. They call it “nightly supper”. My nieces both went for the burger which is Monday nights supper.
Someone had the lamb. Rotisserie leg of lamb thinly sliced with small dollops of a carrot yogurt sauce for dipping.
The butchers steak. Great cut of meat but a little sweet with the mixture of bone marrow bordelaise and onion agrodolce.
Someone else had the pork which was a roasted porchetta but the picture came out awful. I went with the arctic char that is seared with snap peas, rhubarb and mint. Really good.
Such a nice night. Oh yes, breakfast. They don’t make anything until 8pm but serve pastries, coffee and granola before then. I heard the hazelnut cappuccino is a worthwhile try but I went for the standard black coffee drip. Fresh fruit with greek yogurt over a nutty granola. Perfect way to start the day.
Looking forward to my next trip out to LA.
Comments (Archived):
“Fresh peaches, burrata, prosciutto and a thick balsamic vinegar” – that’s my favorite from your list. I will need to try that combination. Typically, we have the burrata with sliced grapes, olive oil and fleur de sel.
I have burrata and peaches in the fridge right now. smoking bacon on the smoker….so maybe I substitute bacon for prosciutto since it is raining buckets here today
That sounds divine
we should do a hackpad, “Bacon cures…….blank”
i could eat burrata til the buffalos come home.
Peaches and burrata are a match made in heaven – I’ve got peaches on the tree that need just a couple more weeks…
nice! July for peaches? that’s early. where?try sweet grapes on the bbq for a min then throw it on the burrata.
#californialife
Those toasts look incredible. Not a huge fan of the plating on the mains, though. Why are there not more places like this in NY.
Great question
I so love this part of LA.New client brings me out there a bit now so this is on my list.They really do food in their own way there. Always curious why some of these approaches don’t translate to New York better.Seems like this is area is your hood so I bet you are at the Main Street Farmers Market now and again.
each state is like their own country.
some more interesting than others.
for sure