We headed up to Superba Snack Bar last night in Venice. They don't accept reservations and only take walk-ins for the time being. So we took the chance, and I'm glad we did.
Cool little place. Very relaxed setting, and a great wait staff. We got there a little after 6pm and had a choice of sitting out on the patio or inside. We chose the patio. Good choice for people watching while taking in the cool breeze at sunset.
The menu looked great. A pretty diverse variety with sections named Cold Cuts, Snacks, From Our Backyards, and From Our Hands.
Cold Cuts were a variety in-house made charcuterie, chicken liver, and pickles. We selected the porchetta di testa pastrami on rye with dill pickles. Wonderfully crisp rye bread with savory porchetta di testa. Definitely had that pastrami spice flavor, but with a bit more extra, melt in your mouth fat which was pleasantly cut with the pickles. A nice starter.
Next as from the ‘From Our Backyards’ section of the menu, celebrating their fresh fruits and vegetables. We went with the charred figs, burrata, opal mustard, walnuts & mint. Wow. Amazing flavors here. Some of the sweetest figs I’ve ever tasted. Fresh, firm, bursting with lovely natural sugars brought out by the charring on the grill. Matched very well with the creamy burrata, crumbled walnuts, sweet perfumed opal mustard, and pungent mint (I think there was some lemon balm in there too).
On to the Snack section, we had the Superba fried chicken with red wine glaze, pickled chilies and parm, and the chorizo and ricotta meatballs with pickled jalapeno salsa verde.
These were excellent. The fried chicken set in front of us was 2 lucious looking thighs.They were crispy, juicy, and very tender. The chiles added a nice kick without blowing your palate out and the glaze was perfectly sweet.
The chorizo and ricotta meatballs were rich and soft, and well cooked. Topped with the herbaceous salsa verde, they were delicious. My only quam was the portion size of this dish. The meatballs were relatively small, which I can accept, but it’s kind of weird to have 2 balls rolling around on a plate. I think they should have went with an odd number on this one and at least put 3 on the plate. But taste-wise, they were very good.
We then went with a couple pasta dishes on the ‘From Our Hands’ part of the menu. Here Chef Jason Neroni showcases his exquisite pasta making skills.
We had the smoked bucatini “carbonara”, with pancetta, black pepper and egg. Rich and hearty, this dish was the standout! There was just enough smokiness to the perfectly al dente cooked bucatini to really set your tastebuds off. Coated in a creamy egg with an oozy yolk made me want to lick the plate clean.
Along with the bucatini, we had the gnocchi, burrata, braised broccoli necks and vincotto with hazelnut bread crumbs. The fluffy pillows of potato dumplings were spot on, and the flavor of the potato came through beautifully. They were light, yet retained a good chew. The broccoli necks gave a nice vegetal flavor and texture with the creamy ricotta, while the vincotto pulled it all together…it was divine. This was a substantial dish. A meal on it’s own with the potion we got.
The dessert menu looked good, but my girlfriend and I already had our sights set for some gelato on the trip home.
All in all a very nice experience. Comfortable, relaxing atmosphere, good homey food, and great service. We will definitely be going back.
533 Rose Ave.
Venice, CA. 90291
Mon - Thurs: 6:00 pm - 10:30 pm
Fri & Sat: 5:00 pm - 11:30 pm
Sun: 5:00 pm - 10:00 pm
Lunch (starts 9/28
Sat & Sunday. 10am-3pm
Here’s some ‘ok’ phone pics. I apologize for any blur.