Stuzzichini By The Beach
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Superba Snack Bar Venice
sum up: A pastaria by the beach mixing Old World technique with New World style. Come for the extraordinary pasta, stay for the housemade charcuterie and produce-driven dishes. Thanks to Chef Jason Neroni's culinary chops, this neighborhood joint is jumpin' jumpin'.
looks: Sun-soaked by day, candlelit by night, the award-winning interior is cool without being cold, thanks to an open-kitchen, communal tables, and Mexican blankets to keep you warm on chilly nights. Nab a seat on the patio to watch Venice skate and strut by.
ambiance: While Abbott Kinney teems with the trendy and spendy, Rose Ave. rocks more of the laid-back, Venice vibe. At Superba, hoodies and high heels intermingle, munching to the beats of Tribe and Peaches.
Kogl Albus '09
This Slovenian Riesling blend has just the right mix of minerality and funk to match our bold meal.
Porchetta di testa pastrami and Pâté de Campagne
Care for a charcuterie snack? The slow-braised pig's head pastrami is served Jewish style on rye with pickles. More refined than its beefy cousin, this pastrami still maintains that smoked meat richness. The hefty slab of pâté de campagne is wrapped in bacon and served with pickled mustard seeds.
Shitake Sugo Pappardelle and Chickpea, Chorizo Gnocchi
Like the nearby canals, Superba's sublime pastas will whisk you away to Italy. Left, a woodsy, shitake sugo lacquers pappardelle's thick ribbons, which is deliciously tossed with pancetta, charred onion and spinach. For the gluten-free folk, chef kindly offers a flour-free option each night, like this funk-tastic chickpea gnocchi. With spicy chorizo, octopus, roasted chilies and almonds, you'll be seduced by this bold, Spanish-style dish.
Cauliflower T-bone and Black Kale Salad
One of Superba's signature dishes, the cauliflower t-bone shows off Chef Jason's produce prowess. You won't miss meat with this combo of charred cauliflower, pickled beets, sliced radishes, avocado purée, and the olives-of-the-moment, Castelvetranos. Another veggie hit, the Caesar-esque kale salad, brims with jalapeño pickled raisins, pine nuts, pecorino and croutons.
English peas & Lardo Toast and Braised Octopus & Langoustine
No need to hit da club for this foam party. On the left, a purée of English peas pop with lardo toast, pistachio purée, crème frâiche foam, and garden-fresh micro basil. Next, braised octopus--tender soft like escargot--swims in langoustine butter with potatoes and cucumber. Garnished with wildflowers plucked from a mason jar atop the bar, this is vase-to-table cooking.
Corn-pops and S'mores
Like Christina Tosi's whimsical Milk Bar creations, Superba's desserts elevate childhood treats to culinary heights. Crunchy Corn Pops top tangy lime curd, burrata gelato, and sweet, macerated strawberries. Bruleéd marshmallow fluff caps chocolate pudding and buttery, graham-cracker crumble, creating a stellar S'more.