Fried Duck Egg ($14)
The fried duck egg with papas bravas, truffle vinaigrette and tuna prosciutto (although duck prosciutto is pictured here) is already a customer favorite. The bulging yolk bursts then blends with the insanely generous portion of truffle shaving creating a sauce for the crisp yet tender potatoes.
In the Kitchen
Jason finishes packing the ocean trout as just fried capers drain on the counter. In the back, Avner preps sweet corn for the evening service.
Angelotti, cauliflower puree, smoked pine nuts, pig cheeks, five-spice and amaro.
Creste de Gallo ($19)
Creste de gallo, sweet corn, shrimp, shellfish butter and Old Bay bread crumbs.
Cucumber Salad ($13)
Cucumber salad, puffed rice, Vietnamese vinaigrette, crab and salted black beans.
Superba is hyper focused on all things made in house, such as their Soppresata served with housemade pepperoncino and parmesan.
Jason preps the vividly patterned ocean trout for crudo (next slide!) as Nathan rolls gnocchi.
Ocean Trout Crudo ($14)
The ocean trout crudo, accented with pickled mustard seeds and chorizo oil sits inside a sketchy rings of sesame puree.
Smoked Bucatini ($16)
Back when this was still an empty lot, Jason was already hinting at his smoked bucatini. Made with smoked flour, the pasta is like a mouthful of al dente campfire air. The pasta is dressed with carbonara, pancetta, milled black pepper and topped with an Aracuna egg.
Jason shows off the just-made gnocchi.
Tender gnocchi is tossed with burrata, braised broccoli necks, vincotto and hazelnut bread crumbs. Broccoli florets, fried to a salty crisp, offer the most intensely flavored and textured bites.
Jason had found a bounty of root vegetables at the farmers' market that morning. Roasted with garlic, the special was served under a drizzle of pickled jalapeño salsa verde and young blooms.
Nathan shows of the housemade casarecce. This pasta is the unofficial mascot of the restaurant, traditionally shaped into an S… “for Superba!” Justin exclaims.
The casarecce pasta is served under a crispy sardine with preserved lemons, lovage and botarga bread crumbs.
From the Snacks menu, the chorizo and ricotta meatballs with pickled jalapeno salsa verde are another crowd favorite.
Coils of Pasta
Fresh from the offsite kitchen: Spaghetti Nero and Smoked Bucatini.
Spaghetti Nero ($17)
The visual impact of the spaghetti nero is as bold as it’s flavors. Dressed with sea urchin and squid putanesca it’s a bowl of ocean refinement.
Charred Watermelon ($15)
Watermelon (charred to order) with burrata, candied olives and pickled garlic vinaigrette.