Daily Dish

The inside scoop on food in Los Angeles

« Previous Post | Daily Dish Home | Next Post »

Jason Neroni previews Superba Snack Bar

May 25, 2012 |  4:49 pm


Jason Neroni is in the middle of construction of his new restaurant Superba Snack Bar, the Venice spot he's opening with partner and Pitfire Pizza co-founder Paul Hibler. He'll be focusing on pastas, but "no tagliatelle, no pappardelle, no angel's hair." Neroni says he has discovered some pasta dies with unusual shapes, such as for creste di galli -- or "cockscomb," because the macaroni-shaped pasta has a frill that looks like one. 

Earlier this week Neroni staged a mini Superba Snack Bar pop-up at the Pitfire Pizza in West Hollywood, where he served chicken liver mousse and lardo with balsamic cherries; Eclectic Acres greens with Superba ricotta and pickled jalapeño dressing; pizza with pureed ramps, Taleggio and smoked bone marrow; and rye rigatoni with lamb Bolognese, black garlic and smoked ricotta salata. For dessert: black pepper panna cotta with strawberries, anise hyssop and vin cotto

Neroni says he won't be making pizzas at Superba, but do look for the sandwiches that he'll be serving at lunch, such as his porchetta with wild arugula, preserved lemon and garlic confit on a springy roll. "This is delicious," said one diner. To which Neroni replied: "It's porchetta!" 

Superba Snack Bar is scheduled to open at the end of June.    

533 Rose Ave., Venice.


Chicken liver

Here's what's rotting at David Chang's Momofuku kitchen lab

First Impression: End of communism at Rivera

Mo-Chica to open May 30

-- Betty Hallock

Photos: Pasta, top; pizza; and chicken liver. Credits: Betty Hallock