Superba Food + Bread | Venice/ Marina del Rey | Cafe, Bakery | Restaurant
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Chef Jason Travi uses Superba's bread prowess to great effect, even beyond lunch. The appetizer selection is dominated by things on toast: pain au levain topped with burrata and a walnut-pomegranate paste (perhaps inspired by the Persian stew made of the same components), or supple, thinly sliced, uber-piggy testa with hot pepper jelly. At dinner, there are only four entrees, along with a daily special that rotates throughout the week, from a gourmet take on a Big Mac on Mondays to a $99 rotisserie rib-eye for two on Saturdays. You shouldn't skip the sides -- roasted and raw sunchokes, or roasted potatoes with schmaltz, sage and rosemary, are often the best part of a meal at this laid-back, Venice lunch spot. --Besha Rodell

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