Visit #1 ·
★★★★★Caught Superba on a Saturday mid-morning, which I knew was either going to be a good idea or a disaster depending on staffing. Turned out fine. The place moves well for how busy it gets on Sunset — someone trained the floor staff to actually read the room instead of just cycling through tables on a timer.
First visit, so I'm in observation mode. I ordered across a few categories on purpose — bread program, something egg-based, something sweet — because that's how you get a real read on a kitchen's range. The bread here isn't just a prop. You can tell it's the actual spine of the menu, not a side note. The crust had integrity, the crumb wasn't gummy, and it held up to whatever was on it without going soggy immediately, which sounds basic but a lot of places fail that test.
The egg dish was solid. Technique was clean — nothing overworked, nothing sitting under a heat lamp. Timing felt right, which matters more than people admit. A lot of brunch kitchens are just reheating at that point in the morning. This didn't feel like that.
What I'm watching on the next visit: portion consistency and whether the bread quality holds on a weekday. Weekend kitchens can fake a lot with higher volume and tighter mise en place. Come back on a Tuesday and you'll see who they actually are.
Price point is reasonable for the neighborhood and the sourcing they're clearly doing. I've paid more for worse in a half-mile radius.
One visit isn't a verdict. But the foundation's there. The bread alone earns a second trip — I want to see if it's that good every time, or if I just showed up on the right day.