In an interview with Food Republic, Superba Snack Bar chef Jason Neroni divulges a few more details on his pastaria to come and also shares early words on a separate concept, Superba Food and Bread: "It’s, loosely, a modern take on the pastaria. I’m not saying it’s like [New York’s] Osteria Morini. It’s a little more California influenced...We’re trying not to do pasta shapes that are regular...We’re using alternative types of flours like rye and buckwheat...There will be a very large sandwich program, which coincides with our launch of Superba Food and Bread which will happen at the end of the year. I’m calling it a mash between Blue Ribbon and Jardiniere in San Francisco." [Food Republic]
Share this story
The Latest
Filed under:
A Trio of Huge Openings in Century City Includes Greek Seafood Spot Estiatorio Milos
New York City’s Sushi Noz and Miami’s Kyu will also debut on the ground floor of the $2.5 billion Century Plaza development
By
Matthew Kang
Filed under:
Go Get Em Tiger Employees Form the Largest Coffee Workers Union in LA
The union also includes workers from G&B Coffee inside Grand Central Market and the company’s warehouse
By
Matthew Kang
Loading comments...