Superba Snack Bar on Rose Avenue in Venice is in a postmodern shed that’s open to the outside. (Ricardo DeAratanha / Los Angeles Times)
A look at Superba Snack Bar in Venice.
Cold cuts are served on boards and are priced by how many of the five choices you want to include. (Ricardo DeAratanha / Los Angeles Times)
The cauliflower T-bone comes is complemented by basil puree and an orange/olive pistou. (Ricardo DeAratanha / Los Angeles Times)
The smoked bucatini with a pancetta carbonara and black pepper is topped with a poached egg. (Ricardo DeAratanha / Los Angeles Times)
Desserts include a take on s’mores in a canning jar. (Ricardo DeAratanha / Los Angeles Times)
Agnolotti with Dungeness crab, sweet corn, opal basil and lemon butter. (Ricardo DeAratanha / Los Angeles Times)
The restaurant emphasizes its produce from local sources. Here, watermelon is paired with burrata in a salad. (Ricardo DeAratanha / Los Angeles Times)
Conversation flows at the kitchen counter. The restaurant celebrates its by-the-beach vibe. (Ricardo DeAratanha / Los Angeles Times)
Chef Jason Neroni garnishes a dish. (Ricardo DeAratanha / Los Angeles Times)
