Photos: Superba Food + Bread in Venice

Rotisserie leg of lamb topped with vadouvan and carrot yogurt sauce. Superba comes equipped with a rotisserie oven, which the restaurant uses to make rotisserie chicken, duck, rib-eye and lamb.  (Cheryl A. Guerrero / Los Angeles Times)

Customers can enjoy a cauliflower parm hero topped with tomato, pickled cauliflower and raclette. The baguette the sandwich is served on is made fresh by the bakery.  (Cheryl A. Guerrero / Los Angeles Times)

The “Rabbi’s Day Off” faux-matzo ball soup served in chicken broth is actually made with cheese, breadcrumbs and lard.  (Cheryl A. Guerrero / Los Angeles Times)

General Manager Dan Pearl, center, serves lunch to Velma Reichman, left, and Donna Hawkins. Though lunch and dinner are more formal, the morning and afternoon crowds can often be seen working on laptops.  (Cheryl A. Guerrero / Los Angeles Times)

The seared arctic char is topped with snap pea, rhubarb and mint.  (Cheryl A. Guerrero / Los Angeles Times)

Customers dine at Superba Food + Bread. On sunny weekday mornings, the walls of the converted auto-body shop are rolled up, giving the restaurant a light and airy feel.  (Cheryl A. Guerrero / Los Angeles Times)

Ex-Handsome Coffee Roasters czar Tyler Wells oversees the coffee program at Superba. Pictured here, a cappuccino.  (Cheryl A. Guerrero / Los Angeles Times)

Customers can enjoy the name of the week toast topped with strawberries, housemade ricotta and strawberry jam. The restaurant has a full menu of toasts.  (Cheryl A. Guerrero / Los Angeles Times)

The restaurant is an all-day spot, serving breakfast, lunch, dinner and brunch. Customers can enjoy the avocado toast topped with picked fresno pepper, radish sprouts, cilantro and sea salt for brunch, lunch or dinner.   (Cheryl A. Guerrero / Los Angeles Times)

Assistant Manager Elizabeth Helfert walks behind the pastry and dessert section while waiting for customers.  (Cheryl A. Guerrero / Los Angeles Times)

Customers can enjoy the cold brewed coffee, bottom, and hot brewed coffee, top. The restaurant uses coffee beans from Stumptown Roasters.  (Cheryl A. Guerrero / Los Angeles Times)

The rotisserie chicken, made with scone stuffing, sour cherry and sage.   (Cheryl A. Guerrero / Los Angeles Times)

Servers Eden Sberlo, from left, Brooke Murray and Trevor Dauten work behind the pastry section. At dinner, the pastry section transforms into a wine bar.  (Cheryl A. Guerrero / Los Angeles Times)

A regular croissant, left, and everything croissant filled with cream cheese and topped with spices.  (Cheryl A. Guerrero / Los Angeles Times)

Executive Chef Jason Travi, left, brings out a dish for Henri Marqui to server to a customer. Travi worked at Littlefork and Spago before joining the Superba team.  (Cheryl A. Guerrero / Los Angeles Times)

Customers not in the mood to dine can pick up pastries and dessert at Superba Food + Bread.  (Cheryl A. Guerrero / Los Angeles Times)

The heirloom tomato toast topped with tomato jam, shallots and basil. All the bread is freshly made by the bakery portion of the restaurant.  (Cheryl A. Guerrero / Los Angeles Times)

A kouign amann croissant with caramelized sugar.   (Cheryl A. Guerrero / Los Angeles Times)

Baristas Parker Ainsworth, left, and James Lontayao prepare espressos for customers. The restaurant has a separate coffee bar with a walk-up ordering window.  (Cheryl A. Guerrero / Los Angeles Times)