No. 60: Superba Snack Bar


The ocean breeze that wafts along Rose Avenue keeps Superba’s patio cool, with a stockpile of thick blankets ensuring that nobody catches cold. Take comfort in Jason Neroni’s brawny house-made pastas, such as squid ink chitarra (spaghetti’s square-cut cousin) tossed with chorizo and mussels, or his lyrical vegetable dishes, like the wonderfully charred cauliflower “T-bone” drizzled with a rough puree of olives and fresh herbs. When snow-burdened New Yorkers fantasize about California, they probably picture a place like this.  

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