Saturday at Super Chef

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In conversations about food, I'm one of the first to pipe up that you eat with more than just your mouth. I also believe that eating is easily much more that just getting sustenance. Obviously the appearance, smell, and freshness of the food are important. I also think the company you keep plays a huge role, as well as the atmosphere of where you've decided to chow down. I imagine you all know what I'm talking about. That tired, processed, grilled cheese sandwich you made at home because you were tired and lazy suddenly tastes like the best thing ever when you eat it by a stream after camping in the rain for the last 24 hours. It is further benefited by sharing it with colleagues and friends that traveled that time with you.

So with that said, when I visited Super Chef for the first time months ago, I was a little sad to be sitting in a Chicago Gyro stand. The food seemed pretty good and I wondered what I might be missing by the lack of picturesque surroundings. However, I revisited Super Chef again last week and began to rethink my snobbery. The place felt like a neighborhood hot spot. Folks wandered in with a sense of familiarity. Early afternoon sun streamed in the windows while a cooking show played on the TV. Motown played on the radio. The service was genuine, hospitable, and relaxed. Everyone in the room seemed happy.  

Sometimes, I can be kind of blind.

 

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"At SuperChef's Breakfast you are sure to enjoy the great atmosphere, friendly service, and affordable prices."

-Super Chef Website

They forgot to add that their food is delicious. Their beignets were incredible. They were the airiest beignets I've ever had, but still rich and eggy. How do they do that?!? I have no idea. Topped with a whipped something that tasted softly of caramel and a touch of lemon citrus, we sucked three down in a matter of milliseconds. We also enjoyed mammoth cheddar biscuits stuffed with fluffy scrambled eggs and sweet and salty candied bacon. The rich red velvet pancakes with a cream cheese filling oozing out the sides made me think of the term pancake again. I realized I was eating cake for breakfast. I had stopped thinking of pancakes as cake. Super Chef reminded me.

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I was further sold when I checked out their website. I found out Super Chef is a Sullivan cultivated local chef named Darnell Ferguson. He uses locally cultivated ingredients and is supporting local bakeries. I also appreciated a note about reasonable portion control. In short, Super Chef is promoting good food culture.

So what if it's housed at Chicago Gyro? When good things come in unexpected packages, it's all the better.

 

 

 

 

 

 

About Colette Henderson
Colette is a food writer for Louisville.com. She is originally from Washington State but has been living and eating here since 2002 after visiting and falling in love with the city. While she loves her day job, she spends a lot of time day dreaming of the perfect restaurant. In her free time, Colette enjoys preparing lavish meals with local foods, traveling to strange new worlds, and indulging in playful mischief. She shares her home with her partner Drew and her spoiled dogs Gracie and Musket. Please send comments, questions, and suggestions to colette.eats@gmail.com.
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