The idea of two restaurants sharing one space for different meals of the day is a great one. Superchef's Breakfast's has two locations, one on lower Brownsboro Road inside Chicago Gyros, and one inside the Seafood Connection at St. Matthews. It's called Superchef's because "Superchef" Darnell Ferguson was a chef in the 2008 Olympics for the U.S. teams. The restaurant and the food live up to the name.
We visited Superchef's a few Saturdays ago after a long night full of questionable and dangerous activity. I had the sausage and cheese omelet ($7.25) with candied bacon on the side ($2.50). The sausage was chorizo spicy and generously heaped into the omelet, and the cheese was strongly flavored without overwhelming the soft, buttery egg. The candied bacon was by far the best part of brunch (any brunch I've had in the past year, actually). It's not crunchy bacon, it's wonderfully sweet and salty, almost syrupy, thick cut. The very phrase "candied bacon" makes me all shivery in ways that are not quite appropriate.
My friends had the red pepper grits with the pretzel croissant ($5.99), slow cooked grits infused with red pepper puree and parmesan cheese; and the cheddar biscuits with the aforementioned candied bacon playing a huge role in adding pizzazz to the small flaky biscuits ($7.99). We did not have the appetite left to order a full stack of pancakes, and instead got one apple dulce de leche pancake. The pancake came out as three petit stars of apple pancake, topped with a pouf of whipped cream, a citrus curl, drizzled with caramel syrup and dusted with powdered sugar. Moist as banana bread, sweet but wholesome, this pancake was presented like a wedding proposal.
I can't wait to try Superchef's other offerings, including pumpkin pie oatmeal and Reeses pancakes. The prices were reasonable, the atmosphere was jolly, the food came out fast and the bacon was candied. What more could you want?
photos: Elizabeth Orrick