Jason Neroni is chef of Superba Snack Bar, the just-opened neo-Italian spot in Venice. Neroni’s an Orange County native who has cooked at several restaurants in New York; Portland, Ore.; and Southern California, including most recently at Osteria La Buca on Melrose Avenue. Now he’s focusing on Superba, with its menu of house-made salumi -- porchetta di testa pastrami on rye with dill pickes, for example; snacks such as fried duck egg or fried chicken; and stand-out pastas — whole wheat rigatoni cacio e pepe, smoked bucatini carbonara and creste de gallo (cockscomb) with shrimp, corn and shellfish butter.
What’s coming up next on your menu? Lunch. We are working very hard on it. It’s going to be kind of a mix of banh mi, bocadillos and American-inspired favorites. Think pig’s head pastrami sando with black garlic mayo, or Korean-style fried chicken on bao with kimchi ketchup. That sort of thing.