Just in time for the warm weather, Superfine Food has officially opened its second location, bringing feel good eats to 126 Washington Street in Marblehead. Joining the first location in Manchester-by-the-Sea, which opened in August 2016, Superfine Food Marblehead will soon be followed by another sibling in Newburyport, set to open in summer 2018.
“We’re thrilled to finally open the doors to our second location here in Marblehead,” says chef/owner and Marblehead resident Chris Robins. “It’s the perfect spot for our next Superfine Food – the friendly Marblehead community and the quirkiness of the actual space are a perfect complement to our playful attitude; we don’t take ourselves too seriously. We can’t wait to welcome area locals alongside summertime visitors and build a new network of ‘superfun’ regulars.”
Pictured from left to right: Matt Gaudet, Chris Robins, and Paul Emmett
At Superfine Food, familiar, comfort classics and kid-approved eats are upgraded with the best ingredients and chef-developed recipes, so Eat What You Want! There’s something for everyone – from snacks and salads, to burgers and pizza, pasta, fried chicken, ribs and more – the menu is chock-a-block with food for every craving.
Some menu highlights include:
Superknot – a pizza dough knot smothered in tomato sauce and cheese
The Warm Brown Rice Bowl – a superfood bomb of pickled mushroom, sweet potato, sprouts, black beans, avocado, sesame miso and finished with a sunny egg
Fish Burger – ground salmon & tuna, crispy shallots and a yuzu aioli
Crunchy Chicken – house-brined thighs dipped in a “SuperCrunchy” batter can be ordered as a sandwich or basket
The Ribs! – St. Louis style, prepared with a “SuperRub”, and finished with a whiskey glaze and chickpea crumble
Italian Sausage Pizza – with pickled peppers and stracciatella
Superfine Food Marblehead will also introduce a Sunday Brunch menu in coming weeks (not available at opening), a new offering for the restaurant group. Breakfast classics like Stuffed French Toast and Blueberry Pancakes meet nouveau nosh like Avocado Toast and Breakfast Bowls. While savory supporters will find solace in the Breakfast Pizza or BBQ Pork Hash.
Wondering what to wash all this goodness down with? Mirroring Superfine’s edible offerings, the beverage menu has something for everyone with a small list of craft suds, vino and creative cocktails. Or drink your dessert with house-made milkshakes in boozy (Malted Chocolate Whiskey, White Russian) and non-boozy (Chocolate, Vanilla, Strawberry, Coffee) varieties, all featuring Richardson’s ice cream.
At Superfine, the mood matches the food – the spirited spaces are adorned with bright retro colors alongside nostalgic art and design details. In Marblehead, like the other Superfine locations, brick and hardwoods give a peek into the historic charm of the Washington Street building. Low ceilings and exposed beams and stonework have a colonial tavern charm that is contrasted with a more modern semi-open kitchen, colorful furniture and unique patterned walls.
Guests arriving to Superfine Food in Marblehead, will find an expansive 30-seat brick patio (opening soon) giving way to a front entrance where a splashy hand-painted full-wall/Superfine sign draws guests in. A host greets and seats guests who are dining in or can assist with pick-ups for takeout orders. The front dining room features a communal table overlooking both the kitchen and large bar area. A 35-foot turquoise laminate bar anchors the space and leads into a main dining room with assorted banquette and table seating.
Chef/owners Matt Gaudet, Chris Robins and Paul Emmett began the Superfine adventure after spending a combined 35 years in fine dining. All classically-trained in French culinary technique but disenchanted by the grind of the more formal restaurant experience, they joined forces in late 2015 to conceive and develop Superfine Food, a laid back neighborhood joint serving up crave-able comfort classics in a funky, family-friendly setting. Still focused on the same attention to sourcing, preparation and flavors as was critical in their previous roles, but without all the pretense.
In the kitchen at Superfine Food Marblehead, there’s chef/owner Chris Robins (Marblehead resident) and chef-de-cuisine Curtis Healy (originally from Marblehead), with general manager Colleen Cameron overseeing front-of-house. Curtis and Colleen joined Superfine from Aquitaine Group about a year ago, and have been working at Superfine Food in Manchester as the build-out of Marblehead was completed.
Superfine Food, 126 Washington St., Marblehead, 781-631-7000, superfinefood.com
Monday-Saturday 4 p.m.-10 p.m.
Sunday 11 a.m.-10 p.m.