In the face of all the hot new restaurants with prime locations, super-slick branding schemes, custom cocktail programs, and menus printed on reclaimed wood planks, it’s not often that I come across a place I’ve never been that has an authentically home-y feel.
SuperChef’s, to be fair, is primarily a downtown breakfast joint. But then, you could say the same about the more haute Short North mainstays of Tasi, Northstar, and Philco.
The space is diner-functional. You can see and hear the coffee pouring, the line cooks prepping, the cash register ringing. The bustle of downtown traffic is a muted hum outside the front windows, and inside, the only thing that matters is the food.
SuperChef’s has garnered a reputation for what I affectionately call Flintstone Food-– immense portions, bold plating concepts, and no shame. One look at the menu, and you’ll get the idea. Baked Alaskan Banana Pudding Pancakes? Yes. An omelet called The Heat featuring jalapeno, poblano, and habanero peppers? Right up my alley.
I swore a blood oath to my heart ages ago that I’d stop eating like the Mayor of Horseville, so I must admit with some regret that I didn’t get to try The Juggernaut: two red waffle fried chicken sandwiches with SuperChef’s signature candied bacon, eggs, cheese, and a honey and maple syrup drizzle.
There’s the Elvis sandwich, sporting bacon alongside peanut butter, bananas, and a chocolate-caramel syrup. The Aquaman ‘SuperDilla,’ a quesadilla made with smoked salmon, hot crab dip, mozzarella, and spinach with a mango chutney. Too much comic book kitsch for your taste? Check out the chicken wings and waffles or the shrimp and red pepper grits.
Executive chef and co-owner Darnell “SuperChef” Ferguson (a Columbus native) has packed his lineup with fun, imaginative dishes that neither the Sunday brunch purveyors nor the standard ’hood-bound greasy spoons would have the balls to roll out.
Take your appetite (of course). Take your date for eggs the morning after. Hell, take your kids, if you have those. SuperChef’s is everything a good diner should be: fast, friendly, and all about food. •
A Quick Bite
Darnell Ferguson, who started SuperChefs in Louisville, Ky. along with fellow native Columbusonian Ryan Bryson, earned the nickname “SuperChef” after he had the opportunity to cook for Team USA at the 2008 Olympics in Beijing. They now have four locations, including Columbus.
SuperChef’s Breakfast & More
199 E Broad St. and 1344 Cherry Bottom Rd, Gahanna, OH 43230