SuperChefs Breakfast inside Chicago Gyros

[Robin Garr]

This came as news to me ... apparently they don't even have a sign, but operate a breakfast gig inside the Gyros place on a split-shift schedule: Breakfast in the morning, then gyros.

Here's the menu page, from which you can back out to the home page.

http://www.superchefsbreakfast.com/Menu.html

Anybody been?

Haven't been but they have banners and yard signs up out front that caught my eye.

Not a red velvet fan, but the sign promoting their red velvet pancakes definitely made me look!

We are always looking for breakfast spots in our 'hood. Hope it works out!

Pretzel Croissants look interesting

So I stopped in yesterday and spoke with the owner of the concept- Darnel Ferguson. He is a Sullivan Alum, class of '08. I was extremely impressed!

First- Hospitality. He was handling a couple of guests (a grandmother and her little one) beatifully. If you would have taken his perfectly starched and pressed chef coat off, one would have taken him for a FOH pro.

Second- Facillity. Chicago Gyros has undergone a facelift. Nothing ostentatious- just cleaner, more refined and with more seating.

I did not get to try the food, as I was on my way to grandma's house to pick up some veggie soup. I always like to save room for seconds. The menu looks delish, though- I like the nod to the Cafe du Monde, 'Beignets and Coffee.'

The really cool part is that he's going to open a second location at Seafood Connection in Chenoweth Square! Same idea- he's piggybacking on a preexisting operation that doesn't offer breakfast service. Killer idea, by the way. He tells me that he plans to begin service there at 2am to take advantage of the bar crowds. That place is going to be packed!

All-in-all this is a winner. What impressed me most about him were the last words out of his mouth:

'Congratulations on your son.'

Yep- definitely a winner.

[Robin Garr]

The really cool part is that he's going to open a second location at Seafood Connection in Chenoweth Square! Same idea- he's piggybacking on a preexisting operation that doesn't offer breakfast service. Killer idea, by the way. He tells me that he plans to begin service there at 2am to take advantage of the bar crowds. That place is going to be packed!

This deserves highlighting. St. Matthews has come of age! Particularly if he finds a way to replicate sliders ...

The really cool part is that he's going to open a second location at Seafood Connection in Chenoweth Square! Same idea- he's piggybacking on a preexisting operation that doesn't offer breakfast service. Killer idea, by the way. He tells me that he plans to begin service there at 2am to take advantage of the bar crowds. That place is going to be packed!

This deserves highlighting. St. Matthews has come of age! Particularly if he finds a way to replicate sliders ...

He might just have to!

Colleen loves anything Red Velvet, so we will probably be trying them out soon.

We tried SuperChef's out for breakfast yesterday, and came away very impressed.

First of all, the space is very clean and roomy. The decor can be best described as a bit austere, which isn't a bother at all. Our server was very welcoming, happy to answer questions and kept the gigantic coffee cups refreshed.

Barbara ordered SuperChefs' take on Eggs Benedict. This consisted of two stacks each of red pepper grits cake, house made spicy sausage and a fried egg, all topped with Mornay sauce. Since Bens are her benchmark for judging a breakfast restaurant, I was surprised when she named this the best Benedict she's had so far.

I had the sausage, egg and cheese breakfast sandwich. Combining their house sausage patty with scrambled egg, cheese and greens, this was served on a crispy pretzel croissant. This tasty dish came with a side of buttery hash browns. I would definitely order this again, though there are other items on the menu that I'd be tempted to try.

Combine great food and service with their early 6:30 opening, and this place is a winner!

We stopped by for a late breakfast yesterday morning. My wife had spotted the signs on Brownsboro and thought it sounded interesting. I failed to find this thread in searching the forum, and I was skeptical of a new restaurant that I thought had not even garnered a mention on LHB. When we pulled up, I was even more skeptical--doesn't even have that hole-in-the-wall charm from the outside.

However, tea in BIG cups, great service, absolutely superb eggs benedict (great cake, homemade sausage, mornay sauce--not sure it's really a benedict, but it is good). My wife loved her breakfast sandwich on pretzel croissant, and the hash browns were incredible (what makes for incredible hash browns?).

This is a winner.

A few years ago I posted on LHB that breakfast was a significant weakness in the Louisville dining scene, but with the additions of many places since then, including Toast, Wild Eggs it's become a real strength. SuperChefs is competing for the very best of breakfast in Louisville.

We went this morning and can confirm all the positive comments, above. Innovative and delicious. We had the beignets and coffee, BLT on pretzel croissant and Eggs Benedict. All were winners. The beignets were very light on the inside, described as almost souffle-like. Very tasty. The only thing the EB has in common with traditional EB is the Es, and they are fried rather than poached. But it's a really good take on the standard version. Love, love the home-made sausage - thin and spicy. The BLT was reported to be quite good, with the caramelized onions adding a nice kick. Coffee was served in a massive cup - more like a soup bowl with a handle.

Service was prompt, friendly and personable. A nice touch for us was the outside table, where we could dine with our two small dogs (papillons) resting in the shade at the side.

Prices were a little steep, but not outrageous for locally sourced products prepared with so much care and imagination.

We, too, were informed of the second location to open in the Seafood Connection in mid-June, and also learned that the SC was converting from its retail operation to a complete restaurant operation.

SuperChef is a winner. I hope it can attract the sort of repeat clientele required for success.

My husband and I went Saturday morning. He ordered the Eggs Benedict and I ordered the Bacon, Egg and Cheese sandwich. We both really enjoyed our food. My husband's plate was practically licked clean and mine was clean as well aside from a rather large uncooked/rubbery chunk of bacon fat. Minor transgression, easily overlooked. The greens on my sandwich really helped to cut the richness and the sweetness of the bacon gave it an interesting twist over similar sandwiches elsewhere. We thought the service was great as well. We'll definitely be back.