October 15, 2013
A taste of Louisville, Ky., has come home to Columbus.
SuperChef’s Breakfast & More opened at 199 E. Broad St. on July 15.
“The response has been great, almost too great, because we have a little kitchen,” joked co-owner Ryan Bryson.
The restaurant is owned by Columbus natives Bryson and Darnell Ferguson, who cooked for the U.S. team at the 2008 Beijing Olympics, as well as their partner James Dawson, who handles marketing for the restaurant.
Ferguson earned the nickname “Super Chef” in culinary school, inspiring the name of the restaurants.
The three opened the first SuperChef’s in Louisville in May 2012. They now have two restaurants there and one in Columbus. They hope to open more in central Ohio in the coming years.
Their goal, Bryson said, is to give breakfast the respect it deserves.
“We wanted to bring life and creativity back to the most-important meal of the day,” he said. “ Our moms cared about breakfast, and that is where many of our best memories came from. If you do breakfast the right way, you can go a long way.”
The menu features gussied-up breakfast fare, such as red velvet pancakes and the October special of pink waffles. (One dollar from each plate of pink waffles will be donated to a breast-cancer nonprofit.)
“Both of our grandmas had breast cancer,” Bryson said, so it’s a cause that is close to their hearts.
The “& More” portion of the name refers to a lunch menu of sandwiches and a menu of superhero-themed flatbread quesadillas.
To lure in hurried Downtown diners, SuperChef’s offers catering, meal delivery in Downtown’s 43215 ZIP code, and curbside pickup.
The SuperChef’s concept began as a pop-up restaurant inside an existing Louisville restaurant that rented itself out during breakfast hours, when it wasn’t being used.
“It eased the barriers of entrance and allowed us to build up our capital” and customer base, Bryson said.
Shortly after, they were able to open their first stand-alone SuperChef’s in Louisville. Their dream was to bring that restaurant to Columbus.
They opted for a spot Downtown, in a space that used to house a Mexican restaurant, “because Downtown is coming back to life ... and we wanted to be part of its coming back,” Bryson said.
“We grew up sitting on the steps at City Center at Christmas, and we wanted to be part of the new scene.”
It took about two months to renovate the space. They revamped the kitchen and spruced up the interior and exterior. While they wanted an open kitchen, ventilation issues prompted them to choose a compromise plan — a glass wall between kitchen and dining area.
“(Patrons) can still look inside, but the restaurant won’t heat up as much,” Bryson said. “We think we made it into a cool, hip place.”
SuperChef’s Breakfast & More is open 7 a.m. to 3 p.m. Tuesday through Sunday. Closed on Mondays. For more information, go to http://mysuperchefs.com.
Off the menu
• Thurman’s, the German Village restaurant known for its giant burgers, is in expansion mode. The sons of its current owners are opening Thurman-inspired restaurants in the suburbs. A new Thurman’s to Go has opened at 14950 E. Broad St. in Pataskala. Early next year, Son of Thurman, a restaurant similar in style and menu to the original, is set to open in Delaware, at 5 N. Sandusky St.
• Tasi Cafe is opening a second location, an all-day breakfast restaurant, at 2376 E. Main St. in Bexley. An opening date has not been set.
• Several local food trucks are gaining media attention. The Food Network crew was in town last week to film a handful of Columbus food trucks for the show Eat St. on Location: Curbside in Columbus. Featured trucks included That Food Truck, Paddy Wagon, the Green Meanie, Ajumama, the Coop and Challah! For more information, go to http://eatst.foodnetwork.ca/blog/eat-st-on-location-curbside-in-columbus.html.
• Speaking of food trucks, That Food Truck has had a makeover and now focuses exclusively on smoked meats, selling beef brisket, pork shoulder and whole chickens smoked in a retrofitted Planet Aid clothing donation box. Sales start at noon on Saturdays and continue until the meat is gone. The truck is parked at the Seventh Son Brewery, 1101 N. 4th St.
Denise Trowbridge, Dispatch restaurant columnist, can be reached at email@example.com.