Superior Grill
Rachael Headley
Superior Grill General Manager Donny Mitchell
General Manager Donny Mitchell stands in the doorway of the restaurant he has worked at for 18 years.
Superior Grill
4701 U.S. 280 • 991-5112
Sunday-Thursday, 11 a.m.-10 p.m.
Friday-Saturday, 11 a.m.-11 p.m.
Over the past 18 years, General Manager Donny Mitchell has watched Superior Grill evolve from a vacant Shoney’s to an established Tex-Mex-inspired eatery.
Superior Grill opened in September 1995 in its current location along the highly traveled U.S. Highway 280 after co-owners Phil Barbaree and Bob Kirchofff chose the building to be the third location of the now Superior Grill. From college friends to business partners, Barbaree and Kirchoff opened the first Tex-Mex-inspired cantina in March 1983 in Shreveport, La., followed by a second location in Baton Rouge in the early 1990s. After opening the U.S. 280 location, the fourth location was opened in New Orleans in 1997. Originally bearing the name “Cadillac Grill,” the restaurants’ names were later officially changed to Superior Grill.
The menu is inspired by time that Barbaree and Kirchoff spent in Texas tasting, researching and experiencing true Tex-Mex flavor and standing beside the philosophy that all the food is always prepared fresh. In some ways the menu has changed throughout the years, with the addition of some items.
“Clientele has changed over the years, and our business has, too,” Mitchell said. “It has evolved, and so does the menu.”
Mitchell said that the most popular appetizer is the Chile con Queso and the most popular dish is the Sizzling Fajitas de Pollo, with marinated and mesquite-grilled chicken breast.
Although Superior Grill does more business in food sales, a trademark of the restaurant is on the cocktail menu: Superior Margaritas. These margaritas are not your average lime and tequila cocktail, Mitchell said. The lime juice that goes into the margaritas is actually fresh-squeezed, keeping with the fresh philosophy of the restaurant. Although the price of one case of limes has increased to almost six times its normal rate lately, despite the expense, Superior Grill is still providing the same ingredients to their customers as always.
Mitchell’s favorite part about working at Superior Grill on U.S. 280 is the clientele. He knows many of the restaurant regulars and has seen the children of the restaurant’s very first customers grow up and bring their own children into the restaurant.
In addition to the southwestern-style décor, Superior Grill creates an authentic cantina atmosphere by hosting live music every week, Thursday through Saturday, for a lively dining experience. There is also a happy hour from 4:30 to 6:30 p.m. daily for customers to try Superior Grill’s variety of premium and domestic beer as well as margaritas.
