Whether you’re looking to grab your morning brew, grab lunch with friends, or relax while dining on the patio surrounded by gorgeous mountain views, Superb Food Company at J Club will be your new favorite eatery. Superb runs two eateries in J Club: the Café and the Bar + Grill.
The Café is currently serving breakfast favorites (like bagels and lox), salads and sandwiches, as well as specialty espresso drinks and teas. The Bar + Grill boasts an exceptional menu of seasonal comfort foods, including favorites like burgers and mac and cheese. Patrons can expect daily chef specials, and beer and wine, too.
Their seasonal menu of American comfort food utilizes fresh vegetables, flavorful sauces, and high-quality ingredients. You’ll find familiar foods on their menu, often with a modern twist or a way to adapt it to alternative eating styles and needs. Their food is created using sustainably sourced, nourishing ingredients from local farmers, too.
Superb Food Company was founded in Prescott in 2021. In addition to providing food and beverage service at J Club, the local eatery offers full service, on-location catering to surrounding areas. While the company itself may be new, the owners share more than 30 years of food service and hospitality industry knowledge and professional experience.
Meet the owner + chef
Ariel Nadelberg
She’s a third-generation Brooklynite whose grandfather sold hot dogs on the Coney Island boardwalk.
Ariel began her deep dive into the food industry when she moved cross-country to attend the San Francisco Art Institute. The Bay Area’s emphasis on seasonal farm-to-table food and her food sensitivities ignited her interest in healthy cooking.
Once engaged in this world, Ariel enrolled in the Natural Gourmet Culinary Institute in New York and moved back across the country to gain a more profound knowledge of alternative foodways. Post-graduation she cooked at beloved farm-to-table Brooklyn restaurants Al Di La and Applewood.
She brought the expertise she gained in neighborhood dining establishments to a large-scale venture when she become Prospect Park’s director of food sales and concessions. It was during this time that she introduced fresh, healthful food to the masses.
Driven by an ever-growing interest in food supplies, commodities, and subsidies, Ariel pursued a master’s degree in food systems at New York University. After she earned her graduate degree she introduced a vegetable-driven menu to an audience of a million annual visitors as the director of operations at Brooklyn Botanical Garden’s Terrace Café.
In 2015, Ariel moved back to the Bay Area. While there, she worked on a plant-based, chef-driven, quick-service restaurant project, was the founding executive chef of two popular Bay Area restaurants, and served as the culinary operations manager at Mills College in Oakland, California.
With more than 25 years of hospitality experience, Ariel brought her talents to Prescott Valley and opened Superb Food Company.
Meet the chef de cuisine
Jason Shepherd
Jason has honed his talents in the food and beverage industry for nearly 10 years. A versatile head chef with extensive operational experience in the culinary and landscape world, he specializes in cooking delicious food and is driven to ensure Superb Food Company’s facilities and equipment are kept at the highest standards possible.