Superica exudes a Mex-Tex energy

Krog eatery stays true to the hot-and-spicy Texas roots of founders.

Just named a 2015 James Beard Awards Outstanding Restaurateur semifinalist, Ford Fry ( JCT. Kitchen, No. 246, The Optimist, King + Duke, St. Cecilia) recently added Superica to his Rocket Farm Restaurants group roster.

The “Mex-Tex” concept shares a similar menu and design with the El Felix, which Fry opened in Alpharetta’s Avalon development in late 2014. But the happening Krog Street Market location exudes a different kind of energy.

The look: From the lighted marquee letter sign in front to an expansive bar area and a dining room with a mezzanine that doubles as a live music stage, the design promises a Texas kind of good time. The front patio and private party room offer even more entertainment possibilities.

The scene: Last Friday, an enthusiastic dinnertime throng swarmed the bar and quickly swelled to the edges of the dining room. Fry was on hand, along with chef Kevin Maxey, as busy servers kept orders rolling from the semiopen kitchen to the sounds of Billy Joe Shaver and Roky Erickson.

The food: Fry and Maxey put together a menu that runs true to their hot and spicy Texas roots. Starters and small plates ($6-$12) include hot tamales, tacos al pastor, and three variations on chili con queso. Chicken and vegetable tortilla soup ($5/$9) is flavored with ancho chili, cilantro, avocado and Jack cheese. Plates with rice and beans ($12-$16) range from San Antonio-style

Superica

CONTRIBUTED BY ERIK MEADOWS Chicken and Vegetable Tortilla Soup is flavored with avocado, ancho chili, cilantro and Jack cheese.