Chef Hector Santiago is set to open the second location of his beloved Latino sandwich concept El Super Pan this month at The Battery Atlanta, the sports and entertainment destination anchored by SunTrust Park, the home of the Atlanta Braves. El Super Pan opened its first sandwich bar in 2015 at Ponce City Market, Atlanta's historic, mixed-use community hub with a world-renowned Central Food Hall. At the new location, the restaurant and bar will bring their take on authentic Latin American fare to baseball fans and Cumberland-area neighbors alike for breakfast, lunch and dinner, seven days per week.
Bold offerings from Puerto Rican-born Santiago highlight his innovative take on classic Latino bakery food, including sandwiches, snacks and sides, along with his sought-after Mofongos and other Spanish Caribbean classics. Guests can enjoy new dishes in addition to existing El Super Pan favorites, like the Cubano Mixto pressed sandwich on traditional Cuban bread, with Cuban adobo roasted pork, ham, salami, swiss cheese, pickles and mustard. Chef Santiago’s version hails from the classic 1890’s sandwich mixto born in the Cigar district of Tampa. His take on Pork Belly Buns, a steamed coconut bun with crispy smoked piloncillo pork belly, house sambal, spicy tamarind sauce and cilantro slaw, blends classic Caribbean flavors with a wink to Asian Bao buns.
Be on the lookout for “El Menu del Dia,” a changing menu of Caribbean staples from Chef Luis Guevara that’s curated by Santiago himself, such as Ropa Vieja, Sour Orange Roasted Chicken and Carne Frita. During dinner, the “Churrasco Grill” will serve up slow grilled meats like Churrascos, Gallinitas, Picaya, Lomo al Ajo and Duck Breast, as well as local vegetables.
At breakfast (9-11am), there will be an assortment of warm, handmade savory and sweet pastelillos, pies, cakes and breads. The ubiquitous Tortilla Espanola will also be featured at the shop, as well as “huevos en cocotte” steamed farm eggs topped with chorizo and onions, adobo roasted vegetables and anchovy-garlic confit. A full service Caribbean-style coffee shop will serve Cuban cafecitos and coladas, Puerto Rican cafe con leche and coffee sourced directly from farms in Puerto Rico.
For those with a sweet tooth, desserts at El Super Pan will include their Chipotle-Chocolate Chip Cookies, Organic Egg Flan and Bacon-Guava Shortbread Cookies, alongside a few new items, such as Coconut Strawberry Cake, Mango Pie and 3 Leches – all made in-house by Pastry Chef Abigail Quinn.
The cocktail program, which will feature classic mixed drinks and sipping spirits, will revolve around Latin American spirits with a tendency towards Santiago’s favorite Rums, Mezcal, Pisco and Cachaca. Expect Pina Coladas, Cuba Libres, Mojitos and Chichaitos made with the best rums, plus Pisco Sours, Caipirinhas and smoky Mezcal Palomas. A chalkboard menu of specialty cocktails will be served daily, and cervezas on the list will highlight Latin favorites like Imperial, Modelo and Presidente with local brews available on tap and in cans. A small, well-curated list of wines will also be offered, boasting bottles and keg varieties from Argentina, Chile and Spain.
Located in the heart of The Battery Atlanta at the corner of Legends Place and Battery Walk (455 Legends Place SE, Suite #862), a hand-carved, antique turquoise door inspired by the doors found in Old Havana, Cuba frames El Super Pan’s brick exterior, inviting guests into the lively and expansive eatery. Inside, the 4,200-square-foot restaurant will offer dine-in or carry out, with 90 seats at tables, a bar and an enclosed inner patio that will accommodate 40+ additional guests during any season. A bar on the patio’s exterior will serve frozen margaritas and other juicy cocktails. El Salon Tropical, a private dining room with seating for 40, will feature hand-painted palm frond wall decor and its own bar with craft cocktails that will double as a space for live DJ music. Please click here for details on parking.
Chef Santiago attended the Culinary Institute of America (CIA) and has worked in the highly acclaimed kitchens of the Greenbrier Hotel in West Virginia and the Manhattan Ocean Club. A veteran of Atlanta’s culinary scene, Santiago created an Atlanta favorite, Pura Vida Latino Tapas Bar, a highly successful concept he ran from 2001 to 2012. While serving as chef-owner of Pura Vida, Santiago traveled extensively throughout South America and Spain, defining his own culinary voice, which garnered three semifinalist nominations for James Beard Foundation’s “Best Chef of the Southeast” award. Chef Hector was also named as Star Chef’s Rising Star of Atlanta in 2011 and competed on Bravo’s Emmy-winning show, “Top Chef Las Vegas.”
Always learning and exploring, Chef Santiago has previously cooked in the kitchens of Andoni Luis Aduriz of Mugaritz, José Andrés and Wylie Dufresne (WD~50). Prior to opening El Super Pan at Ponce City Market, he received rave reviews as Executive Chef of Anne Quatrano’s Atlanta restaurant Abattoir, where, as he says, “I cooked Latin cuisine in English,” backed by Quatrano’s keen eye for culinary excellence.
At El Super Pan, Santiago and his pupils, Chefs Pedro Matos and Luis Guevara, have received accolades in VOGUE, Travel + Leisure, Eater, The Local Palate, CNN, Thrillist, USA Today, Travel Channel, Food Network, Zagat, Food & Wine and many more.
Brad Register, who hails from One Flew South and the late City Grill, will be manning the floor with casual, friendly and customer-focused service.
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