Superior’s Steakhouse – A Timeless Treasure in Shreveport
In the heart of Shreveport, one restaurant has remained a steadfast favorite through four U.S. Presidents, a global pandemic, and countless milestones for the community. That gem is Superior’s Steakhouse. Opened in February 2003 by Phil Barbaree and Bob Kirchoff, this upscale eatery quickly became renowned for providing an unparalleled dining experience that combines high-quality food with an inviting atmosphere.
A Slice of Chicago in Louisiana
As you step through the iconic revolving door, which has become a symbol of the restaurant, you are transported to a time and place reminiscent of an old Chicago steakhouse. This unique entrance was the brainchild of an architect from Chicago, who guided Barbaree and Kirchoff during the design process. According to Barry Gerald, the General Manager and one of the restaurant’s very first employees, “Our architect was from Chicago, and so we went up there, and he said you need a revolving door.” The door, which originated from a warehouse in Chicago, has greeted countless diners and has been a backdrop for countless photos and memories over the years.
Roots in Culinary Success
Prior to launching Superior’s Steakhouse, Barbaree and Kirchoff had already made their mark with the Superior Grill, a beloved Mexican restaurant that opened in 1983. Their success didn’t stop there, leading them to expand into various cities, including Baton Rouge and New Orleans. With a desire to elevate the fine dining scene in northwest Louisiana, the duo set their sights on creating Superior’s Steakhouse.
After selecting the location at 855 Pierremont Rd, previously home to Mike Anderson’s Restaurant, they embarked on a significant renovation process. Gerald recalls, “We came in and took everything out of it, including the floors and drains and everything. I think we started out with about 38 leaks in the roof.” The restaurant’s team worked tirelessly, even marking leaks with sidewalk chalk to track down issues during rainy days. Their commitment led to the grand opening of Superior’s Steakhouse on February 10, 2003, much to the delight of the community.
Maintaining Tradition While Embracing Change
Superiors Steakhouse quickly established itself as a pillar of fine dining in Shreveport, cherished for its classic steakhouse offerings. Assistant General Manager Christopher Clarke emphasizes their mission, stating, “We want to keep the same classic fine dining experience without trying to do all the things and all the other plays. We want to stay classic, but we also want to be modern.”
The restaurant has evolved since its beginnings, expanding the menu to include an impressive range of dishes. Customers can delight in everything from sublime sushi and chicken parmesan to rare delicacies like Kobe Beef. Gerald proudly shares, “We are one of 20 restaurants that are licensed to serve Japanese Kobe,” giving diners an opportunity to savor an extraordinary culinary experience.
Bringing the Community Together on Sundays
Recently, Superior’s Steakhouse took an exciting step by opening its doors on Sundays for brunch and dinner. “It gives everybody the opportunity if they want to go out and eat on Sunday, they can come to Steakhouse,” stated Gerald. Sundays at Superior’s have transformed into a time of relaxation and camaraderie, allowing families and friends to enjoy their last day of the weekend together before heading back to work.
Clarke adds, “Sundays seem to be more lighthearted, easygoing and truly everybody’s just really trying to enjoy themselves.” With the restaurant’s captivating ambiance, delectable cuisine, and outstanding service, it’s no wonder that Superior’s Steakhouse has become a cherished part of the Shreveport-Bossier community for over two decades.
Whether you’re celebrating a special occasion or just indulging in a well-deserved dinner, Superior’s Steakhouse continues to offer a culinary experience that is hard to match. The establishment stands testament to the passion and dedication of its founders, management, and staff, creating memories one meal at a time.
