“Chef and consultant Kevin Sousa's inaugural Sunset Supper Club at The Stakeout last week demonstrated that he and wife Meg Sousa are a significant combined asset to the local fine dining scene. The pair will be serving up creative and delectable meals combined with exciting wines and other beverages in Taos for the foreseeable future.”
- Geoffrey Plant (Taos News)
“The public can chow down on generous portions…of smoked brisket, baked mac & cheese, collard greens, cornbread, heirloom beans sourced from Old Gem Farms, and even smoked tofu. It's worth noting that all the sides are gluten-free and suitable for vegans, although one could dive headfirst into the sides and be none the wise.
The beef has stark smoke rings on the perimeter and the meat dissolves between bites. The collards are smoky and tangy and pack enough nutrients to offset the pile of tender brisket, dripping with just enough sauce.”
- Jeans Pineda (Taos News)
“The restaurant’s modern American menu, created by the chef Kevin Sousa, walks the tightrope between down-home and elegant.”
— The New York Times
Superior Motors: Food & Wine Magazine’s Restaurant of the Year 2018
“…a testament to the power of persistence, of stamina, of keeping a white-knuckle grip on ideals, even in the most challenging moments.”
Superior Motors named one of The World’s Greatest Places by TIME Magazine
“Can a restaurant reinvigorate a struggling steel town? That’s the idea behind Superior Motors, which opened last summer in a former car dealership…its modern American food is bringing recognition to Braddock.”
Kevin Sousa takes the heat, turns it into pizza and Mount Oliver Bodega
“I have a vibrant imagination of what's possible in this industry and in this city and I've always felt that way,” Mr. Sousa said. “I've always believed in what's possible in Pittsburgh.”
Pittsburgh Magazine’s Best New Restaurant 2018: Superior Motors
“…delighted by the cuisine, design, beverage program and service at Executive Chef/Co-Owner Kevin Sousa’s restaurant.”
Pittsburgh Magazine’s Chef of the Year (2011),
Best New Restaurant (Salt of the Earth),
Delicious Design (Salt of the Earth)
“Salt of the Earth has largely influenced the local dining scene…Kevin Sousa’s unapologetic approach and chalkboard wall menu are full of surprises and veer away from the traditional dishes that predominate in Pittsburgh.”
Kevin Sousa's long-awaited 'Salt of the Earth' exceeds high expectations
4-Star Review, Salt of the Earth
“Mr. Sousa and the rest of his staff are undoubtedly talented, but they are also human. Could any restaurant live up to so much anticipation? The answer is a resounding yes…Mr. Sousa's food, always surprising and delicious, has become even more sure-footed, each dish a masterful combination of skillful technique, bold flavors and voluptuous textures.” - China Millman
Restaurant Review: Yo Rita
3.5-Star Review, Yo Rita
“The food is complex, interesting, intricately wrought and beautifully presented. But it is also fun…This menu is so dominated by hits that choosing which to order (or which to write about) can be torturous.” - China Millman
Culinary alchemy: A revolution in the kitchen
4-Star Review, Alchemy
“For once, we have a restaurant touting the biggest innovation in dining that could bring food lovers here for some reason other than a tailgate party at Heinz Field.” - China Millman