It was 1980, and Bob Kirchoff along with Phil Barbaree, co-proprietors of Superior Grill, under the parent company, Superior Restaurant Group, had a vision that many called crazy. While working at a Houston oilfield company, they became obsessed with creating the perfect Mexican restaurant in a city where authentic Tex-Mex was nearly non-existent.
While colleagues relaxed after work, Kirchoff and Barbaree pored over restaurant magazines, scoured bookstores for cookbooks, and took adventurous road trips along the Mexican border. These weren't vacations-they were culinary reconnaissance missions.
"we were looking for something that would make people's eyes light up," Kirchoff would later recall. "Not just good food-an experience."
A eureka moment came when they discovered the original Cadillac Bar in Nuevo Laredo, Mexico. Founded by Mr. Mayo, a New Orleanian who ventured south during Prohibition in the 1930s, the establishment sat just a block off the main street. The moment Kirchoff and Barbaree stepped inside-surrounded by vibrant colors, irresistible aromas, and unmistakable energy-he knew he'd found his inspiration.
By 1983, armed with determination and an SBA loan, Kirchoff Barbaree opened the Cadillac Bar in Shreveport, Louisiana. "I honestly don't know how I did it with so little money," said Kirchoff, who still marvels today.
Perfecting the margarita recipe required three to four return trips to Mexico. One after another were memorable journeys as they rode through village after village, meeting colorful characters and sampling countless variations of traditional dishes. The gamble paid off. The Cadillac Bar quickly became Shreveport's premier margarita destination, opening a full year before the now-famous Pappasito's. Kirchoff and Barbaree's restaurant introduced frozen margaritas and sizzling fajitas on platters imported directly from Monterrey, bringing that bright, colorful ambience to Louisiana.
Kirchoff and Barbaree's Cadillac Bar was reportedly the second establishment in the United States to showcase the theatrical presentation of piping hot fajitas has now become a Tex-Mex staple. This pioneering concept laid the foundation for the popular Superior Grill chain, now boasting five locations throughout Louisiana.
Forty-five years later, Kirchoff and Barbaree's border town discovery hasn't just influenced American dining-it revolutionized it! What started as one man's crazy dream has become an essential part of America's culinary landscape, proving that sometimes the greatest innovations come from those bold enough to cross boundaries and bring back treasures others never even knew existed.
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mckinley eastman
General Manager
Sometimes life's greatest adventures begin with a simple phone call. For McKinley, General Manager of Superior Grill in New Orleans, that unexpected ring changed everything—but perhaps it was destiny calling.
Restaurant excellence runs in McKinley's blood. His grandfather owned a restaurant in Baton Rouge, while his grandmother’s family pioneered catering with lunch programs at a Catholic school in the 1920s—before school lunch programs even existed. They were the first to make king cakes in Baton Rouge, Louisiana. With such incredible entrepreneurial mentors, McKinley wondered how he could possibly measure up.
The answer came through dedication and hands-on experience. Starting in high school at a restaurant that operated all day—serving breakfast, burgers, and sandwiches by day, then transforming into a cafeteria-style diner at night—McKinley became a true jack-of-all-trades. He would open the restaurant, prep for cooks, bake biscuits, wash dishes, and close doing the work so efficiently that when he left for college, the owner had to replace him with seven people. He continued working in restaurants throughout his time at LSU, where he earned a scholarship in agriculture with minors in business and geography.
This leadership quality wasn't foreign to him. As an Eagle Scout who earned numerous scouting honors—including honorary Canadian citizenship for helping rehabilitate an injured bald eagle—McKinley learned early about dedication, achievement, and service.
That foundation served him well when his roommate, a busboy at Superior Grill, needed someone to cover a shift. What McKinley thought would be just one day blossomed into a journey through every position the restaurant offered, from barback to his current role as General Manager.
What makes McKinley special isn't just his career path but how he navigates it—with a genuine smile that transforms the dining room atmosphere. His personable approach makes guests feel less like customers and more like friends gathered around a table. Under his leadership, Superior Grill has become an incubator for talent, where today's busboys might become tomorrow's managers.
Fittingly, McKinley met his wife through her best friend at Superior Grill, where they would gather for margaritas after intense weeks of law school. After all, McKinley knows firsthand that the best opportunities—and relationships—often arrive unexpectedly. All you need is the courage to answer the call.
stephen vanderbrook
Assistant General Manager
Stephen Vanderbrook embodies the classic Louisiana journey. Born in Louisiana, he attended Brother Martin High School before continuing his education at Louisiana State University. While pursuing his MBA from the University of New Orleans, Stephen discovered his passion for the restaurant industry.
His 20-year career in restaurants began with waiting tables and bartending, progressing to floor management positions. Stephen currently serves as the Assistant General Manager at Superior Grill in New Orleans.
What keeps him in the industry is the dynamic, ever-changing environment where no two days are alike. From his position on the restaurant floor, Stephen experiences the vibrant energy that customers bring to Superior Grill, creating an inviting atmosphere that has become a hallmark of the establishment.
For Stephen, the restaurant business remains infectious after nearly three decades—a testament to the unique blend of challenges and rewards that define this hospitality profession.
zosimos martinez
Executive Chef & Taste Master
Chef Zosimos Martinez, a passionate culinary workforce with 20 years of dedicated experience at Superior Grill, brings authentic Tex-Mex flavors to vibrant New Orleans. Born in the rich culinary landscape of Oaxaca, Mexico, his transformative journey began in his grandmother Tomasa's bustling kitchen, where he learned the intricate art of making traditional dishes like handcrafted tortillas, creamy queso fresco, and complex regional moles from the Valles Centrales.
As the eldest of six siblings, Chef Martinez developed a nurturing, paternal approach that now defines his methodical kitchen leadership style. After arriving in colorful New Orleans 22 years ago, he diligently worked his way up from humble dishwasher to respected head chef, guided by his inspirational mentor Pancho, who sadly passed away too soon due to cerebral palsy. Chef Martinez carries on Pancho's cherished legacy with unwavering honor, teaching and nurturing his devoted team with the same attentive care and timeless wisdom.
Known for his gentle demeanor, meticulous attention to detail, and exceptionally distinctive palate, Chef Martinez leads his harmonious kitchen with thoughtful kindness while honoring his rich Mexican heritage through his traditional cooking. His soulful dishes eloquently communicate his boundless passion, deep cultural roots and technical mastery, earning him the respect of both peers and customers throughout his career.
gualberto "wally" martinez
The Bar Alchemist
From the vibrant streets of Oaxaca to the buzzing heart of Superior Grill in New Orleans, Wolly Martinez has been transforming ordinary ingredients into liquid gold since 2008. His journey started clearing tables, then mastering kitchen operations as purchaser and expediter before discovering his true calling behind the bar.
His Oaxacan heritage shines through in every glass, especially his signature "Mescalita" – an old-fashioned reimagined with smoky mezcal that pays homage to his roots. But it's his margaritas that have Uptown New Orleans talking, crafted with premium reposado tequila and that distinctive touch of golden orange juice that creates an unforgettable sip.
Working alongside his brother Chef Martinez, Wolly completes the family circle that keeps Superior Grill ahead of the curve. With relentless dedication and a vocabulary that doesn't include the word "no," he's not just mixing drinks – he's pouring his cultural heritage and passion into every glass.