Longtime Superior residents recall KC Sullivan Management/Tax Preparation, The Strand Theater, The Rocking Rodeo Bar & Grille, and Sully’s on the 100 block of River Street. 

“Ruby Burgers at Sully’s were the best ever and cost 45 cents when I was in high school. Add a nickel for a coke and you had lunch,” remembered Diane Magone. 

Now, the location is home to Riverside Soup & Sandz, which began about a year ago in the old Superior School. 

“The move has been as seamless as it could be so now, we’re getting used to the new equipment and traffic flow,” Said Bailey Moree who owns the restaurant with her husband Brian. “The owners approached us to purchase this property which, only being in business for a year, was a big step, but owning versus renting made much more sense. We are very grateful for the space we had at the old school to get us off the ground, but we love this space. My husband and father-in-law did all of the construction work but I did help with some painting.” 

Krystal Chatterley has worked for Riverside Soup & Sandz since they opened but has extensive experience in the food industry from being employed at Durango’s, the St. Regis Travel Center, $50,000 Restaurant and Winky’s Burgers. 

She likes the new location. 

“It’s a different vibe and feels good. Over there, it was a big open space like a cafeteria and here we have the main area where you order and then we have all the tables down the side and in the back. This is a restaurant atmosphere. And the kid’s section really helps with the noise,” she smiles.

Her personal favorite on the menu? 

“Oh, it’s the Stallion. I didn’t even know that I liked pepperoni. Or the Bobcat. That’s the town favorite.” 

She is also excited about the new T-shirts, koozies and coffee cups they recently received.

Bailey said they have a larger breakfast menu. 

“Like avocado toast and breakfast burritos, fresh cut fruit every day now. We’ve added rotating pasta and cold salads. There’s a gluten free broccoli salad that is a good option. The chicken-bacon-ranch and Italian pasta salads have become very popular. I also added my grandma’s potato salad that is her recipe which has been a long family secret.” 

They have started a lunch special from 11 a.m. to 2 p.m. that will save customers a few bucks on their most popular items, including their side salad and soups.

The new equipment includes a stand-up freezer, walk-in cooler and huge oven. 

“This new oven cooks, way, way, way better than the one we started with in school. It’s a 10-burner range and is as big of a 60-incher as you can get,” Brain explains.

Brian owned his own HVAC business for years but is now fully vested with Bailey in the restaurant. 

“What’s nice is that I don’t receive phone calls at 10 or 11 at night to go fix a freezer or a fridge,” he grins. “My primary job is that I’m the first to show up in the morning. I prep the meat, slice the vegetables. I usually make the jail lunch and deliver it and then I make the bread for the next day. We’re getting into a routine with little tweaks.” 

Brian admits that he is having a lot of fun making bread.

“From a technical standpoint, what I loved in the (HVAC) trade was learning how equipment worked. With the bread, you’re working on the chemistry of the ingredients, like I would with refrigeration equipment. With this brand-new oven, I get nice, evenly cooked bread that’s perfectly fluffy in the middle and glazed brown on the tops and bottoms.” 

He’s excited to see how their bread-bowls turn out when fall arrives. 

Sundays are the only day the restaurant is not open to the public, but with the contract to feed the inmates in the Mineral County Jail, someone is there every day. 

“In the month of May, we served almost 1,400 meals there. Which is sad, because so much of it is because of drugs and alcohol and related crimes that come with those activities,” Bailey shared. 

She said that one of her favorite parts of their business that she hadn’t thought of until she realized she was doing it, is doing doing business with local businesses.

“I never thought that would be such an exciting part of the business, but it is and we’ve been able to hire four teens onto the staff for the summer with this new expansion.” 

A funny story she shares is a family was driving from Seattle to Yellowstone Park were getting a little hungry so they asked Siri for restaurants nearby and she said, "There’s a 5-star sandwich shop on your route" so when they came in the first thing they said was, 'We had to see what a 5-star sandwich shop was,’ so we got off the interstate for lunch.”

Something is going to be done in the back where the bar was, but that’s further out. 

“We plan on getting pizzas on our menu soon. We have these flatbread pizzas and that’s our next phase to work into and maybe, at least through the summer, have a little bit later dinner hour,” she said. 

Riverside Soup & Sandz is open 10:30 a.m. to 4 p.m. Monday-Saturday.