Suze Restaurant

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shasha4eva

Joined 7 years ago

worth the trip. I went to Suze with my boyfriend for Valentine's Day. It was hard to find among the other strip mall offerings...but gems are usually hard to find!

The atmosphere was simple and elegant. The waitstaff were friendly and attentive; neither pretentious nor smothering.

And the food...oh my goodness. My mouth is watering just thinking of it. I don't know how the chef (Gilbert) manages to find such creative ways to bring out pure and profound tastes in his dishes. We had the Kobe steak carpaccio as an appetizer, followed by venison (for my b-friend) and escolar (fish) for me. We could hardly talk for our gastronomical joy. Perfectly cooked, lively seasoning, melt-in-your-mouth goodness. And then we had this yummy chocolate cake dessert. Not too sweet, not tart.

Take your significant other here if you want to spoil them rotten. MAKE SURE you make reservations - the place gets packed.

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jjkj

Joined 8 years ago

Exquisite Dining Without Attitude. You would never expect to find this incredible restaurant in a strip mall, but there it is. Once inside you forget the mall - service is very friendly, tight space but cozy, and the food is amazing. After many years and changing owners, the quality hasn't changed. Everything I have tried was pure nirvana to my tastebuds, from the appetizers to dessert. Fantastic date restaurant. Impeccible dining without the pomp and circumstance.

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Contributor

Joined 10 years ago

Bluffview-area hidden find wows diners with an eclectic, seasonal menu.. The Scene
The brightly painted red walls and busy, colorful prints make patrons feel crowded but once the lights grow dim, soft jazz plays and wine takes hold, cramped seating seems almost cozy. Space is so limited the wine chiller is in the middle of the dining room.

The Food
The chef's attention to detail shows in every dish on the inventive menu. Appetizers include the grilled quail, seasoned with delicate flavors of orange and cilantro, and the Kobe beef carpaccio accented with a savory mix of lime, parsley, shallots and avocado. For an entree, the pork rib chop is roasted in cardamom and curry sauce with a side of rich and flaky spanakopita. The smoky, sweet portobello-glazed rack of lamb is tender and cooked to medium-rare perfection. For dessert, sugar aficionados will admire the Nutella cake--a playful blend of Nutella, hazelnuts, fresh berries and chocolate.