"This modern Peruvian restaurant is narrow and loud, with a tiny kitchen that’s putting out some of the best dishes in the city. The classic ceviche has juicy hunks of Haida Gwaii halibut, and yuca fries come served with huancaina and kabayaki sauce rather than ketchup and mustard. The cocktails are designed to represent different regions of Peru—from the Andean mountains to the Amazonian rainforest—and you can even sip tepache made from all the bar trimmings out of a gourd. It’s the perfect place to bring a group of friends, especially the ones who will let you eat off their plate." - Amber Gibson
Suyo
