SUYO Modern Peruvian
Peruvian restaurant · Riley Park-Kensington ·
Modern Peruvian cuisine with imaginative cocktails and fresh ceviche
Modern Peruvian cuisine with imaginative cocktails and fresh ceviche
"Suyo gathers the talents of Peruvian ex-Ancora chef Ricardo Valverde, award-winning ex-Botanist bartender Max Curzon-Price, and front of house veteran James Reynolds. The Main Street restaurant’s menu is a lot like its crack team: Exceptionally good ingredients add up to an even greater whole. Hotly anticipated — and immediately packed since opening in summer 2022 — Suyo’s modern take on Peruvian cuisine looks, tastes, and smells radically different from anything else in the city right now. That all comes at a cost, with mains around the $50-60 mark. Splurge if you can, or stop by the small bar to enjoy imaginative cocktails inspired by the peoples and landscapes of Peru, accompanied by sublime charred octopus and zingingly fresh ceviche. Best for: A third date with someone who loves food as much as you." - Nikki Bayley
"SUYO provides nonalcoholic options with complex, bold flavors inspired by the founder's personal experiences, creating a full experience for all guests." - Kevin Chau
"Behind a simple façade lies a sophisticated, greenery-filled space with plush seating and elegant lighting; word is out, so make a reservation or find a perch at the always-bustling bar. The cooking impresses from the first bite with hamachi tiradito splashed in a bright yellow sauce, grilled white asparagus topped with vibrant huancaína and tart salsa verde over purple potato purée, and arroz con pato that riffs with duck confit, before a finish of chocolate tres leches cake with berries and whipped toasted honey." - Michael He
"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." - carolyn b heller, amber gibson
"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