Event Type

Search More

Locations

Suze Restaurant

4345 W. NW Highway, 270 Dallas, TX 75220 | Northwest Dallas | 214-350-6135

Location Description:

For some 10 years now, this tiny destination/neighborhood has ignored wayward trends and big-buck makeovers, sticking to the fundamentals of, um, Asian-lashed, Mediterr-ized American fare, with some global twists. Chef-owner Gilbert Garza and his kitchen sidekick Jeffery Hobbs change things up occasionally. On recent visits, dishes seemed busier than in the past: skillet-seared salmon glazed in hoisin, soy, ginger, toasted sesame and mirin on a bed of rice noodles, cucumber, cilantro, mint and rice wine vinaigrette, for example. Yet this dynamic duo can pull it off, creating a maze of intense flavors on one plate, a strategic unveiling of complementary elements on another. And they manage all of this without losing their neighborhood soul. Still on the menu, fried green tomatoes in marinara, buttery trout almondine and some of the most luxurious foie gras one could imagine, laced in dried cherry cassis. Reservations are necessary in this cramped dining room. Big-name restaurants come and go, but Suze holds its own as-consistently-one of the best places in the city.


Related Stories (20)

Details

  • Cuisine(s): Greek, Mediterranean, New American
  • Hours: Tue-Sat 5:30pm-10:30pm
  • Price: $$$
  • Serving: Dinner
  • Alcohol: Beer/Wine
  • Reservations: Accepted, Highly Recommended
  • Parking: Lot Available
  • Payment Types: All Major Credit Cards
  • Attire: Casual
  • Features: Banquet Facilities, Catering, Kid Friendly, Patio/Sidewalk Dining, Private Party, Smoking, Takeout, Vegetarian Friendly

Related Stories

  • City of Ate: Food News
    Foodbitch's inboxes fill each day with a metric shit-ton of offers, flash sales and discounts. Here are some of this week's best. (Weekly deals are helpfully divided into Silver Spoon and...
  • City of Ate: Interviews
    Yesterday, Suze chef/partner Jeffery Hobbs told City of Ate about himself. Today, he shares a few thoughts on dining in Dallas. What are the five Dallas restaurants you go to most...
  • City of Ate: Interviews
    Like many chefs, Jeffery Hobbs fell in love with the kitchen because both his grandmother and his mother were in it. Born in Indianapolis, the 40-year-old Hobbs spent much of his time as a...
  • Dining: Reviews
    "Suze. No, S-U-Z-E—it's at Northwest Highway and Midway, right next to the Albertson's." This singular restaurant should need no introduction, but I probably suffered through this...
  • Dining: Columns
    For all the big talk about swagger and oversized steaks and all things big in Texas, our city still suffers from an inferiority complex. For example, we swoon over even the most ordinary pop...
  • Dining: Columns
    Nancy Nichols, D magazine's restaurant critic, despises the use of stars to rate restaurants. "There's too much time between reviews, and it's too hard to keep consistency," she explains....
  • Dining: Columns
    Chef Gilbert Garza, who's been holed up in his tiny restaurant Suze for the past couple of years, hasn't been making much noise. He is now, though, because his kitchen is crowded. "Garreth...
  • Dining: Columns
    Monica's Aca Y Alla can be called a lot of things. But hell? Yet that's how owner Monica Greene describes it, as she attempts to compare the new soundproof room she plans to open in August...
  • Dining: Columns
    Over tens of thousands of years, human beings harnessed fire, created language and developed rudimentary tools as they slowly learned to tame the land. Either that, or God, after designing...
  • Dining: Columns
    Mass-market restaurant chains often take extraordinary steps to stress their particular ethnic identity. Cracker Barrel, for example, oozes Southern charm--that is, the South of Moon Pies,...
  • Dining: Columns
    When the British created a sitcom based in a professional kitchen, they turned out a consistently funny and relatively accurate series called Chef. You can catch it on KERA during those...
  • Dining: Columns
    It almost works as a riddle: A rare and expensive wine loses its value when opened, so collectors decant these items only in extraordinary circumstances. At a gala dinner in 1985, for...
  • Dining: Columns
    One fine day in the Big Apple, a restaurateur recognized New York Times food critic Eric Asimov scanning a menu. It was, in food-service industry terms, the equivalent of the moment before...
  • Dining: Columns
    Ah, the glamorous life of a Dallas chef: the long hours, the stifling kitchens, the wicked pace of dinner rush, the competition. At least they get to wear cool outfits. In addition, every...
  • Dining: Columns
    No one in the restaurant industry wears the "trendy" label without complaint. They scowl when they hear the term and quickly correct unwary types who direct the word at their...
  • Dining: Reviews
    If there is one thing Suze is about, it's romance. Not the frilly, why-does- everything-smell- like-a- lady's-underwear- drawer kind of romance, but the quaint, cozy, Bob Villa rusticity...
  • Dining: Columns
    Gilbert Garza starts his day at Suze by clipping a wireless phone to his belt. He then slips on a lightweight headset--the kind that doesn't disturb your hair--complete with mouthpiece. He...
  • Dining: News
    Following months of speculation he was doing it, chef Gilbert Garza finally did it, or at least admitted he did it. After roughly a year of working in the kitchen, Garza bought Suze, the...
  • Dining: Reviews
    One of the most successful dishes served at Susie Priore's restaurant Suze (it rhymes with ruse) was pilfered. "I stole it from this restaurant in Santa Fe," she admits. She figured she had...
  • Dining: Columns
    Galloping Garza "I'm just floppin' around, man," says chef Gilbert Garza. First he flipped from the executive chef position at the badly listing Toscana. Then he hooked up with Sea-Worthy...

Best of Award Recipient

Loading...