From Our Editors
Sue?os' seasonal menu springs from the fertile mind-fields of executive chef and owner Sue Torres, a Culinary Institute of America graduate whose culinary expertise has won recognition from the New York Times' Diner's Journal blog and an appearance on The Martha Stewart Show. Start with a snack of organic greens with strawberry vinaigrette ($10) or grilled corn on the cob highlighted by chili aioli and queso cotija ($5). Main courses include duck-confit tacos accompanied by a slaw of jicama and ancho-plum barbecue sauce ($24) and organic chicken enchiladas served with your choice of salsa verde, salsa ranchera, or mole poblano ($18). And on Sunday and Tuesday nights, customers can personalize their own taco and tostada ($35 per person; minimum of two diners required). Starting with your choice of three ingredient options?which can include tequila-flamed shrimp, tamarind-glazed hanger steak, and grilled vegetables?sign your name with toppings of pico de gallo, guajillo-chile rice, and more to create a custom-tasty treat, before closing with a dessert sampler of guava empanadas, churros, dulce de leche, and chocolate mulato. If all the spices accidentally give you the power to fold space, marinate your tongue in a cooling south-of-the-border specialty cocktail, such as Suzy's Smokin' Margarita ($13), or the juicy flavors of the wine list's reds, whites, and more.