Chef Anthony Diaz, formerly of Chaminade Resort & Spa and Mission Ranch Restaurant, delivers modern cuisine with fresh, local ingredients
The Fine Print
Promotional value expires 90 days after purchase. Amount paid never expires.Limit 1 per person. Limit 1 per table. Limit 1 per visit. Reservation required. Valid only for option purchased. Dine-in only. Lunch option valid only for lunch and late start menus. Not valid for happy hour or daily specials. Includes all entrees except the Filet Mignon, which can be purchased for an additional $5.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
Choose from Three Options
$38 for dinner for two (a $78)
$78 for dinner for four (a $156)
$7 for $14 worth of contemporary cuisine from the lunch or late-start menu<p>
It's fitting that the artwork across from the bar at Süda is reminiscent of the tree of life, because chef Anthony Diaz works with only the freshest local and seasonal ingredients: produce culled from local farms, line-caught fish, and hormone-free beef. With these building blocks, he creates plates such as grass-fed filet mignon, prawn linguine, and vegetarian sweet-potato tacos crowned with black beans and greek yogurt.
Everything was great from the service to the food. Another really great plus is that we could carry on a conversation without having to talk loud to hear each other. I would recommend this restaurant to anyone.