Food lovers in Vancouver can expect things to heat up this summer, when modern Peruvian restaurant, wine and cocktail bar Suyo opens its doors in Mount Pleasant.
Fans of comida Peruana know that Peruvian cuisine is a study in contrasts — full of spice, bold flavours and textures, made with indigenous ingredients and techniques alongside those from continents away. It’s no surprise that Peruvians are fiercely devoted to their culinary heritage, and Suyo Chef/Partner Ricardo Valverde is no exception. In 1998 when the Valverde family moved to Canada, 17-year-old old Ricardo asked his father what was expected of them. His father’s answer: “Let’s build patria,” the Spanish word for homeland. As Chef Valverde and his partners began planning their new modern Peruvian restaurant, his father’s words provided inspiration. They’ve named it Suyo, derived from a South American Indigenous word that also means homeland, to honour his family and country of birth.
“We’re excited to introduce Vancouver diners to our versions of the most popular dishes in Peru: from ceviches and tiraditos, to causas and anticuchos,” said Chef Valverde. “It will be a unique culinary experience that you won’t find anywhere else.” The new concept — the first of its kind in Vancouver, and in Canada — is the partnership of four industry greats: Valverde (Ancora, Blue Water Cafe); Vancouver restaurant veteran James Reynolds (La Buca, Blue Water Cafe, La Regalade) as General Manager; award-winning bartender Max Curzon-Price (Botanist, Clarendon Cocktail Cellar UK); and tech entrepreneur Felix Ng as Director of Operations.
The menu will have a strong focus on seafood, and also pay homage to ancient Inca dishes like Pachamanca: a dish based on meat, potato and vegetables cooked underground on hot stones. It will feature modern takes on classics like Aji de Gallina, arroz con pato, and Lomo Saltado, and highlight all the global influences in Peruvian cuisine, like Chinese-Peruvian, also known as Chifa; Japanese-Peruvian, also known as Nikkei; as well as Italian and Spanish influences. Reynolds and Curzon-Price are building a beverage program to equal the innovative cuisine, with wines from Peru, Chile, Argentina and Uruguay; and plans to feature all eight varieties of Pisco for the bespoke cocktail list, which will include the classic pisco sour naturally.
It all comes together in a newly constructed 50-seat space at 3475 Main Street (formerly the home of Slickity Jim’s Chat and Chew) including dining room and bar, as well as a private room, with capacity for 20 people, and a 500-bottle wine cellar. Designed by Evoke International the interior features an elegant South American feel with tropical greenery, natural wood, and stylish banquette seating lining the walls of the restaurant.
