Accolades

  • Featured Chef
    Annual "Farm to Fork" Dinner
  • Member
    Urban Agriculture Working Group
  • Competitior
    Chopped

My Restaurants

Where I Eat

Behind the Scenes

Momos
"They have three to four types of dumplings here, all of which are amazing. You can see into the kitchen where elderly Tibetan women are making the momos by hand, so you know these are the real deal."
Chef Marco Suarez reviews  at post.venue.name
Out of Control poutine
"Fries covered in gravy and cheese curds are never going to be bad. The O.O.C. poutine always changes; the last time I had it, it was smothered in rock shrimp and langoustines. Epic."
Chef Marco Suarez reviews  at post.venue.name
Carnitas burrito
"I lived in Cali (the land of taquerias) and could not find a burrito that compares to this one. They steam the tortilla and then jam it full of slow-roasted pork, lettuce, salsa, jalapeƱos, sour cream, guacamole, beans, and hot sauce. It weighs about a pound and is very filling. I get it super and with the works."
Chef Marco Suarez reviews  at post.venue.name
Steak tartare
"The pickles compliment this well, and the steak is chopped by hand to give it great texture."
Chef Marco Suarez reviews  at post.venue.name
Fried chicken & buttermilk waffles
"Late night, I find myself there in hopes of soaking up some booze with this filling, comfort food classic. The fried chicken is perfect and always served with a smile."
Chef Marco Suarez reviews  at post.venue.name
Roast pig belly
"Almost half a pork belly marinated in soy sauce, steamed until tender, and then fried hard until REALLY crispy. It's mind blowing."