A new concept from acclaimed chef Ricardo Valverde is getting set to open its doors in Vancouver this summer that will aim to offer guests an inventive array of traditional and contemporary Peruvian cuisine.
Named in honour of chef Valverde’s father after a South American Indigenous word that also means homeland, Suyo will feature a seafood-forward menu that pays homage to ancient Inca dishes like Pachamanca, while also highlighting the global influences that exist within Purivian cuisine.
“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 Suyo team has also enlisted the services of hospitality industry veterans James Reynolds (La Buca, Blue Water Cafe, La Ragalade) and award-winning bartender Max Curzon-Price (Botanist, Clarendon Cocktail Cellar), who are currently building a beverage program that will feature a selection of South American wines and all eight varieties of Pisco.