Susu
Day 1: 5-Course MediterrAsian Melangerie Tasting Series
Debuting this past February in the space formerly occupied by the Michelin-Starred Grace, this exceptional eatery in the heart of the West Loop jumped right onto Eater’s List of “Most Anticipated Spring Openings” and Chicago Tribune’s List of “10 Hottest Restaurants.” Chef Alexander Willis, whose resume includes stints at Dusek’s, Moody Tongue, and Hog & Hominy in Tennessee, has devised a beef-focused menu blending Lebanese and Assyrian traditions with Mediterranean and Asian influences. Call it MediterrAsian, if you will. Consider such dishes as grilled lamb loin with grilled peaches and spiced walnuts, braised lamb hummus, Wagyu steak tartare, and, for non-beef lovers, a whole roasted branzino with chermoula and sumac onions. Crazy good desserts too, like coconut mango panna cotta and raspberry yuzu rose love cake. Here is a restaurant this is offering something new and original—music to our ears—so we are very much looking forward to our visit to SuSu and to the opportunity to chat with Chef Willis and hear all about his food ideas. Join us, won’t you?
About the Host:
Alexander Willis
Chef/Owner
Lebanese Chef Alexander Willis had honed his skills at multiple acclaimed restaurants over the years, with some of the most notable spots being Dusek’s, Moody Tongue and Hog & Hominy in Tennessee. He now helms Susu.
The Lineup
All courses will be individually plated. This menu will be Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Eggplant Baba Ganoush
red pepper reduction, pickled walnut, pomegranate, walnut togarashi
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Bluefin Tuna Carpaccio
teriyaki jus, broccoli, sesame
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Fruit de Mar Agnolotti
smoked seafood mousse, uni, brown butter, preserved lemon
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Duo of Lamb
lamb presse, bbq lamb loin, peach amba, lamb jus, walnut, mint
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Nori Chocolate Namelaka
brown butter miso ice cream, textures of chocolate, sesame
Susu
652 W Randolph St
Chicago, IL 60661
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Susu will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Veal and Tuna in Course 2, White Fish, Fish Sauce (Fish Ingredients Only), Fish Sauce (Has Shellfish Ingredients), Fish Stock, Lobster, Crab, Oyster and Uni in Course 3 and Lamb in Course 4. Substitutions will be provided.
- Pescatarians: There is Veal in Course 2 and Lamb in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 3, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided
- Shellfish: There is Lobster, Crab, Oyster, Uni and Fish Sauce (Has Shellfish Ingredients) in Course 3. Substitutions will be provided.
- Fish: There is Tuna in Course 2 and White Fish, Fish Sauce (Fish Ingredients Only), Fish Sauce (Has Shellfish Ingredients) and Fish Stock in Course 3. Substitutions will be provided.
- Eggs: There are Eggs in Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Walnut in Course 1 and Walnut in Course 4. Substitutions will be provided.
- Alliums: There is Garlic (Cooked) in Course 1, Garlic (Cooked), Chive and Onion (Cooked) in Course 2, Garlic (Cooked), Chive and Onion (Cooked) in Course 3 and Garlic (Cooked) and Onion (Cooked) in Course 4. Substitutions will be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: There is Soy Sauce (with Gluten) in Course 1, Soy Sauce (with Gluten) in Course 2 and Soy Sauce (with Gluten) in Course 3. Substitutions will be provided.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
