Sue Torres has held Suenos at a level of success for ten years, and she hasn't opened a second restaurant anywhere else at any time. Instead, she has the kind of faith in her staff that only comes with a long restaurant run, so that she can sometimes leave the kitchen to take an unrelated cooking class or go on a hike, where she says much of her creativity stems. We talked with her about her introduction to Mexican cooking and where she thinks the cuisine is going in New York.
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Cochon 555 took over Pier 60 yesterday, where five of New York's swankiest female chefs used whole heritage hogs in their menus, paired with five wineries and a slew of bourbon and mezcal tables, and an entire Berkshire hog was butchered by Sara Bigelow of The Meat Hook and raffled off. We ate and drank our way around the room and brought you our 13 favorite moments, and the team that took home the gold.