Sami & Susu

Hanger steak is back on the menu for a couple of more night! Served with brown butter potatoes and herbs butter. Dinner tonight ⚡️

Best way to start your dinner at Sami & Susu is with this trio of dips ⚡️

Bosc pears, shaved fennel, celery, lemon vinaigrette, breadcrumbs, and a mountain of pecorino romano. Fall menu ⚡️

Harissa chicken, tzatziki, castelvetrano olives, pine nuts. Dinner tonight ⚡️

Jean-Pierre Robinot is a natural wine legend, having started L’Ange Vin, one of Paris’s first natural wine bars, in 1989. He started making his own wine in 2002 in his native village of Chahaignes, tucked away in the northern Loire Valley, as Domaine de L’Ange Vin. A fantastic winemaker, Robinot draws out complex, energetic and delicious wines from his plots of Pineau D’Aunis and Chenin Blanc. We love his ‘Concerto di Venezia’ 2022 (pictured here), a beautiful Pineau D’Aunis with notes of cherry, plum, and a deep earthiness. We’ve also just recieved two of his other cuvées: his 2022 ‘Bistrologie’ Chenin and ‘Le Regard’ Pineau D’Aunis. His eye-catching labels are made by himself and his daughter, Juliette. If you happen to spot one on our shelves, it’s probably a good sign to grab a bottle.

Our shrimp ci**rs comes with amba aioli and dusted with ras el hanout spice blend. Dinner menu tonight 5:30-10pm 🦐

We love when is coming over to take pictures. Our fall menu is looking good ❤️

Fall menu at Sami & Susu. See you tonight ⚡️

There’s a reason the wines of Axel Prüfer are so sought after. In the hot and dry Region of Languedoc in the South of France, Axel’s gentle and thoughtful approach to winemaking yields delicate and fresh wines. He has a particularly great touch with his red wines, which remain nuanced but incredibly drinkable. 

This wine, La Capitulation Ne Paie Pas, is one of our favorites of his. First picking of Cinsault, 1-day carbonic spontaneous fermentation prior to pressing and passing juice thru the pomace of Grenache. A wine bursting with raspberries and strawberries, and a citrus-like acidity. Truly special. We’re excited to have the 2023 vintage of his Avanti Popolo as well— come by and try one or both!

Mushroom Bourekas, black burgundy truffles. Just in time for the fall ⚡️

Radicchio Trevisano, apples, Gorgonzola, pecans. Dinner menu tonight ⚡️🔪

Camilla Carillo is a winemaker working at Domaine La Garagista, a wine collective in the Champlain Valley of Vermont practicing low intervention winemaking on land which has been small homestead farms for over 200 years. Carillo’s project “La Montañuela” is named after her Grandfather’s farm which was located outside of Caracas, Venezuela. We’re psyched to have her 2022 “Rocio” on our list— 100% Marquette with a beautifully deep hue yet a real lightness on the palate. Its refreshing acidity and cherry notes pair super well with our food, especially our deeper and more savory dishes like the Lamb Kebab and Pork Chop. We love this wine, and think you will too!

Lamb over malawach, tahini, zhoug and sumac onions.

Ormiale is a project Fabrice Domercq started with the famous British designer Jasper Morisson, in 2007 in the Entre-deux-Mers region of Bordeaux. In July 2021, the winery moved into a new cellar – an old limestone quarry in downtown Saint-Emilion. Their project is defined by their small yields, and a focused precision in winemaking– all grapes are destemmed by hand and manually loaded into conical french oak vats where the fermentation takes place without additives. The wines are almost always made without any addition of sulfur. All of their wine is gravity-bottled, minimizing intervention even further. Ormiale 2021 is extremely refined, thanks to a major percentage of mature Cabernet Franc. It’s full of beautiful fruit, but also of flowery notes. Very delicate, and super delicious, coming in at only 12.5% ABV as well. We’re lucky to have a couple bottles of this vintage from Fabrice and Jasper at Sami and Susu— come by and give them a try!

Veal tongue (brined, braised, thinly sliced), boquerones, thick aioli, dill-capers vinaigrette, on the best baguette we could find…Our lunch is Thursday to Saturday 12-3pm. See you soon ⚡️🔪

Matbucha made from Jersey tomatoes confit, fire roasted red peppers, garlic and smoked paprika. Served cold with a hot pita on the side. Dinner tonight 🔪🍅

It’s back! Hamachi Crudo with gooseberries, brown butter and Meyer lemon. Dinner menu tonight ⚡️

Berkshire pork chop. Brine, sous vide, roast, grill. Glass of chilled Avanti Popolo. See you tonight ⚡️

Kebabs for dinner tonight, soft shell crabs clubs at our Sparky pop up tomorrow! Come join us these weekend! It’s going to be a party 🔪⚡️

Thanks for coming and sharing this beautiful pictures ❤️

Mortadella and buratta, arugula, olive oil. Come join us for lunch Thursday to Saturday 12-3pm ⚡️

Harissa Chicken, tzatziki, Castelvetrano olives, pine nuts. Dinner menu tonight ⚡️

Thanks for coming and for the beautiful picture ❤️

Next Sunday on 8/18 we’ll be popping up as Sparky. It’s an east coast seafood-driven concept that we have been dreaming of for years. Come by from 2pm until we sell out for some oysters and lobster rolls!