Adhering to the principle of “customer first,” Suzie’s Restaurant has been in business for 34 years. When you enter the restaurant, a couple of glass carp sculptures will greet you. Sitting by the antique wood made dining table while waiting for your food, you may forget the world outer restaurant right away. The owner Julies Lau is dedicated to combining home-style atmosphere into the restaurant in the hope that customers can dine in the restaurant happily. She treats the staffs as friends. Even if the staff made any mistake, she would remind him/her privately.
Suzie's Restaurant is no ordinary run-of-the-mill affair. This restaurant has won a boatload of awards including: The New York Times’ Best Lunch Combos in January 2009, Chinese Restaurant News’ Top 100 Overall Excellence in 2008 and 2007, where it ranked 8th in the entire country in 2008, and Chinese Restaurant News’ Top 100 Take-Out in 2008.
Suzie's started out serving Hunan and Szechwan. Known and respected for “excellent tasting authentic Chinese cuisine” with a top notch presentation, they've added Mandarin and Cantonese due to a growing Chinese population that frequents their establishment.
These all-time winning dishes are Szechuan Spicy Beef Noodle Soup, Short Ribs with Black Bean Sauce and Curry Chicken. Roasted Duck, Roast Chicken, Soy Sauce Chicken, Crispy Chicken Chinatown style, were added to assuage the taste buds of the new Chinese customers. Non-Chinese have their own list of favorites including Chicken Broccoli, General Tso's Chicken and Sesame Chicken. 50% of the orders include Fried Rice, Lo Mein, Dumplings or Hot and Sour Soup.
Although nothing served at Suzie's is organic, they strive to keep meals as healthy as possible. Homey meals at down home prices are just one of this restaurant’s draws.