Cuisine:

• Contemporary
• Others
• Californian
• Eclectic

Suzanne's Cuisine Description:
Freshness counts at this mother-and-daughter restaurant in the Ojai Valley run by Suzanne Roll and Sandra Shinall. The breads used in the sandwiches are made daily as are the desserts. Many of the herbs used for cooking are grown in the garden behind the restaurant. The best seats, especially for lunch, are on the patio overlooking this garden. The eclectic menu reflects California's Mediterranean climate, plus Mexican and Asian influences. At lunch, a niçoise salad is made with sashimi-grade ahi, green beans, new potatoes and a sesame-soy vinaigrette. Uncle Angelo's meatball sandwich is topped with Asiago cheese and tucked inside a French baguette. For dinner, a long list of appetizers and entrées is available, though the selections change seasonally. Jumbo shrimp are sautéed and paired with goat-cheese-stuffed pasta shells. Grilled salmon gets a caramelized citrus glaze. Roasted quail is dressed in a sour-cherry sauce. And rack of lamb is crusted with rosemary and accompanied by seasonal vegetables. The wine list is impressive.


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