Editorial Review:
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Suite and Tender is the upscale dining destination within downtown’s latest luxury hotel, Setai San Diego, designed by renowned interior designer Dodd Mitchell, known for creating the concepts for The Roosevelt Hotel in Hollywood, Cabo Azul in Mexico, and more. Suite and Tender’s interiors incorporate Mitchell’s signature style: pulling design elements from mother nature, using all natural materials, intertwined with a downtown edge befitting the Gaslamp Quarter.
This swank hotel restaurant is a chic and sophisticated take on a typical steakhouse, featuring the gourmet New American cuisine of James Beard award-winning Chef Christopher Lee. This acclaimed chef crafted the menu based on San Diego’s appreciation of healthy living, organic produce and the freshest local seafood. Suite and Tender cuisine is sensitive to the gastro-tourism concept, and the menu moves away from restrictive restaurant standards and rules, creating a personal journey for the guests. This begins with the menu and continues throughout the dining experience with a series of unique choices.
The menu is divided between “Ocean,” “Land” and “Suite & Tender,” which is a more unique version of the classic surf and turf. Signature menu items include a “Create your Own Raw Bar” with choices of oysters, shrimp, king crab, lobster tail, stone crab and clams, all individually priced per piece; Wagyu Beef Sliders, Duck Confit Gratin, Alaskan King Crab & Veal Tenderloin and classic steak choices including Japanese Kobe Beef.
