SUCHNESS dining room

“We had a great dinner! The stone fruits were tasty, but the espuma and drag herbs stone the show; the Atole had so many layers of flavor; and flank steak was amazing. Dessert was delicious. Service was also top notch. Excellent all around.”

“A culinary master at his craft, Kevin delivers a five star meal as a one man show. Meg is an angel of a human and has excellent recommendations for drink and to guide you through the menu. Truly one of the best dining experiences of my lifetime, and I cannot wait to come back to dine again. An elevated gem of a restaurant that is soon to be all sacred to Taos, New Mexico, across the west and beyond.”

“Suchness was one of the most memorable meals of our trip. The space has an incredible sense of balance and calm, beautifully designed with a great overall feel from the moment you walk in. The morel mushroom appetizer was outstanding, earthy, rich, and perfectly executed. The halibut entrée was just as impressive, fresh, delicate, and cooked flawlessly. What really elevated the experience was the service. Our server was extremely knowledgeable and guided us through thoughtful wine pairings that complemented each dish perfectly. This place feels intentional in every way, from the food to the atmosphere to the service. Truly exceptional.”

“My wife and I are enjoying a weekend in Taos, NM, and selected SUCHNESS for dinner – an excellent decision! My wife ordered the Maine Lobster, and I ordered the Kale Salad and the 48-Hour Beef Short Rib. The warm kale salad was surprisingly tasty combined with the sweet potatoes, parmigiano, and vinaigrette. The Lobster with yellow curry, delicata, and corn, and the Short Ribs with chermoula and roasted vegetables, were both really delicious dishes with uniquely creative spices and sauces – not to mention their large portions. We finished dinner by sharing a delightful Sorbet Trio. Megan constantly provided super-attentive and immediate service, and special thanks to Chef Kevin for his innovative and creative culinary magic in his open kitchen. This was indeed a memorable dining experience! Very Highly Recommended.”

“The servers were very knowledgeable, attentive to our needs, and kind. The chef understands flavor profiles and flavor combinations. We ordered 2 main dishes the lamb loin and the halibut. The halibut was unevenly salted so some bites were flavorless, some bites were way over salted and a few bites were perfectly seasoned. The inconsistency was disappointing especially because when it was a bite that was well balanced it was very tasty. The lamb was cooked perfectly and very tender. The purée underneath was a little scarce and there was only enough for roughly half of the meat. The beet salad was also good but we wished the smoked beets would’ve been left whole and cubed instead of finely diced as it would have held up against the smokiness better but that was just our opinion. The asparagus was also good but the bechamel could have been a lighter drizzle to get some in each bite instead of saturated the asparagus. Again, that just would be preference and nothing was wrong with the dish. There was a mixup with our food and we were accidentally served a dairy free dish. The server quickly realized it and no sooner as she set the food down did she apologize and take it away. We were a bit confused because at that point we didn’t understand why the dishes were taken away so I was very closely watching the chef since the kitchen is open and I had a perfect view. The chef’s reaction to the mistake was inappropriate and uncomfortable to watch. He was so angry which I can understand the frustration but he threw down his utensils loudly and cussed quite a bit at the server. Watching a grown man throw a temper tantrum and direct it openly at the service staff was unsettling. It really impacted the atmosphere and I felt so bad for the woman. When there is an open kitchen the chef should be aware that the way he treats, speaks to, and deals with the support staff can easily be seen and heard. I hope he reads this and does better because no one should be spoken to like that regardless to the mistake. Mistakes happen but how we deal with them is more important than the mistake itself. I recognize he was busy, the restaurant was full, and ticket times were running a little long but support staff are necessary to the business and they are the greatest asset of any restaurant. If one mistake sets a restaurant back that intensely then maybe consider getting a sous chef so that a mistake can be handled but certainly don’t treat anyone the way I witnessed. It was uncalled for and she didn’t deserve it. It really impacted my meal and how I thought of the restaurant as a whole which is a shame especially when paying such a high bill for only food.”