Suite 103

Too bad that this small, lovely restaurant has closed. Good ambience, Mediterranean food, and service made this spot special. Best wishes to the owner and employees.

They are CLOSED!!! So very sad. This place was wonderful, the service was excellent, and the owners very nice. I was hoping that this would be a success because it was so good, but I think this space must be jinxed.

Suite 103, the new kid on the downtown block, did not disappoint! The owner Brian was at the front door when I walked up and seated me at the bar. I was first struck by the interior remodel. They did a fantastic job! I was very surprised by the beautiful ambiance which is not completely evident from the street. You have to go inside to appreciate what you’re missing if you just walk by! The large sliding windows were open, bringing in the city vibe, adding to the sophisticated but comfortable ambiance. The cozy, small dining area is beautifully appointed and inviting. But the striking copper bar, for me, was the focal point and anchor for the room. It was the staff that made the experience perfect though. Martha, the manager is upbeat and friendly. She paid personal attention to each guest, making sure to address them by name. She made great appetizer and wine paring suggestions. I prefer trying several things so I didn’t have an entrée, but a variety of appetizers instead. The hummus and flatbread were fresh and house made. I also had the shrimp cigar, which is cilantro shrimp rolled in flakey phyllo dough served with a chili sauce; the pan seared spicy sausage served with brandy flambé, and the chicken sate with Thai peanut sauce. All were fantastic!
Thomas, the waiter, made sure I had everything I needed to enjoy my appies. Connor, the chef, Jae and Dillon were doing a fantastic job keeping the backhouse in ship-​shape, but made time to come out and meet us out front and see how our food was. Everyone is so professional and friendly.
Brain, the owner, was quick to compliment his staff, and offer praise and kudos to his chef Connor for the fantastic dishes I had. As a patron I appreciate seeing the owner of the establishment on the floor; and also treating their staff with respect and appreciation. Brian is definitely a hands-​on proprietor and I enjoyed his relaxed and friendly presence. Collectively the staff creates a very comfortable, friendly but professional feel for their guests. Suite 103 is a great addition to the neighborhood! A must try for those who haven’t.

Wow. Just… wow. I had the pleasure of enjoying a wonderful Unilocal dinner at Suite 103 and shortly thereafter, I came back for seconds! Suite 103 is definitely a splurge (at least for me!), but it truly is an incredible treat! This intimate, boutique fine dining establishment is loaded with class and phenomenal cuisine! It offers the all the elegance and finesse of a fine dining restaurant without the pretense. It’s nice to dress up a bit (e.g. upscale casual) when dining here, though no cufflinks are required. The yellow curried tofu is AMAZING. (I look forward to trying the green curry next time!) Phenomenally smooth and creamy with just enough spice to warm your insides, accompanied by a hint of sweetness. And seriously, who knew tofu was capable of being so velvety and fluffy? FYI, the curried tofu appetizer is the same as the Veg Head entrée. Their panini is also to die for if you happen to stop by for lunch. (They don’t serve lunch everyday, so definitely call in advance to make sure they’re open for lunch service!) The carrot mash is like savory, fluffy clouds at the pearly gates of the afterlife… An absolute paradise for your taste buds! My stepson ordered the Marengo Chicken, and he was literally speechless. I have been a vegetarian for 17 years, and in that time, Suite 103 is the only restaurant that has made me want to try proteins! Their vegetarian entrees are delicious, but there just isn’t a contest when compared to the incredible proteins they offer. No detail is overlooked at Suite 103, which creates a truly flawless dining experience. I actually managed to save room for dessert on this visit, and holy bejeezus! Order the dessert sampler (baklava, chocolate mousse pie & chocolate whiskey cake)!!! The crunchy nuttiness of the baklava is amazing… Until your taste the chocolate mousse, which has perfect texture and smoothness. But the chocolate whiskey cake is what really flew me over the moon! (And I am not a chocolate fan! I know, I am a failure as a woman…) I chatted with the owner about their incredible desserts, and he informed me that the chocolate whiskey cake was actually an accident! They couldn’t get their recipe to work quite right, so the chef kept modifying and modifying, and what he created in the end is nothing short of paradise. It is rich, smooth and deeply satisfying, brought down to earth by dark chocolate and that mischievous whiskey. I cannot recommend Suite 103 enough, and I hope they become a Reno mainstay!

Very charming! Having an evening out with friends. We started with appetizers. We shared a bourbon flambé sausage and a shrimp stuffed phyllo cigar. Both were AMAZING! For dinner I had The Veg Head with Chili sauce. It was a sauté of tofu, carrots and sweet peas in a spicy chili sauce. Crazy good!!! The portion size was really good and the presentation was beautiful. Our server was very attentive. This will definitely be a place we will be going to again and again.

June 26, 2015 Friday at 6:00 PM for dinner
4 adults
Atmosphere — 5 stars
Food — 5 stars
Service — 5 stars
Background — Couples date night and it starts with dinner.
Atmosphere — A small charming restaurant, small as in it has5 to 6 tables. So you know the chefs are focusing on you along with wait staff.
Food
Drinks — I had a bottle of Leinenkugel Canoe Paddler, a solid beer.
Appetizers — The four of us split two apps. First one was sausage flambé with a side of tzatziki sauce. I was eating the sauce by itself, it was GOOD. After the Elite event everyone was raving about the shrimp phyllo cigar, so we had to get them. They were smoking; yeah I had to use the cigar pun.
Dinner — I order one of the dinner specials, the stuffed pork lion with a berry demi glaze. Something about pork and fruit, they go hand and hand. They did a great job with the combo.
Service — Friendly lady and even went to the kitchen to get what the spices where used in one of the meals.
Future — Love too.

It’s been a while since I’ve truly been blown away, from start to finish, by a restaurant. Sometimes I try a new place, going in with incredibly high standards and hopes, but leave unfulfilled and disappointed. But Suite 103 delivered. From the ambiance, to the service, and the food, my expectations were exceeded.
The hubby and I didn’t want to cook one night and, since Suite 103 had been on my radar for a few weeks, I suggested it. The restaurant is in a prime location and among other stellar establishments; regardless, I don’t foresee this place having issues holding its own. The restaurant itself is rather small, with about 10 or so bar stools and 12 tables. We didn’t make a reservation, but were seated immediately.
The ambiance. Ah. It’s slightly upscale, but still homey and comforting. We had three different servers check on us throughout the night, all of them being wonderful. Both of the male waiters started conversations with us and were incredibly cheerful and genuine. Complimentary pita bread and hummus are provided before you order. While the hummus was a little thicker than I prefer, it was fresh and not overpowered by garlic, which tends to be an issue with many. The pita bread was warm (unlike some other Mediterranean eateries in town) and so delicious! I have never had rosemary flavored pita bread but it is now my favorite, by far.
I ordered the Moroccan Chicken and my hubby ordered, I believe, a Pork Chop that was a special for the night. When these plates come out, gosh they are beautiful; like works of art. You know how the saying goes: «You eat with your eyes first!» I certainly agree with that statement. But don’t worry, Suite 103 isn’t just about presentation; their execution is a ¹⁰⁄₁₀ too. My chicken was cooked perfectly: moist and flavorful with all those Moroccan spices. I will warn you, if you don’t like spicy, do not order this item, or ask the server to tone it down, because it’s got a kick! It is incredible though, and the yogurt dressing underneath provides relief. I’m not someone that likes food so spicy that I can’t taste anything else, and this was just about as much as I could handle. Any more heat and I would have been on fire, but it’s all okay. No fire extinguishers needed. The potatoes and veggies that came with the dish were perfectly cooked as well. The veggies weren’t over or underdone, and the potatoes were creamy and light. I’m going to say this is one of the best meals I’ve had in Reno, no questions asked.
Because of my partners incessant nagging (I write that with love in mind of course), we ordered the trio dessert platter. More often than not, I am absolutely disappointed with dessert trios, as two out of the three always end up tasting quite awful. This trio was better than most and comes with good choices, though there was still a standout. Out of the baklava, mousse cake, and chocolate cake, I think I liked the mousse best. The others were yummy as well, but the mousse was just so light and airy; just delicious.
This is going to be a go-​to spot for us, for sure!

I’ve dined at Suite 103 several times now, and I have been impressed every time! The servers are very attentive and knowledgeable, the lovely lunch and dinner menus are amazing w/​fresh, creative ingredients, and the owner and the chef will stop by your table to see how your dining experience is or to just to chat about current events around town. Love their Ham, Brie, and Pear Panini — sooooo good! Beautiful, upscale décor with white table cloths, extensive wine list, local craft beers, quaint dining room in Downtown Reno, delicious food … keeps me coming back!
Suite 103… this will easily become one of your favorites!
Cheers to AJ and his team

When my sister and I were kids, my mother purchased inexpensive stemware so we’d learn how to properly hold and drink from an adult glass. Plain ice water transformed into … fancy ice water. Her goal was to prepare us for the day we’d be, «dining at the Governor’s mansion.» That day has yet to arrive, but I did try to mind my P’s and Q’s while dining at one of Reno’s newest «white linen» restaurants, Suite 103.
White tablecloths with expertly fanned cloth napkins. Place settings of which my Home Ec teacher would approve. Leather seats, tasteful artwork, dark wood canopy bar, jazz standards crooning softly in the background and a view of Reno’s nightlife through huge windows. It’s Old School by design, unsurprising given the husband and wife team responsible for this experience are veteran providers of fine dining service in larger, more cosmopolitan settings.
The theme is Mediterranean with Moroccan flair, but this is no simple kebab and couscous bistro. The menu does include expected flavors, but the evening’s featured specials stirred our interest. We enjoyed a basket of warm flatbread with housemade hummus provided to start things off.
A sauté of shrimp with small tomatoes, herbs, garlic, onion, and a blend of spices I couldn’t quite puzzle out got us started ($ 10). Great balance of zip and tang, shrimp cooked just right. This was followed by «Shrimp Cigars», a mix of minced shrimp and other ingredients wrapped in cylinder of phyllo, sliced in half on the bias and served standing upright in a light pool of mildly sweet sauce ($ 9). The filling had a creamy – almost cheesy – texture, but was actually a blend of herbs, vegetable and shrimp. Both appetizers were completely delicious.
We next shared a serving of stew with plenty of Moroccan influence, including diced vegetables, fresh herbs, and long-​simmered meat in harmony with saffron and other spices ($ 6). It was hearty-​yet-​delicate and utterly satisfying.
Our entrees were each served with a mildly-​seasoned pilaf of short-​grain rice and a diced sauté of zucchini, corn, and carrots that were simple but tasty sides. My wife chose Steak and Cake ($ 37), featuring a section of pan-​seared New York strip prepared as if filet – small and thick – topped with a Oaxacan onion marmalade. The steak was paired with a crispy rockfish cake finished with a preserved lemon aioli (the lemons brined in-​house over several weeks). Each item was full of flavor and prepared with skill, but I think the price might be a little high for what was on the plate, especially when compared against my entrée.
An apple-​stuffed prime rib of pork with a rose water glaze is not something I’d normally order, being not a huge fan of pairing pork chops with applesauce. I generally prefer meat dishes to be savory, but I couldn’t resist this creation ($ 25). The biggest pork chop you’ve ever seen was stuffed with a mince of apples, spices, and possibly nuts. The glaze was finished with some kind of crumbled coating, but I was so busy eating I forgot to ask about the details. Based on my history I shouldn’t have liked this, but I ate the whole thing and enjoyed it despite myself.
Three dessert options were offered and our server noted we could try all three as a sampler plate ($ 14). The baklava was a bit dry and not terribly sweet despite the brittle, caramelized sugar it was served with, but whiskey chocolate cake made up for it. Dense and brownie-​like, a powerful punch of dark chocolate drizzled in boozy, fudgey goodness with whipped cream and berries on the side. Best of all, a slice of chocolate mousse pie that was light, creamy, and possibly my wife’s favorite part of the meal. Looking to impress a date, propose marriage, or celebrate an anniversary? Suite 103 should be at the top of your list.

Wonderful atmosphere. Victor recommend specials of the day. Back for dinner tonite. Trust Victor in his wine recommendation. Trying the cigar shrimp app. Mezzo salad app. Mediterrain salad and of course the lamb.

«Dude, what does my tattoo say?»
…
EVERY SINGLE TIME.
So yeah, it’s been a little difficult getting down here because I knew the prices were gonna be a little high and, I knew I only had so much time home between shifts out of town. But we finally made it. I came in a little late (12 minutes), to the chagrin of my family and friends who had already been there probably for a half an hour. Nancy is almost ALWAYS early. So I missed the ooooh and aaaah part that goes along with checking out the ambiance to a new restaurant. I still furtively checked it out as the meal progressed, but I just didn’t get a good feel for the place. One thing I did notice, and should have asked about. Does anyone ever come here and actually watch the TV? More on that later…
So first off I order up a Negroni… it was pretty good. Not «amazeballs» as Dale might say, but it was pretty darn good. So I ordered another to sip through the rest of the meal. And Oh what a meal it was! Everyone else ordered up something… steaks and fish and Kiwi even got a special spinach salad for picky eaters. I ordered up one of the fish specials for the evening. Halibut Moroccan. I had asked what the price was and was told it was $ 24. A little high for my normal wheel house, but this was a fancy cloth napkin night. so I splurged. I splurged more than I thought. When the bill came the charge was $ 32! Normally I would have been a LOT flustered and talked to someone and would have gotten all weird. Ok, more weird than normal. But I didn’t. I just looked at the bill and said to myself. «Yep. Totally worth every single stinking penny.» Especially when I was «gifted» Erica’s leftovers. She is such a kind soul. Every single bit of this dish was perfection. Delicate and filling all at once. This is what I have always imagined great fish to be like when cooked. So how in the world could I complain on price when it was the best cooked fish I have ever eaten?
I was also able to snag a little bite of Robert’s pork chop before it left the table. It was cooked right and it was pretty good, but the breading was a little sweet. Sometimes my desire to have new experiences over rides my sense of decorum. I probably wont be allowed to sit next to Robert anymore.
The apps were good but nothing that spoke to me personally. Then out came the Dessert Trio Sampler. I dove into the chocolate ones first. They were sooo good. But then…
And now we go back to my first question.“Does anybody actually watch the TVs?“
my eyes rolled into the back of my head. I couldn’t see a TV or hear anybody at my table or even feel the seat under my body. I had just taken a bite of that nondescript Baklava. I had not been expecting much. Instead I got much much much! My daughter even made note of it as I savored the bite. She implied I had a look of ecstatic euphoria and to be frank I did. Now don’t let me oversell this item as some sort of magical talisman that will bring back your feelings of youthful days at that Poison concert. But instead, let me impart to you the momentary singularity of perfection in the balance of joy, contentment, friendship, alcohol, savory and sweet.
I know I know… get back to the review…
The service was as I expected from reading all the Unilocal reviews and hearing my friends talk about it over and over… friendly and professional at the same time.
Now the question begs… will I go back? Do I mess with that perfect memory? Or do I risk it to have a great meal with Ly’? I’m pretty sure if you know me, you know my answer on that one.
(FTR that was 6 names dropped.)

Came here several weeks ago and it was really very good came in today for Mother’s Day only to find out there are new chefs and staff Our waiter, Victor, recommended the days specials — grilled steak which was. Done perfectly with dill shrimp stuffed in an avacado and a quiche that was at least 3″ high. We ordered both and both were delicious.
So I’d say new chef is quite good. They do have a limited menu. Fairly small but nicely set
So it’s 2 weeks later and we’ve come back for dinner. Dinner menu has more choices than lunch. Shrimp cigar appetizer — one of today’s specials. Shrimp, broccoli And spices wrapped in phyllo Excellent.
Ordered the Meze Plate. Homemade hummus, tzaziki, cucumbers, carrot sticks, feta, olives pickled onions & home made pita. Great plate for picking.
Braised lamp shank simply melted in your mouth. Came with mashed or rice and stir fried veggies. Delicious

Serendepity! I think that’s what they should name this place, especially after you hear Jack share his story of how Suite 103 came to be.
I joined some of my favorite people for dinner at this quaint little joint. Not only was the company fabulous, the service fantastic, but the food was spectacular. Our meal was started with in-​house made flatbread and fresh hummus as we perused the drink selections. The specials for the evening were a list of appetizers, entrees, and soups, so our server did have them written down for easy reciting. Half of our table opted for the halibut, while others chose the pork chop and steak specials, while I went with the Moroccan (a chicken entrée, which is a menu staple). We shared the shrimp cigars for appetizers and trio samplers for dessert.
The presentation of each and every plate was beautiful, the flavors were tantalizing, and the sweet endings were nearly orgasmic, especially the made from scratch baklava. The passion and talent of head chef, Helen, will delight your taste buds and satisfy your appetite.
I’ll spare you the details of each plate and let you venture it yourself with a date or your own intimate group of friends. With reasonable prices, tasty fares, and elegant ambiance, I look forward to more dinners here myself.

Absolutely delighted with the peaceful and classy and a bit old school and new school atmosphere. Great place to actually have a conversation and enjoy «ambiance» (had to google that word :)
Also, there is a 1130 230 shmoozin /​open house on Mat ⁸⁄₂₀₁₅ so come down, I’m going back!

Went to try out this new place for lunch this Saturday, I was pleasantly surprised. The bartender greeted us as we walked up the stairs. He was an older gentleman and very friendly. I can tell that he has lots of serving experience by the way he carried himself. He makes really good mimosa too!
Me and my companion had ordered the shrimp cigar appetizer, he ordered the marinated pork sandwich and I ordered the ribeye sandwich. The shrimp cigar was not like anything I tasted before, it was light and super crispy, seasoned with herbs just perfectly. The homemade Tai sweet spicy sauce was delicious! Both of the sandwiches were good, the pork sandwich was tender and full of juice, the meat was marinated well, the sauce was great but did not over power the natural sweet flavor of the pork. My ribeye sandwich was off the hook! So much meat was packed in the pita bread I believe they put a whole steak in it. The steak strips were tender and cooked to a perfect medium rare. The pickled red onions in the sandwiches gives the right amount of tangy to balance off all the rich flavors.
This lunch costed just a bit more than $ 30, what a deal! We plan to go back and eat there as often as possible before it gets too popular.

As we walked in there was a group of women leaving. They insisted that we try the steak. So we did! It was tender, flavorful and cooked perfectly. We also had the moroccan chicken which you could smell the spices. They serve it over taziki which cools it down heat perfectly. You must save room for the homemade chocolate cake, chocolate mousse and baklava! They call it a dessert sampler! Its heavenly!

So we had many things ordered. Moroccan chicken was fantastic. Lots of spice and had a kick to it. Special shrimp cigar appetizer was very tasty. Special fish dish was not too heavy and nice. They serve white rice or brown rice with most dish which was nice.
For dessert we had baklava, whisky chocolate cake and chocolate moose. All dishes went empty real fast.

Suite 103 occupies the location of the late JB Mapes Bistro. It has an intimate setting right on Sierra Street at the Paladio, next to Campo. The new owners have remodeled the place and took out the music stand cum dance floor, which never made much sense because the place is so small. It is elegantly attired with small tables seating upto four, with a small bar centrally located at one wall. Service is warm, courteous, and personable, though I should admit that the place was not exactly packed. We had house made flatbread with hummus as an appetizer, which had a nice taste (but it still was ground up chickpeas). My main course was a New York strip in a pepper mushroom pan sauce which was perfectly prepared and very, very tasty. The pepper sauce had a nice bite to it, and the mushrooms were still crisp. Dessert consisted of a trio of chocolate creations which were unbelievably delicious. I hope we will be able to dine here many more times in the future, and that Suite 103 will have a more consistent menu than the Mapes had.

I would have to say that this Suite 103 is a refreshing change from normal downtown Reno «pub food». We stumbled on Suite 103 while walking back from the movies and I’m glad we did! I had the NY steak with Poivre with mushrooms and she had the Citrus Shrimp! Insane good!
The ambiance is just perfect! We were able to get a window table and enjoyed people watching while we dined. I was impressed with their wine selection and their seasoned waiters who knew the menu inside and out. This will be one of our «goto» places to eat in Reno with out a doubt. Thank you Suite 103 for an amazing meal!

Had a wonder Valentine’s dinner at Suite 103 opening night. The lobster bisque, and braised lamb shanks with sultanas and blackberry wilted spinach was spectacular! My husband had the dry aged NY steak with onions and mushroom blend. It was butter soft and very flavorful. Our desert, raspberry and lemon tuile tower was great.
The location is wonderful. Right on Sierra at and the river. On this warm night the windows were open to enjoy the nightlife.
We will be going back for sure!