Initially starting out as an idea for a cocktail bar, Bib Gourmand Daru eventually expanded into a neighborhood restaurant concept aimed to serve "Indianish" cuisine along with creative cocktails.
"My goal for Daru is to be a space that feels like home," explains Chef Suresh Sundas. "A place where you can swing by any day, whether it's for a casual business meeting, a quick drink, or to celebrate special moments."
That desire—combined with Sundas' upbringing and personal experiences—is the reason why this corner spot is a local favorite. "We pay attention to the ingredients we use. We also strive to add levels of comfort to our food that makes it better for family-style sharing"
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from Chef Suresh Sundas about what you need to know before you go.
What is the dish to order at Daru?
Lasooni Lamb Chops. They're one of my favorite dishes.. We start with premium lamb chops, marinated in a bold blend of black garlic, yogurt, and Indian spices like cumin, coriander, and a cashew paste. The yogurt tenderizes the meat, while the spices infuse it with deep, aromatic flavors.
Cooked in the tandoor, the chops develop a smoky char that locks in the juices and caramelizes the garlic beautifully. I finish them with a mint chutney and our pomegranate powder-roasted potatoes.
What price range can customers expect at Daru?
Appetizers: $12-$18
Mains: $16-$32
When is the best time to stop by?
We have an awesome happy hour at our bar every day from 5-6:30pm. We are open 7 days a week. We keep walk-in availability at our bar and enclosed and heated patio
How would you describe your approach to food and cooking?
My cooking is deeply inspired by a blend of personal experiences, seasonal ingredients, and cultural influences. Growing up, my mother’s traditional recipes laid the foundation for my love of cooking and taught me the importance of preserving culinary heritage.
I also draw inspiration from various chefs and culinary mentors who have influenced my approach to cooking such as chef Vineet Bhatia from London, the first Michelin Starred Indian chef in the world. His innovative techniques and philosophies have encouraged me to experiment and push the boundaries of traditional cooking.
I find that nature plays a huge role in how I present my dishes. It helps create dishes that are visually appealing, colorful, and vibrant, as well as finding help with seasonal ingredients.
Overall, my inspiration comes from a mix of personal heritage, seasonal ingredients, and a continuous exploration of new culinary landscapes, all of which drive my passion for creating meaningful and delicious food
How have you been able to maintain your standards with the cost of ingredients going up?
At Daru, maintaining our costs hasn’t been easy, but it’s something we’re committed to. Growing up in Nepal, I learned how to make the most of what you have—using bold spices and smart techniques to bring out the best in every ingredient.
We focus on fresh, seasonal, and local ingredients whenever we can. It not only keeps things affordable but also makes everything taste better.
Hero image: Star Chefs / Daru
Thumb image: Mike Englese / Daru
