Saffron's menu goes beyond sushi

Saffron may have changed locations, but the great food and charming atmosphere are still the same.

The walls are covered in a mix of bold red and black, and the smell of sushi and soy sauce hangs lightly in the air. A fully stocked bar sits in the corner. The new location seats about 90 people, including the bar, with a staff ready to serve a mix of pan-Asian cuisine.

Bryan Suntrup, the general manager and occasional sushi chef, has been working at Saffron for more than four years. For the past three he has been the general manager. He said he likes the new location because it gives a better view. The previous location was situated at a major intersection where the staff got to watch frequent accidents.

"I also love the patio," he said.

Karen Garrison has been working part time at Saffron for the past three years as a hostess, and she loves the place, especially when it's busy.

"Sometimes when it fills up it's like the hustle and bustle of a big city restaurant."

Suntrup, a Cape Girardeau native who was trained by Saffron owner Su Hill, is quick to point out that even though the restaurant has moved, the food is still the same — and it's more than people usually expect.

"When people think of Saffron, they think of sushi. We're more than that," he said. "We have a fairly eclectic menu."

The menu offers a mix sushi, Thai, Japanese, Indian-influenced dishes, steak, chicken and seafood. According to Suntrup, the most popular dishes at lunch are the chicken teriyaki and the Pad Thai.

Just because Saffron is sticking with the same menu doesn't mean it won't try some new things out in the future. Work has begun on a new banquet facility, something that was offered at the old location. The facility will be able to host wedding receptions, bridal showers, birthday parties and family reunion-type events, all catered by Saffron.

"We're looking forward to the future," Suntrup said.

SAFFRON

97 N. Kingshighwy

651-1398