Scan Magazine | Culinary Feature | Sue Ellen
Sue Ellen is located in one of Helsinki’s oldest buildings, and used to be the home of a colonial merchant.
Flavours from the south coast There is a new lady in town. Serving everything from shrimp and grits to suckling pig, Sue Ellen specialises in classic dishes from the southern coast of the United States. Welcoming its guests with open arms, the restaurant takes them on a culinary trip to the deep south.
have all been influenced by the authentic flavours of the southern coastal cities of the United States.”
By Ndéla Faye | Photos: Sue Ellen
To find inspiration for their menu, the whole Sue Ellen team travelled to the southern coast of the United States. “Our menu is heavily inspired by South Carolina, and other coastal cities, and our menu features many southern classics, such as brisket, shrimp and grits, oysters, as well as our Carolina crab cake, served with okra salad,” explains restaurant manager Saana Harjula. “From that trip, we brought back with us an authentic charcoal grill and smoker, which our chefs use to create original and authentic flavours to our meats.” Harjula adds: “We wanted to give diners the opportunity to delve into a world full of new flavours and we’re the first res-
Since opening its doors in November 2017, Sue Ellen has quickly found its way into guests’ hearts and established itself as the go-to venue for relaxed dinner and drinks in Helsinki. Located in the city centre, on Helsinki’s south harbour front, the restaurant is open from Tuesday to Saturday, serving meat, seafood and vegetarian dishes – all with the unique flavours of the southern United States. The concept behind Sue Ellen is the brainchild of restaurateurs Henkka Alén, Samuil Angelov, Tommi Tuominen and Timo “Lintsi” Linnamäki, and the 16 | Issue 114 | July 2018
seed was sown years ago, when Alén was filming a food programme which entailed travelling across the United States and delving into the culinary culture of its various cities. “We felt there wasn’t anywhere in Helsinki where diners could sit and truly devote time for eating together in a welcoming and atmospheric restaurant,” says Linnamäki, chef and restaurant owner. “Right from the start, we knew we wanted to offer exceptional menu options, such as oysters, crab and suckling pig. Instead of the usual burger and fries, often associated with American food, our dishes
Straight out of the deep south