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Suzanne's Cuisine Restaurant Review: Freshness counts at this mother-and-daughter restaurant in the Ojai Valley. Many of the herbs used in the cooking are grown in the garden behind the restaurant. The best seats are on the patio overlooking this garden. Service is refined yet friendly, and the eclectic menu reflects California's Mediterranean climate, plus international influences. At lunch, a Niçoise salad is made with sashimi-grade ahi, green beans, new potatoes and a sesame-soy vinaigrette. Steamed clams are bathed in a Thai green curry sauce. For dinner, a long list of appetizers and entrées is available, though the selections change seasonally. Golden trout is grilled and served simply with rosemary and lemon. Roasted quail is dressed in a sour-cherry sauce. Prime rib-eye steak is marinated in ancho chile chimichurri and grilled to your liking. The wine list is impressive, too. But save room for desserts like flourless chocolate cake with brandied sour cherries and homemade vanilla ice cream, or the traditional crème brûlée with fresh local fruits.