welcome to Surla’s

Surla’s is located at 431 12th St. Modesto, Ca 95354. (The old Hazels’ Location) The restaurant seats 84 people in the dining room, 24 at the bar, 2 banquet rooms that can accommodate 2 separate parties of 50 people, and a sleek cocktail lounge that seats up to 12 people. The restaurant has 36 available parking spot surrounding the restaurant. Chef John Surla believes that his diners need to be comforted by his food as well as the surroundings and service. He feels that the room and food presentation should flatter guests in a way that make each one feel personally cared for. Clearly his customers have felt cared for and they have spoken that he is Modesto’s most beloved Chef. Surla’s cuisine is Asian/Fusion influence, a combination of flavors from Phililppines, Korea, Japan, China, Hawaii, France, Italy, and Spain. Surla’s Mission Statement is to provide Modesto with a unique and diverse cuisine by using only the finest and freshest ingredients. Provide a quality value menu to the community with great, local friendly service in a comfortable, relaxed setting. The restaurant will be open Tuesday-Friday from 11:00am to 2:00pm for Lunch and Tuesday & Wednesday from 5:00pm to 9:00pm for Dinner and Thursday-Saturday From 5:00pm-10:00pm. Sunday Champagne Brunch Buffet 10:00 am-2:00pm. Happy Hour includes delicious deals on cocktails and a tasty appetizer menu from 3:00pm-7:00pm. We are closed on Mondays. Friday and Saturday nights live music in our Restaurant. Keep up with Surla’s events on Facebook & Twitter.

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Our Restaurant at:

Surla’s 431 12th Street Modesto, CA Reservations : 209.550.5555

Our Hours:

Monday: Closed
Tuesday - Friday: 11:00am - 3pm (Lunch)
Tuesday - Friday: 3:00pm - 6pm (Cocktails and Happy Hour)
Tuesday & Wednesday: 5:00pm - 9pm; Thursday - Saturday: 5:00pm-10pm (Dinner)
Sunday: 10:00am-2:00pm (Brunch Buffet)

Latest news

Surla's - In the News!

It's time to expand and share the taste of Surla's. Chef John Surla expands to Hilmar with Lola Express & Bistro. Hope to see everyone very soon.

- Chef John


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