The motto at Summit House in Summit is “Community Through Cuisine.” It’s a fitting mantra showcasing their dedication to supporting local charities and businesses, while also giving guests a place to celebrate everyday moments and special occasions. With a seasonal American menu that changes four times a year, there is always a reason to return.
Summit House is led by Executive Chef AJ Capella. A Culinary Institute of America graduate, Chef AJ has also worked at The Ryland Inn and The Aviary. He brings his expertise in modern American cuisine, blending global influences while focusing on locally-sourced ingredients. Another key piece of the puzzle is Head of Operations Philip Tucci, who always puts guests first. “What’s makes Summit House special is the staff. I have the privilege of leading an amazing group of professionals who take everything about serving our guests seriously,” he says. “We’re never too busy to go out of our way for our guests. After all, the guests are the most important people in the restaurant.”
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Seasonal American Favorites
Menu highlights include the Seafood Tower, featuring East Coast oysters, shrimp cocktail, crab salad, mussels escabeche, and lobster cocktail. Other popular options range from maccheroni with housemade Bolognese to pici with cockles and Calabrian chili. Entrees feature local scallops with toasted barley risotto, monkfish with bacon and sunchoke, and honey lacquered duck with brioche stuffing. The latter is owner Dylan Baker’s favorite dish.
The menu also offers an array of small plates, including grilled Spanish octopus and Lori’s meatballs in tomato sugo. The meatballs are named after Chef AJ Capella’s late mother. Meanwhile, the kids’ menu is treated like a prix fixe so they can eat immediately. Their meal begins with veggie sticks and house-made hummus. Then comes a choice between chicken fingers, Texas toast grilled cheese, or a burger. Homemade ice cream for dessert completes the meal, all for $20.
Summit House also offers a popular weekend brunch Saturdays and Sundays from 11:30 am – 3:00 pm. Selections include buttermilk pancakes with maple bourbon apples, eggs Benedict, and crab Benedict with poached eggs and spinach. Another fan favorite is their brioche French toast with caramelized banana and Chantilly cream. Heartier options feature chicken and waffles, steak and eggs, and pastrami hash and eggs.
A Historic Setting
The building was originally Summit’s first purpose-built YMCA, built in 1894. Notably, it then served as the Fanny Farmer candy store for over 50 years. Now, despite renovations, Summit House still retains century-old brick walls and combines rustic charm with contemporary elements. The main floor seats 126, including 16 seats at the bar which spans the length of the restaurant’s main room.
About the Team
In addition to Chef AJ, Summit House is brimming with talent. Their sommelier, Robert Snyder IV, is an expert with a deep passion for wine. He curates the restaurant’s constantly evolving wine program. Prior to joining Summit House, Snyder worked at restaurants including the Michelin Star Yingtao.
Likewise, Bar Director Alexis DeLeon is a hospitality professional with years of experience in the cocktail scene. He brings his passion for Latin-inspired flavors to every drink he creates. One signature cocktail is the Muffin Top, a butter cake-infused bourbon cocktail with blueberry, masala, lemon, and egg white. More traditional choices include the Widow’s Kiss and Chocolate Mint Manhattan.
Visit the Summit House at 395 Springfield Avenue in Summit. To learn more:
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Food & Beverage Photos: © Jeffrey Elkashab