Roasted red kuri squash, New Jersey fluke crudo or cavatelli with beetroot bolognese.
These mouthwatering dishes are just a few signature seasonal selections you might find on the menu at the Summit House, the newest hot spot at the corner of Springfield Avenue and Maple Street in Summit. Opening their doors for dinner on April 10, the restaurant is already the buzz around town.
Summit residents Dylan and Melissa Baker and Tyler and Sara Reeder shared a dream to open a hip establishment in downtown Summit. The building, originally the town’s YMCA built in the late 1800s, offered the perfect frame and location to make their dream a reality. The four shared a unifying vision to replicate many of the design elements from the historic buildings in the town. The result showcases touches from the Victorian era to Mid-Century Modern creating a warm, neighborhood seasonal restaurant and bar.
With Executive Chef Martin Kester and General Manager Justin Lord at the helm, the proprietors knew they had a winning combination. A graduate of The Culinary Institute of America, Chef Martin’s philosophy is very specific. Born and raised in New Jersey, he learned to appreciate the bounty of the changing seasons — so much so that he states, “Seasonal cooking isn’t a trend, it’s a way of life.”
By sourcing local ingredients at their peak of freshness from neighboring farms and fishermen, the menu will tantalize the senses and remind us of the wonders of nature. Partnering with New Jersey’s best including Forty North Oyster Farms and River Bend Farm, patrons can experience a rotating nightly selection from the raw bar and dishes with sizzling pasture-raised registered black angus beef. Pasta lovers will appreciate the in-house pasta program and freshly baked breads. Simple, authentic and sensory-inspired cuisine will amaze and delight.
The bar program, headed by Tad Carducci, features unique cocktails that complement the chef’s innovative earthbound menu and includes locally brewed beers and an international wine cellar specializing in organic, biodynamic and sustainable wines.
And there’s seating options to match every occasion and mood. A romantic dinner for two in the private dining area, a place to hang out with friends in the casual bar-side café or a shared table in the open-kitchen dining room for real foodie inspiration. Sunday brunch with an outdoor seating option along Maple Street when weather permits coincides with the local farmer’s market.
A kid’s menu built around the same seasonal principles will appeal to younger taste buds. When he’s not wearing his chef’s hat, Chef Martin is home tinkering in his garden and experimenting with new ideas and recipes. So expect the unexpected.
The restaurant is available for private functions — reservations are strongly recommended. For more information, visit summithousenj.com or call 908.273.6000.