SUMMIT HOUSE RESTAURANT –
A PINNACLE OF FINE DINING
by tony reverditto –
For those of you who may not have heard of the Summit House Restaurant, it is a marvelous fine dining establishment and event venue that opened in 1991. Known for its astounding architecture and panoramic views, this gem serves up thoughtful “Old World” English food accented with an inventive wine program.
Back in 1989, owner Gary Parkinson climbed to the top of a grassy hill in Fullerton that was inhabited by coyotes and rabbits. His vision that day would soon be realized and would become the site for the award-winning Summit House Restaurant. Since then, it has become an esteemed eatery and renowned gathering place for special occasions for people from Southern California and beyond.
The spectacular grounds and stunning scenic views have accentuated full-service accommodations for countless festivities that have taken place over the years. Since the beginning, it became a go-to destination for everything from a romantic dinner for two to a 250-person garden wedding. During the height of the 2020 pandemic, they made it work by offering curbside take-out of their fine fare, and loyal customers stepped up by ordering in droves. Even in the toughest of times, Parkinson and his team gave back to the community by arranging the donation and delivery of their finest menu items to front-line healthcare workers.
Not too long after the restaurant opened, the Summit House captured the talent of Executive Chef Timothy Plumb. Before destiny brought him there, he had accumulated 25 years of restaurant experience. As a Milwaukee, Wisconsin native, Chef Plumb grew up with a passion for the culinary world and worked as a cook and then chef, which exposed him to many classically prepared ethnic cuisines.
After attending the Culinary Institute of America in New York in the late 1970s, Chef Plumb worked his way up the ranks by honing his skills at some of the finest restaurants and hotels in the United States. He has an impressive list of accolades, including the Epicurean Society, the Platter Award, Southern California Restaurant Writers Gold and Sterling Silver Awards, and Zagat Survey recognition. His right-hand man, Chef de Cuisine Jeremy Fox, plays a vital role in the overall operation and adds his unique flair to the kitchen. In fact, the entire team in the front and back of house are quite extraordinary, personable and extremely professional.
On our recent visit, a wedding was taking place, as well as a reception for 150 people. The 2½ acre property lends itself flawlessly as a magical setting for any special day. I snuck a photo on my cell phone of the festivities to share with you. This way, if you are planning on getting married or renewing your vows, you can visualize yourself in this setting. The wedding party that day had a lovely quartet playing romantic music as the underscore to their blessed day. It was also beautiful to see that at the same time the wedding was happening outdoors, indoors the restaurant was buzzing throughout and everywhere I looked people were smiling and laughing.
Social media doyenne and our dear friend Patty Mitchell joined us for our dining adventure. We were seated at a booth and immediately greeted by our bubbly server Maria, who is currently pursuing her master degree in history at Cal State Fullerton. You could tell she respected the history of the Summit House. She took our drink order, and I went for a thirst-quenching Summit House Margarita concocted with Tres Generations tequila, fresh lime juice, and agave nectar, Cointreau shaken and served over ice. My fellow diners ordered the Rombauer Vineyards, 2019 Chardonnay Carneros and thoroughly enjoyed the layers of peach, pear, apricot, mango and vanilla-scented oak that make it such an enjoyable complex wine.
The menu had the precise amount of thoughtful selections, which made it easier to make a choice, although everything sounded tempting. For starters, we decided on the Seaside Sampler to get a taste of a few appetizers, which included Chesapeake Bay Style Crab Cakes, chilled Mexican Prawns and my favorite of the medley, the melt-in-your-mouth Ahi Sashimi. In truth, the whole platter was divine! Chef Plumb suggested that we try the extraordinary, Hokkaido Scallops, wild caught, cold water Japanese Jumbo Scallops, prosciutto wrapped and adorned with fennel soubise and cranberry apple pecan chutney. For me, this special treat was by far the most decadent course of our dining experience and a great recommendation.
Next, we tried the Lobster Bisque and it was delightfully creamy with the perfect balance of elements to make it simply exquisite. Although we did not partake, there is a nice array of traditional salads available such as Blue Cheese Iceberg Wedges, Caesar Salad and a unique Summit Salad.
In the interim, we ordered a Rodney Strong Cabernet Sauvignon with its aromas of blackberry, currant and black cherry finish that would go on to complement our meal with ease. Ordering the signature Prime Rib is basically a tradition and it is available in three cuts: 7-ounce Cottage Cut, 10-ounce Summit House Cut and 24-ounce Castle Cut. I opted for the midsized Summit House Cut, which was taken from Stock Yards of Chicago Prime Ribs of Beef slow roasted and carved to order. The award-winning entree was served with the Summit’s classic Creamed Corn Au Gratin, Creamed Spinach, and a fluffy Yorkshire Popover. I love horseradish on my prime rib, but the house-made horseradish foam takes it to a whole other level. The ingredients in that foam took my palate on a complex and satisfying journey. The creamed corn was one of the best that I have ever had.
Patty enjoyed the USDA Prime Filet Mignon, also sourced from the Stock Yards of Chicago. Her entrée consisted of a center-cut tenderloin, oakwood grilled and roasted shallot port wine reduction with Gruyere au Gratin Potatoes. She said the filet was cooked to perfection and raved about the potatoes. My partner, John, ordered the hard-to-find John Dory Fish coated in macadamia nut and panko bread crumb with lemon butter sauce atop, accompanied with a side of the visually appealing Purple Peruvian Mashed Potatoes. He enjoyed it thoroughly.
By this point, there was no room for the decadent desserts, such as Crème Brule, Caramel Bread Pudding, English Trifle, Chocolate Lover’s Torte or New York Style Cheesecake. Now that your mouth is watering, it’s probably the perfect time to call in your reservation . . . you won’t be sorry!
Worthy of mentioning is the inviting and comfortable Tavern Bar that serves an abundance of signature and traditional cocktails as well as craft beer and premium wine. A benefit to dining indoors is that you get to enjoy the nightly live piano music coming from the bar, which sets the mood throughout the building.
In closing, I simply loved this exert from the website describing the experience . . . “The Inn Keepers of the Summit House are inspired by this custom to create a hospitable place where friends can meet to eat, drink and delight in the views of North Orange County’s countryside.”
Summit House Restaurant, Weddings & Events is located at 2000 E Bastanchury Road in Fullerton. 714.671.4111 or summithouse.com
Private scenic-view rooms, patios and the Grand Summit Ballroom are available to accommodate parties and events up to 250 guests. For private parties up to 50 guests, 714-671-3076 or parties@summithouse.com. For weddings and special events up to 250 guests, 714-671-3092 or events@summithouse.com.