If inspections and permits cooperate, ~THE SUMMIT~ will be open next week, hopefully on Wednesday September 15th. The project from Poleng Lounge’s Desi Danganan is going to function on a variety of levels: there’s a counter-service café; a gallery with rotating art shows; and the space was designed to also host meetings and events. There are about 70 seats, with a range of seating options, from a communal bar table to large, lounge-y low tables.
Chef Eddie Lau (Poleng Lounge, Orson, 4505 Meats’ catering) is putting together a menu of modern interpretations of brasserie-style dishes. Look for a made-from-scratch approach to everything, with excellent ingredient sourcing. They’re starting with about eight items, and expanding the menu in a couple of weeks. A couple dishes include Chocolate Pork Beans (slow-cooked Llano Seco pork, Italian butter beans from Iacopi, house San Marzano tomato paste made with romas from Full Belly); and The Chicken Trio (sautéed hearts and beets, sous vide chicken thigh roll, bourbon liver mousse, featuring Petaluma farm chicken and County Line beets).
The opening guest pastry chef is Gabriel Mitchell of Maison Mitchell, and there will be coffee from Blue Bottle. Alex Fox is consulting on and curating the wine and beer program, which will include suggested pairings for menu items. Hours are Sun-Mon 8am-11pm and Tue-Sat 8am-2am; within that timing, pastries are available 8am-5pm, the lunchtime menu is from 10:30am-3pm, dinner is 5:30pm-11pm, and dessert service is 10:30pm-2am (Tue-Sat).
One of the custom tables.
