From Weddings to Prime Rib: Summit House Reigns in North Orange County

From its perch high in the hills of Fullerton, Summit House has reigned as THE premiere special occasion restaurant in North Orange County since 1989.

Best known for their Stockyards of Chicago roast prime ribs of beef and “melt-in-your-mouth” oak wood grilled USDA prime steaks, Summit House also boasts an array of delicious culinary choices to satisfy every palate including fresh seafood, artisan cheeses, creatively prepared locally-grown fruits and vegetables, and popular specials that generations of loyal customers return for again and again. Did I mention their famous creamed corn? To die for. Available for carry out by popular demand.

“Prime Rib Wednesdays”

Stockyards of Chicago prime ribs of beef with all the trimmings –
creamed spinach, our famous creamed corn au gratin, and Yorkshire pudding.
Only $29.95 for our Cottage Cut ($9.55 discount)

This week, I was invited, along with Patty Mitchell from Culinary Promotions and Nancy Luna of the Orange County Register, to experience some of Summit House’s popular lunch menu items. Executive Chef Timothy Plumb and GM Mark Elliott recognize that to stay relevant in the forever evolving dining scene, a restaurant must constantly tweak their menu and offer fresh options that appeal to their base while maintaining traditional favorites. Enter Culinary Director Jeremy Fox whose creative talent goes to work on monthly specials, seasonal menu additions, and bespoke wedding and catering packages.

Even on a somewhat hazy day, the view from Summit House elicits wonder. Its times like these, far removed from the madding crowd, when the beauty of Orange County shines.

The park adjacent to Summit House is a gorgeous spot for a wedding or leisurely stroll.

The panoramic view and reputation for culinary excellence has made Summit House a sought after wedding venue for decades. Add timeless classic decor, flexible room options with choices of indoor and outdoor spaces, along with their ability and willingness to cater to every dietary wish, Summit House remains a top choice for brides and company functions.

For our midday repast, seafood starters of Shrimp Cocktail ($16) and Hawaiian Ahi sashimi ($12) along with Chef Tim’s Soup of the Day, Tomato Basil ($11) delighted our tastebuds.

But, not before sampling and sipping on a few specialty cocktails from the bar. Shown below – clockwise from top: Summit House Margarita, Makers Marmalade and Pear Bliss.

Grilled salmon salads always reel me in, especially when it is Skuna Bay Salmon ($25.95) – a reputable source for sustainably raised salmon from Vancouver Island, British Columbia.

All meats and seafood served at Summit House are oak-grilled adding a subtle smokiness to the layers of flavor, which is one reason the sandwich of the moment happens to be the Jidori Chicken Brie Cheese sandwich ($19.5).

The Macadamia Crusted Alaskan Halibut ($34) was cooked perfectly, beautifully plated with purple mashed potatoes and roasted carrots, and brightened by a lovely lemon butter sauce.

The finale to our feast was a Dessert Sampler ($15) with fresh berries (+$8), because who can decide between profiteroles, lemon tart, chocolate tart, or crème brûlée?

But it was the Granny Smith Apple Tart ($12) with a white chocolate cream cheese filling drizzled with hot caramel sauce that blew us away. I’m yearning for fall, how about you?!

Next time you have a special occasion – a birthday, anniversary, visiting family, or simply date night with that special someone or Sunday Supper, think of Summit House; revel in the view and know that you’re in good hands!