Summit House (Fullerton, CA)
Summit House Restaurant
2000 E Bastanchury Rd, Fullerton, CA 92835
714-671-4111
www.summithouse.com / www.summithouseweddings.com
Wed 08/06/2025, 07:40p-10:05p
Having grown up largely in northern Orange County, there are a few longstanding eateries that I'd been hearing about for decades, and one of them is no doubt Summit House. Perched atop a hill in the tonier part of Fullerton, the spot had invariably been thought of by me as a special occasion "view restaurant" type of establishment. I'd always been mildly curious about the place, so I decided to check it out when an opportunity presented itself recently.
The story of Summit House begins with proprietor Gary Parkinson, who was born in June 1948 and raised in Roanoke, Virginia. He went to Cave Spring High School, and after graduating in 1966, attended the University of Virginia, where he majored in economics. He completed his studies there in 1970, then pursued a hospitality management degree at Florida International University, achieving his bachelor's in 1973. Parkinson then worked for a decade at Host International, ending his employment there not long after the company was acquired by Marriott. Now in Southern California, he became a partner at The Catch Restaurant in Anaheim (1929 S State College Blvd) in January 1984, teaming up with existing (since the late 1970s) operator Lloyd McDonald (1917 – 2002), who'd made his fortune in construction and real estate development.
The two worked well together, and in 1989, they decided to undertake a more ambitious project in the form of Summit House. McDonald's three sons (Bruce McDonald, Christopher McDonald, Steven McDonald) would also join the partnership, as would GM Mark Elliott. Interestingly, the restaurant was initially planned to be more Santa Fe-inspired, but Parkinson sagely decided to switch things up to something modeled after a Tudor Revival English inn. This change-up actually didn't go over well with neighboring residents, who claimed that such an edifice wouldn't jibe with its environs. Nevertheless, Summit House moved forward, and would eventually open in September 1991 with Christian Redouin (of Geril Muller's shuttered Ambrosia) at the helm. Redouin only lasted a few years though, and was replaced by current Executive Chef Tim Plumb.
About the Chef: A Milwaukee area native, Timothy James Plumb was born in December 1957, and started cooking around age 15. He received his formal training in the late 1970s at the Culinary Institute of America in Hyde Park, and after working at various restaurants throughout the country, eventually found his way to SoCal. In late 1989, he and wife Patricia Plumb purchased Mon Chateau, a Belgian-French eatery at 23642 El Toro Road in the unincorporated community of El Toro (renamed Lake Forest in 1991) that'd been open since at least 1982. After running the place for a number of years, Chef Plumb would end up joining the team here at Summit House in September 1997, and has remained in charge ever since. He's aided in the day-to-day by Chef de Cuisine Jeremy Fox (no, not that Jeremy Fox), who's been here since 2019 at the latest and was also the man behind Project Fifty/100, a now-defunct meal kit company birthed during the pandemic.
Set within Fullerton's Vista Park, Summit House is modeled after an English country manor, and the interior certainly reflects that. Here we see the entrance area, near the host stand.
Past the host stand is the kitchen, which has been christened the "Chef Timothy Plumb Exhibition Kitchen."
Across from the kitchen is the main dining room, pictured here cleared out at the end of the night. Note that John Dory Tavern is located in the back there, behind those low dividing walls.
And here we see the emptied out dining patio, which offers limited views of north Orange County.
Not surprisingly, Summit House's menu lists a selection of fairly traditional "American" fare. To imbibe, you get cocktails, beers, and a California-leaning wine list filled with the usual suspects. I'd recommend going the BYOB route, as corkage is offered at $35, limit two bottles. Click for larger versions.
Complimentary bread service comprised a nutty, assertively crusty multigrain and a tangy sourdough that melded quite nicely with that sweet, creamy butter.
Knob Creek Manhattan [$17.00] | Knob Creek rye, falernum, vermouth, bitters, shaken and served up
Beverage-wise, I got things going with a variation on one of my go-to cocktails. The crux here was the use of falernum, which imparted a fruity-spiciness that integrated surprisingly well with all the drink's boozy, bitter notes.
Hokkaido Scallops [$23.00] | Wild caught cold water Japanese scallops, prosciutto wrapped/fennel soubise/cranberry apple pecan chutney
Scallops arrived with their intrinsic brininess boosted by shards of salty ham, but were clearly more cooked than I would've liked. The nutty, fruity character of the chutney was a rather curious pairing, but fortunately, wasn't too distracting, while the soubise tended to moderate all the flavors going on.
Escargots Bourguignonne [$18.00] | Served piping hot with brandy pernod garlic butter
Here we had a pretty classic preparation of escargots à la Bourguignonne, one featuring well-textured snails along with a Pernod-fueled astringency that worked with the otherwise buttery, herby nuances in the dish.
The G & G [$17.00] | Empress gin, guava puree, pineapple juice, fresh lime, agave nectar
Upon tasting this next cocktail, I was instantly reminded me of the cans of Ve Wong guava juice I used to enjoy as a child. Those familiar, fruity flavors were offset by tart, citric notes and just enough booze to keep all the sweetness in check.
Chesapeake Bay Style Crab Cakes [$22.00] | Dill horseradish aioli
I have a hard time not ordering crab cake if I see the dish on a menu, and tonight was apparently no exception to that rule. The fritters featured an agreeable breadcrumb coating and an acceptable (though not ideal) amount of binder material, and I liked the mustard-y tang provided by that aioli. The inclusion of sea beans, meanwhile, mixed things up texturally and offered an additional hit of salt.
French Onion Soup Gratinee [$16.00] | Caramelized sweet onions in a flavorful stock/seasoned brioche croutons/melted Gruyere
Next up was a pretty spot-on version of soupe à l'oignon. The unmistakable sweet-savory qualities of those caramelized onions were well conveyed, set in a rich broth and accompanied by plenty of gooey cheese.
At this point, we moved on to a bottle of 2010 Château Pavie that I'd brought. Hailing from Bordeaux's Saint-Émilion region, this was a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. Initial whiffs brought dense, ultra-concentrated aromas of cacao, oak, and jammy fruit; of particular note was that cacao, as I don't think I've smelled a more "chocolate-y" claret before. On the palate, think thick and viscous, with soft tannins and more of those dark berry preserves evened out by a marked herbaceousness. As the evening progressed, the wine became even fruitier on the nose, but those sensations were joined by countering elements of earth and saline. At the same time, the Pavie turned even silkier on the tongue, but with a spiciness making itself known. This was drinking well tonight, but I suspect it'll be even better in another five years, and will remain quite delicious for at least a couple decades.
John Dory [$49.00] | Macadamia nut and panko bread crumb topping/lemon butter sauce/herb garlic mashed potatoes/mango passion fruit relish
I don't get to have saint-pierre too often, so it was nice to see it on the menu tonight. Texturally, the fish ate dense, firm, and flaky, and its mildly sweet flavors made reasonable sense with both its panko crust and that buttery sauce. At the same time, the mashed potatoes were fairly humdrum, and I didn't need the samphire, though I did like the brightness provided by the relish.
Roast Prime Ribs of Beef – Summit House Cut [$55.00] | WR Reserve premium Nebraska black angus prime ribs of beef slow roasted and carved to order, served with our classic creamed corn au gratin, creamed spinach, and an individual Yorkshire popover
Given that Summit House is known for its prime rib, this was a must-try. Unfortunately, the beef let us down, largely because it arrived overcooked, quite thoroughly so in fact, and was thus far tougher and drier than it should've been. Thankfully, the meat's various accoutrements were all on point, and I especially enjoyed the zinginess of a fluffy whipped horseradish cream, as well as the contrast provided by that airy Yorkshire pudding.
Bone Marrow Mac n' Cheese [$18.00]
The restaurant's take on macaroni and cheese was to my liking. The pasta was what I was hoping for texturally, and there was a proper amount of cheesiness to boot. The marrow wasn't actually necessary.
Here we have Summit House's dessert menu and selection of after-dinner libations. Click for a larger version.
English Trifle [$15.00] | Layers of rum and brandy soaked cake with English custard/strawberries/Chantilly cream/caramelized sliced almonds
We were quite full and therefore only had room for one dessert. The trifle mostly met the mark, offering a classically gratifying interplay of berry and cream tinged with a touch of boozy heat.
Chai Espresso Martini [$17.00] | Stolichnaya vanilla vodka, Tia Maria coffee liqueur, fresh brewed espresso, house made chai simple syrup
Accompanying dessert was a riff on a classic vodka espresso featuring a sweet-n-spicy chai syrup that melded quite seamlessly with the roastier flavors in the drink.
I suppose it's about time that I finally made it out here, after hearing about the place since at least the Bush (junior) administration. The food was exactly what I expected: safe, old school, "Continental" cuisine executed somewhat inconsistently. Summit House might be a bit of an icon in the OC dining scene, but perhaps that's due more to lore and longevity than what's coming out of the kitchen.
2000 E Bastanchury Rd, Fullerton, CA 92835
714-671-4111
www.summithouse.com / www.summithouseweddings.com
Wed 08/06/2025, 07:40p-10:05p
Having grown up largely in northern Orange County, there are a few longstanding eateries that I'd been hearing about for decades, and one of them is no doubt Summit House. Perched atop a hill in the tonier part of Fullerton, the spot had invariably been thought of by me as a special occasion "view restaurant" type of establishment. I'd always been mildly curious about the place, so I decided to check it out when an opportunity presented itself recently.
The story of Summit House begins with proprietor Gary Parkinson, who was born in June 1948 and raised in Roanoke, Virginia. He went to Cave Spring High School, and after graduating in 1966, attended the University of Virginia, where he majored in economics. He completed his studies there in 1970, then pursued a hospitality management degree at Florida International University, achieving his bachelor's in 1973. Parkinson then worked for a decade at Host International, ending his employment there not long after the company was acquired by Marriott. Now in Southern California, he became a partner at The Catch Restaurant in Anaheim (1929 S State College Blvd) in January 1984, teaming up with existing (since the late 1970s) operator Lloyd McDonald (1917 – 2002), who'd made his fortune in construction and real estate development.
The two worked well together, and in 1989, they decided to undertake a more ambitious project in the form of Summit House. McDonald's three sons (Bruce McDonald, Christopher McDonald, Steven McDonald) would also join the partnership, as would GM Mark Elliott. Interestingly, the restaurant was initially planned to be more Santa Fe-inspired, but Parkinson sagely decided to switch things up to something modeled after a Tudor Revival English inn. This change-up actually didn't go over well with neighboring residents, who claimed that such an edifice wouldn't jibe with its environs. Nevertheless, Summit House moved forward, and would eventually open in September 1991 with Christian Redouin (of Geril Muller's shuttered Ambrosia) at the helm. Redouin only lasted a few years though, and was replaced by current Executive Chef Tim Plumb.
About the Chef: A Milwaukee area native, Timothy James Plumb was born in December 1957, and started cooking around age 15. He received his formal training in the late 1970s at the Culinary Institute of America in Hyde Park, and after working at various restaurants throughout the country, eventually found his way to SoCal. In late 1989, he and wife Patricia Plumb purchased Mon Chateau, a Belgian-French eatery at 23642 El Toro Road in the unincorporated community of El Toro (renamed Lake Forest in 1991) that'd been open since at least 1982. After running the place for a number of years, Chef Plumb would end up joining the team here at Summit House in September 1997, and has remained in charge ever since. He's aided in the day-to-day by Chef de Cuisine Jeremy Fox (no, not that Jeremy Fox), who's been here since 2019 at the latest and was also the man behind Project Fifty/100, a now-defunct meal kit company birthed during the pandemic.
Set within Fullerton's Vista Park, Summit House is modeled after an English country manor, and the interior certainly reflects that. Here we see the entrance area, near the host stand.
Past the host stand is the kitchen, which has been christened the "Chef Timothy Plumb Exhibition Kitchen."
Across from the kitchen is the main dining room, pictured here cleared out at the end of the night. Note that John Dory Tavern is located in the back there, behind those low dividing walls.
And here we see the emptied out dining patio, which offers limited views of north Orange County.
Not surprisingly, Summit House's menu lists a selection of fairly traditional "American" fare. To imbibe, you get cocktails, beers, and a California-leaning wine list filled with the usual suspects. I'd recommend going the BYOB route, as corkage is offered at $35, limit two bottles. Click for larger versions.
Complimentary bread service comprised a nutty, assertively crusty multigrain and a tangy sourdough that melded quite nicely with that sweet, creamy butter.
Knob Creek Manhattan [$17.00] | Knob Creek rye, falernum, vermouth, bitters, shaken and served up
Beverage-wise, I got things going with a variation on one of my go-to cocktails. The crux here was the use of falernum, which imparted a fruity-spiciness that integrated surprisingly well with all the drink's boozy, bitter notes.
Hokkaido Scallops [$23.00] | Wild caught cold water Japanese scallops, prosciutto wrapped/fennel soubise/cranberry apple pecan chutney
Scallops arrived with their intrinsic brininess boosted by shards of salty ham, but were clearly more cooked than I would've liked. The nutty, fruity character of the chutney was a rather curious pairing, but fortunately, wasn't too distracting, while the soubise tended to moderate all the flavors going on.
Escargots Bourguignonne [$18.00] | Served piping hot with brandy pernod garlic butter
Here we had a pretty classic preparation of escargots à la Bourguignonne, one featuring well-textured snails along with a Pernod-fueled astringency that worked with the otherwise buttery, herby nuances in the dish.
The G & G [$17.00] | Empress gin, guava puree, pineapple juice, fresh lime, agave nectar
Upon tasting this next cocktail, I was instantly reminded me of the cans of Ve Wong guava juice I used to enjoy as a child. Those familiar, fruity flavors were offset by tart, citric notes and just enough booze to keep all the sweetness in check.
Chesapeake Bay Style Crab Cakes [$22.00] | Dill horseradish aioli
I have a hard time not ordering crab cake if I see the dish on a menu, and tonight was apparently no exception to that rule. The fritters featured an agreeable breadcrumb coating and an acceptable (though not ideal) amount of binder material, and I liked the mustard-y tang provided by that aioli. The inclusion of sea beans, meanwhile, mixed things up texturally and offered an additional hit of salt.
French Onion Soup Gratinee [$16.00] | Caramelized sweet onions in a flavorful stock/seasoned brioche croutons/melted Gruyere
Next up was a pretty spot-on version of soupe à l'oignon. The unmistakable sweet-savory qualities of those caramelized onions were well conveyed, set in a rich broth and accompanied by plenty of gooey cheese.
At this point, we moved on to a bottle of 2010 Château Pavie that I'd brought. Hailing from Bordeaux's Saint-Émilion region, this was a blend of 70% Merlot, 20% Cabernet Franc, and 10% Cabernet Sauvignon. Initial whiffs brought dense, ultra-concentrated aromas of cacao, oak, and jammy fruit; of particular note was that cacao, as I don't think I've smelled a more "chocolate-y" claret before. On the palate, think thick and viscous, with soft tannins and more of those dark berry preserves evened out by a marked herbaceousness. As the evening progressed, the wine became even fruitier on the nose, but those sensations were joined by countering elements of earth and saline. At the same time, the Pavie turned even silkier on the tongue, but with a spiciness making itself known. This was drinking well tonight, but I suspect it'll be even better in another five years, and will remain quite delicious for at least a couple decades.
John Dory [$49.00] | Macadamia nut and panko bread crumb topping/lemon butter sauce/herb garlic mashed potatoes/mango passion fruit relish
I don't get to have saint-pierre too often, so it was nice to see it on the menu tonight. Texturally, the fish ate dense, firm, and flaky, and its mildly sweet flavors made reasonable sense with both its panko crust and that buttery sauce. At the same time, the mashed potatoes were fairly humdrum, and I didn't need the samphire, though I did like the brightness provided by the relish.
Roast Prime Ribs of Beef – Summit House Cut [$55.00] | WR Reserve premium Nebraska black angus prime ribs of beef slow roasted and carved to order, served with our classic creamed corn au gratin, creamed spinach, and an individual Yorkshire popover
Given that Summit House is known for its prime rib, this was a must-try. Unfortunately, the beef let us down, largely because it arrived overcooked, quite thoroughly so in fact, and was thus far tougher and drier than it should've been. Thankfully, the meat's various accoutrements were all on point, and I especially enjoyed the zinginess of a fluffy whipped horseradish cream, as well as the contrast provided by that airy Yorkshire pudding.
Bone Marrow Mac n' Cheese [$18.00]
The restaurant's take on macaroni and cheese was to my liking. The pasta was what I was hoping for texturally, and there was a proper amount of cheesiness to boot. The marrow wasn't actually necessary.
Here we have Summit House's dessert menu and selection of after-dinner libations. Click for a larger version.
English Trifle [$15.00] | Layers of rum and brandy soaked cake with English custard/strawberries/Chantilly cream/caramelized sliced almonds
We were quite full and therefore only had room for one dessert. The trifle mostly met the mark, offering a classically gratifying interplay of berry and cream tinged with a touch of boozy heat.
Chai Espresso Martini [$17.00] | Stolichnaya vanilla vodka, Tia Maria coffee liqueur, fresh brewed espresso, house made chai simple syrup
Accompanying dessert was a riff on a classic vodka espresso featuring a sweet-n-spicy chai syrup that melded quite seamlessly with the roastier flavors in the drink.
I suppose it's about time that I finally made it out here, after hearing about the place since at least the Bush (junior) administration. The food was exactly what I expected: safe, old school, "Continental" cuisine executed somewhat inconsistently. Summit House might be a bit of an icon in the OC dining scene, but perhaps that's due more to lore and longevity than what's coming out of the kitchen.
posted by kevinEats at
7:40 PM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home