Summit — Restaurant in Colorado Springs

Summit, a Forbes Travel Guide Four-Star Restaurant, brings chic American cuisine to life with a seasonally shifting menu. We had the pleasure of dining here for dinner during our stay at The Broadmoor.

Summit sources fresh, local ingredients from their very own gardens and a network of passionate farmers for an experience that's exceptional yet familiar. We were seated in the main dining room and our server Roxanne ensured we had everything we needed while we dined. Roxanne was fabulous - she built rapport with us and created a memorable dining experience. She had a deep understanding of the menu and wine knowledge to recommended pairings based on the dishes we ordered & our preferences. She embodied all the grace & professionalism of dining at a Forbes Travel Guide Four-Star Restaurant.

The Roasted Garlic & Gruyère Cheese Soufflé was made with Tuscan Kale, Roasted Garlic, & served alongside Stone Fruit and Pueblo Chile Jam. The airy soufflé had a rich, warm flavor from the gruyère cheese and roasted garlic. The kale balanced out the richness of the cheese and garlic with its earthy flavor. All of this was delightfully contrasted but the sweet tang of the jam.

The Golden Beet & Tangerine Grain Salad was made with San Luis Valley Quinoa & Ancient Grains Tabbouleh Cara-Cara Orange & Beet Gelée, & Walnut Praline. This salad's presentation was lovely. The combination of textures, from the crunchy praline to the chewy grains and the smooth gelée, added a layer of interest.

The Steak Frites were topped with Chimichurri, Herb Beef Jus, & served alongside Summit Fries. The steak was well-seasoned and cooked medium-rare. The herb beef jus was rich and added depth to the steak (it was also great to dip the fries in)

We wanted to pair the steak with glasses of red wine and Roxanne had stellar recommendations. I had a glass of the Obsidian Ridge, Cabernet Sauvignon, Red Hills Lake County, California 2021. Ross had a glass of the Château Labastide Haute, Malbec, Cahors, France 2021.

The Pan Roasted Verlasso Salmon was topped with Salmon Roe, Lemon Butter Sauce & served alongside Charred Rapini, & Autumn Vegetable Gratin. This was our favorite dish of the night. The salmon was flaky, buttery, and cooked to perfection. The lemon butter sauce was indulgent & creamy - it really enhanced the flavor of the salmon. The salmon roe that was in the sauce popped in our mouths adding a brine and texture variation we loved. The vegetable gratin was a comforting, delicious side.

For Dessert we had the Banana Chai Sphere made with a Dark Chocolate Dome, Cake Croutons, Caramelized Banana Vanilla Chantilly, Vanilla Ice Cream, & Chai Anglaise. This was an interactive dessert and the chai anglaise was poured over the sphere right...

The Summit deserves 10 stars, not 5! If you are staying at the Broadmoor, or are in Colorado Springs, I BESEECH you to RUN, not walk, to eat here!

We had a party of 6 for a business dinner, and were a raucous, chatty table of 6 ladies. Let me just say that our server, Melody, was beyond gracious and patient with us, and never once did we feel any impatient or annoyed vibes from her! She was the very epitome of cordial, impeccable customer service, and made our entire experience SO much better!

We had many different entrees and appetizers, and the entire meal was just REVELATORY! Fresh, al dente, skillfully cooked vegetables, phenomenal seafood, lovely soups, it was a feast that would put Versailles and King Louis XIV to shame! It is too many individual dishes to list, but trust me when I tell you, they were ALL exceptionally executed (I live in Chicago, and also travel extensively and eat at many elite restaurants. These dishes are up there with the best of the best.)

I WILL mention that one of the guests had her heart set on a charcuterie plate. Our lovely server, Melody, explained that there isn’t one on the menu, but she will see if “the kitchen can craft one”. And craft one they did! Literally one of the most stunning, exquisite charcuterie platters we have ever seen: delicious cured meats and MouCo Colorado cheese, interspersed with fresh, bright, plump berries. This charcuterie platter looked like a cover of Bon Appetit magazine!

But the highlight of the meal came when we inquired if the (STUPENDOUS!!!) sourdough rolls were made in-house! Melody explained that YES, they are, and, moreover, their sourdough starter has been a living entity at the in-house bakery ever since the inception of the Broadmoor Hotel, in 1918! Guys! This is a 106-year old starter, how magical is that???? Melody went above and beyond to CALL THE BAKERY and get more details about this historical sourdough starter for us. If that isn’t attention to detail, and the very pinnacle of customer service, I don’t know WHAT is!!!

Hope this inspires you to stop at the Summit at Broadmoor hotel, and have a decadent dining experience!! I promise you that you will...

For such a "high-end" dining experience, the service was sub-par. Right out of the gate the main server addressed me as Mrs., when I was there with a friend (I don't have a wedding ring either, totally single, so that was awkward). We were given zero recommendations and when we were asked what we wanted she took our full order all at once without suggestions or questions, so we didn't get accompaniments or additions at all. We ordered the mussels to share, my friend had the halibut and I got the wagyu skewers.

The first course was delivered without the appropriate serviceware (a spoon) so we had to use the shells of the mussels to get at the juice. I had to ask for a spoon more than halfway through that course. Then they took away our last two mussels even though we clearly weren't done and impatiently stood over us as we hurriedly finished our first course plates in order to force us into the second course.

The halibut was ok but slightly overcooked and the skewers were more onions and peppers than meat. I was given a knife for five tiny bitesized bits of beef. (I've had three times that much wagyu for the same price in CA, total rip off).

After the first pour of wine, we poured our own but watched as tables nearby got their's poured for them again and again. My request for no ice in my water was met with ice at every refill so I had to ask again and again for a new waters.

Lastly, we were not offered coffee or post meal drinks at all, she simply presented us with the bill. It felt like they had decided we weren't special enough for any real attention. There is some serious need for training here.

Plus, as we left we saw a food runner waiting to serve another table "because they weren't done" he said, funny, we didn't get that courtesy. We felt like they were rushing us out the door the whole time.

Additionally, for a 30% occupancy the dining room was so loud we couldn't hear each other (horrible design, where was the ambience?). All in all, this was not worth it. We will not be returning.

Just because the prices are high and the place is attached to the broadmoor, don't expect anything fancy. I've had better...