Summit Restaurant

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 at the table.

The Summitt has transformed itself into the fining dining restaurant at the Broadmoor. The menu is creative and interesting with an amazingly lengthy wine selection. Service is impeccable and the food amazingly --beautifully presented and exceptionally tasty. The endive salad was huge and easily shared among our table. The sea bass was cooked to perfection, crispy and tender. All Farm to Table - this is a truly wonderful dining experience.

Summit is part of the Broadmoor property (though open to the public). It is a bit elevated dining with a very nice wine list. Nothing on the menu is both gluten and dairy free but they were very accommodating and worked with me. They brought me gluten free toast points and balsamic and oil when others got bread and butter. My pork chop was excellent.

For the most part everything was fantastic. We started with the we ordered 2 types of pasta and the branzino whole fish and 2 sides which consisted of roasted squash and carrots. We started with the wonderful bread and butter. I love a restaurant that has an assortment of breads. Then we moved onto the entrees. At this caliber of restaurant for this hotel I was surprised when our sides didn't come out with our meal. We mentioned it to our server once we saw him again and they ended up coming after everyone finished all of the entrees. Thankfully they took those sides off the bill which was the right thing to do. Overall the food was incredible and would love to go back to try more next time.

I have eaten at several of the restaurants at The Broadmoor, and this is my favorite. The service is impeccable and very professional. Every course was excellent. The filet was prepared perfectly. The bordelaise sauce kicks the flavor to another level. The potato purée was infused with garlic and butter to nicely compliment the steak. If you're a steak lover, you gotta get this. The venison was tender, flaky, moist and not gamy.The desserts were plated in a unique, cosmopolitan way, but it did not detract from their flavor.Although any restaurant at The Broadmoor will deliver an excellent meal, I am so glad I chose The Summit. Definitely top of the list for offering a bit more refined and formal dining experience.

We were staying the night at the Broadmoor and came here for dinner. Given the name, it would have been great to have a view from this restaurant rather than look at the parking lot. The service was good but the food was a huge miss. We started with drinks at the bar, the bartender was reading the ingredients on the drink specials to make the drink. Seems like he should know them by heart. For dinner, we started with the ceviche trio. It was not served like ceviche, the pieces of fish were sashimi cuts but in the ceviche sauce. The tuna one was soy, and it was cooked and not a fresh piece of tuna but previously frozen. The gnocchi was excellent, the best part of the meal. They were light, and tender, and the sauce was great. The duck came out cold, tough, and not crispy. We sent it back and got steak instead. The steak came out rare instead of medium rare, how do you mess up two dishes? We asked them to redo it, but it seemed they took the pieces that we were sharing threw them back on the grill, and brought them back to us but now they were medium. Ugh, we were hungry and not in the mood for another redo. Also, the sides were inconsistent, the first Radicchio order was undercooked and hard, and the second was great. All and all given the caliber of the restaurant I expect that they can get things right like cooking temperatures and consistent delivery.

We visited the Summit for date night and it was our best experience while staying at the Broadmoor. The ambience was fancy, with soft lighting. The staff were A-MAZING!!!!!! Our waitress was very friendly and helpful with the menu. She was sensitive to my dietary restrictions and was very accommodating. My husband ordered the eggplant pasta and I ordered the sablefish. The sablefish was delicious and seasoned to perfection. My husband thought the pasta was pretty tasty. We told the waitress that our anniversary was coming up so she brought us a complimentary dessert. We tried all the sorbets, but the chocolate was our favorite.

We had our favorite meal of the trip at Summit. Located across the street from the Broadmoor, this had an elegant ambiance. We had eaten a brunch buffet earlier in the day so even with a late dinner reservation, were not sure we could eat too much. We received salted brioche rolls and sourdough rolls with salted butter. Our amuse bouche was a half corn macaron with trout roe and scallion. I ordered a cucumber radish salad to start which had a very tasty serrano chive dressing. For some reason, my salad was served with everyone else's dinner even though I asked for it first and ordered an appetizer as my meal. Thus, everyone was pretty much done eating when we asked the server for my dinner. It was a little weird, but then it took a long time to get it, even though it was a ceviche trio (uncooked). There was a salmon tiradito, seabass ceviche, and Nikkei-style seared tuna with sesame crust. I really enjoyed my food. Eric R. ordered mussels which came with garlic crostinis.For dessert, Eric R., his sister, and his parents ordered a chocolate sphere which had hot chocolate poured over it and revealed ice cream and brownie inside. My mother-in-law was very happy with it. My sister-in-law and I shared a cheese plate dessert (how very French!) which had five kinds of cheeses, various crackers and breads, honey, and walnuts. It was scrumptious. We thought the meal was really good and wished we had more of an appetite to try entrees (though my sister-in-law and father-in-law split the pasta dish which was all green veggies and pesto and they loved it). There was a duck dish I eyed on the menu but alas, if I ever get back to Colorado Springs, maybe I can try it. I do recommend dining here and making reservations in advance!

A great spot for a lovely dinner! We came her the other night. Service was top. Pter, our server was super attentive. The sommelier also had excellent taste. I had already picked out potential bottles, and the first one he suggested was top on my list. Amazing! The food was excellent. The only reason I did not rate it 5-star was that my venison ossobuco was so dry, it was unpalatable. Venison is extremely lean and very easy to overcook. I have done it myself. It never should have left the pass. I sent it back and was not charged despite saying I would pay for it. But I still would return to this place.

For a $400 dollar meal, I expected the service,food, and ambience to be more high class.Things that I enjoyed:-Wagyu new york strip: A melt in your mouth cut of meat that is well worth the price tag. I was literally dreaming about this bite on my way back from Colorado springs.-Amazing selection of wine and waiters are also very patient in terms of tasting and choosing your bottle-Chocolate sphere: the presentation was very neat and the chocolate had the perfect dark to rich ratioThings that could've been improved on:-Paella: this dish was literally inedible. It was so salty which is so sad because it discredits the star of the show, the succulent scallops-Service: It was obvious that the service prioritized the white member in our party instead of treating us all equally. 2) We came five minutes early and asked to be seated as standing outside was toooo cold but they refused to let us sit down despite being almost completely empty.-Creme Brulee: Although the sugar on top was crystalized very well, the creme itself had an artificial almond taste to it.