Andy interviews Dylan Baker, Proprietor of Summit House in Summit, NJ. Summit House offers elegant cuisine inspired by the Garden State's diverse edible bounty – served with care in a warm, lively atmosphere.
The opening Summit House, a local sustainable restaurant, included a two-year renovation of 395 Springfield Avenue, a historic building constructed in 1894 as the town's first YMCA. Sourced from local farms, fisherman and select purveyors, the Summit House menu features a raw bar specializing in East Coast oysters, peak-season vegetables and humanely raised meats. General Manager Justin Lord, formerly lead sommelier at three-star Michelin-rated Per Se in Manhattan oversees the restaurant including its 16-seat bar serving craft cocktails.
Its motto “Community Through Cuisine” means working with local, national and international charities tied to the region, and supporting neighboring businesses whenever possible.