Latest Reviews
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Meh. Husband and I went last week and the service was excellent the food was ok. Hubby couldn't cut through his tuna steak with a steak knife (yeah he…
Justsayin
The Summit
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Been waiting to try this place and found the time last night. Had the sea scallops and salmon salad as appetizers. The scallops were cooked well. I'm …
Parag Patel
The Summit
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Fabulous. Always consistent, exceptional food, superb preparation and presentation. The wine pairing dinners are fantastic. Wine glasses are Ridel whi…
Deb Babcock
The Summit
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The Summit serves European. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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6 Reviews on “The Summit”
Meh. Husband and I went last week and the service was excellent the food was ok. Hubby couldn’t cut through his tuna steak with a steak knife (yeah he had to ask for one). He really didn’t eat anything. That dinner was $22 and they knocked of $12? Hmmm. We each had 2 drinks. Won’t be back. Decor is dreary.
Been waiting to try this place and found the time last night. Had the sea scallops and salmon salad as appetizers. The scallops were cooked well. I’m not a huge fan of chunks of cracked pepper but the scallops were seasoned really well.I had the pasta florentine with meat sauce. Truly enjoyed the peas and onions (kept away the mushrooms). My date had the Vietnamese Sea Bass. It was cooked perfectly. Flaky and moist. They served it in a stone bowl with a miso broth and vegetables/sauces on the side. Delicious. Dessert for me was the bread pudding with Carmel ice cream. The two meals and a bottle of wine (which they let us recork) was a little steep at $120, but worth it as long as you’re going for the food and not the decor.
Fabulous. Always consistent, exceptional food, superb preparation and presentation. The wine pairing dinners are fantastic. Wine glasses are Ridel which is a treat in itself. We recently ate there for Valentine’s Day special. I had the seared scallops and asked for asparagus in place of the cheese grits and I was gladly accomodated. The scallops were HUGE! My husband had the rabbit confit salad. Again, another memorable salad. For the entrees, we both had the rack of lamb. Perfectly cooked. We had the cheese plate for dessert which was a delight! 4 differently unique pieces of cheese to share with apricot and fig spread on the side. The dessert try came by and it was a treat for the eyes! We shared a chocolate mousse mini torte. The chocolate just melted in your mouth! THe experience was just fabulous. Always a treat and a great value!
Very good. We went during restaurant week based on a recommendation. We thought it was great. Going into it, you need to know it is a restaurant and a school. You walk past classrooms to get there. The bathroom is the same as the students and the staff ARE students. I think people forget that sometimes. Overall the food was very good. I had the red pepper soup, salmon entree and beignets for dessert with an excellent decaf. We also had an amazing Tuscan red for our wine, I do recommend this restaurant. Just be patient and kind. 🙂
Worth finding. We ventured to The Summit during Restaurant Week. Being new to this area, we did not realize that it was associated with a culinary school, but were glad we made the effort.I had a dinner salad, which might have been one of the best salads I have eaten. It was fresh and tasty, and the dressing was very flavorful. For my entree I had the sea bass with garlic mashed potatoes, which was fantastic.The service was very good, not too over-bearing or hovering over you, waiting to fill your water glass every time you take a sip.It was challenging to find, since it was our first time there. The valet service offered by the restaurant made the experience even better.I would recommend you give it a try.
8/10 Excellent. Being a graduate of Cincinnati State, I was always curious about the food at The Summit, but I never got around to trying it. This restaurant, as far as I am aware, serves as a testing ground for students at the Midwest Culinary Institute – an exceptionally good culinary and baking school located in the same building as The Summit.Getting there may be a bit confusing for those who haven’t been to Cincinnati State before, so I’ll do my best to explain. Entering on Central Parkway, you are led on a one lane road through the campus (which actually has some decent views along the way). Once you get to the circle in front of the ATLC, a free valet service takes care of parking for you. At this point, you make your way into the ATLC, up to the second floor, and turn right off the elevator, left at the dead end by the baking classrooms, then proceed down into a hallway which the restaurant sits at the end of.The restaurant itself is modern and casual in appearance – pastel walls and a sleek bar. One thing I loved about The Summit was that the tables were spaced really far apart. I absolutely hate going to a nice restaurant and having to sit by other people. I feel like privacy should be a part of the dining experience where you’re paying good money to eat at. Service was fantastic. We had a very enthusiastic and knowledgeable waiter named Adam. The hostess/manager greeted us warmly upon entering and checked on us during the meal.They have a mixologist on hand which we utilized to have some cocktails during our meal. I began with a Manhattan, which was extremely strong. I switched to a lavender drink after that which tasted just like lavender smells, which I enjoyed. My girlfriend got the margarita, which comes with a bit of lime sorbet in it. She said it was probably the best margarita she’s ever had, and ended up ordering a second one.We opted to try the restaurant week menu (3 courses for $26). To start the meal off we had some bread which came with what was probably the sweetest, softest butter I’ve had (delicious). Also, an amuse bouche with salmon and bacon was served – awesome taste, I could’ve ate 50 of those spoonfuls in lieu of an entree. My choice for first course was the southwestern caesar salad. I thought it tasted great, but eating it became cumbersome due to the use of whole hearts of romaine. I ended up spending more time cutting it up than eating it. My girlfriend got the french onion soup and said it was superb.For my entree, I got the peppercorn NY Strip. I thought it was pretty good – the pepper was very strong, but luckily I like pepper a lot. It was cooked to medium just as I ordered. The dauphinoise and asparagus that accompanied it were well made. My girlfriend’s salmon was perfectly cooked and it came with some great tasting sides.There were 3 pastries that came for dessert – a sort of cornbread shortcake with candied beets, an apple-cinnamon strudel bite (I think), and a flourless chocolate cake. The chocolate cake was very rich and probably the favorite of the bunch for us.Overall, I was really impressed. While it seems like my girlfriend made the better choices on items for the night, the impression we got from the restaurant was overwhelmingly positive. I’d definitely recommend to others as a fine dining destination, and certainly so for restaurant week. I was proud to find that my former college’s on-campus restaurant is actually one of the better fine dining restaurants in the city.