It was my 1st time here, celebrating my bday. Food delicious. Staff kind. Bar even had happy hour. The view and memory are ingrained in my mind. Cant wait to go back with him. Really a perfect date night spot with the views.
March 2024
The service is excellent and the whole experience was very comfortable/comforting. Food was better than I could have expected and the bone marrow Mac and cheese is a must.
March 2024
Great place great service food was amazing like alwaysVegetarian options: YesDietary restrictions: YesParking: ValetKid-friendliness: YesWheelchair accessibility: Yes
High above the hustle and bustle of North Orange County, like a crown on the hilltop, you will find the stately Summit House. Designed in the Old World tradition, the Summit House features massive open beam cathedral ceilings, rich dark woods, quaint stone fireplaces, and floor to ceiling divided light windows exposing the spectacular views.
Although famous for Stockyards of Chicago roast prime ribs of beef with all the trimmings, Chef Tim's culinary team takes great pride in the creativity and quality of our other offerings. We use only minimum 28 days aged prime steaks, same day fresh free range natural chicken, and craft raised Skuna Bay salmon. Tim and Jeremy hand pick our produce from the local farmers in Irvine and Brea.
Other Information
Parking: Lot, Valet, Private
Attire: Dressy
Cuisines: Asian, Caterers, American, Dessert, Steakhouse, Seafood, Chinese
Alcohol: Full Bar
About the restaurant & décor: Perched atop one of northern Fullerton's underrated, undulating hillscapes, this charming manor-esque venue and its surrounding grounds afford patrons a panoramic view of Orange County's collection of cityscapes --- Catalina can even be spotted on a clear day. Its understated, English-inspired exterior leads to an interior whose mélange of warm woods, dark hues and bright lights creates a Victorian vibe underscored by modern sensibilities.Likes: Terrific views.Dislikes: Could use a few more cocktail options.Food & Drinks: The setting is ideal for the restaurant's culinary milieu, one that gently nudge steakhouse traditions into a place that feels fresh and exciting. Starters like the plump crab cakes and the Hawaiian ahi sashimi demonstrate the kitchen's skill with classic and contemporary concepts. Mains run the gamut from pan-seared halibut and Colorado lamb shank to aged prime rib-eye, but we recommend the show-stopping prime rib, carved to order and served with Yorkshire pudding, creamed spinach, and the addictive cream corn au gratin. Desserts such as the well-composed trifle are worthy of indulgence. The wine list features some of California's viticultural heavyweights, including several offered by the half-bottle. Those who want something more casual can hang in the Tavern area and order up sandwiches and cocktails.
