Since this restaurant is just a stone's throw from Bear Creek Mountain Resort, I could almost hear the après ski revelers warming up by the dining room's roaring fire after a frigid day on the slopes.
The DetailsSUMMIT BAR & GRILLE
State Street and Gap Road
(1/4-mile south of Bear Creek Ski Resort)
Hours: 11 a.m. to 9:30 p.m. Tuesday-Saturday, dinner starts at 4 p.m., bar closes around 2 a.m.; 11 a.m. to 11 p.m. Sunday; dinner starts at 4 p.m.; bar closes 11 p.m. Closed Mondays.
Prices: Appetizers: $4-$8; sandwiches: $6.95; entrees: $12.95-$23.95; desserts: $3.95-$4.95
Credit cards: American Express, Discover, MasterCard, Visa
Bar: Full bar
Smoking: In the bar and on the patio
Accessibility: Entrance ramp into restaurant; bathrooms wheelchair accessible
- Dining and Drinking
- Chocolate Cake
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At Summit Bar & Grille, there's no neighborhood, per se, because its setting is so rural, yet the restaurant feels much like a neighborhood bar. Despite its white tablecloths and continental style menu, this is not a fine dining destination. Instead, it's an everyday sort of place for a decent meal at a decent price where you can count on some character, too.
The restaurant has a history of offering German style cuisine: it was previously Dora's German American Restaurant, and before that it was the Red Lion Inn, which served Pennsylvania German and Hungarian style fare. The current menu (new owners took over the kitchen in February) continues that tradition, featuring five ''German favorites'' that include Wiener Schnitzel, sauerbraten and rouladen.
Otherwise, the large menu offers a number of classic chicken, seafood and Italian entrees, such as chicken Marsala, shrimp scampi and fettuccine carbonara, to name just a few. Veal and beef dishes include veal piccata and filet au poivre (peppercorn encrusted filet mignon in brandy mushroom cream sauce).
My dinner at Summit Bar & Grille began with a cup of soup du jour (included with entrees). Beef goulash, featured when I visited, was simple and satisfying: tender pieces of beef with a few onions simmered in a thin, richly flavored broth. (No doubt this soup would taste even better in January.)
We sampled steamed clams and a Black Forest egg: the clams were tasty, but small; the latter was interesting and enjoyable. This deep-fried, sausage-encased, hard-boiled egg reminiscent of the British Scotch egg was crisped outside, which added textural contrast, and served with horseradish sauce that added another dimension of flavor.
A cut above standard fare, dinner salads were fresh and crisp tosses of romaine lettuce with cherry tomatoes, cucumber slices, carrot shreds and red cabbage. The house-made blue cheese dressing was just pointed enough in flavor. White and herbed rolls, warm and crisped, were standard fare.
Chicken Oscar boneless breasts topped with lump crabmeat, asparagus and béarnaise sauce offered layers of flavors and lots of textural contrast. Its accompanying rice pilaf was well seasoned. Harvard beets were a treat, simply because they are uncommon.
Homemade Maryland crab cakes were mostly jumbo lump crabmeat with little filler. These were obviously seasoned with a careful hand, because there was just enough flavor for discernment, without overwhelming the crab. A twice-baked potato was flavorful, but lukewarm.
Dessert was an easy decision, because, for the most part, the sweets including cheesecake, Black Forest cake, apple pie with caramel and nuts and more were made off site. I opted for the only one made at the restaurant: chocolate cake with homemade chocolate icing. It's hard to go wrong with homemade chocolate cake, and I'm glad to report that I didn't.
Dinner for two including tax, tip and nonalcoholic beverages totaled $67.
Susan Gottshall is a freelance restaurant reviewer for Go Guide. Gottshall, who tells it like it is, attempts to remain anonymous during restaurant visits. All meals are paid for by The Morning Call.
Linda O'Connell, Assistant Managing Editor, Features