By Priya Hutner ·
The Chambord Lemon Drop & the Bloody Mary ·
Have you ever driven passed a place time and again, but because you had somewhere to go you never stopped in? Up on Donner Summit in Soda Springs there is a building I’ve driven by numerous times on my way to Sugar Bowl Ski Resort. This week, I finally dropped in and paid a visit to The Summit Restaurant and Bar with massage therapist and energy healer Annie Nelson. We had a delightful time.
Maria Montano is the owner of the rustic restaurant that was originally built in the 1940s. Historical signs about the history of Donner Summit are displayed throughout the restaurant. The menu is designed like a newspaper and offers patrons a fun, historical read while waiting for the food to arrive.
Montano mixed us up some house specialty cocktails. Nelson had a Chambord Lemon Drop while I went for the Bloody Mary, which Montano assured me, was the best around. The Bloody Mary was excellent with just the right blend of Worcestershire sauce and horseradish to give it a perfect kick.
Chef Scott Van Every’s housemade New England-style Chowder was our first taste of The Summit Restaurant’s offerings. With the first spoonful Nelson was a fan, “the chowder is very good,” she told me while I took photos.
Montano returned to the table with a Spinach Salad topped with candied walnuts, red onions and feta cheese tossed in a Bacon Vinaigrette and Maria’s Salad with mixed greens, cranberries, walnuts and blue cheese tossed in a Raspberry Vinaigrette dressing. “We make everything homemade here,” Montano explained.
The California Angus Beef is a house specialty ·
Burgers are a house specialty and made with certified Angus Beef. Nelson and I shared a California Burger topped with spinach, shredded carrots, avocado and cheese on a gluten-free bun and a grilled Chicken Sandwich on Ciabatta bread (made by the Truckee Sourdough Company) layered with marinated veggies and melted cheese. This was a satisfying sandwich, the chicken was tender, the balsamic on veggies didn’t overpower and the bread was nice and crusty and oh my, the fries, they were to die for. Hand cut and made in house these were some really good fries. Nelson and I also enjoyed a Grilled Salmon Entrée topped with a delicious, creamy Piccata Caper Sauce along with a side of rice pilaf and fresh seasonal vegetables.
Grilled Chicken Sandwich on Ciabatta ·
The Grilled Salmon Entrée with creamy Piccata Caper Sauce ·
And, yes we had dessert, as well. We sampled the Summit’s old-fashioned Cherry Cobbler served on a homemade biscuit with whipped cream and a Flourless Chocolate Cake with salted caramel ice cream drizzled with caramel sauce. As a lover of all things chocolate, this dessert did not disappoint; it was amazing.
Cherry Cobbler and the Flourless Chocolate Cake ·
The Flourless Chocolate Cake with salted caramel ice cream ·
The charm of The Summit Restaurant is that diners can order down home comfort food, including pasta, burgers and a wide selection of sandwiches, or enjoy a fancy dinner entrée with steak, chicken and seafood choices. Only a 10-minute drive from Truckee, The Summit is off the beaten path and well worth the drive to Soda Springs.
The Summit Restaurant and Bar is located at 2002 Donner Pass Road in Soda Springs and is open Thursday to Tuesday for lunch and dinner, with breakfast served on the weekends. For information, call (530) 426-3904 or visit summitrestaurantandbar.com.
Priya Hutner is a writer, health and wellness consultant, and natural foods chef. Her business, The Seasoned Sage, focuses on wellness, conscious eating and healthy living. She offers healthy organic meals for her clients. She may be reached at pria78@gmail.com or visit theseasonedsage.com. Visit TheTahoeWeekly.com to read more Tastes columns.
