Summit

The story

Crafted with passion, served with love

A Restaurant Built Around the Landscape

Summit sits inside The Broadmoor Event Center in Colorado Springs, and the space itself tells you something about the ambition of the place. Designer Adam Tihany — whose portfolio includes Per Se and Daniel in New York — drew his inspiration directly from Pikes Peak, the 14,115-foot mountain visible from the resort. The result is a room defined by movement and fluidity, wrapping around the building and anchored by a rotating wine tower that holds 1,400 bottles. It is the kind of room that makes a meal feel like an occasion before a single plate arrives.

Chef Rocio Neyra Palmer and the Rocky Mountain Table

Chef de cuisine Rocio Neyra Palmer shapes a menu that is simultaneously rooted in the Colorado landscape and inflected with her Peruvian heritage. The Broadmoor grows some of its own produce on-site, sustainably harvests honey from 40 hives, and sources wagyu beef raised specifically for the resort at Eagle's Nest Ranch near Greeley, Colorado. For everything else, the kitchen relies on a carefully maintained network of regional purveyors.

That sourcing philosophy shows up in dishes like Colorado asparagus with roasted tomatoes and wilted farm greens alongside a slow-roasted veal chop. Palmer's Peruvian background surfaces in the Summit Ceviche Trio — a signature starter built around a catch-of-the-day, a Peruvian Salmon Tiradito, and a Nikkei Tuna — as well as yucca fries served with beef skewers. The flavors shift with the seasons, but these touchstones remain.

The Tasting Menu and the Sommelier's Hand

Forbes Travel Guide recognized Summit with a Four-Star award, and the tasting menu is where that recognition feels most earned. Curated daily by the chefs, the five- or six-course format offers dishes not found on the regular menu, and the sommelier can build specialized wine pairings around each course. The broader wine and cocktail program is equally considered — after-dinner options range from the Summit Express (vanilla vodka, Kahlúa, espresso, cream) to the Black Forest Alexander, a brandy libation finished with housemade chocolate ice cream, cherry liqueur, and amaretto. A list of dessert wines, digestives, sherries, ports, and Madeiras rounds out the evening.

Dressy resort attire is expected, reservations are recommended, and the kitchen serves dinner Monday through Saturday.