We're pleased to announce the grand opening.
With its opening in 1918, the historic BRO^ADMOOR set out to tame the wild west with a new standard of European elegance and comfort in an unlikely location - the foothills of the Rocky Mountains. In January 2006, history repeated itself with the opening of Summit, The BRO^ADMOOR's new stand-alone restaurant that is sure to become a national culinary destination.

Designed by internationally renowned architect Adam D. Tihany, Summit harnesses European finesse to American originality.

"We expect Summit to rival any dining experience to be found between the two coasts," says C.W. Craig Reed, Director of Food and Beverage. "Our goal is to heighten interest in food and wine in our area and beyond."

The menu's guiding principle is American Brasserie, which starts with classical cooking techniques and adds the finest American produce to be found seasonally throughout the year and throughout the country. Whether it's Colorado corn in September, Nantucket Bay scallops in November, or heirloom tomatoes from the heartland in summer, Summit's bill of fare finds strength in a vibrant nationwide network of top-shelf vendors providing the kitchen with the best possible ingredients. The menu is "accessible and comprehensible, yet elevated," under-promising and over-delivering on dishes such as Herb Roasted Chicken with Brown Butter Spinach and Mashed Potatoes; Hangar Steak with Homemade French Fries and Green Peppercorn Sauce; and Pan Seared Scallops with Wild Mushroom Risotto and Shaved Parmigiano-Reggiano. The menu features these plates and other standing year-round favorites in addition to its ever-evolving seasonal selections.

No less seasonal in emphasis is Summit's wine menu. Fifty wines, thirty of them by the glass, are printed on the menu next to the seasonal food offerings, while another 200 wines from the wine turret draw carefully from the world's great wine regions and focus on value as well as character. Summit also features "Big Bottle Wines." A six-liter decanting cradle sits prominently in the dining room, affording guests the opportunity to both see and taste the difference a big bottle makes.

The unifying theme of Tihany's innovative design is motion, inspired by the majesty of Pike's Peak and the Pike's Peak International Hill Climb. "Everything was created to give the illusion of speed and movement," says Tihany, widely regarded as the preeminent hospitality designer in the world today. Even Summit's 14-foot "Wine Tower" revolves at an almost imperceptible pace.

With Summit, The BRO^ADMOOR continues its grand tradition of providing guests with "Peak" experiences, in lodging, recreation and most certainly, dining.