From left, owner David Ellsworth, executive chef Rosalba Hernandez and general manager Matt Nedweski.
Restaurant Name:
The Summit Restaurant and Cocktails
Owner’s Name:
David Ellsworth
Year Established:
1993
Location and Contact Info:
6825 Washington Ave., Racine, WI 53406, (262) 886-9866, summitrestaurant.com, facebook.com/TheSummitRestaurantRacine/
Hours of Operation:
Lunch: Tuesday-Friday 11:30-1:30
Brunch: Sunday 10:00-seating until 1:30
Dinner: Monday 5:00-9:00, Tues-Thurs 1:30-9:00, Fridays 1:30-10:00, Saturdays 5:00-10:00
Drive Thru: Fridays 3:30-8:30, Saturdays 5:00-8:00. Sundays Closed
Cuisine:
Wisconsin Supper Club
Concept:
Modern Traditional
Price range:
$16 – $50
Atmosphere:
Upscale Casual
Most Popular Items:
Steaks, Seafood, Friday Fish Fry
Special Features:
Outdoor kitchen and patio, banquet facilities for 180, offsite catering
About the Owner and Managers:
In December 1993, David Ellsworth opened The Summit Restaurant and Cocktails after working for his family’s business for more than 20 years. He became owner of the former Packing House following the death of his uncle, Keith Wiken. Before reopening the restaurant, Ellsworth completed a 2,000 square foot addition which included a Friday fish fry drive-up window that has become very popular over the past 25 years. Ellsworth has also established his restaurant as one of Racine’s top fine dining establishments. Executive Chef Rosalba Hernandez started working at the restaurant 23 years ago as a dishwasher, working up to the top post 12 years ago. She credits cooking from scratch and the use of fresh ingredients for the restaurant’s outstanding menu, which she updates three or four times a year. Recently joining the team as general manager is Hernandez’s “foodie friend” Matt Nedweski. The Kenosha native brings his extensive restaurant management and event planning experience. With the renewed popularity of Wisconsin supper clubs, Nedweski wants to reach out to those wanting to discover or become re-acquainted with the classic dining experience. “Expect fresh ingredients, a quality menu and an approachable staff that cares,” he said.
https://view.publitas.com/belle-city-magazine/2018-12/page/26-27