Valencia Street is about to get a new restaurant/café/gallery/coffee shop that the Mission kids are sure to love: The Summit (780 Valencia), from former Poleng Lounge proprietor Desi Danganan and chef pal Eddie Lau. The opening’s been delayed until early October due to some normal inspection slowness, but once they do open you can expect “conceptually creative cuisine, democratically priced,” as well as some fine coffee service from Blue Bottle beans (drip and espresso), Red Blossom teas, beer, wine, wi-fi, an evolving dessert program, and “an artisan approach to modern café culture.”
The Summit will actually share their space with i/o ventures, a start-up incubator that will provide technology, office, and meeting space to burgeoning businesses. Once a month, the space will become an art gallery, too, and the modular furniture will make all these personality shifts easier. Per the publicity team:
The Summit’s name and premise is an ode to Oldenburg’s ‘third space’ concept, which promotes the role of the public gathering place as an integral part of social functionality, democracy and civic engagement. Founded to serve as a third space, The Summit is a counter-service café serving modern interpretations of brasserie-style dishes by chef Eddie Lau, a gallery with rotating art shows, and a space layout designed to host meetings and events.
The all-day to late-night café will serve Blue Bottle coffee and house-made pastries in the a.m. including Arlequin Bakery beignets and breakfast breads and bites from pastry guru Jared Nash of Nash Baker (Orson, E&O; Trading Co.). Chef Eddie Lau’s lunch menu consists of market-fresh salads, soup, sandwiches like a corn and fig croque monsieur (fig, sweet corn, open faced on brioche) made with seasonal ingredients from local farms, including Full Belly and County Line. At dinner, Lau adds a few entrées like Wild Mushrooms in House Vadouvan (butter bolete and chanterelle mushrooms, baby potato medley, chantenay carrots, French beans). Late night sweets come courtesy of a rotating roster of guest pastry chefs that change every three months; first up is Maison Mitchell. The Summit’s beer and wine program will be curated in conjunction with consultant sommelier Alex Fox (currently at Bar Tartine) and will feature
craft local beers such as the anticipated Old Oak from Jesse Friedman of Beer & Nosh.
So there you have it, see the full slideshow by clicking below.