Summit

Should You Book Summit at The Broadmoor?

Getting a table at Summit is not the challenge — booking difficulty is low, reservations are direct through The Broadmoor's concierge. The harder question is whether it earns its place on your itinerary. The answer is yes, with a clear condition: if you are staying at The Broadmoor and want a serious tasting-menu dinner without leaving the property, Summit is the right call. If you are driving in from Colorado Springs specifically, set your expectations accordingly — this is a resort fine-dining room, priced and paced as such.

The Room and What You See First

The space was designed by Adam Tihany, whose portfolio includes Le Bernardin in New York City. His inspiration came directly from Pikes Peak and the surrounding Colorado landscape, translated into a room with movement and fluidity built into its architecture. The centerpiece is a rotating wine tower holding 1,400 bottles, it is the first thing that registers when you walk in, it sets the register for the meal. The restaurant wraps around the building, so sightlines shift depending on where you are seated. Smart casual is the dress code; the room rewards the effort.

What to Order and How to Eat Here

The five- or six-course tasting menu is the format that makes Summit worth booking. Chef de cuisine Rocio Neyra Palmer, who joined The Broadmoor in 2008 and has moved up through the kitchen since, curates the tasting menu daily. Dishes not available on the regular menu appear here, which gives the format a meaningful edge over ordering à la carte. Add sommelier-selected wine pairings: with a list of 400 selections across 2,500 bottles of inventory, weighted toward California and France, with many bottles at $100 and above, the sommelier team, led by Wine Director Jake Zubrod with sommeliers Cristobal Esparza and Paul Frampton, knows the list well and can steer a pairing to the meal's pacing.

Palmer's background in farming and agronomy shapes the sourcing directly. The Broadmoor's nearly 3,000-acre property includes Broadmoor Farms, a greenhouse, 40 on-site beehives for honey, wagyu beef raised specifically for the resort at Eagle's Nest Ranch near Greeley. For a first-timer, the Peruvian thread running through the menu is worth watching for: yucca fries, beef skewers, a ceviche trio among the starters reflect Palmer's heritage and appear in some form season to season. Current seasonal preparations include Colorado asparagus with roasted tomatoes and slow-roasted veal chop with wilted farm greens, though as a seasonally driven kitchen, specific dishes will shift.

For dessert, the after-dinner cocktail program is worth a look. The Summit Express (vanilla vodka, Kahlua, espresso, cream) and the Black Forest Alexander (brandy, housemade chocolate ice cream, cherry liqueur, amaretto) function as dessert and digestif in one. The list also carries sherries, ports, Madeiras, dessert wines for the more conventional route.

Practical Details for First-Timers

Summit is located at 19 Lake Circle inside Broadmoor Hall, just outside the main building, it is genuinely easy to miss. Ask the concierge for a map and directions before you head over; they provide them as a matter of course. The restaurant serves dinner only. Reservations are required. The kitchen accommodates gluten-free and vegetarian needs, the menu is kid-friendly in structure, though the tasting-menu format works well for adults who want to lean into the pacing. Valet and self-parking are both available, private dining is an option for groups. Since Summit opened in 2006 as part of The Broadmoor's fine-dining collection, it has operated under owner Philip Anschutz's broader resort infrastructure, which means service standards and consistency are backed by the full weight of a 1918-founded resort.

For first-timers, the clearest path through the menu is: tasting menu with wine pairings, ask the sommelier to guide the pairing, finish with one of the after-dinner cocktails. That sequence covers what Summit does leading. Browse our full Colorado Springs restaurants guide for context on where Summit sits in the broader dining picture, or check our Colorado Springs hotels guide, bars guide, wineries guide, and experiences guide if you are planning a full stay.

How It Compares to Other Colorado Springs Fine Dining

Within The Broadmoor's own collection, Ristorante del Lago and Ristorante di Sopra offer Italian-focused alternatives on the same property. If your priority is a tasting-menu format with deep local sourcing and a wine program built around sommelier guidance, Summit is the stronger choice between the three. For a protein-forward dinner focused on seafood and steak, Roth's Sea & Steak is worth comparing on value per course. Summit's two-course price point in the $40–$65 range positions it accessibly for a resort fine-dining room, though the wine list's upper tier will push the total significantly higher if you commit to pairings.

Against broader American tasting-menu benchmarks, venues like Blue Hill at Stone Barns or Single Thread Farm in Healdsburg, which share Summit's emphasis on hyper-local and farm-driven sourcing, Summit operates at a meaningfully lower price point and booking difficulty. You are not getting that level of ambition or execution, but for a mountain resort context, the sourcing story is genuine and the tasting menu delivers range across Rocky Mountain ingredients that you will not find elsewhere in Colorado Springs.

Pearl's Verdict

Book Summit if you are staying at The Broadmoor and want a structured, sommelier-supported tasting menu dinner. Take the five- or six-course format, add wine pairings, ask the concierge to point you toward Broadmoor Hall before you leave. If you are not staying on property and are deciding between driving in for this versus another Colorado Springs option, weigh that against the alternatives in our Colorado Springs dining guide, the resort setting is part of what you are paying for.