Owner Charlene Reis let me sample some of their baked goods which were excellent. But the strength of Summer Kitchen should be its lunch and dinnertime take-away offerings. The Elmwood has a lot of restaurant choices, but I can testify that if you just want somewhere that makes a good sandwich at lunchtime the choices are thin. There’s a real market opening for Summer Kitchen.
Here’s what Summer Kitchen says for itself:
Our chefs cook what’s in season and know what’s best from the farms, fisheries, cheese makers, and ranchers we support. We create our menu with a dedication to sustainability. We believe food should be good, clean and fair. All of our packaging is recyclable, compostable or reusable.