As usual, HappyCow will not allow 5-star reviews for places that are not completely vegan/vegetarian, but this is a 5-star review... Do yourself a favor and come visit Sumac! Chef Dan and his crew go to extraordinary lengths to create magic. The menu always has vegan/vegetarian options, and the location/view cannot be beaten!
Scott Taylor
Fantastic!
Atmosphere: 5
Food: 5
Service: 5
Lee Dixon
A hidden gem in rural Virginia.
Atmosphere: 5
Food: 5
Service: 5
Phil Hayes
Inaccurate hours on google maps.Think twice (or call ahead) before driving out of your way to go
Atmosphere: 1
Food: 1
Service: 1
Marisa Silveira
Wonderful concept, fantastic food and great customer service! Overall, really nice experience. My husband and I plan to go back.
Atmosphere: 5
Food: 5
Service: 5
Emily Harris
To call me a Sumac super fan is an understatement if there ever was one. I've been dining at Sumac since almost from the beginning and look forward to each season for fresh flavors and techniques-along with highly anticipated favorites from the prior season reinterpreted for the current year. Dan and his yearly cohort (2023 we are privileged to have chefs Abby, Brandon and Tyler) each bring a unique view of local and foraged food. I have dined at sumac several different times, and each and every time is a special and unique treat. I have enjoyed just getting a couple of dishes from the menu, their tasting menus, the Feast of the Seven Fishes, their new Chef's Table, and many of their collabs with other chefs from the region with similar ethos and viewpoints. I don't ever call Sumac a food truck. Rather it is a restaurant in the elements highlighting the best of the Virginian Piedmont. Yes, your meals are served on paper plates*, but they are the most elegant (and compostable!) paper plates I've ever seen.I’m lucky enough to live nearby and get Sumac almost every weekend. The chefs all know what I like (when they have fish collars as a special I’ll hear about it from everyone) and they always ask how everything was. You can really tell how how much they all care for their craft. I look forward to checking out the new menu each Thursday will often plan my weekend when I can get there.Dan and his wife Abbey have curated and cultivated a special experience in an magnificat location at Pen Druid Fermentation. Come with an open mind and taste some of the best food in the region.* the courses for the Chef’s Table on Sunday are served on an eclectic range of real plates!
Recommended dishes: Fava Bean Dip, Fava Beans and Gnocchi, Buttermilk Fried Chicken, Spring Gnocchi, Goat Cheese Panna, Carrots, Strawberry Shortcake, Black Bass, Toast
Boris Gelfand
Do not go.First, the price is egregiously misleading. Although their site claims to acknowledge confusion about the pricing, they go out of their way to hide the ball. I wish they were upfront and said that a ticket / meal is $160! Also the 20% service charge is absurd - everything is provided on paper plates and it's self-serve. One of the most overpriced meals I have ever had.Second, and even more importantly, the food is meh. For $60 I would have been somewhat content (the oysters and the vegetables were fresh). But many dishes missed the mark, were bland or simply did not taste good.
Atmosphere: 4
Food: 2
Service: 2
Google user
To call me a Sumac super fan is an understatement if there ever was one. I've been dining at Sumac since almost from the beginning and look forward to each season for fresh flavors and techniques-along with highly anticipated favorites from the prior season reinterpreted for the current year. Dan and his yearly cohort (2023 we are privileged to have chefs Abby, Brandon and Tyler) each bring a unique view of local and foraged food. I have dined at sumac several different times, and each and every time is a special and unique treat. I have enjoyed just getting a couple of dishes from the menu, their tasting menus, the Feast of the Seven Fishes, their new Chef's Table, and many of their collabs with other chefs from the region with similar ethos and viewpoints. I don't ever call Sumac a food truck. Rather it is a restaurant in the elements highlighting the best of the Virginian Piedmont. Yes, your meals are served on paper plates*, but they are the most elegant (and compostable!) paper plates I've ever seen. I’m lucky enough to live nearby and get Sumac almost every weekend. The chefs all know what I like (when they have fish collars as a special I’ll hear about it from everyone) and they always ask how everything was. You can really tell how how much they all care for their craft. I look forward to checking out the new menu each Thursday will often plan my weekend when I can get there. Dan and his wife Abbey have curated and cultivated a special experience in an magnificat location at Pen Druid Fermentation. Come with an open mind and taste some of the best food in the region. * the courses for the Chef’s Table on Sunday are served on an eclectic range of real plates!
john eddington
I've eaten there twice now, and it was excellent both times. The food is so good and well worth the price.
Atmosphere: 5
Food: 5
Service: 5
Rachel Lee
A fine-dining dish on a hillside. The free-spirited atmosphere and the smell of wood-burning fires are nostalgic. The food is excellent, but you'll have to wait a bit because it's made over a wood fire. You can also enjoy wine and beer from the brewing shop located next door. It's a great place to bring your kids or dog. Both ordering and pickup are self-service. (In the hot summer, the sun is little bit intense)Kid-friendliness: They usually serve alcohol and have water, but you may want to bring your own drinks for the kids.
We were so excited after reading the reviews, and thought we had a pretty good idea of what to expect - small plates with really thoughtfully chosen ingredients. Everything was plated beautifully, and I appreciate the creativity, but unfortunately the flavor just wasn't where I had hoped it would be for a $170 (with gratuity) tasting menu for two. There were a few enjoyable bites, but overall I felt pretty disappointed after the hype. Their menu changes pretty frequently, so it's possible we just got an overwhelming week - but tread with caution, if an expensive food gamble isn't for you.
Tony Munoz
Michelin star on a paper plate. Genuinely blown away by everything we had, sad they were running out of stuff to try more. Price and portion size matches the michelin quality. Just wish it wasn't paired at the back of penn druid brewery, which while scenic is really only OK. Would have loved to have paired the bison steak with a nice red. Pana cotta with octopus and grilled cabage were also to die for. The combination of flavors and presentation really is a cut above.Parking: Dirt/grass parking shared with Penn Druid brewery
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Goat Cheese Panna
Bridgett Taylor
I have been known to lick a paper plate clean but if that’s not normal for you don’t be surprised when you’re overcome with the urge for one last bite from Sumac. Incredible food in a very approachable setting. If you’re driving in look for Pen Druid brewing and come around the building to the back to see Sumac’s stand nestled along the tree line. The food, the views, and the beer next door were all wonderful. Hope to be back in town to enjoy again.
Atmosphere: 5
Food: 5
Service: 5
Jordan Duray
over priced for what you get not worth the money..... a potato and 2 slices of toast for 40$ is insane.
As usual, HappyCow will not allow 5-star reviews for places that are not completely vegan/vegetarian, but this is a 5-star review... Do yourself a favor and come visit Sumac! Chef Dan and his crew go to extraordinary lengths to create magic. The menu always has vegan/vegetarian options, and the location/view cannot be beaten!
Fantastic!
Atmosphere: 5
Food: 5
Service: 5
A hidden gem in rural Virginia.
Atmosphere: 5
Food: 5
Service: 5
Inaccurate hours on google maps.Think twice (or call ahead) before driving out of your way to go
Atmosphere: 1
Food: 1
Service: 1
Wonderful concept, fantastic food and great customer service! Overall, really nice experience. My husband and I plan to go back.
Atmosphere: 5
Food: 5
Service: 5
To call me a Sumac super fan is an understatement if there ever was one. I've been dining at Sumac since almost from the beginning and look forward to each season for fresh flavors and techniques-along with highly anticipated favorites from the prior season reinterpreted for the current year. Dan and his yearly cohort (2023 we are privileged to have chefs Abby, Brandon and Tyler) each bring a unique view of local and foraged food. I have dined at sumac several different times, and each and every time is a special and unique treat. I have enjoyed just getting a couple of dishes from the menu, their tasting menus, the Feast of the Seven Fishes, their new Chef's Table, and many of their collabs with other chefs from the region with similar ethos and viewpoints. I don't ever call Sumac a food truck. Rather it is a restaurant in the elements highlighting the best of the Virginian Piedmont. Yes, your meals are served on paper plates*, but they are the most elegant (and compostable!) paper plates I've ever seen.I’m lucky enough to live nearby and get Sumac almost every weekend. The chefs all know what I like (when they have fish collars as a special I’ll hear about it from everyone) and they always ask how everything was. You can really tell how how much they all care for their craft. I look forward to checking out the new menu each Thursday will often plan my weekend when I can get there.Dan and his wife Abbey have curated and cultivated a special experience in an magnificat location at Pen Druid Fermentation. Come with an open mind and taste some of the best food in the region.* the courses for the Chef’s Table on Sunday are served on an eclectic range of real plates!
Recommended dishes: Fava Bean Dip, Fava Beans and Gnocchi, Buttermilk Fried Chicken, Spring Gnocchi, Goat Cheese Panna, Carrots, Strawberry Shortcake, Black Bass, Toast
Do not go.First, the price is egregiously misleading. Although their site claims to acknowledge confusion about the pricing, they go out of their way to hide the ball. I wish they were upfront and said that a ticket / meal is $160! Also the 20% service charge is absurd - everything is provided on paper plates and it's self-serve. One of the most overpriced meals I have ever had.Second, and even more importantly, the food is meh. For $60 I would have been somewhat content (the oysters and the vegetables were fresh). But many dishes missed the mark, were bland or simply did not taste good.
Atmosphere: 4
Food: 2
Service: 2
To call me a Sumac super fan is an understatement if there ever was one. I've been dining at Sumac since almost from the beginning and look forward to each season for fresh flavors and techniques-along with highly anticipated favorites from the prior season reinterpreted for the current year. Dan and his yearly cohort (2023 we are privileged to have chefs Abby, Brandon and Tyler) each bring a unique view of local and foraged food. I have dined at sumac several different times, and each and every time is a special and unique treat. I have enjoyed just getting a couple of dishes from the menu, their tasting menus, the Feast of the Seven Fishes, their new Chef's Table, and many of their collabs with other chefs from the region with similar ethos and viewpoints. I don't ever call Sumac a food truck. Rather it is a restaurant in the elements highlighting the best of the Virginian Piedmont. Yes, your meals are served on paper plates*, but they are the most elegant (and compostable!) paper plates I've ever seen. I’m lucky enough to live nearby and get Sumac almost every weekend. The chefs all know what I like (when they have fish collars as a special I’ll hear about it from everyone) and they always ask how everything was. You can really tell how how much they all care for their craft. I look forward to checking out the new menu each Thursday will often plan my weekend when I can get there. Dan and his wife Abbey have curated and cultivated a special experience in an magnificat location at Pen Druid Fermentation. Come with an open mind and taste some of the best food in the region. * the courses for the Chef’s Table on Sunday are served on an eclectic range of real plates!
I've eaten there twice now, and it was excellent both times. The food is so good and well worth the price.
Atmosphere: 5
Food: 5
Service: 5
A fine-dining dish on a hillside. The free-spirited atmosphere and the smell of wood-burning fires are nostalgic. The food is excellent, but you'll have to wait a bit because it's made over a wood fire. You can also enjoy wine and beer from the brewing shop located next door. It's a great place to bring your kids or dog. Both ordering and pickup are self-service. (In the hot summer, the sun is little bit intense)Kid-friendliness: They usually serve alcohol and have water, but you may want to bring your own drinks for the kids.
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Buttermilk Fried Chicken
Restaurantji Recommends
We were so excited after reading the reviews, and thought we had a pretty good idea of what to expect - small plates with really thoughtfully chosen ingredients. Everything was plated beautifully, and I appreciate the creativity, but unfortunately the flavor just wasn't where I had hoped it would be for a $170 (with gratuity) tasting menu for two. There were a few enjoyable bites, but overall I felt pretty disappointed after the hype. Their menu changes pretty frequently, so it's possible we just got an overwhelming week - but tread with caution, if an expensive food gamble isn't for you.
Michelin star on a paper plate. Genuinely blown away by everything we had, sad they were running out of stuff to try more. Price and portion size matches the michelin quality. Just wish it wasn't paired at the back of penn druid brewery, which while scenic is really only OK. Would have loved to have paired the bison steak with a nice red. Pana cotta with octopus and grilled cabage were also to die for. The combination of flavors and presentation really is a cut above.Parking: Dirt/grass parking shared with Penn Druid brewery
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Goat Cheese Panna
I have been known to lick a paper plate clean but if that’s not normal for you don’t be surprised when you’re overcome with the urge for one last bite from Sumac. Incredible food in a very approachable setting. If you’re driving in look for Pen Druid brewing and come around the building to the back to see Sumac’s stand nestled along the tree line. The food, the views, and the beer next door were all wonderful. Hope to be back in town to enjoy again.
Atmosphere: 5
Food: 5
Service: 5
over priced for what you get not worth the money..... a potato and 2 slices of toast for 40$ is insane.
Overpriced, burned food. Do not recommend