Chef Travis Wyant
We've just got to get back to the garden.
At Summer Jo’s we use organic vegetables, herbs, and edible flowers from our own organic fields and gardens in the memorable meals prepared by our talented crew.
Summer Jo’s restaurant opened in May, 1999 and immediately began winning plaudits for its ambiance and fine food. Making the most of its location on an organic farm, the restaurant uses a wide and innovative range of the freshest possible ingredients, while diners have the option of outdoor seating in an idyllic garden environment.
Ingredients fresh from the farm, expertly and artfully prepared and graciously served: that’s what turns the act of eating into an experience to savor. That’s what you'll find every day at Summer Jo's.