Our story
One counter, one delivery, every morning.
Summer Front started with a single stall and a short list of growers. The list has grown; the rhythm hasn't changed.
We cook what arrived that morning.
Menus are written after the crates are opened, not before. If the tomatoes are better than the peppers, the tomatoes lead. It makes for a menu that shifts through the season and a kitchen that never coasts.
Everything is prepped in the open, behind the counter, where you can watch it happen.
What stays the same
- 01
Farm to bowl
Every ingredient sourced locally and prepped daily, never frozen.
- 02
Easy ordering
One form, one confirmation, zero back-and-forth.
- 03
Flexible formats
Individually packed or buffet-style — your call.
- 04
Any group size
From a table of two to a lawn full of two hundred.
Grown a short drive away.
We buy from a small group of farms and keep buying from them, season after season. It costs a little more and it means the food tastes like where it came from.
