Sumac hones the traditions of the farmer’s table as an inspiration for our culinary direction. Inspired by a truly seasonal approach to cooking and preservation of fresh ingredients, Chef Dan Gleason's elevated cooking experience and an exploration of wood fired cooking techniques, the menu offers a taste unique to the region. Sumac strives to source 100% of all proteins, vegetables, dairy, and grains from within 150 miles. Located on a 27-acre farm in the foothills of the Blue Ridge Mountains, guests will experience a taste unique to the region from our one of a kind kitchen parked at Pen Druid Brewing and tap room. The menu changes weekly to offer you a creative take on fine fresh flavors.
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