• Sumac is wildly local food cooked over a wood fire

Press

  • The Restaurant List 2024

    THE NEW YORK TIMES

  • Sumac Plate in The Washingtonian

    Sumac in The "Very Best Restaurants" List

    THE WASHINGTONIAN

  • Portrait of Chef Dan Gleason at Sumac

    Chef Dan in DC-Chesapeake Issue

    STARCHEFS

  • Sumac Plates served at Pen Druid Brewing in Sperryville

    At a Tiny Trailer Kitchen in a Lush Virginia Field, a Chef Goes Deep on ‘Local’

    EATERDC

  • Sumac Recipe and Feature in Plate Online

    These Chefs Pull Off Big Techniques in Tiny Carts, Trailers, and Food Halls

    PLATE

Our Story

Sumac is an experimental kitchen run by restaurant duo, Daniel and Abigail Gleason. Founded in 2020, Sumac operates as a seasonal kitchen following the rhythm of the farmer’s growing season in the Piedmont Region of Virginia.

Sumac hones the traditions of the farmer’s table as an inspiration for our culinary direction. With a seasonal approach to cooking and preservation, our menu offers a taste unique to the Rappahannock Piedmont region cooked over a wood fire. Sumac strives to source 100% of all proteins, vegetables, dairy, and grains from within 150 miles. Our chefs change the menu each week to offer you a creative take on fine fresh flavors.

“Our goal is to use what is grown here as the backbone of our cuisine.”

-Daniel Gleason, Chef/Owner.