Sumac is wildly local food cooked over a wood fire
Serving from our tiny kitchen in Sperryville, Virginia.
“Our goal is to use what is grown here as the backbone of our cuisine.”
— Dan Gleason, Chef/Owner
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.
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![Sumac Plate in The Washingtonian]()
Sumac in The "Very Best Restaurants" List
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![Portrait of Chef Dan Gleason at Sumac]()
Chef Dan in DC-Chesapeake Issue
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![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’
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![Sumac Recipe and Feature in Plate Online]()
These Chefs Pull Off Big Techniques in Tiny Carts, Trailers, and Food Halls
Story
Sumac is an experimental kitchen run by restaurant duo, Abigail and Dan Gleason. Founded in 2020, Sumac operates as a seasonal kitchen following the rhythm of the farmer’s growing season in Piedmont Region of Virginia.
CHEF IN RESIDENCY
Each spring, a new team of chefs brings their talent and creativity to the kitchen under the direction of Executive Chef, Dan Gleason. Sumac welcomes a new team to hone the craft of wood fired cooking, seasonal sourcing, foraging, and homesteading techniques. This residency is perfect for chef's that already have the skills and strive to perfect their craft, as well as the those who are looking to expand their techniques into new territories.
Contact us for stages and future applicants.