Scratch-made flour and corn tortillas, a rotisserie spit grill for al pastor pork and house-made salsas are the beginning of what sets the brand-new South of Summit apart from anything else you can find in the heart of Waldo. Add to that unique recipes inspired by Oaxaca and Mexico City and a wide selection of tequila, mezcal and tacos, and it seems likely that South of Summit may prove as popular as the other restaurants in the Summit Restaurant Group’s family. South of Summit is the seventh restaurant for restaurateurs Andy Lock, Domhnall Molloy and culinary director Po Wang (Summit Grill, Boru, Pearl Tavern and Third Street Social). The space at 75th Street and Wornall Road formerly was designated as Summit Waldo’s private event space, yet the room wasn’t performing as well as Lock and Molloy had hoped. With two restaurants already on the block, it ultimately seemed a natural move to add a third. Lock, Molloy and Wang took several trips to Mexico to research items for their menu. Simple, well-made and flavorful items captured their imaginations.
Taken from a Feast article written by April Fleming Feb 12, 2020