Five new bars and restaurants to try
By Lisa Blake
BRECKENRIDGE IS ENJOYING a restaurant renaissance with innovative chefs reshaping a once-stale, touristy pizza-and-burgers landscape. This new wave has introduced ingredient-driven menus, elevated coastal and Italian dining, and contemporary chef counters. The slow transition has polished the mountain town into a destination fit for discerning diners. Indulge in five new spots this season, digging into French pastries, modern underground Mexican, foraged Colorado fare, speakeasy Scotch and cheese pairings, and gourmet food truck desserts.
THREEFOLD BAKERY
100 N. MAIN ST. #214
threefoldbreck.com
After wowing foodies with artful Colorado-driven plates at Rootstalk and scratch Italian at Radicato—all while notching his first James Beard Award—hometown culinary celeb Matt Vawter opened a third Breckenridge restaurant in December. Vawter’s newest venture focuses on approachable pastries, house-made sourdough, and artisan grab-and-go sandwiches.
Threefold Bakery is a partnership between Vawter and his former colleagues, California-based chefs Sean and Melissa McGaughey, who own and operate Healdsburg, California’s nationally acclaimed Quail & Condor bakery. The trio has perfected long-fermented, naturally leavened sourdough bread and authentic French pastries. Creative croissants and iced muffins, scones, and cookies fill the morning menu before switching over to gourmet Parisian-style sandwiches. Don’t miss the French butter–laminated pain au chocolat and the sugary, rich kouign-amann with a precisely poured Huckleberry Roasters espresso.
EL PERRO NEGRO
216 S. MAIN ST. #1
elperronegrobreck.com
Dip into this new Mexican-inspired cocktail bar for a genuine agave-forward libation. El Perro Negro focuses on Mexican gin, whiskey, rum, cane spirits, and agave, with an impressive lineup of small-batch favorites and rare finds. Owner and mezcal aficionado Joe Vandal brings elements of Mexico City, Oaxaca, and Guadalajara to adventurous highballs, frozen daiquiris, and unexpected martinis.
The basement restaurant is kid-friendly by day with tasty tacos and a cast-iron Mexican hot chocolate chip cookie served with local Higgles ice cream. After dark, it’s a party with DJs spinning vinyl, grown-up dishes like quesabirria and barbacoa enchiladas flying out of the kitchen, and bartenders slinging spicy margaritas and nitro espresso martinis made with chocolate-milk-washed mezcal.
FORAGE
322A N. MAIN ST.
foragebreckenridge.com
Situated in a humble Victorian home on the northern edge of downtown, long-awaited Forage opened in June, promising a Michelin-level experience built around Colorado ingredients. The 12-course tasting menu leans heavily on sustainable Colorado trout, beef, and bison, with generous nods to the Centennial State’s mining and agricultural roots.
Each seating invites 16 guests to settle into velvety armchairs around a U-shaped wooden table, where every carefully designed plate arrives as a work of edible art. The decor is meant to emanate a deep-wood feel that pairs perfectly with seasonal menus. Expect a whimsical, three-hour, communal epicurean journey where ingredients from Palisade to Steamboat take on jaw-dropping forms that are almost too pretty to eat. Almost.
CHALET BRECKENRIDGE
500 S. MAIN ST., UNITS H–J
chaletbreckenridge.com
Breckenridge has a new speakeasy lounge—don’t worry, it’s not too difficult to find; just look for the faux Japanese candy shop storefront on the south end of Main Street. The interior design alone is worth a pop-by. Stoic Chesterfield sofas, gold sconces, taxidermy (there’s a full bear skin rug in front of the stone fireplace), leather, plaid, and digitized local art with QR codes to purchase originals all share space in the dimly lit lounge.
Breckenridge restaurateur Terry Barbu opened Chalet Breckenridge in December and says the concept is meant to give the over-30 crowd a classy, casual space for a post-dinner nightcap. As the evening progresses, the DJ shifts from Sinatra to house beats and a younger crowd files in for a club experience where the furniture begs to be danced on. The Chalet menu is designed for upscale après-ski nibbling and consists of shareable bites like herbed Greek olives, figgy brie, and pimento cheese dip alongside charcuterie boards. Rich, oaky Scotch and bold sherry sips pair perfectly with a selection of creamy, nutty, and sharp cheeses.
THE S’MORE SHACK
189 BOREAS PASS RD. (BASE OF PEAK 9)
breckenridgesmoreshack.com
On the plaza at the base of Breckenridge Ski Resort’s Peak 9, the S’More Shack is a small trailer-style food stand packing big sweet-tooth flavor. The inviting walk-up dessert depot serves gourmet, made-to-order s’mores, along with grilled cheese sandwiches and other comfort favorites.
Scratch-crafted s’more versions include the Peanut Butter Lover, an Oreo-inspired s’more, and seasonal specialties that call on caramel and bananas. The real star of this food truck show is the homemade hand-cut vanilla marshmallow. You can’t go wrong with a classic s’more, constructed with a gooey, decadent marshmallow square and chocolate ganache between two honey graham cookies.
