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Breckenridge Distillery Restaurant's beautifully presented chips-and-dip caviar will surprise you—as will the rest of the menu.

Road-Trip: Breckenridge Distillery Restaurant

The much-loved distillery branches out into the world of dining.

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When I envision a distillery, I rarely think of food. But that’s just the territory Breckenridge Distillery entered five weeks ago when it opened an adjoining restaurant. The space—warehouse-y with a RiNo-urban vibe rarely found in Breckenridge—feels evolved and inviting.

The menu is equally enticing with items such as a savory Dutch baby with mushrooms, thyme, and a dollop of goat cheese; a squash coconut curry; and porchetta à la Breck, glazed with bourbon-plum jam and served with Parker House rolls. Chef Daniel O’Brien, who hails from Washington, D.C. and was a contestant on season 10 of Bravo’s Top Chef, gives a much-needed facelift to the Summit County dining scene. His menu feels big-city without being overbearing, and it’s blissfully free of typical bar food (hello, chicken liver profiteroles, chips-and-dip caviar, and lemon-semolina cake).

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The restaurant only serves Breck’s spirits for now, though a winery and brewery are in the works. Billie Keithley, the distillery’s “liquid chef,” has crafted a cocktail list that falls into one of two categories: her creations (try the Alpine Skyline with Breckenridge bourbon, cherry gastrique, honey, Teakoe tea, and barrel-aged whiskey bitters) and more classic offerings like the 1860s-inspired Torino with Breckenridge bitters, sweet vermouth, and orange.

Go for the drink and stay for the food—it’s an experience I bet you’ll duplicate every time you’re in Breckenridge.

1925 Airport Road, Breckenridge, 970-771-3251

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