The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. Sign up today!
I’m not much of a meat eater in the morning. At many restaurants, that leaves me with limited options—and breakfast boredom sets in pretty quickly when choosing between granola, a bagel with cream cheese, and the standard veggie omelet.
But I recently found a cure for the tedium: At the year-and-a-half-old Bread & Salt on Frisco’s Main Street, the breakfast menu is packed with inspired vegetarian options that are light, but still flavorful. The traditional veggie scramble gets an update with butternut squash, zucchini, roasted red peppers, and queso fresco. The “avocatini,” a piece of toast heaped with avocado, scrambled egg, pesto, sprouts, and jalapeño, gives standard avocado toast a serious upgrade. And tri-color beets make an appearance in the egg-topped Summit vegetable hash, which has quickly become a customer favorite. (Meat eaters need not fret about feeling left out, for the menu is also packed with chorizo–, bacon–, and duck confit–laden dishes.) And, the prices are lower than you’d typically find at a sit-down restaurant in the high country: Challah French toast clocks in at $8.25; the avocatini is $8.50; and the various scrambles are all priced around $10.
That's only $1 per issue!
While owners Michal Ulehla and Joyce Delatorre (the husband-and-wife team also runs Bagalis down the street) are not native Coloradans—he hails from the Czech Republic, she from Mexico—their menu is unquestionably Colorado Proud. They source their fruits, vegetables, and jams from Centennial state purveyors whenever possible, grow their own fresh herbs on the patio in the summer, and bake most of their breads at Bagalis. So while it’d be correct to label Bread & Salt “farm-to-table,” Ulehla, who is also the chef, says the restaurant is mostly just inspired by the European way of life. “It’s what we believe. It’s straightforward food made right with great ingredients,” he says. “It’s a little bit more colorful, more exciting than an average breakfast.” The restaurant’s name, in fact, references the European tradition of welcoming visitors with homemade bread and salt.
If you’re not in a rush to get on the ski hill, Bread & Salt (which is also open for lunch, and limited dinner service Thursday through Saturday) is the perfect start to a Summit County morning.
401 E. Main St., Frisco, 970-668-0902