The Breckenridge Area
Restaurants in The Breckenridge Area
The only spot in Keystone's River Run Village that the locals frequent, this eclectic coffee shop serves a long list of drinks to thaw you out, plus delicious egg breakfast wraps, interesting sandwiches, and salads worth going out of your way for (try the mandarin-orange-and-almond chicken).
Located at the Copper One Lodge, Jack's is a cafeteria-style restaurant that caters primarily to skiers.
Serving an American-style breakfast and brunch, the Blue Moose has a carved moose at the entrance and a chandelier of multicolored cups and saucers, with spoons dangling underneath the saucers and a bulb inside each cup.
Enjoy great views inside and out while dining at this contemporary-American bistro. Mountains, slopes, and pines can be seen from the rooftop patio and through the tall windows. Inside are brick walls hung with canvas art.
The Hearthstone Restaurant occupies a Victorian-style home dating back to the early 1880’s. There are dining rooms on the first and second floors, each with lace curtains and antique reproduction chairs.
Richard Squire opened this original location of the Breckenridge Brewery in 1990, and now has five brewpubs throughout Colorado. Beer selections change frequently and fall under one of four categories: main line, seasonal beer, small-batch, and barrel-aged.
Located in the mountainous resort area of Keystone, this restaurant services the Ski Tip Lodge with a four-course tasting menu of Colorado-inspired American cuisine. Low ceilings and exposed-wood beams are reminiscent of the building’s era as a stagecoach stop in the 1800’s.
Accessed by two gondola rides through the mountains, this German-American restaurant sits at the top of the North Peak, at a height of 11,444 feet.
The popular daily happy hour here has specials like two-for-one appetizers and low-priced beers and house wine. The Quandary’s deck offers views of Maggie Pond and peaks nine and 10, a perfect backdrop for sipping one of the 12 draft beers.
The entrée menu is divided into “Things That Swim” and “Things That Don’t,” like grilled Rocky Mountain red trout with potato-bacon-shrimp hash, and grilled New York strip with melted Saint Agur blue cheese.
Don't confuse this longtime Breck standby for a been-there, done-that experience; chef Keith Mahoney's ever-changing tapas menu continually reinvents itself with new flavor combinations.