Breckenridge Distillery Restaurant Releases New Menu by David Burke
The Breckenridge Distillery Restaurant [BDR] opened in Dec. 2016 featuring small plates and family style meals. Zagat called the BDR “one of the hottest ski town stops in Colorado.” In February 2018, just over one year after opening, the BDR menu was redesigned with inspiration from world-renowned chef and two-time James Beard Award winner, Chef David Burke.
Using whole animals as much as possible, the flavors are big and bold, yet remain rooted in traditional American cuisine. When Chef was designing the BDR menu, he wanted to give people local, seasonal and approachable dishes. American food that complimented the fantastic spirits of Breckenridge Distillery.
It was easy to combine the spices, automatics and zest of the Distillery’s award-winning spirits with the big and bold flavors of David Burke’s dishes. One of our most unique offerings incorporates Breckenridge Distillery bourbon barrels. The house-made Bourbon Barrel Chard Rotini dish is made with actual bourbon barrel char giving it a smoky, sweet and spicy flavor, rich in char color. In addition, the BDR also offers a sweet treat, one that makes guests feel like a kid again, a Bourbon Float. This is created with a house-made vanilla ice-cream, Mexican Coke with award-winning Breckenridge Bourbon, garnished with a Luxardo Cherry (must be 21 or older of course). Aside from those dishes, the menu features a Breckenridge Bourbon Ice-cream, a Bourbon Maple Glazed Brussel Sprouts dish and finally, as well as a Butternut Squash Soup with bourbon, rosemary and spiced pecans (offered seasonally). Though their bourbon is what they are really known for, the restaurant also craft dishes using a number of other spirits such as Chili Chile Vodka on their Mussels, sorbet with Bitters and Vodka, among others.
Speaking of spirits, the BDR’s extensive cocktail list was created by Billie Keithley, eight-year Distillery veteran and Breck Distillery’s Liquid Chef. She uses locally and seasonally sourced ingredients to craft the cocktail menu. Her deep passion for hand-crafted cocktails exceeds the boundaries of creativity. “If it is edible, I can create a delectable cocktail with it,” says Keithley. Not only does she create the cocktails on the BDR menu but expands her abilities by creating cocktails you can easily make at home for the holidays, dinner pairings, offers cocktail education, and more.
For those just visiting for the booze, the BDR offers Breckenridge Whiskey Flights and an extremely unique bourbon flight where their distillers pull sampling from different barrels that showcase different expression of their bourbons such as spice forward and oak to ethyl acetate and a nice balance. Guest are then able to blend their own perfect glass.
So, will you be joining us at the Breckenridge Distillery Restaurant? Reservation are recommended.