Breckenridge…that amazingly picturesque Rocky Mountain Colorado ski hamlet that’s become known for so much more than just its winter sports.
Art and nature blend in perfect harmony in this four-season destination. The outdoor lover’s nirvana is ideal for hiking, biking, and other fun adventures. But what we’ve been so impressed with on each visit is the addition of new restaurants that just keep upping the game on the foodie scene. This is certainly the case with our latest find- Rootstalk Breckenridge. And needless to say, we’re proclaiming it our new Breckenridge favorite.
Located on picturesque and easily-walkable Main Street, Rootstalk is a welcome new addition to the Breckenridge restaurant family. This eatery occupying a small 1880s-era Victorian house sits at an impressive 9,600-foot elevation- hence the moniker “elevated dining.”
Views of Downtown Breckenridge
Executive chef and proprietor Matt Vawter is a local boy who chose to return to his hometown to open his first solo restaurant after a dining gig in Denver. Given the popularity and demand to dine in his new establishment, it’s obvious Breckenridge has taken to Rootstalk like a moth to flame.
Interior of Rootstalk
The setting in the upscale but casual eatery is quite lovely. Vawter’s focus is serving seasonal local ingredient/technique-driven cuisine and he has certainly hit the mark. Menu items feature starters called “snacks,” bruschetta and charcuterie boards, and larger plates. While the menu isn’t extensive, it’s certainly creative and well-thought out.
For a smaller restaurant, the wine list was impressive, and servers are well-versed in selection assistant and food pairing.
Heirloom Tomato Salad
We dined here with a group of friends – great for a first-time visit as we all got to try a variety of different menu items. The Heirloom Tomato Salad’s melding of textures and flavors was a delight. Everyone in our group raved about the handmade Ricotta Tortellini and Goat Cheese Agnolotti.
Goat Cheese Agnolotti
Our favorite large plates included the Grilled Swordfish, perfectly prepared, with charred broccolini, salsa verde, pepperonata, radish salad, and finished with an artichoke puree. Some restaurants tend to overcook the swordfish, but that didn’t happen here.
Grilled Swordfish
Two other table favorites were the Miller Farms Chicken, and the River Bear NY Strip. The poultry dish was served with winter squash, chermoula, roasted carrots and farro salad, and harissa. The steak melted in our mouths and was perfectly complimented with a potato gnocchi ragout and chantarelle mushroom salad. One of our vegetarian friends raved about the Cauliflower Schnitzel, a Mustard Spätzle & Pistachio Salad, Crispy Root Vegetables, and Western Slope Apples.
Food presentations were artistically creative. Service was top-notch, unhurried with the timing between courses was ideal (which can be an issue in some dining establishments as we foodie lovers know all too well).
Seasonal Desserts
It’s a good idea to save room for dessert here as Rootstalk has some winning sweets to end a sumptuous meal. Our group decided to choose one of each and pass them around the table. They were all palate-pleasers. but the Ricotta Cheesecake with mission fig, brown butter financier, and toasted almond crumble and the Hazelnut Olive Oil Cake with lemon curd, candied grapefruit, and honey yogurt definitely took the cake.
An unknown author once said “Good food is all the sweeter when shared with good friends.” At Rootstalk, we had both, and it was quite a memorable evening.