Delivery or take out is often associated with pizzas, burgers and other fast foods that might not satisfy the most discerning palate. It is true that chefs and owners alike may find it too difficult to properly wrap or store a finely served dish. It can also be difficult to imitate the ambiance of an award-winning restaurant at home or in a vacation rental.
Still, that doesn’t mean high takeout can’t be found at High Country destinations such as Breckenridge. Here are three options for those who aren’t comfortable dining in a restaurant, can’t get a coveted reservation, or just want to chill out with a night’s sleep.
Bistro of the Blue River
970-453-6974, 305 N. Main St., BlueRiverBistro.com
Blue River Bistro has always made take out, but the coronavirus pandemic has changed the way it thinks about service. Owner Jay Beckerman said staff members analyzed every item they served and wouldn’t offer it to take out if they couldn’t present it in a way that matched the dining experience on site.
That meant the mussels, snails and crÃ¨me brÃ»lÃ©e were out, but Beckerman said the culinary team changed the packaging so that other menu options, like the braised buffalo ribs and the pasta dish with shrimp and sausage, traveled well.
âFor example, if you have a salad that has protein in it, that hot protein causes lettuce to wilt,â Beckerman said. “So we wrap the protein in foil and place it on the side so that the salad is still crisp and the cucumber still has some texture and the protein is still hot.”
Also, the Sakura Pork Chop or Gold Canyon Beef Tenderloin is cooked a little less than usual as it will cook a little longer in the box on the way to the destination.
The restaurant won a Best of Summit award for its take-out, and Beckerman said staff take the situation seriously because waiters don’t have the luxury of watching over customers mid-meal. Blue River Bistro wants the food to be perfect when it leaves the restaurant and perfect when it arrives home.
âI feel like it’s kind of a public service,â Beckerman said. âDining options in Breckenridge are limited and we believe we can support our community and locals by serving our food on demand so they can take it home to enjoy as well. “
Briar Rose Chophouse & Saloon
970-453-9948, 109 Lincoln Ave., BriarRoseChophouse.com
Briar Rose Chophouse & Saloon specializes in aged beef and fresh wild game served with cocktails served in a bar dating back to 1883. While in-person meals are the preferred method of enjoying oysters on a half-shell, steak tartare, lobster tail and more, everything on the menu is available for take out.
âWe have a really good bone-in, dry-aged bison rib eye from a ranch in South Dakota,â said general manager David Lipka. âWe have elk and wild game sausages, and this winter we’re going to bring back our bison chops. These are really fun items that people expect to see in a mountain town.
What sets Briar Rose apart is its butcher shop which allows people to buy raw steaks to make at home to their liking. A 6-ounce Harris Ranch beef tenderloin can be purchased for $ 32, while a premium 16-ounce New York Harris Ranch strip costs $ 50. The meat is packaged with finishing salt. Lipka said those who eat take out can recreate the steakhouse experience by adding family-style sides like shishito peppers, asparagus and potatoes.
Take a bottle of wine or a specialty cocktail to wash it off. Pre-bottled drinks are also available, like a Mountain Manhattan that can serve three people for $ 36 or six people for $ 65. The Old-Fashioned, Aviation and Cosmopolitan restaurant is also grouped for several people.
970-771-3944, 103 N. Main St., CarboyWinery.com
Carboy Winery’s Breckenridge location – which also has locations in Denver, Littleton, and Palisade – offers its entire take-out menu as well as that of its neighbor, The Gold Pan Saloon.
Chris Butler, managing director and co-owner of Carboy and Gold Pan, said the tapas-style shared platters make Carboy a great choice for family reunions or dinner parties. To garnish snacks, have balsamic glazed ribs, bison carpaccio, tacos made with wine tortillas or burrata, which is served with heirloom tomatoes in the summer and beets in the winter.
Add the flexibility of Gold Pan’s more casual items like burgers and chicken fingers, and guests can walk away satisfied with something for everyone.
Ordering by phone is preferable for pickup. The delivery request can be placed online through the local Warrior Xpress service, which Butler said the restaurant has partnered with due to its reliability. Cocktails and Carboy’s signature wine are also available to take out; however, wine thefts remain an exclusivity of the tasting room.
The dishes are spread out in various boxes that give staff the freedom to separate and distribute the ingredients – like brown mustard for a meat board or seasonal mash for cheeses – to preserve the presentation.
âIt allows us to prepare it almost the same way we would in a restaurant,â Butler said. â… It’s important that if someone orders a platter of meats and cheeses, we don’t just throw the ingredients into a small take-out container. “
This story was previously published in the Winter 2021-22 edition of Explore Breckenridge & Summit County magazine.