New restaurant in Breckenridge: poached breakfast bar
If you go
What: poached breakfast bar
When: Breakfast from 7:30 a.m. to 4 p.m., happy hour from 2 to 6 p.m., and a new lunch menu will launch soon, with service from 2 p.m. to closing at 7:30 p.m.
Where: 505 S. Main St., Breckenridge (at the base of Peak 9 in the former location of Ullr’s Sports Bar & Grill)
Cost: Entrees range from $5 to $11; sides from $0.75 to $3 and breakfast beverages from $2 to $4
Signature item: Multiple styles of eggs Benedict, including the traditional Benedict, with poached egg, ham and hollandaise on an English muffin; Southern Benny, with poached egg, chipotle hollandaise and chorizo on corn bread; Bruschetta Benny, with poached egg, tomato, hollandaise, basil chiffonade and balsamic reduction on garlic crostini; and the Bene-delphia, with poached egg, Cheez Whiz, Philly meat, hollandaise, peppers and onions on a flattened hoagie roll
More information: Employees of other Main Street Station businesses receive a 10 percent discount, and through the month of July, anyone can say the word “Saskatchewan” to any employee to receive a free Bloody Mary or mimosa. Visit http://www.facebook.com/poachedbreakfast to learn more.
“We felt this town needed more breakfast places,” said James Boyer, owner of the new poached breakfast bar at the base of Peak 9 in Breckenridge.
Boyer and his wife, Heidi Hill, opened the restaurant at the beginning of July in the spot formerly occupied by Ullr’s Sports Bar & Grill. A change in ownership for the Main Street Station retail property impacted the operating hours on the bar’s lease, so they decided it had run its course and was time for a fresh start, Hill said.
“Everywhere we go, we love breakfast,” she said. “We’re trying to go above the basic breakfast: a little more fun, a little more sophisticated, but still family-friendly and affordable.”
The menu focuses on gourmet styles of eggs Benedict topped with three different styles of house-made hollandaise sauce, all made with cage-free eggs. Local sourcing was also important to the owners, with artisan breads from Michel’s Bakery in Avon and fresh-roasted coffee from Rocky Mountain Coffee Roasters in Frisco.
“We both really think that it’s really important to support your community and shop as locally as you can all the time to support small business,” Hill said. “Small businesses should have each other’s backs.”
Boyer said poached has menu items that you can’t get anywhere else in town, and, though nothing on the menu is explicitly gluten-free at the moment, sous chef Bobby Egerer said the culinary team can accommodate a range of dietary restrictions.
“I don’t eat eggs or meat, so it’s always been a bust going out to breakfast around here,” Hill said. She was the driving force behind the restaurant’s tofu scramble, a mix of spinach, onion, bell peppers, mushrooms, home fries and tomatoes. “We’ll be adding more vegetarian options as we kind of make our way though the summer here.”
For people who need a quick bite to go on their way to or from the mountain, poached offers its breakfast burrito. Each flour tortilla stuffed with scrambled eggs, potatoes, bacon and green chili is made fresh, wrapped and ready to walk out the door within five minutes of being ordered, Boyer said.
Poached chefs are striving to make as much of the food in-house as possible, and Boyer emphasized, “Absolutely no microwaves are allowed here.”
One carryover from the Ullr’s days is the restaurant’s happy hour, which happens from 2 to 6 p.m. daily with $2 domestic beers and $4 microbrews. Boyer said beer lovers will still have 14 taps to choose from, all Colorado beers that will be swapped out on a regular basis. Also returning is the popular build-your-own Bloody Mary bar and mimosas, now available all day, every day for $4 each.
“Our regulars followed us from the old Ullr’s on Main Street. They’ve been with us, some of them, for 10 years,” Hill said. “They’re the reason we’re doing happy hour. I don’t want to leave our loyal friends and patrons without a place to go after work, so we’re doing it for them because we love them.”
The restaurant is maintaining a full bar — “If you want a rum and coke in the morning, we’ve got it,” Hill said — and a few additional breakfast-friendly cocktails are in the works. Boyer and Hill also held on to a couple of the bar games to help regulars ease through the transition from late-night hangout to the bright, remodeled look of poached.
“We have the sunniest breakfast patio in town, period,” Boyer said. “Look for our sunny yellow umbrellas.”
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