Rootstalk Breckenridge
Restaurant · Breckenridge
207 N Main St, Breckenridge, CO 80424, USA
Highlights
Seasonal specialties, tasting menus, cocktails & wine in Victorian cottage
Seasonal specialties, tasting menus, cocktails & wine in Victorian cottage
"Eating at Rootstalk feels like rolling up to a good friend’s house party, if your friends are known for serving chestnut agnolotti and topping up your glass of central coast chenin blanc. Larger plates like the Colorado NY strip steak and pan-roasted duck breast are great for sharing and are comforting without being too heavy." - anne cruz
"Summit County born and raised–chef Matt Vawter has been in the restaurant business since he was 15 years old. He worked under chef Alex Seidel at the James Beard award-winning restaurant, Fruition, and eventually partnered with Seidel to open Mercantile in Denver Union Station. After, Vawter returned back to his hometown of Breckenridge in 2020 to open Rootstalk. Housed in an 1880s-era Victorian cottage, Rootstalk’s menu focuses on new American cuisine, with dishes like New York strip, served with confit potato hash browns, oxtail marmalade, foraged mushrooms, Tropea onions, and foie gras jus." - Rebecca Treon
"Eating at Rootstalk feels like rolling up to a good friend’s house party, if your friends are known for serving chestnut agnolotti and topping up your glass of central coast chenin blanc. Larger plates like the Colorado NY strip steak and pan-roasted duck breast are great for sharing and are comforting without being too heavy." - Anne Cruz
"A cozy, homey restaurant housed in an 1889 Victorian that champions unfussy, seasonally driven cooking sourced heavily from Colorado farms, ranches, and foragers. Under a James Beard–recognized chef, menus rotate with the seasons and might feature late-summer heirloom tomatoes with fennel panna cotta or Palisade peach semifreddo, and winter comforts like mussels with gnocchi, house fennel sausage, and ’nduja brodo. The setting amplifies a sense of homestyle hospitality and connection to local producers." - Nicholas DeRenzo
"I note Matt Vawter of Breckenridge's Rootstalk won Best Chef: Mountain; Rootstalk offers both a la carte and chef’s-counter tasting-menu experiences, focuses on hyper-seasonality (its latest menu covers "late spring"), and favors delicate preparations." - Nicole Adlman
