The Colorado restaurant scene continues to grow and shape itself this week. A new cocktail bar takes over in Silver Plume, while a former distiller leaves a lauded whiskey house. Read on to see what’s new around the food and booze scene.

New Belgium Earns Platinum Certification for Zero-Waste Initiatives

Photo courtesy of New Belgium Brewing

Photo courtesy of New Belgium Brewing

New Belgium Brewing has received the highest certification level possible from the U.S. Zero Waste Business Council for its waste reduction efforts, gaining platinum recognition. The brewery scored 69 out of 80 points in qualifying categories, with its highest marks falling in the reduce, reuse and zero waste purchasing categories. Platinum designation lasts for three years, at which time New Belgium can re-apply for certification. For more information about New Belgium’s sustainability efforts, visit NewBelgium.com/Sustainability.

Bread Bar Opens in Former Dram Apothecary Space

Bread Bar. Photo courtesy of Lauren Hendrick.

Bread Bar. Photo courtesy of Lauren Hendrick.

A new cocktail bar opens this weekend in the former Dram Apothecary tasting room. At the foot of the Rocky Mountains, Bread Bar brings simple craft cocktails with a taste of nostalgia to locals, ski commuters and ghost town geeks alike. The drink menu comes with the assistance of the Way Back team, featuring cocktails that are an homage to the Silver Plume locale. A full food program will roll out later this year.

The opening party is on Saturday, July 30 from 2 to 10 p.m. with cocktails, beers and an afternoon pig roast.

Harvest by Kelly Liken Now Open Near Beaver Creek

Harvest by Kelly Liken__DiningRoom4 Ric Stovall-min

Harvest by Kelly Liken. Photo by Ric Stovall.

After closing her restaurant in Vail last year, chef Kelly Liken has returned with a new concept. Harvest by Kelly Liken opened in Edwards near Beaver Creek Resort, bringing seasonal American dishes to the table. “I wanted to create an approachable and inclusive community concept that really focuses on seasonal, Colorado cuisine,” says Liken. “While Harvest still offers the elevated service and refined hospitality that Restaurant Kelly Liken was known for, this is my version of home cooking.”

In addition to the restaurant, an all-day coffee bar, the Pantry, offers grab-and-go sandwiches, salads, baked goods and more from 6:30 a.m. to 4 p.m. Harvest by Kelly Liken is open seven days a week from 11 a.m. to 10 p.m., with happy hour running from 3 to 5 p.m.

Laws Whiskey House Personnel Shuffle

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Laws Whiskey House. Photos by Roman Tafoya

Laws Whiskey House announced Jake Norris will leave the company to pursue other endeavors after September 30. Norris started with Laws as the head distiller in 2012 and transitioned his role over the years into marketing and Denver sales territory manager. During his tenure here, Jake has been a key contributor to the success of our brand in Colorado and beyond.,” said Al Laws, president and founder of Laws Whiskey House.

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