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Danielle Lirette

The Farm House Restaurant at Breckenridge Brewery

Danielle Lirette
The Farm House at Breckenridge Brewery, the 8,000-square-foot restaurant on the twelve-acre, $36 million Breckenridge Brewery campus in Littleton, is nothing like the tap houses of yore. If not for the barn-like architectural elements — a vaulted ceiling, big windows and corrugated metal on the walls — the main dining room could pass for a country club, with silk flowers, elegant upholstered chairs and a stone fireplace that adds intimacy and warmth. The central bar and reception area are more whimsical in feel, with aspen trees sporting shimmery leaves cut from beer cans and a mannequin with a skirt made of grain bags. Even on weeknights, people relax for hours on the large, grassy lawn, sitting by fire pits and playing cornhole until it’s nearly too dark to see. The all-day menu is heavy on sandwiches, including a fine BLAT (a BLT with avocado), a lamb pastrami and a pulled pork with enough meat for two sandwiches, the smoky bits of chopped pork and citrusy Brussels sprout slaw spilling messily out of the onion roll. Heartier fare includes entrees such as steak, fish and chips and buttermilk fried chicken. Desserts are crowd-pleasers, with warm apple pie served in a cast-iron skillet and lemon curd layered with whipped cream, shortbread and blueberries in a Mason jar.

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