The 5 Best Bars Around Summit County

The modern bar can be a neighborhood gathering place, a serious cocktail destination, a tasting room or an extension of a restaurant’s kitchen. Summit County has examples of all four, with beverage programs that reach from Colorado whiskey and European beer to carefully selected wines and cocktails built around house-made ingredients. Food matters, too, whether the pairing is a charcuterie board, German sausage, steak or a full dinner menu. The Best of Summit recognizes establishments that give residents and visitors a place to settle in over a drink while bringing their own identities to the High Country’s social scene.

5th Avenue Grille

5th Avenue Grille brings a restaurant and bar together on Frisco’s Main Street, giving guests the option to stop in for a drink or build an evening around dinner. Its beverage program includes cocktails, beer and wine, with the bar serving as a natural counterpart to a food menu that ranges from starters and salads to heartier entrées. The setting is geared toward both casual gatherings and nights out, allowing drinks to stand on their own or accompany a full meal. That versatility carries into the restaurant’s broader identity, where the bar is integrated into the dining experience rather than treated as a separate concept. For Main Street visitors moving between shops, restaurants and nightlife, 5th Avenue Grille provides a central Frisco stop for cocktails and conversation.

Ein Prosit

Ein Prosit approaches the bar experience through European beer, sausage and conviviality. The Frisco establishment specializes in imported and craft beer, with German and other European styles playing an important role in the selection. Sausages provide the food counterpart, drawing on the beer-hall tradition of pairing straightforward, flavorful dishes with a pint. The concept encourages guests to explore styles beyond familiar American lagers, from lighter selections to richer and more malt-driven beers. Wine and other beverages broaden the choices for groups whose tastes differ. The casual setting and communal character make conversation as central to the experience as the drinks themselves, giving Frisco a bar with a distinctly European influence amid Main Street’s restaurants and shops.

Saved by the Wine

Saved by the Wine combines an international wine selection with cocktails, whiskey and a mission tied to animal welfare. Owner Allison Buffum founded the women-owned and operated Dillon business in 2020, creating a place where guests can explore wines by the glass, bottle or flight while pairing them with fondue, charcuterie, comfort food and house-made desserts. Whiskey flights give spirits drinkers their own tasting format, while cocktails and nonalcoholic drinks broaden the beverage program. Weekly trivia and special tastings add recurring reasons to gather beyond a conventional night at the bar. The business also directs 2.5% of its net profits to local animal shelters, connecting each visit with the “Save Animals By Drinking Wine” mission behind its name. A dog-friendly patio makes that connection especially visible during warmer weather.

Bistro North

Bistro North pairs its contemporary American food with a beverage program built for everything from a casual drink to a full dinner. Cocktails share the bar with wine and beer, giving guests choices that can stand alone during happy hour or complement the restaurant’s steaks, seafood, salads, appetizers and other dishes. The cocktail list balances recognizable classics with house creations, while the wine program provides selections suited to the range of flavors coming from the kitchen. Its Dillon Ridge setting and polished dining room make the bar useful for several kinds of occasions, from meeting friends for drinks to beginning a longer evening over dinner. Bistro North’s approach keeps food and beverage closely linked, with the bar functioning as an integral part of the restaurant rather than simply a waiting area for a table.

Breckenridge Distillery

Breckenridge Distillery puts the spirits it produces at the center of the drinking experience. Founded in 2008 by physician-turned-distiller Bryan Nolt, the company has become known for its high-rye bourbon while expanding into whiskey, rum, vodka, gin and other spirits. Guests can explore those products through tastings and cocktails at the Breckenridge operation, where the distillery and restaurant create a direct connection between production and the finished drink. Tours take visitors behind the scenes to learn more about distilling and maturation, while blending experiences allow participants to explore how different whiskey components come together. The cocktail program gives bartenders another way to showcase the spirits, moving beyond neat pours into drinks built specifically around their flavors. A full restaurant menu makes it possible to pair those beverages with dinner, turning a visit into both a distillery experience and a night out.

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