The 5 Best Brunches Around Summit County

Brunch occupies a useful middle ground between an early breakfast and a leisurely lunch, leaving room on the same table for eggs, pancakes, sandwiches, salads and a round of mimosas or Bloody Marys. That flexibility suits Summit County, where mornings can begin before sunrise on the slopes or unfold slowly after a late night in town. Local restaurants interpret the meal through scratch-made baking, Southwestern flavors, Mediterranean influences and mountain-sized versions of American classics. The Best of Summit recognizes establishments that make a late morning meal an occasion of its own.

Butterhorn Bakery & Cafe

Butterhorn Bakery & Cafe brings more than four decades of Frisco history to a scratch-made menu served from morning into the afternoon. Its bakery roots show up throughout the savory side of the meal. Eggs Butterhorn places poached eggs and avocado on a freshly baked croissant with Canadian bacon, pulled pork or smoked salmon, while house-made cinnamon rolls become French toast. Eggy Bread uses thick slices of the bakery’s cinnamon fruit bread, and homemade bagels accompany smoked salmon, cream cheese, capers, onions and tomatoes. Diners looking for something heartier can turn to biscuits with pork sausage gravy, huevos rancheros, the Burrito Grande or the Frisco Skillet with home fries, eggs, pepper jack cheese, guacamole, salsa and sour cream. Lunch joins the menu later in the morning with sandwiches, burgers, soups and salads. Coffee and espresso drinks cover the café side, while mimosas and Bloody Marys offer a traditional weekend-style accompaniment.

5th Avenue Grille

5th Avenue Grille takes a chef-driven, scratch-kitchen approach to dining on Frisco’s Main Street. The kitchen emphasizes premium ingredients and familiar flavors reworked with contemporary influences, while its different dining spaces range from the fireplace-equipped Ember Room to tavern high-tops, bar seating and a seasonal patio. During its current peak-season schedule, the restaurant opens at 11:30 a.m., putting the emphasis on the lunch side of a late-morning meal. The menu moves through dishes such as sesame Brussels sprouts with mirin, miso and yuzu ponzu, hand-breaded shrimp with honey gochujang and sriracha aioli, a grilled Mexican Caesar and the fruit, vegetables, goat cheese and praline pecans of the Powerhouse Crunch salad. Sandwiches and heartier selections broaden the choices for a midday meal. The craft cocktail program is another major part of the concept, with original drinks, wine, beer and a substantial spirits selection accompanying the food.

Bread & Salt

Bread & Salt takes its name from the European tradition of greeting guests with bread and salt, and that theme of hospitality carries into a menu that bridges breakfast and lunch. Pasture-raised eggs anchor much of the morning selection. The Truffle Scramble combines eggs with mozzarella, fresh herbs and truffle oil, while the Summit Vegetable Hash brings together beets, potatoes, sun-dried tomatoes, goat cheese and pesto. Other combinations introduce asparagus, snap peas, zucchini and béarnaise sauce. House-made rustic bread accompanies several plates and becomes an important part of sandwiches, while benedicts, breakfast burritos and other egg dishes give diners plenty of savory choices. Bread & Salt also extends beyond traditional American breakfast flavors, incorporating European and Southwestern ideas across the menu. With service running from morning through early afternoon, diners can arrive for eggs and coffee or shift toward sandwiches and other lunch dishes as the day progresses.

BoLD Restaurant and Bar

BoLD Restaurant and Bar gives the meal a Mediterranean accent while keeping plenty of recognizable American breakfast favorites on the table. Breakfast and brunch run until 2 p.m., with farm-fresh cage-free eggs and pure organic Vermont maple syrup among the kitchen’s stated ingredients. Moroccan baked eggs pair merguez sausage with spiced tomato sauce, yogurt and grilled focaccia, while chilaquiles, huevos rancheros and a breakfast burrito move in a Southwestern direction. The benedict menu ranges from Canadian bacon to Colorado honey-smoked salmon, corned beef, pork belly and grilled vegetables. Chicken and waffles come with bourbon-cayenne maple syrup, and French toast can arrive with strawberries and mascarpone, warm berry compote or an orange-Kahlúa filling. BoLD puts just as much thought into what goes in the glass. Its morning cocktail list includes several Bloody Mary and mimosa variations, a beermosa, michelada, Breakfast Mule, espresso martini and DIY mimosa options built around a bottle of sparkling wine and a carafe of juice.

Sunshine Cafe

Sunshine Cafe has built its Silverthorne identity around what it calls “Big Mountain Breakfasts & Lunch,” served from 7 a.m. to 2 p.m. That all-day overlap allows diners to approach the meal from either direction, whether they want eggs and pancakes late in the morning or are already ready for lunch. The restaurant describes itself as “a little mountain café with lots of altitude,” and its food follows the comfortable, substantial tradition of an American mountain diner. Breakfast choices span egg dishes, omelets, benedicts, pancakes and breakfast burritos, with green chile and Southwestern flavors adding a Colorado influence to the familiar format. Lunch expands the possibilities for groups divided between morning and midday cravings. Sunshine has served the community for decades, developing its identity around straightforward food and the idea of a neighborhood gathering place rather than a formal dining experience. For families, a dedicated children’s breakfast and lunch menu makes the same broad time window available to younger diners.

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