Downstairs at Eric’s in Breckenridge is open every day except Christmas at 11 a.m.
By 11:30 a.m. on a late-April morning, an unseasonably warm day that marked the end of ski season, the place was jammed.
That in itself wouldn’t be too surprising. (After all, there just aren’t that many family restaurants in downtown Breckenridge.) But this was a Sunday. Plus, the place is located in a basement – it’s not easy to find unless you know it’s there. It’s sprawling – and a sports bar.
But families are lured by the reasonably priced menu and an arcade that provided cheap entertainment when the little ones got antsy. Eric’s menu is generous, the wait staff efficient and friendly, the beer selection vast and eclectic.
Appetizers include an overflowing plate of nachos ($6.95-$7.95), potato skins with a choice of toppings ($5.95), chicken or buffalo fingers ($4.95-$5.25), cheese or gravy fries ($4.95-$5.95), onion rings ($5.95), garlic sticks ($3.95) or fried jalapeños stuffed with cheese ($4.95).
Our favorite was crispy, deliciously hot and mildly spicy baked buffalo wings ($6.75 for a dozen). The baking eliminates much of the grease while retaining the flavor. They were so good, a dozen just wasn’t enough for two of us.
One of Eric’s specialties is burgers, thick and juicy, served on fresh kaiser rolls with all the fixin’s ($6.75-$8.25). We had ours with a generous portion of skin-on fries; other sides are available. Eighteen other sandwiches, including blackened tuna ($8.25) and grilled cheese ($5.25), are on the menu. Hot entrees include fish & chips ($8.25), rotisserie chicken ($7.50) and chicken fried steak ($6.95).
There are also a few soup and salad selections. The small dinner salad ($2.95) didn’t bedazzle, but that would have been too much to expect. (This is bar food, remember?)
Eric’s other notable item is pizza: You can build your own or choose from one of nine specialty pies ($8.95- $36.95), on white, garlic white, wheat or garlic wheat crusts. The dough is fresh, made on-site all day long.
The toppings seemed a wee skimpy to me, but for a girl raised on “real” Italian pizza joints back East, the sauce was nicely seasoned, the cheese was drip-down-your-chin generous and the flavor spot-on. Bottles of honey are on the table so the kids will even eat the crust.
Yet, at its core, Eric’s is a beer hall, offering 22 varieties on tap and another 120 brands bottled. Owner Eric Mamula and his partners, Ian Hamilton and chef Chris O’Reilly, all East Coast transplants, have been at the location for 17 years and have made the transformation from an edgy ‘boarders bar to family restaurant with a measure of success.
Staff Writer Barbara Ellis can be reached at 303-820-1751 or bellis@denverpost.com.
Downstairs at Eric’s
Beer hall and pizza joint| 111 S. Main St., Breckenridge; 970-453-1401|$2 to $36.95 (“gigantor” specialty pizza)|Open 11 a.m. to midnight daily, except Christmas Day. Most credit cards.
Front burner: An arcade at the entrance (50 cents to $1 a game) can keep the wee ones busy while you’re waiting for a table or your food.
Back burner: The bathrooms haven’t been updated since the place was primarily a ‘boarders bar and are quite scuzzy.
