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which is served with avocado, sambal ponzu, sesame, green onions and crispy wontons. Signature dishes include blackened fish tacos with mango salsa, apple-chipotle sauce and housemade chips, and ponzu pan-seared salmon served alongside quinoa fried rice, vegetable stir fry and mango salsa.
that although the slowest time of year for restaurants tends to be the period between the start of school and the beginning
The signature burgers, made
with Colorado-raised hormone-
free beef, are out of this world –
among the options are The Jam, “ a burger that comes with bacon
onion apple jam, applewood
bacon, brie and arugula, as well
as The Guac, which is
topped with, of course,
guacamole, fresh-cut
jalapenos, pepper jack
cheese, crispy onions and
applewood bacon.
Pizzas include barbecue chicken, vegetarian, spicy Hawaiian and truffled mushroom.
For breakfast,
there’s the Hangover
Helper, which blends
buttermilk biscuits with scrambled eggs, jalapenos, caramelized onions, chorizo gravy, cheddar cheese, and a choice of applewood bacon or sausage. Or diners can try the braised beef short rib burrito smothered with a choice of pork green chili or jalapeno cream sauce.
Then there’s the dinner menu, which leaves everyone with some tough decisions. The garlic shrimp Paleo bowl, with blackened jumbo garlic shrimp, zucchini linguini, tomatoes, roasted
Despite its popularity, Great Divide has been able to keep up with the demand. Having an experienced waitstaff and a
chestnuts, carrots, edamame and sweet chili coconut citrus broth is among the delicious options. And no one can go wrong with the fried chicken, which is brined for 24 hours and hand-breaded with rice flour and a tongue-tantalizing blend of spices.
like something out of a movie. It’s classy, inviting, dimly lit, and tended by an attentive team. Nearby is an elevated seating area purpose-built for conversations and people watching.
We want to be trendy, hip and with the times.”
Great Divide opened in June 2020, and has thrived from the outset because of
its outdoor dining area. Word of mouth seemed to travel quickly. Mills points out
of the holiday season, Great Divide has racked up some astounding numbers: the first week of October saw 6,500 patrons come through the door.
talented roster of chefs and li“
ne
In short, the menu is chock full of delicacies – many
Great Divide Brewery & Roadhouse
is tweaking
its menu to incorporate
fall and winter flavors, with seasonal veggies like roasted squash making appearances.
cooks makes a huge difference. Mills says keeping quality people on board is a matter of treating employees right.
Keeping the customers coming back is also a matter of good treatment and a continual focus on keeping up with the times and tastes of a captivated audience. Whatever it’s doing, Great Divide is clearly getting it right.
“The response from the community has been amazing,” Mills said.
215 Wilcox St Suite G Castle Rock 303-955-5788
greatdividebreweryandroadhouse.com/
bell peppers, shallots, cilantro, water
“We don’t want to reinvent the wheel by any means and we’re not trying to be a new, crazy fine dining restaurant, but we wanted it to be trendy, hip and with the times,” he said.
That approach extends to the dining area. The centerpiece of the spacious brew pub is a 40-seat oval bar that looks
of them gluten free – that go well beyond the proverbial box, said general manager Thatcher Mills.