The fireplace inside Heck’s Tavern
Did you know that the heart of Devil’s Thumb Ranch {83 Country Road, Tabernash; 970.726.5632} is hexagon-shaped? The company refers to Heck’s Tavern as its “heart and soul” and for good reason. Owners Bob and Suzanne Fanch visited the hexagonal Timberline Lodge at Mt. Hood in Oregon in 1999 and were inspired to create a replica of it in Colorado.
The shape of the two-story room establishes a pleasingly symmetrical and open feel, further enhanced by the floor-to-ceiling windows looking out over pastoral acreage and the Continental Divide. Made with moody stone scavenged from a local landslide, a floor-to-ceiling fireplace hums at the center, bridging the gap between the first floor dining room and the second floor lounge.
Eggs Benedict is one of the most classic breakfast options; you can also go adventurous with a Duck Confit Hash
Upstairs, guests can wait for their table or simply sip a beer while perusing the eclectic antiques—like a vintage quilt-maker—and artwork collection. Cascade arches and pegged beams made from Douglas fir imbue the space with an ark-like feel, while spruce floorboards and larch siding bring it back down to earth.
If you’ve earned a hearty lunch on the miles of trails on property, indulge in this Gruyère-topped Chicken Sandwich
Heck’s is open for breakfast until dinner and everything in between, with live music on Friday and Saturday evenings. The restaurant offers a classic American grill menu befitting of the space, yet many of these traditional dishes see modern updates (see: Wagyu Burger) or locally-appropriate spins (see: Wild Game Chili Scramble).
We could eat this Salade Nicoise everyday, with rare Ahi, still toothsome green beans and potatoes, and deviled eggs as Heck’s signature on the dish
The cozy yet refined space is made for drinking in, so be sure to try one of the many Colorado beers on draught or one of the cocktails that just about demand to be drunk by a campfire (or in this case, fireplace): A Hot “Butters” Rum with housemade cinnamon clove syrup, for example, a Maple Sazerac, or the High Lonesome Mimosa spiced up with jalapeño.
By Maya Silver | Editor
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