In less than three years, the former Mercantile chef has opened two restaurants in the mountain town: Rootstalk and Radicato.
Radicato, which just celebrated its first anniversary, is Matt Vawter's second restaurant in Breckenridge., an Italian eatery in Breckenridge, it didn't take long for the magic to happen. The bright-green leaves at the top of the aspen trees rustled in the wind as the water of the Blue River flowed below.
Fackler was also the person who set Vawter's career in the Mile High in motion."He's actually the one who told me about Fruition when I was moving down to Denver years ago," Vawter recalls, referring to Seidel's New American eatery on East Sixth Avenue.
By the busy summer season of 2021, Rootstalk was"ready to go," Vawter recalls. And go it did. It's proven popular not just with tourists, but with Breckenridge residents who've embraced the chef who came home — bringing some serious fine-dining chops with him."It's always been one of our goals to establish ourselves with the local clientele, so it's been nice to have the support of locals. And the locals enjoy what we're doing," Vawter says.
For Vawter, it was also important to create a different experience for diners at Radicato while maintaining the same quality of service and operations across both concepts."That was more challenging than I thought it would be," he admits."It's a small town up here. ... In a city environment, maybe that's a little different and easier to navigate, because you just have people to grab from.
Both small plates and large entrees, like the dry-aged, bone-in ribeye, are meant for sharing at Radicato.After two winters, Vawter has had time to reflect on the cadence of business in the mountains compared to in the city."Christmas hits, and it's pretty much a Friday night every night," he says of the busy season in Breckenridge.
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