In early 2016, worn down by a sales and marketing career, Tanecia Spagnolia decided to make a change. She enrolled in culinary school at Johnson and Wales University in Denver. “I never wanted to be a chef,” the 36-year-old entrepreneur says. “I just wanted to learn to work in a professional kitchen.” At the same time, her husband, Joe, an engineer at Lockheed Martin, started taking classes in restaurant management. One day they hoped to open their own place.

Their vision came to fruition in early November when they debuted Timberline Craft Kitchen & Cocktails—the first full-service restaurant at the Outlets at Silverthorne. The “upscale casual” eatery, located in the Green Village, offers daily brunch and dinner. Drinks include Bloody Mary flights, a dozen Colorado craft beers on draft (with two taps devoted to Summit County brews), Breckenridge Distillery spirits, and Carboy wines. The eclectic menu from Executive Chef Nick Mozealous (formerly of the Raven Golf Club at Three Peaks) includes brunch items (e.g., a fried chicken biscuit sandwich with bacon, egg, and pork green chili), shared plates (deep-fried deviled eggs with bacon jam and chives), and dinner entrées like elk sausage piperade. “We’re looking for elevated cuisine but also an approachable menu that’s not too intimidating,” Spagnolia says.


Timberline Craft Kitchen & Cocktails

246 Rainbow Dr, Silverthorne; 970-455-8385; timberlinecraftkitchen.com

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