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Breakfast and brunch dishes at Ivy on 7th

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Breakfast and Brunch Just Got a Lift a This Daytime Restaurant

Ivy on 7th brings chef Rebecca Weitzman back to Denver

by Susan Stapleton
Breakfast and brunch dishes at Ivy on 7th
| Jonathan Phillips

Littleton’s Carboy Winery takes over the corner of Seventh Avenue and Logan Street with a daytime restaurant specializing in breakfast, lunch, and brunch dishes. Ivy on 7th brings dishes from chef Rebecca Weitzman to the former Lala’s Wine Bar space.

The menu features smashed avocado and a grilled mushroom toast, lemon ricotta pancakes, shaksuka, and breakfast sandwiches such as the Ivy Cristo with ham, brie, and apricot jam between slices of French toast. Lunch dishes include a vegan Reuben and warm house-roasted turkey.

Diners can head to a grab-and-go area that offers espresso drinks, fresh-baked pastries, sandwiches, salads, and more.

Weitzman graduated from the Culinary Institute of America in Hyde Park, New York, and went on to work for Frank Bonanno to open Mizuna and Luca D’Italia. Most recently, she ran a farm-to-table wedding and event venue on a 500-acre wooded setting called Cedar Lakes Estate in Greenville, New York. She also competed on Iron Chef America and won Food Network’s Chopped.

Parent company Carboy expanded to Breckenridge with a second winery and tasting room last year, and plans to open a third location around the corner from Ivy in the former home of Govnr’s Park Tavern.

Ivy on 7th, 410 E. Seventh Ave., 720-828-8180. Open Monday through Friday from 7 a.m. to 2:30 p.m. and Saturday and Sunday from 8 a.m. to 3 p.m.

Fruit tartlet at Ivy on 7th
Fruit tartlet at Ivy on 7th
Jonathan Phillips
Lemon-ricotta pancakes topped with blueberries and salted cultured butter at Ivy on 7th.
Lemon-ricotta pancakes topped with blueberries and salted cultured butter at Ivy on 7th.
Jonathan Phillips
Crispy potato waffles served in cast iron at Ivy on 7th
Crispy potato waffles served in cast iron at Ivy on 7th
Jonathan Phillips
The vegan “reuben” with pastrami-spiced eggplant, house-made red cabbage kraut and vegan special sauce on pressed rye at Ivy on 7th
The vegan “reuben” with pastrami-spiced eggplant, house-made red cabbage kraut and vegan special sauce on pressed rye at Ivy on 7th
Jonathan Phillips
The shakshuka with Mediterranean baked eggs with roasted tomatoes, paprika-dusted potatoes, Nicoise olives, wild greens and sheep’s milk feta at Ivy on 7th
The shakshuka with Mediterranean baked eggs with roasted tomatoes, paprika-dusted potatoes, Nicoise olives, wild greens and sheep’s milk feta at Ivy on 7th
Jonathan Phillips
The Ivy Cristo with local ham, apricot jam and brie on pressed sourdough french toast at Ivy on 7th
The Ivy Cristo with local ham, apricot jam and brie on pressed sourdough french toast at Ivy on 7th
Jonathan Phillips/Eater
Smashed avocado toast with Calabrian chile, radish and smoked maldon on multigrain bread at Ivy on 7th
Smashed avocado toast with Calabrian chile, radish and smoked maldon on multigrain bread at Ivy on 7th
Jonathan Phillips/Eater
The warm house roasted turkey sandwich with mustard, pickles, and Swiss with a side of curried lentil soup at Ivy on 7th
The warm house roasted turkey sandwich with mustard, pickles, and Swiss with a side of curried lentil soup at Ivy on 7th
Jonathan Phillips
The grilled mushroom toast with herbed goat cheese and micro arugula on sourdough bread at Ivy on 7th
The grilled mushroom toast with herbed goat cheese and micro arugula on sourdough bread at Ivy on 7th
Jonathan Phillips
The Golden Milk tumeric latte at Ivy on 7th
The Golden Milk tumeric latte at Ivy on 7th
Jonathan Phillips
The Elixir of Life, an alcohol-free hot toddy at Ivy on 7th
The Elixir of Life, an alcohol-free hot toddy at Ivy on 7th
Jonathan Phillips
The Aperol Spritz with a garnish of grapefruit at Ivy on 7th
The Aperol Spritz with a garnish of grapefruit at Ivy on 7th
Jonathan Phillips
The red and green bloody Mary at Ivy on 7th.
The red and green bloody Mary at Ivy on 7th. The red bloody Mary is made with a tomato base with house pickled veggies including hot cherry peppers, horseradish and olive brine. The green bloody is made with a tomatillo base with pineapple and fresh veggies.
Jonathan Phillips

• A Littleton Winery Is Taking Over Govnr’s Park Tavern [EDEN]

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Ivy On 7th

410 East 7th Avenue, , CO 80203 (720) 828-8180 Visit Website
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225 East 7th Avenue, , CO 80203 (303) 832-4778
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