Brunch Above, a new restaurant specializing in an upscale brunch experience, opened in Estes on Sept. 3 in the loft above Bird’s Nest at 1221 High Drive.
The “above” part of the name is apropos, as I sat aloft in the second-floor dining room, where towering windows stretch from ground level to the ceiling, framing panoramic views of the surrounding mountains and the Continental Divide.
And the menu is certainly a cut “above” a typical brunch anywhere.
Entrées range from $12 to $39, with 11 selections on what owner John Witmer calls a “heroes menu.” The concept is simple: Offer a limited number of exceptional dishes that showcase the restaurant’s theme and identity rather than filling pages with items that may not meet the same standard.
The Brunch Above menu was designed by Witmer and his team, which includes Executive Chef Mike Mieczkowski of Bird & Jim and Chef Rob Corey, formerly of Seasoned Bistro. Corey is also Witmer’s business partner and consultant.
From my experience dining at Brunch Above, Witmer’s menu items may be the Marvel Universe of culinary heroes.
Entrees include sweets like Bourbon & Banana French Toast and pancakes ($12-$22 for 1-3 pieces) elevated by thoughtfully chosen accompaniments.
My lemon and ricotta pancake had the perfect tartness, with lemon curd served alongside sweet huckleberries and syrup, whipped mascarpone, and pistachio crumble. The Bourbon & Banana French toast on brioche with caramelized bananas is finished with whipped mascarpone, bourbon maple syrup, and toasted pecans for crunch.
The Country Brunch ($17) is the most typical brunch item, with eggs, bacon, and potato, but the roasted tomato side dish and biscuit option put this dish over the top. The rich, slightly sweet flavor of the tomatoes complemented this dish well. The biscuit was rustic with a slightly crisp outer shell and a light cake-like interior, just sweet enough to skip the jam.
Several guests I spoke with praised the shrimp and grits ($34). One woman visiting from Rehoboth, Delaware, said she couldn’t believe a Colorado restaurant could compete with her hometown version. “The Cajun shrimp, red pepper, and the sofrito with chile oil made this a totally different and delicious dish,” she said.
One diner from South Korea told me about the braised short rib hash ($38), praising the smoked paprika potatoes and the horseradish. “I have to figure out how to make this at home,” he said, “because I cannot come back here from Korea, but I definitely have to eat it again.”
A man and woman from Arizona enjoyed the beef Wellington ($39). “It was worth the price just for the experience,” he said.
“There was so much in that dish,” she said, “the red wine, the mushroom duxelle, the asparagus, the salad that came with it. Everything was so perfect together.”
Witmer said he and his staff are knowledgeable about gluten-free protocol and are careful to create safe food for celiacs.
All the benedicts ($25-$34) are gluten-free because they are served on potato rösti, a crispy potato cake, instead of an English muffin.
On the “Starters” menu, standards like biscuits, scones, cinnamon rolls, and croissants ($5-$9) are featured, but the biscuits, cinnamon rolls, and croissants are standouts.
The cinnamon roll is a coil of thin, crispy layers like a French croissant, and the frosting has a hint of citrus.
The drink menu offers sparkling options including prosecco and champagne, along with white and red wines, non-alcoholic drinks, typical and creative cocktails, lattes and cappuccinos, plus matcha tea and chai ($4-$12).
The “Manmosa” ($10) was a new concept to me, with Lumpy Ridge draft beer added to the typical orange juice and vodka used for standard mimosas.
The dining room decor is also elevated, featuring a handsome wood ceiling, blue upholstery, and walls that evoke mountain skies, sculpted trees, repurposed wood accents, appropriately attired servers, and carefully curated transferware dishes that look like antiques.
“I could see Bird and Jim using these exact dishes for a picnic on a mountainside,” said a guest from Estes Park, referencing characters from 1870s Estes Park, Isabella Bird and “Rocky Mountain Jim” Nugent.
In 2016, Witmer helped conceptualize Bird & Jim restaurant, then opened it as co-owner in 2017 with Melissa Strong. It was the first of the three Bird Family Restaurants.
Witmer bought out Strong’s interest in the restaurants this summer and is now at the helm of the flagship restaurant Bird & Jim, Bird’s Nest, a casual cafe with outdoor seating, and Brunch Above, which uses the Bird’s Nest entrance.
Bird and Jim’s, known for seasonal menus designed around local ingredients, has been recognized every year from 2020 through 2026 by Wine Spectator for having an outstanding, thoughtfully curated wine program. The Nest Above is available as a private event space.
With the opening of Brunch Above, Witmer, his team, and his restaurants are well-positioned to elevate Estes Park’s dining scene to the next level.
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