Back in its original spot, in a building still belonging to its original owner, the longtime locally adored Horseshoe restaurant is making its return to Breckenridge.

Originally known as Horseshoe II, the original restaurant opened 1978 and went on to have a 30-year run, becoming one of Breckenridge’s most-loved local spots.

This revival has strong ties with the restaurant’s original roots as the new owner works with the previous owner to “give Horseshoe back to Breckenridge.”

This establishment, officially called Horseshoe Breck, and unofficially deemed Horseshoe III, puts a new twist on the Horseshoe name.

Kelly Boyd, a San Diego native and the current owner of Horseshoe Breck, first met Horseshoe II’s former owner, Reggie Gray, in May. Months later, Boyd would reopen the doors to an establishment that locals had sorely missed. 

Reggie Gray named the spot after his father’s restaurant, the original Horseshoe, which was in Trenton, New Jersey. After completing his degree in restaurant and hotel management from Cornell University, Gray landed in Breckenridge in 1974 and began working in the restaurant scene. Almost four years later, he was given the opportunity to buy a restaurant on 115 Main St. and Horseshoe II was born. 

His mother promptly shipped him artifacts and decor items that had been left behind in his father’s restaurant, including bronze sculptures of horses and paintings of landscapes and prairies. His father’s original vision that manifested in New Jersey fit perfectly into the Western culture cowboy culture in Breckenridge at the time. 

Gray later acquired the building next store, expanding the restaurant from 70 seats to 170.

 After a three-decade run Gray decided it was time to pursue his ultimate goal: being a landlord.  

The spot went through a few additional owners before landing in the lap of Kelly Boyd, who has lived in Summit County since 2015. By September, Horseshoe Breck had reopened its doors. 

In this chapter of the Horseshoe story, the revise and revamp, Kelly Boyd and her husband Aaron look to keep the restaurant’s original vibe but with a slightly different feel. When it comes to the Boyds’ Horseshoe, everything has been curated by them. Kelly has taken on the role of owner and interior designer while Aaron has created the menus. They said they are looking to brand Horseshoe as “Breck-Tex-Mex,” looking to cater to both residents and one of the town’s largest tourist populations: Texans. 

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The Boyds noted that employee input has already made the restaurant better in ways they could not have imagined. With a staff hailing largely from Oaxaca, Mexico, Kelly Boyd said they are consistently learning ways to advance their menu. 

Aaron noted many of the cooks have experience working the street food-scene in Oaxaca — having grown up selling food with their families. 

“We want to embrace the Oaxacan culture, that’s a very strong culinary scene with these incredible flavors,” Aaron said. “Some of the sauces and marinades they have given me to try I’ve never even heard of, but of these little touches just to bring so much to the menu.”

Kelly and Aaron emphasized that a healthy and supportive work environment is nonnegotiable for them. With both of them having years of experience in the restaurant industry, they said this is paramount. 

The restaurant’s tortillas will be freshly made by their beloved employee, Nina, who has been deemed by Kelly as “queena of the cocina.”

Horseshoe will serve brunch year-round from 9 a.m. to 2 p.m. and are featuring what they call “the happiest of hours” from 2-4 p.m. The dinner menu starts at 4 p.m. and runs until the restaurant’s close at 9 p.m.

Shareables can be found, on the brunch menu, including ceviche and crack bacon, ranging from $6 to $16. Shareable drinks, mimosas and sangrias cost $38 and $36.

Avocado toast, Carne Avodava and other plates on the brunch menu fall anywhere from $15 to $25. House cocktails, such as frozen margaritas, corona sunrises, and bloody mary/marias cost $9 to $16. 

While the restaurant is up and running, a dinner menu remains in the works. The Boyds are also hoping to create an outdoor eating space on the patio next summer.