Monday - Thursday 4:00PM to 7:00PM
Friday & Saturday 9:00PM to Close
Pizza Fries $4.00
Monster Fries $5.00
Spinach & Artichoke Dip $6.00
Monday - Saturday 11:00AM to 3:00PM
Cheese Pizza & Salad $7.50
Cheese Pizza $4.00
Regular Toppings $.25
Premium Toppings $.50
Monday - Thursday 4:00PM to 7:00PM
Friday & Saturday 9:00PM to Close
Coors Light Draft $3.00
Micro Brew Draft $4.00
Wells Liquors $4.00
House Wines $5.00
Monday - Thursday: 11:00AM to 10:00PM
Friday & Saturday: 11:00AM to 11:00PM
Sunday: 4:00PM to 10:00PM
We are proud participants of the HDLM (Historic Downtown Littleton Merchant Society) and celebrate the fact that we can be a part of the amazing atmosphere that is Downtown Littleton.
Declaration Brewing’s formal roots spawned during foggy conversations over beers on beautiful Colorado afternoons at beer gardens and homebrew sessions. The Declaration syndicate began as a means of serving great beer to parched patriots everywhere. With brews and fables that last for generations, archetypal in cultures throughout the world, Declaration Brewing symbolizes all that is benevolent in humanity. The thirst quenching feeling that arises on hot summer days with a crisp Kölsch–that’s Declaration. The celebratory feeling of a Pale Ale after a ski day–that’s Declaration. The Stout reduction sauce on a steak at your favorite restaurant–that’s Declaration.
In addition to being apart of the Historic Downtown Littleton community, one of our strongest supporters come from Reinke Brothers, Chris and Greg. The two brothers opened up shop, bringing a childhood dream into reality. The Reinke Brothers are supporters of McKinners Pizza Bar year round, coming by for a pint and a bite to eat. Come Halloween time, Reinke Brothers and McKinners work together to keep the Haunted House participants happy with a thrill and a full stomach. Be sure to check their shop out, it’s one not to be missed and just across the street from McKinners!
Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne, and his sister Corkie. Twenty-three years later, the culture of family and collaboration still thrives, fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted, innovative brews. In 2010 the brewery completed their fourth expansion, adding a wood-aging cellar, a 750 ml bottling line, and a 76 kilowatt photovoltaic system capable of providing 25% of the brewery’s peak energy demand. As a regional craft brewery, Odell Brewing is committed to serving the communities in which they distribute by sourcing local raw materials, and through their charitable giving program known as Odell Outreach.
Dry Dock Brewing Company was founded in October 2005 when owners Michelle and Kevin DeLange leased an 800 sq ft space next to their homebrew shop, The Brew Hut, in Aurora, CO. The tiny brewery quickly got people’s attention the next spring when Dry Dock won Gold at the 2006 World Beer Cup for its HMS Victory ESB.Expanding in 2009 and again in 2011, Dry Dock currently runs a 7 BBL brewhouse including a tasting room that seats up to 180 people with 16 taps, outdoor seating and a regulation shuffleboard table.Dry Dock’s production has grown from 300 barrels in 2006 to 3,200 barrels projected for 2012. It has also continued to win medals at both the World Beer Cup and the Great American Beer Festival, including Small Brewing Company of the Year in 2009.
During the late 80s, Brian Dunn spent 5 years overseas building farms in developing countries. Having grown up in a family that appreciated good food and drink, Dunn expanded his knowledge and passion for beer during his travels. Dunn eventually returned to Colorado, started homebrewing and went to graduate school. Upon graduation in 1993, when Denver’s craft beer scene barely existed, he set out to found what would eventually become one of America’s most decorated and celebrated craft breweries.
Local, Denver company, The Gluten Free Explorer, creates hand crafted gluten and dairy free pizza crusts unlike any gluten free crust you have tried before. Crispy on the outside and chewy on the inside, their crusts will bring memories of what “real” pizza tastes like! Victoria Wolf, a.k.a., The Gluten Free Explorer, has been living gluten free since 2007. Her journey, and craving for delicious pizza, took her down the unlikely, but very rewarding, path into commercial baking. Working out of a dedicated gluten free kitchen in Boulder, Victoria is committed to creating what she calls "the new generation of gluten free," delicious gluten free products that even the non-gluten free will love.
Our story started in December of 1990 with a small homebrewers kit. Dick Doore, the co-founder of Left Hand, received the kit as a Christmas present from his brother. According to Dick, “it was all downhill from there.” His obsession with homebrewing led him back to Colorado in August of 1993, where he met up with a former college buddy and soon-to-be Left Hand co-founder, Eric Wallace. It didn’t take the two long to start brewing beer. Dick had been homebrewing for years, and Eric had traveled extensively internationally, seeking out great beers wherever and whenever he could. After brewing several batches that impressed their friends and lucky neighbors, they became more confident in their craft. It was only after drinking quite a lot of really good dry stout that Eric had brewed that they had their epiphany: “Let’s start a brewery.”A few weeks later, in September of 1993, we incorporated as Indian Peaks Brewing Company, in honor of the serrated ridges and jagged peaks of the Indian Peaks wilderness that you can see nearby. Then the search for the location was on from Golden to Loveland. In November of that year, home became a former meat packing plant nestled next to the St. Vrain River near downtown Longmont. In just a few weeks, the brewery was starting to take shape, labels were being produced, and kegs and bombers were purchased. The place was hopping. However, the euphoria was quickly sidelined when a conflict of interest surrounding the brewery name surfaced. Indian Peaks was being used by another brewery for a beer style. So, not wanting to start off on the wrong foot, we quickly changed the name of the company to Left Hand, in honor of Chief Niwot, whose tribe wintered in the local area. (The name Left Hand is derived from the southern Arapahoe word “Niwot” meaning left hand.)
This Colorado Whiskey is distilled in Denver, it has a classic American whiskey nose: sweet with a back bone of roasty Oak. The pallet displays muted caramel and toffee and nice barrel notes roasty satisfying. Finishes smooth fading out.
This whiskey glowed amber from the start. When volunteer firefighter Jess Graber responded to a neighbor’s barn fire down the road, he never imagined any good could come of it. But the barn he made effort to save belonged to George Stranahan, long-time liquor connoisseur. When the fire settled, the two discovered a shared passion for the Colorado outdoors and a good pour of fine whiskey. And so Stranahan’s Colorado Whiskey was born. They developed a recipe for the smoothest, most flavorful whiskey in the world using the purity of their mountain surroundings to their advantage. Well, to your advantage. They say from each thing bad comes something good. For Jess, George, and fine whiskey drinkers alike, it’s amazing just how good it can be.
I admit to being a physician and a whiskey nerd. In 2007 I had the arguably really bad idea of starting a distillery in Breckenridge, Colorado. Cashing out my life savings, kids’ college fund, and eventually selling my house to cover monthly payroll and taxes, we bootstrapped our way through the early years loving every minute of it.Today it would be fair to call us a successful distillery. We made it this far by checking our egos at the door, assembling the best cast and crew, and exhibiting the tenacity of a starving honey badger. I challenge you to find a team of employees and artists anywhere else with as much skill and dedication. I must also confess our unfair advantage due to the unique features of the Breckenridge water we use for proofing and blending every bottle of our spirits.