Monday - Tuesday: 5:00PM to 8:00PM
Wednesday: 4:00 PM to 8:00 PM
Thursday - Friday: 4:00 PM to 9:00 PM
Saturday - Sunday: 12:00 PM to 9:00 PM
*McKinners is open for Dine-In Services with new limited hours. We will continue taking take-out/pick-up and delivery orders. Call-In/Pick-Up: Call Direct at 303.798.8500 or Use the ChowNow App. For Delivery: Use the GrubHub or DoorDash App.*
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.
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.
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.