Riverwalk’s East Coast-style deli: Boardroom serves big flavors with an emphasis on fresh
EAT Magazine
Barry Eckhaus/EAT Magazine
It could be argued that breakfast is the most important meal of the day, but there are plenty of people who break their fast with lunch. Boardroom Market & Deli is happy to serve both types of hungry folks, whether it’s at 7:30 a.m. or later.
For early-morning adventurers, Boardroom has you covered. The First Chair Breakfast menu is available from 7:30–11 a.m. and offers both grab-and-go items like breakfast sandwiches and burritos as well as sit-and-enjoy-a-mimosa options like French toast or huevos rancheros.
The grab-and-go choices aren’t limited to breakfast — owner and chef Brad Trumpower says that cold sandwiches can be ordered as early as 7:30 a.m. and Boardroom is starting up a box lunch option perfect for a day on the slopes, on a snowmobile or just about anywhere.
“We’re starting a box lunch program for the mountain,” he said. “Come grab a box lunch and you’ll get like a cold sandwich, cookie, chips and drink and we can do it at a discounted rate for an on-mountain dining thing.”
Boardroom also recently acquired its grab-and-go liquor license: If you need an Ocean City Orange Crush or a Bourbon Peach Smash for later, the crew has you covered.
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Trumpower is known for making the majority of the Boardroom menu in-house, including roasting the turkey, roast beef and ribeye for sandwiches; creating the various rotating soup choices (options may include chili, chicken tortilla, pasta fagioli and minestrone); takeaway items like mozzarella salad, dolmas and pasta salads; even salad dressings.
“Ranch might be the one thing that we don’t make in-house,” Trumpower says with a laugh. “You know, the Hidden Valley Ranch does a pretty good job.”
Trumpower is from Maryland; Boardroom’s vibe is “East Coast with a Colorado flair,” he explains. Guests can taste his roots in the flavors of the menu, from the Old Bay used in the shrimp salad to the classic lobster sandwich (served cold). He earned his chef title from working in kitchens in Ocean City and Baltimore and sharpened his Colorado cuisine at Red Sky Ranch and Zach’s Cabin in Eagle County.
Though Boardroom’s menu maintains the sandwiches that have quickly become favorites, like the Riva Ridge Italian or the Steep & Deep Roast Beef, Trumpower says that there will be weekly specials this winter to shake things up and reward locals “who have eaten pretty much everything on the menu.”
Keep an eye out for specials like Cuban sandwiches, bahn mi and maybe even quesadillas. “Obviously we’re a deli, but we want a few more options than just sandwiches, soups and salads,” Trumpower said.
