Bryan Dayton is a Restaurateur, Beverage Director and the Founder of Half Eaten Cookie Hospitality, which includes four award-winning restaurants under its portfolio: OAK at fourteenth (2010) and Corrida (2018) in Boulder, and Acorn (2013) and BriDer (2015) in Denver.  He is also a certified Sommelier and graduated the Beverage Alcohol Resource Program (BAR) with honors. Prior to opening and operating his own restaurants, Dayton spent time in Colorado’s acclaimed Frasca Food and Wine, worked part-time as the Colorado brand ambassador for Domaine de Canton, and managed his own cocktail catering service called Sweet & Sour Cocktails. In 2008, Dayton started the Colorado chapter of the United States Bartender’s Guild (USBG). Outside of the restaurants, Dayton is a decorated trailrunner and ultramarathoner. 

OAK at fourteenth (Boulder, CO) (2010) is located at 1400 Pearl Street in the heart of Boulder, Colorado. The first restaurant from Bryan Dayton, OAK blends elements of Colorado’s rustic backdrop with Boulder’s hip and contemporary dining scene. The neighborhood restaurant serves Executive Chef/Partner Steven Redzikowski's inventive New American fare, with a focus on the restaurant's wood-burning oven - and has also been celebrated for its unique beverage program and top-notch service.

Acorn (Denver, CO) (2013) is located within the Source, a reclaimed 1880’s foundry turned new epicurean marketplace in Denver’s RiNo district, and boasts Executive Chef Ian Palazzola’s eclectic, contemporary American cooking in an approachable, shareable format. Here, guests may also enjoy ingredient-driven cocktails and handpicked selection of artisan wines and beers. Similar to OAK, Acorn’s culinary and inspirational foundation comes from it's oak-fired oven and grill.

BriDer (Denver, CO) (2015) is Dayton’s first foray into the fast-casual dining space. Located on the  ground level of the Nichols Building in downtown Denver, BriDer is an all-day rotisserie and seasonal market concept that is available for dine-in/take-out. The restaurant, helmed by Executive Chef/Partner Chase Devitt, boasts only made-from-scratch, ingredient-driven offerings prepared with the utmost care and attention. The focus here is around the rotisserie-cooked meats, straight from BriDer’s state-of-the-art Rotisol oven. 

Corrida (Boulder, CO) (2018) is located on the rooftop level of 1023 Walnut Street and offers Boulder's only unobstructed view of the Flatiron mountains. At its helm is Executive Chef/Partner Amos Watts who has cooked at acclaimed restaurants such as Acorn, Old Major, and Jax Fish House in Denver and Douglas Keane’s Cyrus Restaurant in California’s Sonoma County. At Corrida, guests can expect an extensive selection of tapas and pintxos, aged meats inspired by the famed steakhouses of Spain's Basque region, seafood plates influenced by the flavors of the Mediterranean coast, as well as a Spanish-focused beverage program featuring Spanish wines, vermouths, sherries, and ciders, as well as classic GinTonics prepared tablesid