Swank toppings, sourdough cookies, and playful cocktails are the draw at this new high country eatery. In a mountain town accustomed to feeding droves of tourists, informal fare like nachos, wings, and pizza are easy to come by. Restaurateur James Harris wants to redefine Breck’s pizza scene with Tin Plate, a new pie joint serving sophisticated creations. Case in point: The Elote ($19) is a light, airy and chewy sourdough crust pie topped with cream, corn, roasted poblano, basil, goat cheese and an acidic kick, thanks to lime-pickled onions. And there’s so much more.