![]() ![]() For dessert, we recommend the dark molasses gingerbread with butterscotch and fudge toppings. The waitstaff performs a well-orchestrated dance, as servers refill mint-leafed water and provide cracked-pepper biscuits with sage butter. The rib-eye steak, though nicely seasoned, is substantially fatty, but we do suggest the chipotle meatloaf. ![]() Even the Moqui macaroni and cheese has flair, thanks to the spunk of green chilies. Every preparation is surrounded by a potpourri of fresh vegetables-spaghetti squash, Jerusalem artichokes, heirloom tomatoes and chunky mashed potatoes. ![]() The menus are a stockpile of organic meats, farm-grown organic vegetables and fruits picked from the restaurant's own farm and greenhouse, whipped into creative dishes that seem more improvisational than by-the-book. The main dining area, surrounded by bay windows, showcases the Red Rock Canyon country of Hell’s Backbone on the way to Grand Staircase Escalante. Drawing inspiration from their favorite restaurants including Mazza, Takashi, and Manoli's, as well as taking a cue from their close friend Mikel Trapp, they've created a self-contained, conscious, service-based business that operates from the heart.This enchanting restaurant at the edge of tiny Boulder, Utah, is one of those places that you'll need to search out-and we recommend that you do just that. It's about happiness, their people, staff, guests, and community alike, being present, and making decisions from a loving and compassionate perspective. After speaking with them over dinner we can safely say their defining mantra lends itself to creating spectacular company, better bites, and overall, one hell of a dining experience.įor Blake and Jen, it's not so much about money as it is about how many meaningful connections they can make. Blake and Jen, a practicing Buddhist with a soft spot in her heart for Greenpeace, and a well traveled visionary with a love of wine, respectively, go by the mantra “Less effort more joy”. Chef-owners Jen Castle and Blake Spalding, are a spirited, generosity-filled duo, committed to dishing out delicious bites to the fine folks of this state. They've created a self-contained, conscious, service-based business that operates from the heart.įood and drink aside, as one would expect, t he ladies behind Hell's Backbone Grill & Farm are nothing short of magical. Also, should you find yourself lusting after any one of their freshly harvested creations in particular, they also have two fabulous cookbooks that generously offer up their amazing recipes. Add to any salad: grilled shrimp +10 crab cake +15 grilled chicken +8 fried chicken +8. In addition to creating sinfully good bites, Hell’s Backbone features a lively list of organic and sustainable wines, fine Utah micro-brewed beers, and a creative menu of signature seasonal cocktails and spirits (and they're Boulder's only bar). In their efforts to maintain the freshest ingredients with the utmost nutritional quality, the fine folks at Hell’s Backbone Grill & Farm are providing patrons with a window into the healthier, more natural, lifestyle enjoyed by our ancestors. On top of that the restaurant is serving up all manner of delicious dishes that incorporate local, responsibly raised, beef, lamb, and eggs. The no-harm organic farm (complete with oh so skilled farmers and volunteers alike) is located three miles south of the restaurant in Lower Boulder (think awe-inspiring red rock), and provides sustainably grown vegetables, fruits, herbs and flowers. Hell’s Backbone is about as self sustaining as it gets, and perfectly picturesque to boot.Įqual parts delectable restaurant and quaint local farm, the setup at Hell’s Backbone is about as self sustaining as it gets, and perfectly picturesque to boot. ![]()
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