![]() ![]() ![]() Despite it’s location it is highly acclaimed and has won numerous national awards. It was started by two women and founded on Buddhist principles, which is incredibly unusual for a restaurant in Utah, in a town of 400 people. Cori was curious and did some research and found out the restaraunt has a very special story. We had passed the restaurant several times and even looked at the menu, but it was way too expensive for a casual lunch. Before we left we had one last night with Cori and Greg, and splurged on a dinner at Hell’s Backbone Grill. We decided to take our last free week and go to Idaho and see if we could get some things done. Consequently those items start to build up, and towards the end of our time we often have to deal with them. ![]() We tend to put off unpleasant things as best we can during this month because it is the most stress-free time we have all year. 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.It’s always tough for us when our April “vacation” ends, and this year was no different. 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. 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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