Hell's Backbone Grill & Farm

18/08/2026

On July 13th, the boundaries of Grand Staircase-Escalante National Monument were reduced by 90% in a Presidential Proclamation signed by President Trump. The reduction is so drastic that the actual Grand Staircase geological formation is no longer included within the Monument boundaries.

This rollback is devastating, but it is also the catalyst for our fiercest fight yet. The story of Grand Staircase-Escalante is far from over. Even in these dark times and moments of uncertainty, hope shines through, and that light comes directly from people like you. Public lands belong to the public, and the outpouring of care, advocacy, and community support from passionate defenders remains our strongest line of defense.

We cannot afford to stand by while our natural heritage is carved up for short-term gain. Help us defend the monument by supporting us today.

Thanks to Blake, Jen, the Hellions, at Hell's Backbone Grill & Farm, Boulder Mountain Lodge - Boulder, Utah, Little Bone Food Truck, and an anonymous donor, your impact will be DOUBLED. Every dollar you give will be matched up to $3,000. Link to donate: https://form-renderer-app.donorperfect.io/give/grand-staircase-escalante-partners/gsenm-reduction---hells-backbone

06/08/2026

The farm she is farming, the farmers they are harvesting, the cooks they are preparing, the team they are delighting 🌻🌻🌻 August rains about to start, come on over and be here with us! Much love, Blake & Jen & the Hellions ✨🌸✨
farmtofork

Photos by Hayley Nenendal

04/08/2026

13/07/2026

It is always a good time to support SUWA, The Southern Utah Wilderness Alliance but now is especially critical! Please tell them Blake and Jen sent you 🙏🏼❤️‍🩹⚔️ SAVE GRAND STAIRCASE and BEARS EARS!

To welcome you to the Canyon Keepers circle, we’ll send you a limited-edition Canyon Wren canvas bag, designed by the lovely Riley Lubich.

01/07/2026

Can you spontaneously join us? We promise you the sweetest of evenings🍧🍦🍨

Hell’s Backbone will be closed for the event, but Little Bone by Hell’s Backbone Grill & Farm will be offering breakfast and lunch 7-2 and dinner 4-9 pm! Bring your talents too, the categories are comedy, movement, spoken word, music (no karaoke style please) and the odd and peculiar 🕺🤹🧜🏼‍♀️💃 We would just love to have you join us!

INTERDEPENDENCE is good for the soul 💞

01/07/2026

Can you come to Boulder tomorrow? We promise you the sweetest of times 🍨🍦🍧

14/06/2026

We are closed to the public tonight for the joyous occasion of the wedding of our beloved Emily & Topher 🤍🙌🤍

11/06/2026

A hearty thank you to Town & Country Magazine for this sweet mention in their latest issue! We find ourselves in great company in this piece written on America’s bounty by the illustrious food writer Joshua David Stein.

“For 27 years Jen Castle and Blake Spalding have run this hyper-local restaurant in the shadow of Grand Staircase-Escalante National Monument.
With desert-rubbed cauliflower, bison strip steak, and vegetables from their own farm, this is Four Corners cuisine at its highest.

Even better, last year the pair bought the adjacent Boulder Mountain Lodge, ensuring that you’ll have a place to lay your head after the meal.”

Also, Happy Pride to all who celebrate! 💖🌈💖

07/05/2026

16 years ago, Blake Spalding and the farmers at our 6.5 acre farm planted hundreds of asparagus crowns at Hell’s Backbone’s No-Harm Farm that we call Blaker’s Acres. Our farm was established in 2005 and is now in its 21st year!

These beautiful green spears are one of the first things we harvest each season and our favorite flavor of spring. Cared for properly, they’re a perennial delight, growing anew each April and May and then gracing our menu for about 6 weeks.

This year, we’re refreshing the asparagus beds with 200 new crowns that we’ll be carefully placing this week while it’s still cool.

We serve the tender shoots lightly sautéed with our she-devil hot sauce laced hollandaise,that’s made with egg yolks from our no-kill flock of industrious chickens (who also eat all of our kitchen and leftover plate scrapings, keeping edible material out of the trash bins).

This dish brings together everything we envisioned this restaurant to be: home-grown, freshly harvested, healthy food, brought from our hands and hearts directly to your belly.

photos are by Mary McIntyre featuring our dear lead farmer Birdie & head chef Tyler Warren 💚