Hell's Backbone Grill & Farm

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Hell's Backbone Grill & Farm

Hell's Backbone Grill & Farm is open for the 2021 season! We are open for patio-dining and take-out for dinner only. We hope to see you this season!

At Hell's Backbone Grill & Farm we serve food and drink that reflect our deep commitment to sustainability, justice, and our larger intention to be of benefit in the world. Because patio-dining is subject to Boulder's weather whims and because of the ever-changing COVID-19 pandemic, we are not accepting reservations except for large parties (10 people or more). Patio-dining is available on a first

-come first-serve basis. To request a large party reservation, please visit our website: https://hellsbackbonegrill.com/2021-groups

If you have questions about dining with us this season, please visit our website, email us ([email protected]), or call us (435-335-7464).

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! 💖🌈💖

30/05/2026

We love you Western Spirit!!!

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 💚

27/04/2026

We hope you saved room for dessert!

Our rotating offering of sweets usually has something for everyone... from the famed rich and creamy Chocolate Chile Cream Pot to Bread Pudding featuring local fruit (farm cherry this week!) or silky Panna Cotta made with chamomile + honey and topped with a blueberry + rosemary coulis.

Pair it with a mug of freshly brewed decaf coffee, tea or a night cap from the bar and we promise you’ll sleep well 😴

15/04/2026

Thanks to the Saturday Evening Post for giving us some Bucket List love! In case you didn’t hear the news... as of last year, we (along with three of our dear hellions, Nina Brownell, Nick Barretta, and Morgan Reedy) are now the proud owners of the Boulder Mountain Lodge!

We’re beyond delighted to be bringing our vision of higher consciousness hospitality to this rural oasis in the high desert of Southern Utah.

Having spent the past 25 years on this property running Hell’s Backbone Grill & Farm, we’re thrilled about this new chapter and all the possibilities ahead. For almost three decades now, the Boulder Mountain Lodge has been a home base for visitors exploring this immense and unique landscape. Nestled in the heart of Boulder, a town of 250 people, the Lodge provides an increasingly rare experience of peace and wilderness, while still offering modern amenities to enhance comfort and convenience.

Together with hellsbackbonegrill &
farm, our feisty new concept Little Bone food truck, The Boulder Mountain Lodge is committed to the values of abundant hospitality, ecological stewardship, and community responsibility.

The first photo of founding chefs and was taken 20 years ago... and they’re still at it! Final photo by with Kayla Bertagnoli of With love Utah of the duo enjoying the lodge’s orchard last summer. ✨

12/04/2026

On the menu this weekend: crispy skin-on, pan-seared steelhead trout with grapefruit tarragon beurre blanc (we don’t mind if you lick your plate 😋) served with parsley’d jasmine rice and organic vegetables.

There’s a reason this dish has been a mainstay on our menu for so long! It’s on the lighter side compared to our meatloaf and tenderloin yet perfectly filling after a day out wandering the canyons and oh so delicious.

31/03/2026

Thank you City Weekly! From the 36th annual Best of Utah awards (chosen by over 15,000 voters!!), we’re honored to bring you the Best Meatloaf in the state!

Find ‘s treasured recipe in our first cookbook, With a Measure of Grace. Our Spicy Cowgal Chipotle Meatloaf remains a tried-and-true favorite since the early days of the restaurant, now 27 years ago!

It’s crafted with extra-flavorful local grass-fed & finished beef & bison, smothered in our spicy backbone sauce and served alongside lemony mashed potatoes and seasonal vegetables. Yum!

Blake is in the dining room most nights and is happy to personalize a cookbook for you, or find it in local bookshops or our online store, link in bio 🙌

24/03/2026

We’ve got new things cooking this year!

On the menu now is our Grains & Garden Bowl with our delicious house-baked spiced tofu, tahini “mortgage lifter” bean puree, ancient grain pilaf, farm mint, red pepper coulis and organic vegetables.

Alongside our omniverous mainstays, we have so many wonderful vegan, vegetarian, and gluten free options so there’s something for everyone!

17/03/2026

We had a truly glorious opening weekend! Thanks to all of you who came out to celebrate the first nights of Season 27 with us 💕 It was amazing to have old friends show up to surprise us, greet familiar faces from seasons past, and make new connections over our food, drink and shared values around public lands.

Shoutout to all our Hellions, new and veteran, to co-creating the best opening weekend EVER!

ALSO Grand Staircase is in grave danger again, and so if you love us and our Monument, please immediately call the offices of your senators and representatives. You may not feel like they are listening, but at a bare minimum, they tally the calls and volume matters!

Address

Opening Hours

16:00 - 21:00

Telephone

+14353357464

Website

https://linktr.ee/hellsbackbonegrill

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