7/26/2023 0 Comments Backbone grill![]() Unsurprisingly, everything is chemical-free and local, and the menu changes often. The evening is a success from start to finish, from the food and scenery to the wonderful waitstaff who are notoriously careful and considerate. There is a “kiss” of Chimayo chile and beautiful, “just-whipped” cream. The creamy, rich chocolate custard is smooth and luscious, practically forcing everyone who tries it to close their eyes and savor its flavor. But it’s the Chocolate Chile Cream Pot that steals the night. The Orchard Crisp with local apples and pears under an oat-and-almond crust is delightful. It’s shocking that we can eat more, but we do. A fragrant “parsley’d” jasmine rice acts as a fitting side with more of those tasty, perfectly-roasted farm vegetables. There’s also a fresh Local Red Trout with Herbs, pan-seared with lemon and herb butter. The Boulder Beef Braise features slow-cooked, grass-fed beef that’s tender and flavorful beside farm-fresh vegetables, kale, tomatoes and a green chile polenta. A slightly tangy sunseed pesto is - amazingly! - nut-free. The Handmade Pappardelle is fresh and just past al dente, with creamy farm kale and basil. The flavors and textures are incredibly inventive. There’s also spicy habanero corn cream sauce and cilantro-pepita green rice. It’s fresh Southwestern at its finest: We get one with organic chicken, and one with vegetables. Hell’s Backbone is known for The Dinner Jenchilada, so that’s next. ![]() Quartered farm eggs are perfectly jammy, and the Vidalia onion and chive dressing is creamy yet fresh. We also get the special Monumental Salad with baby carrots, green beans, sliced cucumbers and farm-roasted beets. On top, a drizzle of spicy-sweet agave-chile vinaigrette. There are beautiful farm lettuces, toasted pepitas, crunchy jicama, sweet dehydrated corn, and sliced local apples. The Award-Winning Backbone House Salad arrives as an homage to garden-fresh produce. Another tasty, simple treat is the She Deviled Farm Eggs with a touch of spicy habanero and a squeeze of bright lime. A creamy feta sauce and tangy, house-made farm radish relish cut the richness of the fritters. One of the favorites of the night is the Farm Zucchini Fritters, which are hot and crispy on a beautiful segmented plate. The biscuits are thick and dense, made with heavy cream, cold butter, black pepper and Redmond Real salt. Biscuits, fritters and salads – oh my!įirst, a pile of Blue Ribbon Black Powder Biscuits with whipped sage butter. Beautiful cocktails start things off, and we have a very hard time choosing what not to get. We’re greeted with warmth and hospitality, and this shines through the entire meal. A small farm stand just outside the entrance sells produce, eggs, homemade jams, pickles and more. Colorful flags and bistro lights are strung above the tables. Huge Cottonwood trees provide shade over the dining patio, which is outdoor-only since the pandemic. Walking up, the property is the first to stun. When paired with a trip to nearby Singing Canyon on the historic Burr Trail, is a can’t-miss stop. ![]() ![]() Situated in the small 243-person town of Boulder, Utah, the restaurant and farm is pretty remote and without question the best dinner for miles. We’ve been anticipating going to Hell’s Backbone Grill since we first read about it.
0 Comments
Leave a Reply. |