Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local Colorado- grown ingredients, and pasture raised, sustainable animals.
In November 2014, award-winning Chef Hosea Rosenberg evolved his esteemed Boulder, CO catering business, with a food truck and farm, into a long awaited, brick-and-mortar restaurant. The eatery was quickly identified as a Boulder essential, and elite dining destination in Colorado. Its early accolades include “Best New Restaurant” and has been ranked among 5280 Magazine’s top 25 restaurants in each subsequent year. Its immediate popularity triggered an expansion just over a year later, with Blackbelly Butcher: Boulder's only whole animal, artisanal butcher shop and first independent retailer licensed to make and sell its own cured and fermented meats. The shop also offers an expansive selection of house-made cured meats, charcuterie and provisions, as well as daily breakfast and lunch. Here, Blackbelly butchers have the space to break down whole animals on a daily basis, to use in their entirety for all aspects of the business: the main restaurant, butcher counter, breakfast & lunch menus, catering, and events.
Blackbelly works exceptionally close with local ranchers and farmers primarily within a few miles of the restaurant. These farmers provide an amazing example of Colorado’s bounty, and what they cultivate directly effects the menu decisions the chefs make on a regular basis.