ABOUT

exceptional foods must come from exceptional sources. Our 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 market, and the first independent retailer licensed to make and sell its own cured and fermented meats. In 2023 the shop was renovated, relocating directly next door to enable a massive expansion and take over of the entire existing building. Here Blackbelly offers its own selection of house-made cured meats, charcuterie and provisions, as well as daily breakfast and lunch. The 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.  

Serving breakfast, lunch and dinner, with separate entrances for daytime vs evening hours, open seven days a week.

Breakfast and lunch are found in the butcher shop and market (7am-3pm) on the west side of our building.

Dinner is served in our main dining room (starting at 4pm), entrance through the eastern most side, pictured to the right.

The restaurant industry has long faced a significant pay gap between tipped service employees and back-of-of-house employees (cooks, dishwashers, and others who handle and prepare the food). This disparity is largely rooted in the traditional U.S. tipping system and the state and Federal regulations governing how gratuities may be distributed.

Simply raising menu prices cannot adequately address this imbalance. Because tips are generally calculated as a percentage of the bill, higher menu prices simply increase tipped earnings while providing no direct or proportionate benefit to back-of-house employees. 

To address this, we apply a 7% Kitchen Support Fee to full-service dining guest checks that enables us to provide compensation more directly and equitably to our hourly kitchen team. This fee does not generate additional revenue for the restaurant. Rather, 100% is distributed to hourly back-of-house employees; none is retained by ownership or distributed to salaried managers.

The fee is clearly disclosed on our menus and appears as a separate line item on the guest check before payment. It is a mandatory service charge and is not a gratuity or tip. It is applied consistently to every table, every bill, every day.  Any additional gratuity (tips) you choose to leave is entirely up to you, and will be paid entirely to the front-of-house staff.  

After decades in this industry, we believe this is the most effective way to invest in our team, reduce the longstanding wage gap, and build a healthier, more sustainable workplace. 

We appreciate your understanding and trust in our commitment to operating our restaurants with integrity. 

If you have any questions about this policy, please contact Chef/Owner Hosea Rosenberg at hosea@lpiggy.com.