Blackbelly Market & Restaurant
American restaurant · Canterbury Acres
1606 Conestoga St Suite 1, Boulder, CO 80301
Highlights
Farm-to-table eatery & butcher shop; breakfast burritos, steaks
Farm-to-table eatery & butcher shop; breakfast burritos, steaks
"A restaurant opened by Top Chef winner Hosea Rosenberg, recognized by the MICHELIN Guide." - Michael He
"Choose your own adventure at Hosea Rosenberg’s Michelin Green Star-winning restaurant and market, which whips up beloved breakfast burritos and colossal sandwiches featuring cold cuts from the in-house butcher by day while preparing such thoughtful, farm-driven New American plates come evening as smoked red wine-infused mafaldine with lamb bacon, chèvre, walnut pesto, and braised radicchio; koji-cured heritage pork with Sichuan peppercorn jus, ramp spaetzle, and preserved cherries; and a not-to-be-missed carrot cake with spiced pecans. (Nota bene: Those burritos are also on offer at Santo, Rosenberg’s atmospheric ode to his New Mexico roots, which is also worth a visit for squash flautas, lamb belly tacos, and green chile cheeseburgers.)" - Ruth Tobias
"While this decade-old New American destination isn’t strictly a steakhouse, the whole-animal butcher shop attached to the dining room says it all regarding chef-owner Hosea Rosenberg’s dedication to quality beef (not to mention lamb and pork). The beef typically graces the menu in various forms besides chops: textbook tartare, say, or braised short rib rigati with maitake mushrooms and crème fraîche." - Ruth Tobias
"Hosea Rosenberg’s New American fixture in Boulder is taking reservations for a five-course chef’s tasting ($175 per person) that will include “additional surprises” as well as optional wine pairings for a supplement; for what it’s worth, past New Year’s Eve dinners at Blackbelly have featured such dishes as Nantucket bay scallop crudo and roast chestnut soup with matsutakes and Cognac." - Ruth Tobias
"Blackbelly Market is highlighted for its environmentally conscious practices, focusing on local and seasonal sourcing, and forming collaborative relationships with farmers to enhance sustainability in dining." - Kevin Chau
