Blackbelly Market & Restaurant
American restaurant · Canterbury Acres ·
Farmhouse-chic eatery & butcher shop for charcuterie, burgers, steaks
Farmhouse-chic eatery & butcher shop for charcuterie, burgers, 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
"At the foothills of the Rocky Mountains in Boulder, this whole-animal butcher shop champions old-world European techniques, bringing in one cow at a time and using every part—sometimes even tripling the number of steak cuts from a single piece. Led by head butcher Kelly Kawachi, who joined the team with encouragement from Chef Hosea Rosenberg and treats butchery as an art, the crew sources from local farmers and leans into charcuterie, butchery demos, and a carefully tended aging chamber; the lamb, in particular, is described as unbelievably delicious. Customers are encouraged to explore underrated cuts like lamb neck, pork shoulder, and beef tri-tip, prized for flavor even if less tender than the usual ribeye or tenderloin. A relaxed, Aloha-inflected culture—patient, family-minded, yet purposeful—defines the experience, and the bright new shop, with lots of windows and views of the Flatirons, roots it in Colorado’s outdoorsy spirit." - Michael He
"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