Years ago, I was in Boulder for my business trip and had a chance to visit this restaurant for dinner with my colleagues. I have heard about this place over and over again and I new I had to give it a try. A little background info about this spot - Award-winning Chef Hosea Rosenberg's Launched his East Boulder restaurant in 2014. Soon after opening they won the praises of many local publications including; 5280 Magazines best restaurants and Best Farm to table and Best Chef from Dining Out. The cuisine at Blackbelly is seasonally focused with fresh farm-to-table offerings. The cocktail menu reflects the creativity and imagination steering the Blackbelly kitchen and contributes to the vibrant up and coming east Boulder happy hour and dining scene.
Blackbelly stands alone in housing an onsite whole animal butchery. Their Butcher Shop and Market is located in the newly renovated space next door, here Butcher Nate Singer and his team of butchers have formed relationships with local ranchers to provide the highest quality and local meats available in and around Boulder. The butcher shop also houses the Blackbelly Market which offers a popular breakfast and lunch program. The lunch is a fast casual way to enjoy the quality products offered by this exceptional culinary team.
This spot was recommended to me three or four times a few years ago, so I had to pay it a visit the next time I was stopping in Boulder....and it did not disappoint. I ordered three snacks from the happy hour menu which were all incredible. 1.House made ricotta and preserves. 2. Char siu skewers 3. Braised lamb.
My wife and I also ordered two burgers and one Koji cured heritage pork. The quality, freshness and flavor of our total meal was amazing. It was even said that the burger may have been the best she's ever had. And yes, it's among the top for me as well. The fries, along with the house made sauce, were delicious. I also noticed that the service was friendly, knowledgeable and informative of the menu. Having a somewhat open kitchen was nice to watch the chef go to work. The glass front meat locker and rustic decor was what you would expect of a market style restaurant but was also clean and classic looking to welcome all guests. Anyway, that was my first experience. Since then, I've been back four or five times.
With a newly expanded butcher shop and deli, Hosea Rosenberg’s combination market and contemporary American restaurant somehow just keeps getting better. The meat of the matter here is, well, meat itself, be it a charcuterie board, the signature steak tartare, or a market cut of lamb, pork, or beef. But the contemporary American kitchen treats seasonal produce with equal respect: Take, for example, charred Mokum carrots with carrot-top salsa verde and ricotta salata or grilled purple sprouting broccoli in anchovy vinaigrette with red chile flakes. By day, the takeout-only breakfast burritos have earned themselves a cult following — and the muffuletta deserves to.
Since I praise this spot consistently around my office, no one will be surprised that I give Blackbelly Market my highest rating considering I make special trips to Boulder to sink my teeth into a Blackbelly Butcher Burrito or Burger. I have been coming to Blackbelly for a few years now. They've recently opened up the market side separate from the restaurant, which is lovely. There is always a line for breakfast burritos, but given there are only two options for burritos (meat or no meat), the lines move quickly. I love the Butcher Burrito, which is the butcher's choice of meat. The potatoes in the burritos are tots, which adds a unique twist to other burritos' potatoes. The green chile is not super hot, which might disappoint some breakfast burrito fans. However, the hot sauce they offer is quite hot, so spice lovers can still get their spice fix, even if it's not through the green chile. I haven't ever purchased their meat, but it's pretty tempting. I also recently saw they offer marrow bones for dogs, which I am considering the next time I go. I love their new set up, especially since I get to admire all of the meats while I wait for my tasty burrito. I'll be back soon!
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