With a Measure of Grace: The Stories and Recipes of a Small Town Restaurant
by Blake Spalding & Jennifer Castle with Lavinia Spalding
Foreword by Terry Tempest Williams
Photography by Eric Swanson
Sixty-five favorite recipes, charming anecdotes, old-fashioned rural wisdom and introductions to captivating local characters make With a Measure of Grace a warm and earthy, unforgettable read.
Happenings
& News
Thanksgiving Dinner All seating has been reserved.
Please call 435 335-7464 to be put on the waiting list.
Looking for Holiday Gifts Watch for our online country store. Coming soon...
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Accolades,
Awards & Reviews
Look for us in the New York Times Travel Magazine on Sunday, September 27, 2009
Zester Daily: It Takes a Village to Raise a Restaurant - September 20, 2009
Salt Lake City Magazine
VOTED BEST RESTAURANT IN SOUTHERN UTAH
2009, 2008 & 2007
1,000 Places to See in the U.S.A. & Canada Before You Die by Patricia Schultz
more...
At Hell's Backbone Grill we serve food and drink that reflect our deep commitment to sustainability and intention to be of benefit in the world. Our ingredients are simple and honest: 
sustainably grown vegetables, herbs and flowers from the restaurant's own no-harm organic farm and on-site gardens, and Boulder-raised grass fed and finished local lamb and beef. We keep bees for honey and pollination and lovingly tend over 50 heritage-breed laying hens who provide the eggs for the breakfast plates.
Hell’s Backbone Grill’s organic farm is located three miles south of the restaurant in Lower Boulder. Our skilled team of farmers, WWOOFers and volunteers work to supply our kitchen with as many varieties of heirloom vegetables, greens and herbs as possible during our growing season.
The farm is worked organically, employing principles of sustainabilty and Buddhist values of right livelihood. We use no chemicals, all weeding is done by hand and we rely on companion planting and relocation to deter pests. Between our three cultivated acres, our hoophouse and the straw-bale greenhouse we constructed in 2008, we produce over 6000 pounds of produce a year!
Reservations
are strongly recommended for dinner.
Please
call 435-335-7464 to
make reservations while you are in Boulder. No reservations are needed for breakfast. Open 7 days a week for dinner 5:30 - 9:30 p.m. and breakfast 7:30 - 11:30 a.m.
