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
July 3, 2009 --
Our Festivities for Interdependence Day!
A big thank you to our wonderful town and neighbors!
HBG and BML host the ice cream social and talent show! Time TBA
All locals, come on down at 6 p.m. with your favorite homemade toppings to share. Get in line and let us dish you up some deliciousness. At 6 p.m (or so) we'll start the talent show. Prizes and Categories TBA. Runs till dark.
July 4, 2009 --
Boulder Town hosts the awesome parade down Highway 12 and festivities at the town hall!
Open for business as usual both days.
And the Monks!
Our favorite monks from the Drepung Loseling Monastery will hopefully be visiting us this summer. Plans are still taking shape-- we have no info yet. We'll be sure to post here as more is revealed.
more...
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Accolades,
Awards & Reviews
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.
