The restaurant is now closed for the season.

Please visit us when we re-open in 22 days — Friday, March 16, 2012!

And in the meantime, stop on by our online Country Store... it's open year round.

Arugula Pesto
Hell's Backbone Grill
During the summer, the arugula takes over our garden. We view it as an invasive but tasty weed. We use as much of it as possible by grinding it into an aromatic and intense pesto, which we freeze in case of an emergency pasta sauce shortage.
- 1/2 lb. garden arugula
- 1 1/2 Tbsp. salt
- 1 Tbsp. brown sugar or honey
- 1 Tbsp. red wine vinegar
- 4 roasted red peppers
- 1 cup toasted piñon nuts
- 1 cup toasted pepitas
- 1 cup olive oil
Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition.

Older arugula can be bitter; this pesto can be cut with fresh spinach for milder flavor.

Spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can freeze the pesto in greased ice cube trays for easy-access portions.

more recipies >>

Bring the kids!

We have kids menus, art supplies and high chairs.

Special Events & Special Requests

We offer our wonderfully rich chocolate chile cake or blue-ribbon lemon chiffon cake for your special occasions. Please call at least three days in advance.

There is a $25 'cakeage' fee to bring your own dessert.

Dietary Needs? Allergies?

We have plenty of vegetarian, vegan and gluten-free items to choose from. Please ask!

Food & Drink

Hell's Backbone Grill serves regionally-based cuisine: a blend of Western Range, Pueblo indian and Southwestern flavors. Our menu changes weekly to reflect seasonal availability. We are committed to being an environmentally sound business, and grow many of our own vegetables, fruits and herbs on our six-acre, no‑harm organic farm. We feature locally raised and natural meats, handmade breads, jams and preserves, pickles and hot sauce. Our kitchen prepares everything from scratch, with love.

Dinner menu (80k pdf)
Breakfast is served seven days a week from 7:30 to 11 a.m. and features favorites such as our organic oatmeal, blue corn pancakes, and chila-migas as well as daily specials that showcase the latest arrivals from our farm.

Breakfast menu (44k pdf)
Hell's Backbone Grill now features a well-rounded and lively wine list that includes wines from organic vineyards. We offer a selection of fine Utah microbrewed beers from the Wasatch Brewing Company: Polygamy Porter, Full Suspension Pale Ale, Unfiltered Hefe-Weizen & St. Provo Girl Pilsner.

Wine List (64k pdf)