wide tamales.JPG

Served with love


Hell's Backbone Grill & Farm serves regionally-based cuisine: a blend of Western Range, Pueblo Indian and Southwestern flavors. Our menu changes weekly to reflect seasonal availability. Our kitchen is open seven days a week, preparing everything from scratch and with love.
We grow many of our own vegetables, fruits and herbs on our six-acre, no‑harm organic farm and feature locally raised meats, as well as our own handmade breads, jams, preserves, pickles and hot sauce.
Dinner service is from 5 pm to 9 pm. Our dining room is intimate, and reservations are strongly recommended. Make your reservation here.

Stop in for breakfast from 7:30 am to 11 am to try favorites like our organic oatmeal, blue corn pancakes and the breakfast jenchilada. We encourage reservations for groups of 7 or more at breakfast.
Try a patty melt on our house-made sage flatbread at lunch from 11 am to 2 pm. We encourage reservations for groups of 7 or more at lunch.
Hell's Backbone Grill features a well-rounded and lively list of organic and sustainable wines. We offer a selection of fine Utah micro-brewed beers from the Wasatch Brewing Company as well as other regional favorites. There is a $20 corkage fee to bring your own bottle.


We have plenty of vegetarian, vegan and gluten-free items to choose from. Please ask or email us ahead of time at hbg@hellsbackbonegrill.com so we can accommodate.