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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 dinner reservation here.

Stop in for breakfast from 7 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.

Dietary Restrictions & Allergies

We have plenty of vegetarian, vegan and gluten-free items to choose from, please preview our sample menus to explore our signature dishes. Menu items that can be prepared as gluten-free and/or vegan are noted. Everything in our small kitchen is prepared from scratch and may have been cross contaminated with an allergen. Please call or email us ahead of time at (435) 335-7464 or hbg@hellsbackbonegrill.com to discuss severe allergies.