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Our Story
 

Nineteen years ago, Jen Castle and Blake Spalding had a wild idea: to open up a deeply-rooted, ethical, locally-based destination restaurant in one of the most remote towns in America. After years of surprises, struggles, and metric tons of sweetness, our highly acclaimed and award-winning restaurant, Hell’s Backbone Grill & Farm, is still happily located in Boulder, Utah, population just 220. Read the whole story of our start in Boulder in our first cookbook, With a Measure of Grace.

Our restaurant operates following Buddhist principles, with a commitment to sustainability, environmental ethics, and social and community responsibility. We serve organic, locally produced, regionally and seasonally appropriate cuisine, growing many of their own vegetables and fruits organically in the restaurant’s two gardens and on their six-acre farm. We feature dishes made with fruit from Boulder’s heirloom orchards and rely largely on local ranchers for the grass-fed and -finished meat they serve.

Hell’s Backbone Grill & Farm, now in its 19th season, enjoys one of the highest Zagat ratings in Utah and was selected as a James Beard Foundation Awards semifinalist in 2017 and 2018. The restaurant was also voted 'Best Restaurant of the Rockies' by Elevation Outdoor Magazine, and was awarded “Best Restaurant in Southern Utah” by Salt Lake Magazine’s from 2007-2014 (and we now reside in Salt Lake Magazine's Hall of Fame). Hell's Backbone Grill & Farm was presented the prestigious Utah Governor’s Mansion Award for Culinary Artistry in 2006 by Governor Jon Huntsman and was a Fodor’s Choice 2006 recipient.

Additionally, Hell’s Backbone Grill & Farm was chosen as one of four restaurants representing Utah’s Slow Food movement in an exhibit in the Smithsonian Museum in Washington, D.C. The restaurant has been featured in O: the Oprah Magazine, The New York Times, The Wall Street Journal, Sunset Magazine, Bon Appetit, Gourmet, Organic Gardening, Outside Traveler, Outside, Travel and Leisure, Washington Post, Men’s Journal, More, and National Geographic Traveler.