Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local Colorado- grown ingredients, and pasture raised, sustainable animals. In November 2014, award-winning Chef Hosea Rosenberg evolved his esteemed Boulder, CO catering business, with a food truck and farm, into a long awaited, brick-and-mortar restaurant. The eatery was quickly identified as a Boulder essential, and elite dining destination in Colorado. Its early accolades include “Best New Restaurant” and has been ranked among 5280 Magazine’s top 25 restaurants in each subsequent year. Blackbelly works closely with local ranchers, going steps further than simply receiving and butchering whole animals. The team contributes to research and development, feeding programs, and other conditions that ensure the final product maintains the highest standards of quality, with low quantity production. For its produce, Blackbelly primarily sources within a few miles...More