![]() Book a table at HUSH PUPPIES 12 blue crab, cheddar, jalapeños, sweet peppers, remouladeĬHESAPEAKE CRAB DIP 16 lump blue crab, cheddar cheese, pimientos, grilled garlic breadĬRISPY CALAMARI 16 spicy pickled peppers & onions, sherry-mustard sauce, herbsīAKED GREEN TORPEDO OYSTERS 18 chorizo, garlic butter breadcrumbs, cream cheese, herbsĬOCONUT SHRIMP 14 crispy fried jumbo shrimp, sweet & sour remoulade The restaurant is open for the season through November, serving dinner Thursday–Monday from 4 to 9 p.m. Hell’s Backbone Grill is situated at an elevation of 7,000 feet, which keeps this Southern Utah destination cool during the otherwise hottest months of the year, making summer and early fall a great time to visit. Every decision that Jen and I make, from the beginning, is run through a filter of: Is it good for our staff? Is it good for our guests? Is it good for the community? Is it good for the planet?” PLAN YOUR VISIT “Not only is she an incredible chef but she has an incredible heart. “We made a really different type of restaurant when we started and I really feel like there is no one else besides Tamara who could have joined us in this endeavor,” says Spalding. With a commitment to using organic, locally produced, regionally and seasonally appropriate ingredients, the cuisine is not only delicious, but also responsible and sustainable. With one of the highest Zagat ratings in Utah, Hell’s Backbone Grill takes great pride in serving only the freshest produce possible, most of which is grown on their six-acre farm, and in supporting local ranchers and farmers. Tamara is looking at the way we make things work in a remote place and saying, ‘We can totally do that.’ I am encouraged and excited.” Everything has seemed so upside down this has been a real change of hope. “Blake and I have just been trying to survive it has been hard the past few years. “We are excited to level up,” says Castle. She came back to Utah in 2020 and opened The Lakehouse at Deer Creek before moving to Boulder. Stanger worked in her mother’s restaurant as a teen and later moved to Arizona, where she helped open and co-owned several restaurants. As a result, Stanger learned to respect food and eat what grew there. There were no trash services and no piped-in water, so great care was taken with the resources available. Stanger grew up in Mammoth, Utah, where the population was 20 when she was a child (and it hasn’t grown much since). I want to incorporate things that only grow here like buffalo berries and Four Corners potatoes.” “When I met Blake and Jen, it was crazy to see how much they were aligned with the things that I believed in when it came to food-it is everything to them. “I made the decision to come here not to change things, but to add a little bit of me and my childhood foods to the menu,” says Stanger. Through her artistry and expertise, Stanger will bring new and exciting flavors to the restaurant’s already impressive menu. With an impressive culinary background, Stanger is known for her exceptional skills and innovative techniques in the art of cuisine she most recently flexed her talents at The Lakehouse at Deer Creek in Heber, just outside of Park City. ![]() The restaurant’s 24th season promises to be one filled with extra delight as it welcomes new Executive Chef Tamara Stanger to the female-led team alongside chef-owners Blake Spalding and Jen Castle. Selected as a James Beard Award semifinalist for Outstanding Restaurant in 20, Hell’s Backbone Grill in Boulder, Utah-a remote town about four hours south of Park City-beckons guests from far and wide to sample exquisite organic, locally based cuisine in a magical, sustainable farm setting.
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