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Blackbelly specializes in sustainable meats—such as this heirloom-breed porchetta for two—that come from its butcher shop next door. Photo by Matt Nager.

Blackbelly

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I can’t decide what I love most about Hosea Rosenberg’s Blackbelly. It could be the artisan whole-animal butcher shop and market led by head butcher Nate Singer, who dry-ages grass-fed beef, makes salumi in-house, and crafts masterful sandwiches, breakfast burritos, and more. It might be the unpretentious, meat-focused restaurant where you always feel like a regular (even if you only drive up from Denver a few times a year). Or perhaps it’s the way Rosenberg and Singer use those two platforms (and their monthly Primal Dinners series) to foster conversations with their customers about how to eat and cook deliciously and sustainably. Luckily, I don’t have to choose: shopping, dining, and learning are all things to be equally enjoyed at Blackbelly. 1606 Conestoga St., Boulder, 303-247-1000

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