Hell’s Backbone Grill
& Farm, Boulder, Utah, USA
Tucked off a dusty highway in one of
America's most remote towns, Hell’s Backbone has been serving organic, local
and seasonal produce in the middle of nowhere for more than two decades. Chefs
and co-owners Jen Castle and Blake Spalding run the restaurant according to
Buddhist principles, using fruits and vegetables grown in the kitchen gardens
and attached six-acre farm. They don’t take reservations except for larger
groups, so anyone wanting to dine here will have to make the journey and take
their chances.
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