Hell's Backbone Grill & Farm

Hell's Backbone Grill & Farm is a culinary landmark in the remote canyon country of southern Utah, situated in Boulder at the base of the Grand Staircase-Escalante corridor along Scenic Byway 12. Co-owners Blake Spalding and Jen Castle founded the restaurant on Buddhist principles of compassion and sustainable agriculture, and every plate served reflects that commitment. Operating seasonally from March through November, the restaurant grows much of its own produce on an adjacent certified organic farm, supplementing with ingredients from local ranches, foragers, and regional dairies. The cuisine is broadly Southwestern with Indigenous influences — prickly pear glazes, dried chile sauces, wild herbs, and heirloom corn figure prominently alongside Utah lamb, pastured chicken, and farm vegetables harvested that morning. Signature dishes include a rotating farm vegetable plate with local cheese, Utah lamb with chimichurri, and prickly pear glazed chicken. The breakfast and lunch service draws hikers and road-trippers traversing Byway 12, one of America's most spectacular drives, while the dinner service has evolved into a genuine pilgrimage destination for food-conscious travelers from across the country. The dining room occupies a low-slung building designed to harmonize with the red rock landscape, and the terrace looks out over a sagebrush valley flanked by sandstone mesas. Beer and wine are available, skewed toward organic and small-producer options. Reservations for dinner are strongly recommended, especially during summer and fall when the Byway 12 corridor is at peak visitation. The restaurant is solar-powered and composting-forward, and its community engagement in tiny Boulder — population under 200 — is central to its identity. The kitchen closes entirely from December through February, so travelers planning a winter detour should confirm the seasonal dates before routing through Boulder.