Jen Castle and Blake Spalding are chef-owners of the highly acclaimed and award-winning restaurant, Hell’s Backbone Grill & Farm, located in Boulder, Utah, population 225 and one of the most remote towns in the United States.

Blake and Jen operate their restaurant following Buddhist principles, with a commitment to sustainability, environmental ethics, and social and community responsibility. They serve organic, locally produced, regionally and seasonally appropriate cuisine, growing many of their own vegetables and fruits organically in the restaurant’s two gardens and on their six-acre farm. They feature dishes made with fruit from Boulder’s heirloom orchards and rely largely on local ranchers for the grass-fed and -finished meat they serve.

Hell’s Backbone Grill, now in its 21st season, has been selected as a James Beard Foundation Award semifinalist in 2017, 2018, 2019, and a nominee in 2020. Hell’s Backbone Grill enjoys one of the highest Zagat ratings in Utah and was selected as a Fodor’s Choice 2006 recipient. The restaurant has also been voted “Best Restaurant in Southern Utah” by Salt Lake Magazine’s for the last twelve years in a row, and was presented the prestigious Utah Governor’s Mansion Award for Culinary Artistry in 2006 by Governor Jon Huntsman. In 2005, Blake and Jen received an award from the Museum of Northern Arizona and the Center for Sustainable Environments for being “Culture Bearers of Sustainability in the Four Corners Region.” Additionally, Hell’s Backbone Grill was chosen as one of four restaurants representing Utah’s Slow Food movement in an exhibit in the Smithsonian Museum in Washington, D.C. The restaurant has been featured in O, the Oprah Magazine, The New Yorker, The New York Times, The Wall Street Journal, Sunset Magazine, Bon Appetit, Gourmet, Organic Gardening, Outside Traveler, Travel and Leisure, Washington Post, Men’s Journal, More, Folk and National Geographic Traveler.


Featuring farm grown organic fruits & vegetables paired with locally raised meats.

Open 7 days a week

Join us for dinner on our patio: 4 to 9 pm

Featuring farm grown organic fruits & vegetables paired with locally raised meats
 Open seasonally 7 days a week • Join us for dinner on our patio or order take out from 4 to 9 p.m.
Our last day of service for the 2020 season will be Tuesday, October 27.