BLACKBELLY
We picked BLACKBELLY because we had heard great things about it. We assumed this is not a normal place you would think to take kids, so we gave it a try. The owner, Hosea Rosenberg is famous for winning TOP CHEF. This restaurant has been his dream for a long time after winning the show. He wanted to make a place where he could make his own charcuterie and have a market and butcher shop. He raises many of his own animals and buys local produce and ingredients. We didn't see the butcher shop but we will go back again since Colter really liked the charcuterie and would love to visit the shop soon!!!! BlackBelly has been open since 2011, and the restaurant is located on Arapahoe and 55th in Boulder. http://www.blackbelly.com/ $$$$$
We picked BLACKBELLY because we had heard great things about it. We assumed this is not a normal place you would think to take kids, so we gave it a try. The owner, Hosea Rosenberg is famous for winning TOP CHEF. This restaurant has been his dream for a long time after winning the show. He wanted to make a place where he could make his own charcuterie and have a market and butcher shop. He raises many of his own animals and buys local produce and ingredients. We didn't see the butcher shop but we will go back again since Colter really liked the charcuterie and would love to visit the shop soon!!!! BlackBelly has been open since 2011, and the restaurant is located on Arapahoe and 55th in Boulder. http://www.blackbelly.com/ $$$$$
OUR DINING EXPERIENCE
We scurried into the restaurant on a cold day. We came early at 4:30 because we were really hungry and we planned to stay for a while. The friendly hostess greeted us and promptly brought us to our table. Soon after we sat down the waitress brought us our water and we were offered beverages and bread. There were lots of menu options that were really unusual. They varied from crispy pig ears to octopus. As you know from reading our blog one of our goals is to try new and different options on the menu. We were excited to get started "kritiquing" the food.
As we sat looking around us, we noticed the harmonious ambiance. It was modern, industrial, and still comfortable. We liked the home-canned veggies and fruits that were displayed with all the cookbooks above the bar. We thought the curing meat aging in the glass room was fascinating. The waiter said the ham had been curing for 2 years! This would make great prosciutto.
We scurried into the restaurant on a cold day. We came early at 4:30 because we were really hungry and we planned to stay for a while. The friendly hostess greeted us and promptly brought us to our table. Soon after we sat down the waitress brought us our water and we were offered beverages and bread. There were lots of menu options that were really unusual. They varied from crispy pig ears to octopus. As you know from reading our blog one of our goals is to try new and different options on the menu. We were excited to get started "kritiquing" the food.
As we sat looking around us, we noticed the harmonious ambiance. It was modern, industrial, and still comfortable. We liked the home-canned veggies and fruits that were displayed with all the cookbooks above the bar. We thought the curing meat aging in the glass room was fascinating. The waiter said the ham had been curing for 2 years! This would make great prosciutto.