![]() ![]() The freshness of the fish needed little accoutrement. ![]() Perfectly cooked (medium rare), it was unadulterated with heavy seasonings or sauces. I would have been sorry the meatloaf wasn’t mine, if my trout had not been equally delicious. Lisa has a knack for out-ordering me – always zeroing in on the menu’s best offering. It was uncomplicated but definitely not unassuming. It was tender and smoky with chipotle seasoning. I would never order meatloaf in a restaurant – it seems like something you make at home on an average Wednesday night, not when you have intriguing choices like Green Chile and Boulder Lamb Posole, or, well, Steelhead Trout. ![]() I ordered local Steelhead trout with rice Lisa chose meatloaf with lemon mashed potatoes. Hells backbone grill free#This is where the free monk-munchies ended. If I ever make it to Tibet I’ll have to ask for the recipe. I suspect the tea preparation involved more than just stirring some butter into a hot drink. The buttered tea, in contrast, was warm and soft and very tasty. Several years ago at a hip coffee shop in Wilmington, NC, I was convinced to try the newest in java preparations: buttered coffee. After that we sipped some hot buttered tea. It was delicious – buttery and uniquely seasoned. First we had Dresil, a Tibetan sweet rice dish for new beginnings. The monks were having some special appetizers, and, to celebrate their visit, the owners brought every diner samples of these as they were served to the Tibetan table. Kind of an ironic dinner spot for men of faith. ![]() Every year, 10 monks from the Drepung Loseling Monastery, near Lhasa, Tibet visit Boulder and, because monks need to eat too, join Jen and Blake’s other guests at Hell’s Backbone Grille. The owners, Jen Castle and Blake Spadling run their establishment on Buddhist principles with, “… a commitment to sustainability, environmental ethics, and social and community responsibility”. Ten red-robed monks spilled out, were greeted by the owner, and led inside. A unmarked van pulled up and the servers buzzed keenly about. Mine was excellent and came with a garnish I had not previously encountered – a pickled garlic scape.Īs we were enjoying our drinks and perusing the menu, a nervous tension seemed to fill the room. If you want a martini, let the barkeep make the damned drink. If you don’t want vermouth, order a glass of gin. I am not one of these “just wave the vermouth cap over my glass” martini drinkers. She deemed it perfect for a summer evening. It was sweet and tart, but the rye was not overwhelmed by the fruit. From the varied cocktail menu Lisa selected a house specialty: Rye and Jam – rye, Applejack, lemon and house-made crabapple conserve. Once inside, we were seated in an intimate rustic dining room where a server greeted us enthusiastically. We changed clothes in the car, one keeping a look-out while the other dressed. It looks over a beautiful valley in the direction of Mt. Near a small lake, Hell’s Backbone Grill is nestled among trees on the grounds of the Boulder Mountain Lodge. Once off the trail, we shot up Highway 12 to Boulder. Look for a gallery of the Lower Calf Creek Falls hike at the end of this review We quick-timed it through the hike to make our reservation at Hell’s Backbone Grill. We also planned dinner at a should-be-in-the-news-cuz-it’s-so-good restaurant near our campsite. While camped near Boulder, Utah, we scheduled a relatively short hike in the soon-to-be in-the-news Grand Staircase-Escalante National Monument. ![]()
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