That policy, along with paying living wages, treating coworkers with respect (no pan-throwing in this kitchen), and offering off-site staff housing, among other things, means that Blake and Jen don’t often have to deal with the challenge of employee turnover-even in a “seasonal” restaurant-that most restaurateurs do. Specifically, the magazine gave them a shout-out for their zero-tolerance for harassment policy. Hell’s Backbone was named by Food & Wine as one of the 19 greatest restaurants to work for. Last month Food & Wine gave Jen and Blake one of the most rewarding honors they could have ever wished for-and they’ve garnered plenty of honors and awards. Here’s an example of how that energy and compassion for others manifests itself: She continues, speaking of Jen, “She’s striving to expand her capacity to be of benefit in this world, and she puts a lot into that.”īoth women radiate positive energy and that energy permeates their restaurant, their co-workers, and envelopes the Grill’s lucky guests. In Jen’s and Blake’s wonderful new book called This Immeasurable Place, Blake writes that she is a practicing Buddhist, while she describes Jen as “not officially Buddhist, but she likes to say she’s a ‘Buddhist enabler.’” Not surprising, perhaps, since Buddhist teachings and ways of infusing Hell’s Backbone Grill like Chimayo chiles infuse the restaurant’s delicious Red Chile Beef Posole. These are powerful women whose power isn’t always evident: it’s subtle, understated, quiet, and contained-an inner type of power that’s absolutely Zen-like. The dynamic duo are co-founders, co-chefs, and co-owners of the remote (unless you happen to be one of the 200 or so souls who live in Boulder) eatery. That’s because they don’t have Blake Spalding and Jen Castle. Colorado has great restaurants, but nothing like Hell’s Backbone Grill. Having said that, the restaurant I always come back to as a perennial favorite is Hell’s Backbone Grill in Boulder. The point is, my favorite restaurant is a moving target, depending on what type of food I’m hungry for and what style of dining-e.g.
For other Italian fare, Veneto is the place to find me. So when I’m in the mood for pizza, those are my favorite restaurants. The pizzas at Ti Amo Wood Fired Pizza in Bountiful and MidiCi at the Gateway are excellent. I also delight in a corned beef sandwich at Feldman’s Deli and confess to enjoying an East Coast-style hoagie from chain eatery Jersey Mike’s. But I don’t always-or even usually-eat like that. When it comes to Michelin 3-Star dining, I love Le Bernardin in New York City and Paris’ coveted Taillevent. But I always find it a difficult one to answer. Meet the Utah restaurateurs whose quiet power is making restaurant jobs betterĮver wonder what it takes to create one of the greatest restaurants to work for? Utah’s own Hell’s Backbone Grill has been given that title.Īnd with dynamic Duo, Blake Spalding and Jen Castle, it’s not hard to see why-their determined vision has created one of Utah’s best, and the country’s most remote, restaurants around.Īs a food writer and restaurant critic, I am often-and I mean often-asked, “What is your favorite restaurant?” I understand the question and why people ask it.
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