Top Chef winner Hosea Rosenberg's Blackbelly is part butcher shop, part restaurant, all commitment to the craft. The in-house butchery processes whole animals from local farms, and the kitchen transforms every part into refined, meat-forward cuisine.
Blackbelly Market
Whole Animal, Whole Heart
The Butcher Shop
The retail butcher shop sources whole animals from Colorado ranches and breaks them down in-house. House-made sausages, cured meats, and cuts you won't find elsewhere. Open daily—come for the restaurant, leave with steaks.
The Restaurant
The dinner menu showcases what the butcher shop provides. Expect charcuterie boards, refined meat preparations, and dishes that honor nose-to-tail cooking. Vegetable sides are equally thoughtful.
The Philosophy
Blackbelly is about respect—for the animal, the farmer, the craft. Every part is used. Nothing is wasted. The result is food that tastes like it matters.
Pro Tip: Start with the charcuterie—it showcases the butcher shop's range. The steak for two is excellent if you're sharing. Stop by the butcher counter before leaving for meats you can't get elsewhere.