Blackbelly Market & Restaurant — Restaurant in Boulder

Absolutely phenomenal! My first time coming to this location and it was a fairly busy night as the college was hosting graduations earlier that day. When I walked in I was immediately greeted, the Hostest was very politely informed me they were full and once a space open at the bar I was welcome to take a seat as there weren't anyone else waiting for just a single seat. I got a text message approximately 10m later saying my table was ready. Apparently a seat has opened up at the chefs table! I took my seat and it was less than a minute before my server approached me and introduced himself. He was very polite and knowledgeable about the menu, which I very much appreciated because I know I had more than a few questions. After some deliberation o decided upon the pigs ears as my appetizer, along with a small charcuterie board consisting of 4 items I chose and several portions of things that pair well with the meats and cheeses ordered (the charcuterie boards are build your own, each item added to the board is $7). As an entre I chose the 8oz sirloin prepared blue, with mixed mushrooms as a side, pair with a glass of red wine I believe was called Alexander's Valley. I will say it did take a bit of time for the appetizers to come out but it was understandable given all the graduates eating there that night. It was enjoyment enough just being able to watch the Chef and other cooks prepare these amazing dishes. One of the chefs in the back of house noticed I had been waiting a while and prepared a small treat for me while I was waiting. I honestly can't remember what they said it was but it was some kind of whipped cheese on top of a thin slice of radish. Before going on to the actual meal I would like to make note that their house bread and butter is absolutely amazing. The pig ears are marinated over night and then deep fried and laid over top of some bacon jam, then a sunny side up egg is placed on top. I had honestly never had pig ears before and I loved them. It didn't have a prominent "pork" flavor to them. The chefs here definitely know what they are doing! The outer skin was fried perfectly to a crisp, and the fat was rendered wonderfully. They had great flavor and texture on their own and the bacon jam was just an added bonus. The charcuterie board consisted on some prosciutto, cows head meat, Bleu cheese, and a goat cheese, in addition it also has apple chutney, honeycomb, pickled mustard seeds, olives, and apple slices. Everything was amazing and I won't go into too much detail here. The steak and mushrooms were both cooked perfectly. The steak is topped with a glaze and served with a small side Aurgula? and onions. For dessert I decided to have the carrot cake. Apparently the recipe belonged to an old friend of the owner. The icing wasn't overly sweet and it had a nice creamy texture to it. The cake was dense and moist. It was served on a plate drizzled with caramel and honey roasted oats, with a side of orange sorbet.

All in all it was an amazing experience and I definitely recommend giving rhis place a try. It is expensive but the service is great and you...

Visited: Mid-May 2025 | Dinner | Party of 2

Blackbelly in Boulder (with its Denver outpost now drawing buzz) carries weight--not only from its reputation as a whole-animal, sustainable operation, but also from its Michelin Green Star nod for sustainability. Naturally, expectations were high. Unfortunately, the experience didn't live up to the hype.

Starters: Overpowered and Underwhelming We began with the Roasted Bone Marrow, which came sparsely portioned. Only about half of the bone contained marrow--arguably normal, but not ideal when paired with two pieces of overly oily toast. The pickled onions were aggressively acidic, dominating rather than complementing the dish.

The Chicharrones were... fine. Just fine. Crisp and salty, but forgettable. Not a starter that leaves an impression or sets the tone for a special meal.

Mains: Long Wait, Little Reward We waited nearly 40 minutes for our mains--an unusually long delay with no clear explanation.

The Crispy Pig Ears, which I was genuinely excited about, were a letdown. As a longtime fan of this ingredient, I found the deep-frying and sugary red pepper jelly completely obliterated the subtle, gelatinous texture and flavor pig ears are celebrated for. In the end, the ears became just a vehicle for the jelly. The result? A dish that could've been made with anything and tasted the same.

The 5oz Buckner Loin (lamb) didn't fare much better. Though ordered medium and appearing cooked accordingly, it somehow tasted dry and under-seasoned, lacking the richness or tenderness good lamb should deliver. The accompanying crispy sweetbreads were charred to the point of bitterness--blackened, dry, and tasting closer to burnt wood than delicacy. Presentation-wise, the dish lacked any visual appeal. And at $55 for the loin alone, the price felt unjustified--especially when you compare it to equally-priced signature mains in fine dining institutions.

Drink & Service Notes The strawberry mocktail was delightful--bright, balanced, and refreshing. A rare bright spot in an otherwise unremarkable meal.

Service was warm and attentive overall, although we were handed a set of dirty tongs, which felt out of place in a restaurant of this price point and prestige. We dined outdoors, so I can't comment on the interior atmosphere, but the patio was comfortable.

Final Thoughts Our bill also included a 6% kitchen surcharge, which diners should be aware of--especially when value already feels questionable.

In the end, while Blackbelly's mission is admirable and its service professional, the execution in the kitchen fell flat across the board. It's hard to reconcile the restaurant's accolades with the actual experience. Perhaps we caught them on an off night, but with so many exceptional dining options in Denver, I...

Where to begin with this fabulous gem of a restaurant - we are new to Colorado and were celebrating our recent engagement on a random Saturday. ANTHONY our server was impeccable from start to finish and truly made our meal worthwhile. He offered a super friendly demeanor, humble attitude, and incredible knowledge of the menu, making us feel valued. He even showed us an appetizer we didn't consider, the delicious in-season snap peas! We fasted all day to enjoy this meal: started with beef tartare (to die for), the bread (a must!!!), and the burrata (one of the best things we have eaten, with its fresh basil and strawberry/rhubarb notes, YUM!) For entrees, we decided on the lamb and pork which were cooked perfectly. We took the carrot cake to go and it was a dance in our mouths...truly a caliber above many other restaurants we have tried in Colorado.

The artful kitchen made every dish whimsical, fun, and eco-friendly; Blackbelly boasts a Michelin green star, marking it as top-tier in sustainability. From the Michelin guide, "They consider things such as: the provenance of the ingredients; the use of seasonal produce; the restaurant’s environmental footprint; food waste systems; general waste disposal and recycling; resource management; and the communication between the team and the guests about the restaurant’s sustainable approach.Initiatives can take various forms and no two restaurants will be alike – all our Inspectors are looking for is a strong commitment to sustainable gastronomy." This accolade was win in our book that boosted the experience over the top for us, every ingredient was gathered from their own herb garden outside, the farm down the street, etc. We also had the absolute pleasure to sit and view the kitchen, which we highly recommend. The cocktails, especially the honey dew selection complimented the dishes perfectly. We got to chatting with chef JOHN who was so awesome at his work and who gave us key insights into their menu as we sat to enjoy. Each server was so fully of pride and joy when they spoke to us, like we were family. We will definitely be back, even with the 40 min drive from Littleton to Boulder - book a reservation now if you want a delicious meal accompanied by professional culinary service...11/10 would recommend! We opted for a mindful and present experience so we took absolutely...