Blackbelly Market

In November 2014 Blackbelly opened as a brick-and-mortar restaurant and butchery in Boulder, Colorado, expanding an already acclaimed boutique catering business. The operation combines a butcher and market, a full-service restaurant and a catering arm under one brand. The site highlights both market-style offerings and plated restaurant dishes. As a full-service caterer the team guides clients through venue selection and custom menu planning. Reservations are accepted for dinner only beginning at 4pm, and a 6% kitchen surcharge is applied to dinner checks and distributed to hourly back-of-house kitchen staff. Interior and exterior dining spaces accompany the restaurant, with imagery showing both seating areas and market elements; the layout supports both quick-service daytime trade and full-service evening dining. Blackbelly is open seven days a week, serving quick-service breakfast and lunch as well as a full-service dinner menu. Hosea Rosenberg is the award-winning chef. Specialties include half chicken, Reuben sandwich, radiatore pasta, grilled broccoli and butcher-shop meats alongside market offerings.