![]() JAMES RIVER* 2.85 G james river, virginia mild brine, sweet, plump meat CHINCOTEAGUE* 3 G chincoteague island, virginia distinctive clean sharp brine, earthy, sweet finish BLUE POINT* 3 G long island sound, new york medium brine, firm texture, sweet aftertaste SIGNATURE GREEN TORPEDO* 3 G occohamoc creek, virginia balanced salinity, sweet finish ROASTED BABY BEET SALAD V G 16 whipped ricotta, watercress, fresh citrus, green goddess dressing RIVERSIDE CAESAR SALAD 13 creamy garlic-old bay dressing*, herb croutons, parmesan VOLA’S CHOPPED SALAD 14 iceberg, romaine, grape tomatoes, cucumbers, red onions, applewood smoked bacon, hard boiled egg, cheddar, honey mustard & ranch, herb croutons JUMBO PEEL & EAT SHRIMP ½lb 17 | 1lb 28 G bay chili crisp, drawn butter, chipotle cocktail sauceĪdd to any salad: grilled shrimp +10 crab cake +15 grilled chicken +8 fried chicken +8ĬHESAPEAKE BAY CHOWDER 8 blue crab, cherrystone clams, bacon, gold potatoes PANCETTA & BLUE CHEESE MUSSELS 19 leeks, garlic, shallots, white wine, point reyes blue cheese, pancetta, butter, garlic breadĬHICKEN WINGS 16 bay chili crisp or vola’s inferno sauce, blue cheese dressing SEAFOOD COCKTAIL 19 scallops, shrimp, calamari, tomato juice, bay chili crisp, cucumbers, cilantro, root vegetable chips ![]() ![]() SEARED AHI TUNA* 22 marinated cucumbers, blood oranges, avocado, soy-ginger aioli, fried capers, crispy rice paper CRAB HUSH PUPPIES 12 blue crab, cheddar, jalapeños, sweet peppers, remouladeĬHESAPEAKE CRAB DIP 16 lump blue crab, cheddar cheese, pimientos, grilled garlic breadĬRISPY CALAMARI 16 spicy pickled peppers & onions, sherry-mustard sauce, herbsīAKED GREEN TORPEDO OYSTERS 18 chorizo, garlic butter breadcrumbs, cream cheese, herbsĬOCONUT SHRIMP 14 crispy fried jumbo shrimp, sweet & sour remoulade " 'The Oscars of food' just honored this southern Utah restaurant. ^ "Why Two Chefs in Small-Town Utah Are Battling President Trump" by Kathryn Schulz, The New Yorker (September 24, 2018).^ "Salt Lake City Area's 10 Best Restaurants", (October 24, 2013)."Hell's Backbone Grill: Restaurant of the Year", Salt Lake City Weekly. ^ Fuller, Alexandra, (September 27, 2009)."Why Two Chefs in Small-Town Utah Are Battling President Trump". ^ Schulz, Kathryn (September 24, 2018).^ "Seasonal (Closed Part of the Year)", (October 2007).^ "Local Flavor: America's Best Farm-to-Table Restaurants", (October 2007).Their selection in the Outstanding Restaurant category was a first for any Utah restaurant in the history of the awards. The Foundation recognized the restaurant again in March 2022 with their most prestigious nomination to date. In 2020, the James Beard Foundation nominated Hell's Backbone for Best Chef in the Mountain region. It has received press coverage for both its improbable success and its owners' outspoken opposition to the shrinking of the Grand Staircase National Monument. ĭespite the remote location, Hell's Backbone Grill has been Zagat rated, receiving a score of 26 for food. The restaurant is supplied by the Hell's Backbone Farm, an organic farm which provides over 20,000 pounds of produce annually other ingredients are obtained locally. Hell's Backbone Grill espouses the values of farm-to-table and local food. The restaurant serves a style of "Four Corners Cuisine": an updated combination of cowboy classics, Mormon recipes, and traditional Southwestern fare. Hell's Backbone Grill is a restaurant located in Boulder, Utah near the Grand Staircase–Escalante National Monument.
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