At Hell's Backbone Grill, we serve food and drink that reflect our deep commitment to sustainability and intention to be of benefit in the world. Our ingredients are simple and honest: sustainably grown vegetables, herbs and flowers from the restaurant's own no-harm organic farm, and Boulder-raised grass-fed and -finished local lamb and beef. We lovingly tend over 75 heirloom fruit trees and 200 heritage-breed laying hens who provide the eggs for the breakfast plates.

Hell’s Backbone Grill’s organic farm is located three miles south of the restaurant in Lower Boulder. Our skilled team of farmers, WWOOFers and volunteers work to supply our kitchen with as many varieties of heirloom vegetables, greens and herbs as possible during our growing season.

The farm is worked organically, employing principles of sustainabilty and Buddhist values of right livelihood. We use no chemicals, all weeding is done by hand (or by our four rescue goats) and we rely on companion planting and relocation to deter pests. Between our three cultivated acres, our hoophouse and the straw-bale greenhouse, we grow over 12,000 pounds of produce a year!