Whole-animal butchery is already a big part of the program at chef Hosea Rosenberg's Blackbelly Market, but customers will soon have even more options when it comes to beef, pork and lamb cuts. and housemade charcuterie — and more space to hang out for breakfast and lunch. Rosenberg is in the process of converting a former doughnut shop next door to his east Boulder eatery into Blackbelly Butcher, which he expects to open on April 20.
Blackbelly Butcher will be an expansion of the existing butcher counter and deli, which currently operates from 7 a.m. to 1:30 p.m. in the front entrance of the restaurant, selling breakfast and lunch items like sandwiches and burritos as well as steaks, roasts, sausages and other cured and dry-aged products. The new butcher shop/deli will have its own entrance and dining area, and will offer an expanded morning menu (think grits, breakfast burritos and breakfast sandwiches), deli-style lunch and a "patio hour" from 3 to 7 p.m. with salumi plates and other small bites to accompany beer, wine and cocktails.
The new space will be far more than a butcher and deli, though, since the expansive square footage meant that Rosenberg was able to build an entirely new kitchen where much of the food prep for his catering company will take place, freeing up the original Blackbelly kitchen to concentrate on dinner service next door. Blackbelly Butcher will also have draft beers and two cocktails on tap, along with additional canned beers and wines by the glass. A back door will give guests access to Blackbelly's sunny, street-side patio.
Customers coming in for take-home items from the butcher can skip the lunch line and talk directly to a butcher and select from a meat case that will be several times larger than the current case. A glass-front walk-in cooler will give additional views of hanging meat and butcher tables, and a vertical break-down station (where sides of meat will hang from a ceiling hook) will be on full view for those curious about where their steaks and chops come from.
Once the butcher shop opens, the original order counter and meat case will be converted into a salumi table with a prosciutto slicer for dinner guests looking for a slightly different dining experience. The floor-to-ceiling, glass-fronted curing cabinet will remain in place, but a new curing room will be added in the new space so that Rosenberg can crank up production on the salami, lonza, pancetta and other Italian-style aged meats. Blackbelly's salumi program is the only full-service facility in Boulder licensed by the health department and the USDA to manufacture and sell dry-cured meat products (in other words, meats that have never been cooked but instead use salt and natural cultures as a preservation method) at the retail level and one of only two or three in the entire metro area (along with Il Porcellino in the Berkeley neighborhood).
In addition to fresh, dry-aged and cured meats, Blackbelly Butcher will offer other deli items like cookies baked daily, green chile by the quart, bone broth, olives, soups, salads and party platters. Breakfast will be served from 7 to 11 a.m., with expanded lunch hours from 11 a.m. to 3 p.m. and happy hour until 7 p.m.; Blackbelly Market will open at 4 p.m. The dining area in the new space will also host special dinners and private events.
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