Full butcher shop and charcuterie maker now joins Boulder restaurant.
First there was the Blackbelly food truck. And a catering operation, plus a bar and restaurant. Soon a secluded patio on the south side of the building. Then a second, larger and more open patio on the north side. And now, a large shop focusing on meat, meat and more meat joins the rest. Before this. the chefs and the butchers were competing for space. Now, there are two kitchens, the original and the new one on the meat side, where breakfast and lunch are prepared.
Nate Singer, born and raised in Cody, WY, runs the butcher operation. His family’s steakhouse across from the rodeo grounds and his father’s passion for hunting were the “classroom” where he first learned butchery skills, overlaid with official courses resulting in various certifications. He heads the full-fledged butcher shop that sells meat that has been broken down from whole animals and cut on site. The crew also makes all manner or sausages and cures meat. Getting US Department of Agriculture approval for such an operation is no mean feat, and what they produced is spectacular. Media had the opportunity to taste some of the specialties.
1606 Conestoga Street (Blackbelly is just north of Araphoe Avenue), Boulder; Butcher Shop and Market [breakfast & lunch], 720-479-8296.