Mile High Dining latest meal was at Blackbelly in Boulder. The owner/chef, Hosea Rosenberg won the Top Chef award several years ago and the name Blackbelly is from the type of sheep at his farm in New Mexico. The restaurant has both indoor and outdoor dining. We sat at the chef’s counter which was a great choice to watch the hard-working chefs.
We selected five small starter dishes and one entrée to share. Carrot soup, crispy pig ears, scallop crudo, small charcuterie board, and heirloom tomato salad. The entrée was pan seared halibut with grilled corn.
The carrot soup with nasturtium flowers and other herbs on top was a little too creamy for my preference. It’s served cold and didn’t have much of the carrot taste. The presentation is very pretty.
Next, the crispy pig ears. They are sliced very thin, then fried and are presented on red pepper jelly with scallions and a sunny side egg on top. They are quite different and leave you with a crunchy taste. Great to try something different.
The heirloom tomato salad with sliced cucumbers, pickled green tomatoes, and a green painted stripe of watercress on the plate is both summer and delicious.
The scallop crudo are thinly sliced scallops covered with cucumbers, gherkins, and a green salsa looked pretty but the delicate taste of the scallops were lost with all the toppings.
The happy hour charcuterie board of one meat and one cheese was an afterthought. Our complaint was that the five starter dishes were served all at the same time, overwhelming us and the table.
The entrée of the pan seared halibut was a very good piece of fish with a crispy crust. The added white beans and onions were just too plain tasting for a mild flavored fish. The grilled corn with pesto, chili, and Parmesan added a spicy end to the meal.
My ratings are: It’s OK, Good, Very Good, and Excellent.
The verdict ⚖️ for the Blackbelly is Good.
Many publications list it as one of the best 25 restaurants in the Denver area but Mile High Dining has found better ones. Check out my other reviews.
5280dining.blog 