Chef Hosea Rosenberg (Top Chef season five champ) debuted Blackbelly first as a catering company, with a focus on local, organic ingredients. Since the 2011 launch, Rosenberg’s larger vision for Blackbelly has been realized with the addition of a restaurant, butcher shop, and market. The restaurant serves dinner daily; the menu highlights the fresh butcher offerings and their impressive charcuterie spread. Blackbelly’s happy hour, 4-6pm every day—oysters included—is noteworthy. Next to the restaurant, the expert, whole-animal butcher counter is open every day except for Sunday, and also serves breakfast and lunch on the weekdays—from egg-and-tater-tot burritos to bone broth and BBQ pulled pork sandwiches.

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