Chef Hosea Rosenberg's almost year-old restaurant Blackbelly will expand its butcher operations significantly in the coming months. Rosenberg took over the space that formerly housed Dizzy's Donuts next door to his Boulder restaurant. That is where he is currently planning a full-fledged butcher shop. "We are growing our butchery program and the space next door made total sense for that," the chef shared. "We already get full pigs, cows, and lamb, but the new space will allow us to have more selection, more fresh cuts, plus our sausages and house cured meats," he continued.
The showcase meat curing window will remain in place inside the popular restaurant. Breakfast and lunch operations, however, will move next door, along with a larger selection of provisions that will be offered there like pickles, imported cured meats, cheeses, and more. Rosenberg may launch full service lunch inside the restaurant at some point as well. The space that is still occupied by meat cases will become a salumi bar.
If all goes as planned, the expanded butcher shop will open at the beginning of 2016.