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Hell's Backbone Grill Restaurant Review: This enchanting restaurant at the edge of tiny Boulder, Utah, is one of those places that you'll need to search out---and we recommend that you do just that. The main dining area, surrounded by bay windows, showcases the Red Rock Canyon country of Hell’s Backbone on the way to Grand Staircase Escalante. The menus are a stockpile of organic meats, farm-grown organic vegetables and fruits picked from the restaurant's own farm and greenhouse, whipped into creative dishes that seem more improvisational than by-the-book. Every preparation is surrounded by a potpourri of fresh vegetables---spaghetti squash, Jerusalem artichokes, heirloom tomatoes and chunky mashed potatoes. Even the Moqui macaroni and cheese has flair, thanks to the spunk of green chilies. The rib-eye steak, though nicely seasoned, is substantially fatty, but we do suggest the chipotle meatloaf. The waitstaff performs a well-orchestrated dance, as servers refill mint-leafed water and provide cracked-pepper biscuits with sage butter. For dessert, we recommend the dark molasses gingerbread with butterscotch and fudge toppings.