"Top Chef" Hosea Rosenberg is moving his Blackbelly Catering operations to the former Minglewood space in east Boulder where he plans to open a farm-to-table restaurant and butcher shop.
The city of Boulder recently OK'd permits for the tenant remodel of the 3,282-square-foot space at 1606 Conestoga St., which has been vacant since the locally owned Minglewood restaurant closed in August.
If all goes as planned with the construction, Blackbelly Market could open by September, Rosenberg said.
The build-out of the space off Arapahoe Avenue is coming at a time of expansion for Blackbelly. Rosenberg's 21/2-year-old business recently launched a food truck.
"For the catering business, it makes the most sense because I needed more parking," he said, noting Blackbelly's stockpile of a towable smoker, food truck and large catering truck.
In addition to a small kitchen in Longmont, Blackbelly's current — and temporary base of operations — have been at the Bitter Bar in downtown Boulder.
East Boulder also brings more favorable lease rates, Rosenberg said.
"Financially, the rent (in east Boulder) is about one-third of Pearl," he said. "I see this part of town as a rapidly growing segment of Boulder with a lot of opportunity and a lot of hungry people."
Noting the popularity of restaurants such as Pica's Mexican Taqueria, BRU Handbuilt Ales & East and Fate Brewing Co., Rosenberg said there is room for another as the area's workers and residents are seeking additional dining options.
Blackbelly is positioned as a restaurant featuring seasonal, contemporary American fare with a farm-to-table approach. As such, the menu will change frequently and consist of meats and produce from Rosenberg's farm and other local food producers.
The butchery program will include offerings such as dry curing, homemade salumi, fresh sausages and cuts of meat.
The restaurant will open initially for lunch and dinner and feature some grab-and-go items, but eventually will be open for breakfast as well, he said.
Rosenberg has not finalized the pricing, but said the menu items will be "neighborhood-friendly."
"We're going affordable, but the prices still have to reflect the quality of the food — organic, local and pulled out from our garden," he said. "I'm trying to keep everything very reasonable."
Contact Camera Business Writer Alicia Wallace at 303-473-1332 or firstname.lastname@example.org