Hell's Backbone Grill
"As a restaurant that has been committed to clean sourcing and strategies for the entirety of our business life of 17 years, we're delighted with the work that Sara Brito is doing for menu and ingredient transparency. We own and operate our own organic farm, and have been working hard on a true kind of sustainability since we opened in 2000. We're grateful for a certification process that will help to really point out with clarity the economic worthiness of doing food right, and that will also reward those who are truly doing it with a way to prove it."
Chef: Blake Spalding and Jen Castle