After winning Top Chef in 2009, chef Hosea Rosenberg launched a food truck and catering company before opening Blackbelly in 2014. Now he’s expanded the business even more, creating what the team calls a “culinary campus” complete with an upscale dining area, private dining room, two patios, and a market that showcases its in-house butchering, charcuterie and baking programs. It also serves daytime fare such as sandwiches and one of the best breakfast burritos in the metro area. In 2023, Blackbelly’s efforts were rewarded when it earned a Michelin green star for excellence in sustainability. ($$$$)