Backbone

“My husband and I went on a Saturday night date night and we could not have asked for better. The service was amazing and the food was spectacular! Our servers for the evening we’re extremely attentive and gave us the lay of the land and let us know what dishes they thought were the best when we asked for recommendations. I have a mustard allergy and they let me know what I could and could not eat and we’re very accommodating in letting me dress my salad with just lemon and olive oil instead of the standard vinaigrette it came with. We cannot thank them enough for such a lovely evening and spectacular food. We cannot wait to go back.”

“Everything you want in a casual neighborhood place with exceptional food and friendly service. Every visit gets better! Small restaurant with a precise kitchen focused on bring out out the best of California’s bounty of fresh produce and ingredients. Menu rotates according to seasons and always has something for everyone. Best to share s few plate according to mood and budget and not get hung up on process. Don’t miss the perfect scallops and mouthwatering duo of beef but all is excellent. Desserts are stunning and never too sweet also keyed into seasons. Wine list is short snd reasonable — great choice all around. Corkage at $45 is fair and waived on Wednesdays. Friendly service there to look after you. Always one of our favorites! Go if you can and reserve since it’s tiny. And popular.”

“WOW! Backbone was so amazing, seriously. Backbone could receive a Michelin Star for their food if it were more well known. This spot is literally a hidden gem of Montrose. I have eaten in very fine dining restaurants before and the experience at Backbone easily tops the list. Not only was the food absolutely superb, but put waiter Kyle was awesome as well. I had the duck breast and my girlfriend had the Sea Bream which was so light and flavorful. As I said, I had the Duck Breast, and wow again, it was so good, there was a bit of spice in the black rice but the duck was cooked to perfection and the sweet potato cake that accompanied it was the perfect pairing. This is our new favorite spot to have a fine dining experience. I am only writing this review because this cuisine was so amazing and we want to give credit to the chefs, otherwise we would be keeping this amazing place in our pocket so it doesn't get blown up. I write a lot of reviews, but for real Backbone was a serious unexpected surpirise.”

“I love this little restaurant! It is very warm and inviting, and the atmosphere calming. The food we had was fantastic. We started with the waffles topped with uni. It sounds odd, but the flavor combination was quite good. The barbarian, basically cheese, potato, and leek dumplings, were delicious! I shared an order of the chicken liver pate. It is topped with bits of crisychicken skin and served with an orange condiment on the side. Next time I am gets home one for myself. This was delicious! I decided to have the squash agnikitti for my main course. It is delicious, with a super buttery sauce. Yum. The mushroom risotto was delicious, and the larger size is great for a main course. The hangar steak and fries were perfectly cooked. The whole meal was delicious! For dessert we had the fanciful key lime "pie". It was actually a pie ball and quite lovely. They have an ample wine list as well as beer. The service is excellent as well. I can't wait to go back!!”

“Stepping into this sleek, modern space, you might not know what to expect—but by the end of the meal, you’ll be completely blown away. Chef Nate McCall has crafted a restaurant that dazzles with both creativity and precision. The Beet salad is unforgettable, with horseradish crème fraîche and toasted candied nuts that elevate every bite. The New York strip paired with short rib is a revelation—the meat is incredibly tender, and the short rib burnt ends are some of the best I’ve ever tasted. To finish, his pastry chef wife’s deconstructed Key Lime Pie is pure genius. Though this is only my second visit, I’ve already found my new favorite restaurant.”