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The menu is a collection of inspirations
that weave together the themes of locality, seasonality, wine pairing,
palate, composition, design and taste. My menus at the Black Cat are dynamic
and changing. They express the season and what is exciting right now. That
might be a pairing of buttery hamachi with spicy peppercress from my garden
or it could be just having fun, making old-school, throw back dishes like
terrines, spaetzle and schnitzel.
This yea, the Black Cat restaurant and
Chef Eric Skokan have created an organic farm located just outside the city
to supply the restaurant with just-picked produce that is the pinnacle of
freshness and flavor. Every day, Chef Skokan and his team of organic
gardeners harvest produce for the restaurant, just in time for service.
Recommended articles and reviews:
5280 Magazine /
Cairn /
Denver Post /
Denver Westword /
Frommer's Guide /
GAYOT
/
The Mile High Eater /
outside.in /
Wall Street Journal
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Dinner every day
5:30 p.m. to close
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Address: |
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Black Cat
1964 13th Street
Boulder, Colorado 80302
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Phone: |
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(303) 444 5500 |
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Email: |
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dine@blackcatboulder.com |
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Sous Chef: |
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Michael Mollinger |
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Chef and Owner: |
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Eric Skokan |
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Official Site: |
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[website] |
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