Restaurant Review: Black Cat Boulder, CO

     I'm not sure why we haven't dined at the Black Cat restaurant in Boulder until recently as they have been open since 2006.  After a 7 course chef tasting of local, organic, and sustainably harvested foods, we are hooked!  The owners, Eric and Jill Skogan also have a 130 acre farm which is the source of about 92% of the food from their menu.  We were also told by our knowledgeable server that they will have their own beef in October.  Another reason for a return visit.
        The restaurant is rather intimate with a modest number of tables, some partitioned by billowy white curtains.  The pine paneled walls contrasted well with the black and white Harlequin flooring.  I loved that none of the silverware matched.  I read that Jill collects them where ever one catches her eye.  The extensive wine list spans over Austria, Germany, France, Italy, and the United States.  

        Since we were celebrating my husband's birthday, we began with two of their well made classic cocktails.  I had the Gentleman's Manhattan, which is preferred by ladies also.  It was prepared with Wild Turkey Rye whisky, cocchi di Torino vermouth, and the Cadillac of Cherries, the Luxardo Maraschino.  My husband imbibed the Rob Roy which was made with Pig's Nose Blended Scotch, cocchi di Torino, and Jerry Thomas Bitters.   Both served by the bartender and delicious to the last drop.

        Soon after our cocktails arrived, our server presented a visually stunning Amuse Bouche of chilled seasonal escarole and chard soup topped with creme fraiche and garnished with rapini flowers and candied orange rinds.  It was as divine to taste as to look at.   The first of the appetizers was the terrine de foie grois.  It came atop a ginger gastrique which provided the acidic balance to the richness of the foie grois.  Sweet but not cloyingly so poached figs, pickled red onions, and crushed pistachios all added to the flavor profile and texture of the dish to make it one of my all time favorite appetizers.

Amuse Bouche

Terrine de foie grois

       Before we began our chef tasting, the server kindly inquired about our allergies.  Since Don is allergic to fish, they served a different second starter to each of us.  Much to my delight, they served me the house cured trout.  It was flavorful and melted in my mouth.  I also loved the array of fresh greens which accompanied it including a parsnip puree, arugula, and asparagus.  Don was served an equally fresh beet salad with spinach and grapefruit segments with  block of herbed chèvre.

Cured Trout

Beet salad

       Next came the house made orrechiette (little ears) pasta with tender beef tongue and spring peas garnished artfully with a single red sorrel leaf.   Gorgeous and delicious.  At this point we moved on to wine.  We both settled on the Black Cat Meritage from Bookcliffs winery in the western slope.  It had a distinct terroir and tasted subtly of currants.  A good pairing to our next two plates.

Oriecchiette with beef tongue

       We had both the Heritage pork as well as the Colorado beef tenderloin.  The pork was sliced and came atop fillet beans with mushrooms and sweet spring green peas.  The beef was accompanied by rosemary au jus and a cilantro coulis with farrow, roasted parsnips, and brunoise carrots (which I can appreciate after perfecting the tiny cuts myself).  Unfortunately, I failed to snap photos of these two main courses.  I must have been heady from the drink or the aroma of the food.
        We finished with a white chocolate Bavarian which tasted like a hybrid of cheese cake and ice cream.  We loved the pistachio fig crust and pistachio cream.
Overall, I would say if you have a special occasion and want to spend a romantic and quality night dining out, the Black Cat is worth every penny.

White Chocolate Bavarian