Black Cat Farm~Table~Bistro opened its doors in 2006. Founded by Chef Eric Skokan and his wife, Jill, it is named after its “lucky” location on 13th street in Downtown Boulder. A small neighborhood bistro, the Black Cat serves as Chef Eric’s incubator for the developing Front Range Cuisine, an expression of the forests, fields and mountains unique to Colorado.
Eric and Jill are convinced that the best-tasting food is organic, local, and sustainably harvested.
To that end, Eric and Jill created the 130-acre Black Cat Farm that now supplies the bounty of the restaurant, a booth at the Boulder Farmers' market, and CSA's. They also raise heritage sheep, Mulefoot pigs, Freedom Ranger chickens, heritage turkeys and ducks. During the day the Skokans care for the nearly 400 animals and 250 varieties of vegetables and fruits grown at the farm. Each afternoon Chef/Farmer Eric and the farm team harvest through the rows to stock the restaurant with just-picked produce at the height of its flavor.
The Black Cat team also forages wild produce (like mushrooms, junipier and wild plums) that root the restaurant's cuisine in the flavors unique to the Front Range region.
The quest for such perfect ingredients has always determined the restaurant’s cuisine. As such, Black Cat's menu changes every day. Each day Eric and Jill invite diners to partake of the immediacy and excitement of vegetables just out of the garden and fruit right off the branch.