Bramble & Hare Bistro
Fine dining restaurant · Pearl Street Mall ·
Farm-to-table dining with Michelin Green Star, seasonal dishes
Farm-to-table dining with Michelin Green Star, seasonal dishes
"For the ultimate farm-to-fork experience — with a Michelin Green Star to show for it — book a table at this cozy date-night charmer run by Eric Skokan, whose 500-acre, certified organic property supplies most of the ingredients for the seasonal menu, including lamb, pork, and all manner of produce. Most guests opt for the three-course tasting, but they’re also welcome to dine a la carte on carefully composed dishes like salmon tartare with capers and paprika aioli; curried cauliflower with red lentil fritters, pistachio tarator, and cilantro chutney; and vanilla-orange cheesecake with cherry coulis and shortbread crumble. Cocktails to accompany it all are equally artful. (By the way, the aforementioned farm is also the site of special al fresco dinners.)" - Ruth Tobias
"Inspired by the seasons and the land, this Boulder restaurant is fueled by Chef Eric Skokan’s 425-acre, certified-organic Black Cat Farm—home to 500 sheep, 100 hogs, and 250 varieties of vegetables—so the team harvests the best of what they have today for service today and writes the menu entirely around it. Skokan revels in constant experimentation (think tackling 1,000 pounds of Hakurei turnips) and grows for diversity—14 kinds of carrots and 20 tomatoes—as insurance against Colorado’s swings from -20 winters to 100-degree summers, when beets, Swiss chard, and spinach become otherworldly sweet. The cooking aims for “simple, direct, delicious” results, epitomized by porchetta slow-cooked over a wood-fired oven, where farm-raised pork and salt become buttery and mesmerizing. Sustainability is foundational: ingredients come straight from the farm, compost heat warms the greenhouse, and the ethos centers on animal welfare, soil health, and a smaller carbon footprint; soon, guests can even dine at the farm under weather-resistant cabanas with tours." - Michael He
"Bramble & Hare is a MICHELIN Green Star restaurant that emphasizes sustainability through close integration with its farm, significantly reducing its carbon footprint. The restaurant focuses on locally produced food, composting, and responsible resource usage." - Kevin Chau
"A true farm‑to‑table bistro directly tied to a 425‑acre organic farm where the owners grow hundreds of heirloom cultivars and raise livestock, integrating those hyper‑seasonal harvests and foraged ingredients into the menu. The restaurant showcases house charcuterie made from their pigs, rotates tasting events like a Dirt Dinner focused on a single ingredient, and has earned a Michelin Green Star for its deep commitment to sustainability and regenerative practices." - Nicholas DeRenzo
"It's a farmhouse-meets-lodge vibe at Jill and Chef Eric Skokan's Bramble & Hare, where wood paneled walls and wood floors keep things rustic, and chairs and loveseats are draped with fur throws for an extra dose of charm. The couple's own farm supplies most of the inspiration for the dishes on this American menu—even down to the prosciutto they age in-house from their own pigs. Those impressive ingredients aren't gussied up in this kitchen, where a smart but straightforward cooking style allows them to truly shine. Many items are married in new and creative ways. Case in point? The salted turnips served with a pistachio purée, pickled onions and that fantastic house-cured prosciutto, delivering a fantastic surprise in a well-balanced, bright dish." - Michelin Inspector