Bramble & Hare is a warmly intimate and whimsically elegant bistro tucked into Downtown Boulder, offering a soulful, immersive dining experience that goes beyond just what’s on the plate. Opened in 2012 by Chef Eric Skokan and his wife, Jill, it serves as the urban counterpart to their more rustic Black Cat Farm Table Bistro, and a direct extension of their 425-acre Certified Organic Black Cat Farm—a living pantry just miles away from the dining room. The restaurant embodies a spirit of agrarian romanticism and culinary precision. Its interiors—cozy, low-lit, and eclectic—evoke an old-world parlor meets farmhouse kitchen, with dark wood, antique fixtures, and the subtle hum of conversation. There’s a sense of stepping into someone’s thoughtfully curated home, where every detail tells a story and every ingredient has a lineage. Bramble & Hare is among the few U.S. restaurants to be awarded a MICHELIN Green Star, acknowledging its commitment to sustainability—not just as a practice, but as a philosophy. Chef Skokan and his team cultivate nearly everything they serve: seasonal vegetables, heirloom grains, Tunis sheep, Mulefoot pigs, heritage poultry, and even wild-foraged treasures like juniper and wild plums. This results in a dining experience where the food is a direct reflection of the Colorado terroir and the particular week—or even day—in which it’s served. The three-course prix fixe menu changes nightly, guided by the rhythm of the farm. Starters might include spring onion soup brightened with crème fraîche or house-cured foie gras paired with poached figs. Entrées lean into the elemental—think braised rabbit leg over creamy polenta or heritage lamb accompanied by samosa-spiced potatoes. Desserts are unpretentious but exquisite, such as carrot bread with whipped goat cheese or hazelnut mousse atop flourless chocolate cake. In addition to the menu, Bramble & Hare features a robust cocktail program and carefully selected wines, often emphasizing natural and biodynamic producers. Cocktails are crafted with house-made infusions and seasonal garnishes, complementing the hyperlocal ethos of the kitchen.