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Black Cat Boulder ( long)

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Restaurants & Bars 1

Black Cat Boulder ( long)

jwcolo | Jun 15, 2008 05:54 PM

Black Cat Boulder

We went to the Black Cat in Boulder on Saturday night. We arrived and were seated promptly. One thing about the restaurant is it is very “cozy” and in most cases are very close to the people eating near you, however the couch like seating at a lot of the tables make for an excellent “date” restaurant. We opted for the seven course tasting menu and I will do my best to lay out what we had below.

1. Roasted artichoke with pine nut crumbles and mint from the chefs garden. This was very tasty and just the right size. The mint flavor just mixed in very well with the flavors of the artichoke.
2. Homemade mozzarella with rosemary coulis and capers. This was VERY good. The rosemary was very prominent and the cheese was smooth and just wonderful tasting. This also included a small piece of bread and I used it to soak up the last of the coulis .
3. Diver scallop with blue crab quenelle with a lemon sauce and fresh greens from the chef’s garden. Another big winner. I am not a huge scallop fan and my wife even less so (this brings up a small problem I will mention at the end) but the taste of this with the crab was great and it had a surprisingly rich texture.
4. Blue crab soufflé and lump blue crab with a watercress coulis. The soufflé was my wife’s favorite dish of the evening and was up there with mine, never really thought of putting crab together with a pastry but darn it was good it was served nice and warm and seemed nearly like a crab desert. The lump crab teamed well with it as it was served cold and the contrasting temperatures and textures was very nice.
5. Duck comfit with red onion and barley. The duck had a great rich flavor and the barley just seemed to add to the overall taste but I did not care much for the onion that came with it. My wife’s duck had a very large piece of skin and that took away a lot of the pleasure from the dish for her.
6. Braised Salmon with red lentils and curry emulsion. Ok, here was the one and only loser of the evening. The salmon did not seem well cooked at all and the curry emulsion was just way too powerful. One up side of this was the very top of the salmon. It was seared very well and if the whole dish had the flavor of that crisp top it would have been great. Another downer of this one was the server asked us if there was anything on the menu we defiantly wanted included and we pointed at a salmon dish that was on the menu but this is not what was listed.
7. Quail Farsi with toasted zucchini and fried potatoes. I loved the rich gamey flavors of the quail and the zucchini and the potatoes complimented it well
8. Ok we thought we were finished with that last dish and we were both pretty full but thought it was odd we had not received a desert. The waitress came by and replaced our silverware with a new set including a meat knife so were like “whoa there is more”? A definite double edged sword on one side as it’s wonderful to get extra courses from such a talented chef but already being fairly full more rich meat courses were hard to fully enjoy. What we had for number 8 was Miso duck and a duck comfit spring roll. The miso duck for me was a big WOW, YUMMM - my favorite of the evening. My wife enjoyed the spring roll more but I found it to be a bit tough.
9. “Steak and Eggs” braised veal with a poached egg with farmhouse greens. We were very full at this point and my wife could only eat a few bites. I enjoyed the great taste of the perfectly cooked braised and of course a poached egg is always nice.
10. Desert course: Coffee ice cream, 2 small cookies and chocolate pot o crème. OK, we were stuffed up to the eyeballs but we had to find room for this, lol. The pot o crème was so very chocolaty and rich it almost made you gasp at the taste. The ice cream and cookies were both good but that chocolate was a taste bud explosion.

Ok, overall a very wonderful meal and a worthwhile 3 hours (yes 3 hours). Outside the food I had one major criticism and 2 minor. The major one is that we stated at the beginning of the meal that my wife really does not want any scallops and that was forgotten and served anyway. The minor ones was the pacing. At first the courses came out very fast and almost seemed rushed then after about the 3rd they slowed down to the point that felt way too slow, but that is just minor points. I would defiantly come back but think I would order the five courses or not eat for a day or 2 first!

Pictures can be found at http://www.flickr.com/photos/jwcolo/s...
And I have started a blog with pictures and talks about various restaurants in New York and Colorado at http://milehigheater.blogspot.com/ , but be warned the blog is in its infancy.

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