Bramble & Hare, a Farmhouse Kitchen and Pub
A farmhouse kitchen and pub… I dig the sound of that and I loved the food I tried during the industry soft opening on July 1. New restaurants need to ease in to their rhythm, but for a first night of service, you’d be surprised to discover Bramble & Hare hadn’t been around for quite some time. Everything was on point, and our waiter- the esteemed Tyler Nemkov, former executive chef of Mateo Restaurant Provencal and part-time chef of Black Cat Bistro– delectably described all 14 items on the menu in a way that made me want one of everything.
What’s in A Welcomed Pause? I can’t recall. Bourbon or Rye… I didn’t snap a photo of the cocktail menu, but that’s OK for a couple reasons: 1. The cocktail program, overseen by Dev Ranjan (Sommelier of The Black Cat Bistro and Beverage Director for Black Cat and Bramble & Hare), is clearly one of the best in town. It’s so good, I’m excited to announce Bramble & Hare will be a new stop on my Boulder cocktail tours.
After clinking glasses and saying cheers, we moved on to food. Tyler recommended we order one of everything on the menu. But, we limited it to 5 plates and a dessert.
A quick note on the menu: It’s the coolest menu in town, and definitely one of the coolest I’ve ever seen. You get a mini pencil so you can write the quantity of each plate you desire to explore- it’s a sushi-style-menu. Also, the top is hand perforated so you can tear it off and keep that “portion for your records.”
A plate of seared greens arrived first. I could eat these every day. I have three words that highlight this dish: crispy fried garlic.
Next came a beet stuffed steamed bun and a doughnut with duck liver mousse. I didn’t try the duck liver mousse… Not a big fan of liver… But the steamed bun is quite a unique vegetarian option. I’m hoping they play around with all kinds of steamed buns.
Since I was dining with Molly Browne, my Cheese Tasting Tour guide, we tried Bramble & Hare’s grilled cheese sandwich. Let me just say it was the best grilled cheese ever and I’d go there any day for a grilled cheese rather than make it on my own… It was THAT good. This particular night they used a cheese called Les Freres, a European style farmstead cheese.
We also shared the chilled roasted turnips with were served with broccoli florets.
Dessert was definitely in order, so we indulged in a sour cherry pie.
Chef/Owner/Farmer Eric Skokan has definitely introduced Boulder to a new style of restaurant and we’re very fortunate. On his Black Cat Farm, Eric raises the animals and grows many of the vegetables served at both of his restaurants, so this is definitely farm to table. But, the price point for each plate is really reasonable (in some cases quite low), which encourages ordering multiple small plates and sharing- a style of dining I prefer.
I’m looking forward to returning to Bramble & Hare. Looks like I have a new favorite spot in town.
1970 13th Street, Boulder CO
Open 7 days a week. Lunch. Dinner. Late night (til 2 am).