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Black Cat Restaurant Review: In case you're curious, there is no black cat slinking through the dining room of chef-owner Eric Skokan's sleek Boulder bistro. There is, however, an exhibition kitchen that showcases Skokan's culinary wizardry---a wizardry that seamlessly makes its way onto the powerhouse plates festooned with seasonal, fresh ingredients, many of which are plucked straight from his garden. Locally procured Camembert cheese captivates with its shavings of truffles, while a salad harboring duck confit is bolstered by grilled fennel, lemon balm and a ginger-scented gastrique. We like the Moroccan-inspired tagine of Pacific rockfish tangling with braised vegetables and chickpeas, olives and preserved lemons as well as the polenta gratin fragrant with roasted garlic, shallots, pecorino and oregano coulis. Skokan also offers three exciting tasting menus, one of which is always vegetarian or vegan. The boutique wine list, which changes as often as the menu, is littered with eclectic obscurities, a testament to Skokan’s fearless---and confident---palate.