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The Black Cat Restaurant Review: Count yourself lucky if you cross paths with this Black Cat. Chef-owner Deborah Scarborough combines her classic techniques with a good dollop of whimsy to celebrate local and artisanal ingredients. The menu changes often, but dishes have included roasted heirloom tomato soup with grilled cheese panini croutons, “pork and beans” made with seared pork belly and butter-soft gigantes beans, and local grass-fed hanger steak served with mole. Desserts usually weave in a nice thread of savory, such as the blue cheese waffle with blueberry and black pepper sauce or the chocolate-dipped bacon shortbread. Both the wine and bottled beer lists cut an intriguing swath through local, domestic and international labels, especially for a restaurant of this size. Although several dining options are available --- from bar seating to tables --- this is a tiny spot, so reservations are recommended.