Restaurant in Boulder, United States
Farm-to-table that actually earns the label.
Bramble & Hare earns its Michelin Plate and $$$ price point through genuine farm-to-table sourcing: the Skokans own the farm that supplies the kitchen, cure their own prosciutto, and let the season drive the menu. It is Boulder's most coherent farm-driven dinner, better suited to diners who want ingredient-led cooking than those chasing multi-course spectacle. Book a week out for weekends.
If you have been to Bramble & Hare before, the honest answer is yes, come back. The menu shifts with what the farm produces, which means a return visit is rarely a repeat. If this is your first time, book it: this is one of Boulder's most coherent farm-to-table operations, and the Michelin Plate recognition it earned in 2024 confirms that the kitchen earns its $$$ price point. The caveat is knowing what you are walking into. This is not a formal tasting-menu restaurant in the Alinea mold, nor does it chase the multi-course theatrical arc of The French Laundry. It is a composed, ingredient-led American kitchen where the sourcing does the heavy lifting.
The setting at 1964 13th St is deliberate in its warmth: wood-paneled walls, wood floors, and chairs draped with fur throws signal a farmhouse-meets-lodge atmosphere that feels earned rather than styled. Jill and Chef Eric Skokan own and operate the farm that supplies the kitchen, which means the relationship between field and plate is direct. The prosciutto cured in-house from their own pigs is the clearest illustration of how far that sourcing goes. This is not a restaurant that buys good ingredients from good farms. It is a restaurant that is the farm.
That distinction matters when you are thinking about the tasting experience. The menu's arc follows what the season and the harvest allow, and the cooking philosophy is one of restraint: smart preparation that puts the ingredient first rather than the technique. A dish built around salted turnips, pistachio purée, pickled onions, and house-cured prosciutto is a good example of how the kitchen operates. The components are not showy individually, but assembled they deliver a balance of salt, fat, brightness, and texture that is harder to pull off than it looks. If you are looking for a menu that telegraphs its ambitions through elaborate plating or tableside theater, look elsewhere. If you want a progression of dishes where each one makes a clear argument for its own ingredients, this kitchen delivers that consistently.
The value case here is real. Boulder's $$$ tier includes Blackbelly Market and Flagstaff House, and Bramble & Hare sits in the same price band while offering a tighter, more personal operation. For farm-to-table dining at this level of integrity outside of a major metro, consider how it stacks up against celebrated farm-driven concepts like Single Thread Farm in Healdsburg or Lazy Bear in San Francisco. Bramble & Hare does not match those venues on scale or formal ambition, but the core sourcing credibility is comparable. On a per-head basis in a Colorado context, it represents strong value for what arrives on the plate.
Booking difficulty at Bramble & Hare is moderate. Reservations are worth making a week or two in advance, particularly for weekend evenings, but this is not a same-day-impossible situation. Walk-in bar seating may be available on quieter nights, which gives you a lower-commitment entry point if you want to test the room before committing to a full reservation. Arriving without a booking on a weekend is a risk not worth taking. Dress is consistent with the room: smart-casual fits the atmosphere; neither a suit nor hiking gear is the right call.
Hours and phone contact are not confirmed in Pearl's current data, so check the restaurant directly before visiting. The address, 1964 13th St in Boulder, puts it in a walkable part of town. If you are planning an evening in Boulder and want to build around dinner, our full Boulder restaurants guide, Boulder bars guide, and Boulder hotels guide have context on what else is worth your time nearby.
Bramble & Hare works leading for diners who want a meal built around provenance and season rather than spectacle. It is a good fit for couples, small groups who share an interest in where food comes from, and anyone who finds the theater of high-concept tasting menus exhausting. It is a less obvious choice if you need a large group dining format, are looking for a buzzy bar-centric atmosphere, or want the kind of menu that changes course-by-course in an elaborate scripted progression. For Boulder specifically, it is one of the clearest answers to the question of where to go when you want a serious dinner without the altitude of Flagstaff House's pricing and setting, or the more casual register of Basta.
The Google rating of 4.5 across 516 reviews supports the kitchen's consistency. That is a meaningful sample size for a restaurant of this scale in a mid-sized city, and the Michelin Plate recognition in 2024 adds an independent quality signal. This is not a restaurant that is coasting on a single good year.
If Bramble & Hare is part of a broader Boulder itinerary, explore Frasca Food & Wine for the city's most polished Italian, Santo for a different flavor profile, and our Boulder experiences guide and Boulder wineries guide for what to do around the meal. For farm-driven American dining in other cities, Hilda and Jesse in San Francisco and Selby's in Atherton offer useful points of comparison on how different kitchens interpret the same sourcing-first philosophy. And if you are benchmarking against the leading end of the farm-to-table spectrum nationally, Le Bernardin in New York and Emeril's in New Orleans show where the format sits in a broader hierarchy of American dining.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Bramble & Hare | It's a farmhouse-meets-lodge vibe at Jill and Chef Eric Skokan's Bramble & Hare, where wood paneled walls and wood floors keep things rustic, and chairs and loveseats are draped with fur throws for an extra dose of charm. The couple's own farm supplies most of the inspiration for the dishes on this American menu—even down to the prosciutto they age in-house from their own pigs. Those impressive ingredients aren't gussied up in this kitchen, where a smart but straightforward cooking style allows them to truly shine. Many items are married in new and creative ways. Case in point? The salted turnips served with a pistachio purée, pickled onions and that fantastic house-cured prosciutto, delivering a fantastic surprise in a well-balanced, bright dish.; Michelin Plate (2024) | $$$ | — |
| Basta | $$ | — | |
| Flagstaff House | — | ||
| Frasca Food & Wine | Michelin 1 Star | — | |
| Blackbelly Market | $$$ | — | |
| Boulder Dushanbe Tea House | $$$ | — |
What to weigh when choosing between Bramble & Hare and alternatives.
Bar seating is available at Bramble & Hare and is a solid option for solo diners or walk-ins. The farmhouse interior keeps the bar area feeling as considered as the main room, so you are not trading atmosphere for convenience. If you are flexible on timing, the bar can be your best route in on a busy weekend without a reservation.
The room sets the tone here: wood-paneled walls, fur-draped chairs, and a lodge-meets-farmhouse feel at a $$$ price point. Dress comfortably but put in some effort — think well-worn flannel done right rather than a blazer. Overly formal attire would feel out of place against the deliberately rustic setting.
At $$$, a tasting format at Bramble & Hare makes sense if you want to track the farm's output across multiple courses — the kitchen's strength is in how ingredients connect, not individual showpiece dishes. The in-house aged prosciutto and vegetable preparations like the salted turnip with pistachio purée are examples of that approach working well. If you prefer choosing freely, the regular menu gives you enough flexibility without losing the farm-driven logic.
The menu is driven by what Jill and Chef Eric Skokan's own farm is producing, so expect seasonal shifts and dishes built around provenance rather than trend. The 2024 Michelin Plate signals kitchen consistency, but this is not a high-polish tasting-room experience — the cooking is direct and ingredient-led. Book a week or two ahead for weekend evenings and go in curious about what's on rather than attached to a specific dish.
Frasca Food & Wine is the move if you want Boulder's most refined room and a deep wine program — it operates at a higher formality and price ceiling. Blackbelly Market shares the farm-sourcing ethos and is worth comparing directly if provenance-driven cooking is what you are after. Flagstaff House offers a more traditional fine-dining experience with views, while Basta and Boulder Dushanbe Tea House cover different cuisines entirely if the American farmhouse format is not the priority.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
