Bramble & Hare

The Farm That Feeds a Restaurant

Chef Eric Skokan and his wife Jill farm 500 certified organic acres outside Boulder. They grow vegetables, herbs, and fruit across the full Colorado growing season. They raise pigs, cure their own prosciutto, and age it in-house. They run a long-standing composting program that returns kitchen waste to the soil that feeds the next season's menu. Bramble & Hare is the restaurant where this farm finds its fullest expression: a daily-changing three-course prix fixe menu built around what the land produced that week, served in a warmly lit dining room off 13th Street that looks, appropriately, like someone converted a farmhouse and decided never to leave.

The Michelin Green Star is not a marketing initiative. Michelin's inspectors reviewed the supply chain, the composting program, the farm's acreage, and the degree to which the menu genuinely reflects what the farm currently produces. They found eighty to ninety percent sourced from the Skokans' own land. The star followed. It is the kind of distinction that is either built into a restaurant's operating DNA or entirely impossible to achieve, and Bramble & Hare had been operating this way for more than a decade before anyone came to measure it.

The dining room is warm, layered, and unhurried. Wood-panel walls and wood floors. Chairs and loveseats draped with fur throws. Three separate dining rooms of different sizes and intimacy levels. The room at Bramble & Hare never lets you forget that you are somewhere specific, at a table someone cares about, eating food that could not exist anywhere else. This is what serious farm-to-table cooking looks like when the chef is also the farmer and the farmer is also the cook.

The Prix Fixe Experience

Bramble & Hare serves a three-course prix fixe that changes with what the farm and the season provide. This is not a constraint on the kitchen — it is the kitchen's most powerful tool. Skokan chooses what to cook based on what is currently the most interesting thing on his farm. The result is that every visit to Bramble & Hare is a different dinner. Regular guests return throughout the season and never encounter the same menu twice. The winter menu builds around root vegetables, preserved summer produce, and the rich proteins that cold-weather cooking demands. Spring brings the first asparagus, the early lettuces, the herbs that signal another year on the land. Summer is the height of everything.

Wine pairings are available and guided by a team that understands the kitchen's seasonal logic. The natural wine selection is thoughtful and aligns well with the food's character. Bramble & Hare does not require a special occasion to justify a reservation. But it is, by the logic of everything it is, exactly the kind of restaurant that a first date, a birthday, or a proposal deserves.