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A true destination dining experience, the Black
Cat is not only one of Cambria's finest dining establishments, but one of the
top restaurants on the entire Central Coast. The Black Cat reflects the
sophistication now infiltrating the Central Coast, yet still retains a casual
atmosphere.
Open since July 4th, 2002, The Black Cat features
traditional American cuisine with an eclectic European influence, resulting in a
comforting, welcoming and delectable experience. Owner Deborah Scarborough's
enthusiasm, creativity and talent are exhibited in each dish.
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Hours: |
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Dinner only: |
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Thurs - Mon: 5:00 - 9:00 or later |
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Closed Tues & Weds |
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Payment: |
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Major
Credit Cards, Local Checks |
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Wine Bar: |
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Extensive and unusual Wine List, Beer, and Soju Martinis (Korean Vodka) |
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Reservations: |
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Highly recommended! |
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Private Parties: |
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The entire restaurant seats 42 guests.
Smaller groups can be accommodated in one of our three dining rooms. |
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Catering: |
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Call us for more information. |
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Patio Dining |
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Take Out Available |
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We serve Cappucino, Espresso,
French Press Coffee and Tea. |
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While many restaurants are interested in showing
off their technique, The Black Cat is vastly more interested in preparing food
that pleases people. The menu changes to some extent daily to reflect the
seasonality of the ingredients.
Owner/Manager Deborah Scarborough serves as
maitre d'. She has a sincere approach and an unusual gift at making each guest
feel at home and special. The service is attentive, unpretentious and refined.
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The Black Cat is small with only
42 seats and this is part of what makes it such an intimate
dining experience. Deborah believes the focus for each guest
should be the food, the wine and each other. |
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Awards: Best of San Luis
Obispo, 2003: |
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Best New Restaurant, Best North
Coast Restaurant - 3rd place |
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"When Deborah Scarborough opened
Black Cat Bistro in Cambria, people wondered if the Central
Coast was ready to appreciate San Francisco quality dining.
She was delighted to cure their doubts. Scarborough offers
local wines and a surprisingly diverse cellar of local
appellations as well as European and French vintages. Black
Cat doesn't offer specials, but the menu changes nightly. The
night we stopped by, the menu featured Panamanian sea bass,
served with homemade chorizo." |
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SLO County Magazine, What's
Cooking, by Bruce Curtis, March 2004 |
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