Bibimbap-style Farro

Though I’ve always been a kind of “over easy” kind of gal when it comes to eggs, more and more I’m apt to go “sunny side up.” Especially when it comes to Korean food. The runnier, the better.

And that’s really the only thing that the so-named “bibimbap-style farro” has in common with the actual Korean dish. I’m not questioning the taste, however; I’m just wondering what exactly is so “bibimbap” about this dish. No chili paste, no silver bowl – but you know, perhaps the mixture of vegetables – including asparagus, roasted tomato and swiss chard - on top of, yes, farro instead of rice is just enough to warrant the name. The most pleasant surprise, though, was the burrata. (If it were “dolsotbop style,” do you think farro could result in a crispy bottom caused by a stone pot?”)

Regardless, this is one delicious and surprisingly filling dish out of many tasty selections on Black Cat’s reasonably priced menu (see: $2 coffee). Though nothing can take away from the cultish longevity that Mani’s had in the same spot, I’m sure glad that Black Cat is now filling the neighborhood space.

They’ve remodeled the interior and kept the decor simple. The best indoor seats remain in the Fairfax-lining bay windows built for 2. Of course, there’s still sidewalk seating for those who like to really make the most of Black Cat’s neighborhood feel.

I came for lunch, so my appetite didn’t exactly call for one of the fresh pastries (baked on-site with breads coming from Homeboy Industries) behind the counter. But thanks to this great experience with the farro, I’ll be sure to return for more menu items, earlier in the day. My wallet can handle it.