Trends come and go and while rabbit may not be the next pork belly, it is definitely making a splash on several new dinner menus around town.
Bob Blair, chef and owner at Fuel Cafe, added a rabbit loin to his September menu. The small piece of meat is wrapped in bacon and served with Kolibri Farm peaches, wilted greens, cipollini onions, and hazelnut picada. The entree will be available until the end of the month.
At Barolo Grill, the now classic white table cloth restaurant on 6th Avenue, chef Darrell Truett offers the tajarin con coniglio primi course. The handmade pasta dish with braised rabbit is complemented by baby spinach, and Pecorino Toscano cheese.
Launched yesterday, the game-centric fall menu at Old Major includes a rabbit pappardelle dish. Confit rabbit is served alongside housemade large and flat pasta noodles, with foraged mushrooms, roasted chestnuts, and pickled cabbage.
Brand new restaurant Mercantile Dining & Provision, which opened its doors to the public on Monday at Union Station, features another rabbit pappardelle dish. In chef Seidel's version, the rabbit is braised and served with Colorado porcini mushrooms, cauliflower, and truffles atop egg pappardelle.