It appears Jackrabbit, the new restaurant by Top Chef Masters-winner Chris Cosentino, will indeed deliver the offal, as well as a playful menu with a penchant for sexual innuendos. As Jackrabbit shared with Eater in October 2016, the restaurant will have a raw bar, house-cured meats, a gin-centric menu, and nods toward Portland history.
Now Eat Beat reports a list of specific plates. Some of the highlights reported include:
- The “S&M,” which preeminent Portland food writer, Karen Brooks, describes as “a towering shellfish-meat platter”
- Rabbit will come with 80 cloves of garlic (hopefully it’ll be local rabbit, since the restaurant is named after Oregon’s native rabbit)
- And fried egg-topped fried chicken will be sandwiched between two potato waffles and served with hot sauce
Another major reveal from PoMo: the return of Portland chef Chris DiMinno. While Cosentino will oversee his flagship Cockscomb restaurant in San Francisco, DiMinno will rule Jackrabbit’s burners. DiMinno was executive chef of Clyde Common for five years, eventually leaving in 2014, and he served the post-award gala at the 2010 James Beard Awards. DiMinno grew up in an Italian-American family in upstate New York.
Jackrabbit was first announced in September 2016. It’ll open in the coming months in the “new boutique lifestyle hotel concept from the Hilton,” to take over what is currently the Executive Tower of the Hilton, at 545 SW Taylor St.