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Jackrabbit Launches Brunch and Happy Hour This Weekend

House-squeezed juices and whole fried chickens

Dina Avila/EPDX

Celebrity chef Chris Cosentino’s ambitious Jackrabbit starts poaching eggs, ironing potato waffles, and squeezing juices tomorrow, April 22, at 830 SW 6th Ave. The restaurant tells Eater brunch will be served from 9:30 a.m. to 2:00 p.m., and judging by the sample dishes, Jackrabbit will maintain its no-holds-barred approach to eating with abandon.

Here are some of the new brunch plates:

Euro Breakfast Board, a family-style platter of cured meats, pickled vegetables, cheeses, soft boiled eggs, and grilled bread

Whole Fried Hot Chicken, a family-style dish that also includes Scotch eggs and pickled vegetables

Potato Waffle, served with smoked salmon, crème fraiche, and salmon roe

Hanger Steak, with potatoes and sauce choron

Flapjacks, with banana jam & maple syrup

Pork Chop "Short Stack,” replete with flapjacks, maple syrup, and hot-sauce butter

Red Flannel Hash, with ham, two poached eggs, goat cheese, and arugula

Greek Yogurt, House Granola, and Seasonal Fruit

Also on offer are tableside bloody marys served from a cart and house juices like the “Green Juice,” with kale, celery, apple, mint, and basil. Moving forward, find brunch on Saturdays and Sundays, from 9:30 a.m. to 2 p.m.

The Jackrabbit staff also tell Eater happy hour will begin this weekend. It’ll run daily, from 2 to 5 p.m. Cosentino and partner Oliver Wharton opened Jackrabbit inside the former downtown Hilton, now The Duniway Hotel, with local chef Chris DiMinno, in March.


830 Southwest 6th Avenue, , OR 97204 (503) 412-1800 Visit Website