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.