Jackrabbit

Chef Chris Cosentino made a name for himself as the offal chef on his way to winning Top Chef Masters. Expanding into Portland from San Francisco, he brought his passion for all things meat to Jackrabbit. Featuring an extensive raw bar, a cooler specifically for hams, and a gin-centric cocktail menu, Cosentino is fitting right in with the staples in Portland.

Jackrabbit does not shy away from Cosentino’s meat-centric reputation. Our group traveled Around the World in 8 Hams, sampling hams from the Southern US and Europe. One section of the menu features Shared Suppers, including the pig’s head and the wood oven roasted cauliflower for vegetarians. We decided on the braised rabbit LOADED with garlic. For a nice twist, carrots and a carrot greens salad topped the rabbit.

If you don’t want to share, try one of their handmade pastas like the Mint Pappardelle with lamb sugo. But back to the meat- the Mixed Grille with steak, sweetbreads, and beef tongue. Each came with a unique chimichurri over the top and cooked perfectly over the wood fired grill. Jackrabbits fits the bill as a great restaurant for groups, a date, or a seat at the bar.