The Red Rabbit Kitchen + Bar

In a building with several other restaurants, you really have to distinguish yourself from the other guys. Red Rabbit is the newest kid on the block along J Street between 27th and 28th Streets. A veritable stripmall of restaurants and night life, with spots like Harlow’s, Blue Cue, and Bar West, The Red Rabbit Kitchen + Bar fits right in. Located in the spot vacated by Red Lotus, the new owners haven’t had to make very many changes to update the look or feel of the place. If you didn’t make it to Red Lotus, the main focal point of the entire restaurant is its huge semi-circle bar, where the bartenders of Red Rabbit mix up hand crafted libations to clamoring guests. They’ve also removed the low tables to the right of the bar and replaced them with hi-tops. The space also boasts a fabulous patio out back with a bar to serve folks out there.

On this particular visit, it was a snap decision to go there. We had made plans to attend their grand opening the week before, but that fell through and I was anxious to give it a go.

When we arrived at about 7:45 (this was a Friday night), the wait was only about 20 minutes, which made my grumbling stomach delighted to hear. We decided to grab a drink and sit at the bar. Unfortunately, there wasn’t a whole lot of room there; apparently everyone else had the exact same idea. It took a while to get anyone’s attention, and when we finally did get to order a drink, we were being seated. This, however, was no big deal for me. They were extremely busy and I think the bartenders were still getting used to some of the drink recipes (I saw mine stealing glances to his cheat sheet). They’ve separated the drinks into four categories: Bright and Tart, Juicy, Bitter, and Rich. The two drinks at the table tonight were the Army Navy: gin, lemon, and orgeat. The other was the Chappelle Cocktail: gin, sweet vermouth, falernum, pineapple, and lime. They fit very well into their respective categories of bright and tart, and juicy.

For appetizers, the Portobello Frites and Vegetarian Spring Rolls. The frites weren’t quite what I was expecting. They were crunchy and not too oily, but there was an excess of flour. It almost tasted mealy. I would have preferred a panko crust. I also thought that the portobellos kind of got lost in the dish… like a five year old in her mom’s dress. Maybe shiitakes would be better? But that might also be a little too meaty. What the breading did do was add a really pleasant textural contrast. They were perfectly seasoned and served atop an arugula base, which was really yummy.

The spring rolls were a tad bland on their own, so the ponzu sauce was just what the doctor ordered. It was a little light on the quantity, so I definitely would have liked more of it.

For the main dishes: Beer and Onion Soup Cheese Melt with fries, and The Ramen. The melt is a sandwich, so don’t think it’s some kind of soup and sandwich combo, even though the description on the menu says, “beer braised onion soup.” This is a portable version of onion soup. Carmelized onions and melted gruyere cheese are between two slices of toasted sourdough. Unfortunately, this was a bit of a disappointment. The onions completely overpowered any other flavors that may have been present and there was a deficiency of cheese. The french fries that accompanied the sandwich were only slightly better than In ‘n Out’s in their crispy factor.

The Ramen was very good. With vegan noodles made from Sacramento’s “Pasta” Dave Brochier, they were excellent. He is the main reason I ordered this! The first time I met him, he crafted a fabulous dish just for me and I fell in love with his pasta. The Ramen also included a good amount of shrimp and shiitake mushrooms, green onions, and just the right amount of ginger. The portion size was generous, the broth really tasty and savory, though a teeny bit on the salty side, although I’ve never complained about that in a dish! I definitely liked this the best of the four dishes I’d tried.

Overall, there is room for improvement, but I will definitely be back to see how it progresses. Expect more blog posts about Red Rabbit from me!

The most expensive thing on the menu is $18 and from what I understand, it’s enough to make a couple meals. The idea is to be a comfortable, affordable spot for locals to frequently enjoy without breaking the bank.

https://www.facebook.com/SacRabbit

http://theredrabbit.net/

2718 J Street
916.706.2275
hello@theredrabbit.net

The Red Rabbit Kitchen & Bar on Urbanspoon

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s