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Rabbit for Two at Kismet
Rabbit for Two at Kismet
Kismet

13 Rabbit Dishes to Try Just in Time for Easter, 2017 Edition

When Thumper hops on to your dinner plate

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Rabbit for Two at Kismet
| Kismet

This year, the cute, cuddly rabbit that so characterizes Easter is hopping right on to your dinner plate.

There is no doubt that rabbit meat is trending, with chefs across town capitalizing on its delicate flavor. A cursory taste of rabbit is, like many relatively exotic meats, reminiscent of chicken, but a deeper examination reveals a whisper of gaminess that's bringing complexity to a whole slew of creative dishes in Los Angeles. From Middle Eastern-leaning rabbit feasts to spicy Sichuan diced rabbit, here is your list of 13 rabbit dishes to try just in time for Easter.

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Note: Restaurants on this map are listed geographically.
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Rabbit Mixiote at Broken Spanish

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A staple on the Broken Spanish menu is the rabbit mixiote with nopales, bacon, and cherry tomato. This chili-inflected stew is a flavor bomb in the truest sense, as the whole thing is wrapped in a cellophane bag that releases lovely aromas when unwrapped.

Rabbit Porchetta at Love & Salt

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In her review of Love & Salt, Besha Rodell describes the rabbit porchetta as “disturbingly delicious.” The meat is filled with rabbit sausage and rolled together with prosciutto and Swiss chard. The rabbit-stuffed rabbit is served over black rice and faro, and is now offered as a half to feed a table of two.

Stuffed Rabbit Loin at Craft

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Tom Colicchio’s Craft adds a speck-wrapped rabbit loin stuffed with housemade rabbit fennel sausage to the spring menu. The rabbit-stuffed rabbit dish is finished with sherry sauce.

Craft LA

Spicy Diced Rabbit at Szechuan Impression

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Beware, splinters of rabbit bone pervade Szechuan Impression’s popular diced rabbit dish. The effort of picking around the bones is worth it, as the ice cold meat is richly flavored with aromatic ginger and spices.

Grilled Rabbit at Scratch|Bar & Kitchen

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In true Scratch Bar form, Top Chef alum Phillip Frankland Lee prepares an inventive take on rabbit, first grilling the loins before adorning it with smoked Granny Smith apple purée, roasted baby carrots, and pickled mustard seeds. The dish is finished with frozen black truffle butter that is shaved over the hot dish to melt in front of the diner.

Yasmin Alishav

Rabbit Ragu at Bacari GDL

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Recently opened Bacari Glendale offers torn pappardelle with braised rabbit ragu to pair with its approachable wine list.

Rabbit for Two at Kismet

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While many a restaurant critic have bemoaned Kismet’s hefty price tags, you’d be wise to order what has become the hip new eatery’s signature dish, the rabbit for two. This $80 feast of roasted rabbit legs, rabbit kebabs, and rabbit stew comes with a slew of Middle Eastern-leaning accoutrements, making it the ultimate place to chow down on your furry friend.

Kismet

Lapin à la Moutarde at Church & State

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Church & State offers a traditional French take on rabbit, braising the meat before serving it with carrots, fingerling potatoes, fava beans, and spring onions.

Gnocchi at Redbird

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Chef Neal Fraser adorns pillowy gnocchi with braised rabbit, chantrelles, pine nuts, brussels sprouts, and thyme.

Rabbit Larb at Animal

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This temple to animal carnage offers a nice counterpoint to some of the heavier options that bless Animal’s menu (shout out to the foie gras loco moco!) that comes by way of the rabbit larb. The healthiest protein-driven dish on the menu is cooked with no fat at all, but is pungently flavored with minutina, herbs, Thai chili, and crispy shallot.

Diced Rabbit with Younger Sister's Secret Recipe at Chengdu Taste

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The story behind Chengdu Taste’s Younger Sister’s Diced Rabbit brings new appreciation to the Sichuan dish. Back in the ‘80s, a Chengdu chef known as “younger sister” started serving a diced rabbit dish with fermented black soybean sauce, leeks, and peanuts. The bony rabbit became so popular, that it became her restaurant’s namesake dish, and is now served on Chengdu Taste’s menu nearly three decades later.

Rabbit Sausage at Wurstküche

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This German sausage house keeps it simple with a country-style sausage that blends rabbit with Berkshire heritage pork. The sausage is subtly flavored with shavings of carrots and leeks, and is one of the most delicate options on the menu.

Rabbit Ragu at Culina

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White rabbit is cooked into a ragu that adorns trofie pasta for a decadent dishes that warms your soul.

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Rabbit Mixiote at Broken Spanish

A staple on the Broken Spanish menu is the rabbit mixiote with nopales, bacon, and cherry tomato. This chili-inflected stew is a flavor bomb in the truest sense, as the whole thing is wrapped in a cellophane bag that releases lovely aromas when unwrapped.

Rabbit Porchetta at Love & Salt

In her review of Love & Salt, Besha Rodell describes the rabbit porchetta as “disturbingly delicious.” The meat is filled with rabbit sausage and rolled together with prosciutto and Swiss chard. The rabbit-stuffed rabbit is served over black rice and faro, and is now offered as a half to feed a table of two.

Stuffed Rabbit Loin at Craft

Craft LA

Tom Colicchio’s Craft adds a speck-wrapped rabbit loin stuffed with housemade rabbit fennel sausage to the spring menu. The rabbit-stuffed rabbit dish is finished with sherry sauce.

Craft LA

Spicy Diced Rabbit at Szechuan Impression

Beware, splinters of rabbit bone pervade Szechuan Impression’s popular diced rabbit dish. The effort of picking around the bones is worth it, as the ice cold meat is richly flavored with aromatic ginger and spices.

Grilled Rabbit at Scratch|Bar & Kitchen

Yasmin Alishav

In true Scratch Bar form, Top Chef alum Phillip Frankland Lee prepares an inventive take on rabbit, first grilling the loins before adorning it with smoked Granny Smith apple purée, roasted baby carrots, and pickled mustard seeds. The dish is finished with frozen black truffle butter that is shaved over the hot dish to melt in front of the diner.

Yasmin Alishav

Rabbit Ragu at Bacari GDL

Recently opened Bacari Glendale offers torn pappardelle with braised rabbit ragu to pair with its approachable wine list.

Rabbit for Two at Kismet

Kismet

While many a restaurant critic have bemoaned Kismet’s hefty price tags, you’d be wise to order what has become the hip new eatery’s signature dish, the rabbit for two. This $80 feast of roasted rabbit legs, rabbit kebabs, and rabbit stew comes with a slew of Middle Eastern-leaning accoutrements, making it the ultimate place to chow down on your furry friend.

Kismet

Lapin à la Moutarde at Church & State

Church & State offers a traditional French take on rabbit, braising the meat before serving it with carrots, fingerling potatoes, fava beans, and spring onions.

Gnocchi at Redbird

Chef Neal Fraser adorns pillowy gnocchi with braised rabbit, chantrelles, pine nuts, brussels sprouts, and thyme.

Rabbit Larb at Animal

This temple to animal carnage offers a nice counterpoint to some of the heavier options that bless Animal’s menu (shout out to the foie gras loco moco!) that comes by way of the rabbit larb. The healthiest protein-driven dish on the menu is cooked with no fat at all, but is pungently flavored with minutina, herbs, Thai chili, and crispy shallot.

Diced Rabbit with Younger Sister's Secret Recipe at Chengdu Taste

The story behind Chengdu Taste’s Younger Sister’s Diced Rabbit brings new appreciation to the Sichuan dish. Back in the ‘80s, a Chengdu chef known as “younger sister” started serving a diced rabbit dish with fermented black soybean sauce, leeks, and peanuts. The bony rabbit became so popular, that it became her restaurant’s namesake dish, and is now served on Chengdu Taste’s menu nearly three decades later.

Rabbit Sausage at Wurstküche

This German sausage house keeps it simple with a country-style sausage that blends rabbit with Berkshire heritage pork. The sausage is subtly flavored with shavings of carrots and leeks, and is one of the most delicate options on the menu.

Rabbit Ragu at Culina

White rabbit is cooked into a ragu that adorns trofie pasta for a decadent dishes that warms your soul.

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