The Red Rabbit Kitchen & Bar

Featured: Inside Sacramento – Midtown-Sutter
2019

Owners Matt Nurge and John Bays—who serve as barman and chef, respectively—focus on all things local at The Red Rabbit. They present food served with boundless sophistication and local ingredients and run an endlessly bespoke operation, making as much as possible by hand. Appropriately, even the syrups for The Red Rabbit’s creative cocktails are created in-house. The juices are fresh-squeezed and the herbs are hand-muddled. Even the wines are a celebration of California’s hands-on viticulture. With a space that manages to be cool, industrial, warm and welcoming at once, The Red Rabbit provides comfort from the moment a customer arrives. The lighting is low, the wood mellow and dark, and the brick walls are well aged. The menu is an eclectic mix of classics with a twist—pork belly kimchi tacos, fried Brussels sprouts and bacon, beet carpaccio, rabbit Bolognese, vegan mushroom potato curry. Brunch and happy hour presentations are exceedingly popular at this Sacramento restaurant.