July 28, 2011

Say Yum: Rabbit Opens in Clarendon

If you already own a fro-yo shop and a cupcakery, what's next? A sandwich and salad shop, naturally. The appropriately-named Rabbit opens today in our 'hood of Clarendon (free cupcakes 'til 8!) and will be open daily.

With recipes prepped by consulting Chef Katsuya Fukushima (who worked along José Andrés for fifteen years), the menu will offer both hot and cold items, cocktails and artisanal breads from a local bakery. 

The emphasis is on fresh, organic and locally available products. 

Owner Aaron Gordon, a D.C. area native, came up with the name for the new restaurant while talking with friends about shopping for salads.  “A friend of mine once asked me how long it had been since a good salad was thought of as ‘rabbit food,’” says Gordon.  “I liked the idea of turning this phrase of slight disdain on its head and decided that “Rabbit” would be the name for my newest venture.  To me, Rabbit incorporates many of the traits of the Slow Food moment…providing the highest quality ingredients, cooking them with finesse and care, and presenting them in a rich, relaxing environment. At Rabbit, our chefs will produce food in a timely manner, while presenting the exact opposite of fast food.”
Standout salads include the Beet Salad, made with fried breaded goat cheese croquettes, orange slices, arugula, pine nuts, pickled beet stems, fresh beets, mixed greens and a citrus vinaigrette; Seasonal Fruit & Prosciutto Salad, made with grilled peach halves (seasonal), sliced prosciutto, ricotta, arugula, toasted hazelnuts, honey drizzle, cracked black pepper and balsamic vinaigrette; Nicoise Salad, made with boiled potatoes, olives, haricots verts, egg, roasted tomato, seared tuna and a lemon vinaigrette, as well as the signature Rabbit Salad made with roasted carrots, shaved carrots, diced carrots, blanched snow peas, peas, mixed greens, pea sprouts, shredded mint leaves, carrot top pesto and topped with citrus dressing.  Prices range from $5.50 for Simple Salads to $10.50 for Chef Crafted Salads.

Handcrafted Sandwiches and Warm Dinner Plates will also be available. Tempting choices include Seared Tuna with roasted red pepper aioli; Vegetable Sandwich with green and red bell peppers, zucchini, tomato, romesco and pineapple; Grilled PB&J, as well as a rotating selection of grilled cheese sandwiches incorporating various artisanal cheeses.  All sandwich plates will include choice of Simple Salad.   Price for the Sandwich Plates and Warm Dinner Plates is $10.50.

Additionally, twelve varieties of signature cupcakes from Red Velvet Cupcakery will also be available at the Clarendon restaurant.  Highlights include Devil’s Food, a rich chocolate buttermilk cake with Valrhona bittersweet chocolate ganache frosting garnished with a 24K gold leaf; Peanut Butter Cup, delicious chocolate buttermilk cake infused with chocolate chips and peanut butter topping and the Southern Belle, the shop’s best-selling and signature red velvet recipe topped with whipped cream cheese frosting.

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