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Where to eat rabbit?

katielp May 3, 2009 11:24 AM

Hadn't eaten rabbit for a year, and then I had an outstanding dish at Incanto last week that has left me craving more rabbity goodness (and different kinds of preparation). The Incanto dish is lightly roasted rather than stewed--the meat is incredibly succulent and fine-grained, served with a light wine sauce, little carrots, and spring flowers: a delightfully delicate dish. Where else could I eat roasted rabbit, rabbit sauce, pie etc in SF?

  1. wolfe May 3, 2009 11:39 AM

    Here are 3 recent rabbit sightings.

    1. free sample addict aka Tracy L May 3, 2009 11:48 AM

      I haven't had it in a while, but I like the roast rabbit at Il Pollaio.

      Il Pollaio
      555 Columbus Ave, San Francisco, CA 94133

      1. Robert Lauriston May 3, 2009 02:16 PM

        There are rabbit dishes on the regular menus at Aziza, B44, and Esperpento.

        1. Carrie 218 May 3, 2009 05:21 PM

          I had rabbit twice last week; once at Aziza and another time at SPQR.

          5800 Geary Blvd., San Francisco, CA 94121

          1911 Fillmore Street, San Francisco, CA 94115

          1. rworange May 4, 2009 05:19 PM

            1550 Hyde

            1. r
              Rockman May 5, 2009 12:43 PM

              One entree, but rabbit three ways at The Farmhouse Inn in Sonoma County.

              1 Reply
              1. re: Rockman
                Kathleen M May 6, 2009 03:17 PM

                This is my husband's favorite, and I've tasted it. It is extraordinary. It's their signature dish.

              2. b
                brucemac707 May 5, 2009 04:23 PM

                some of my guests went to Bottega last night and said they had a wonderful rabbit dish.

                1 Reply
                1. re: brucemac707
                  arlenemae Nov 29, 2009 09:20 PM

                  I second the rabbit pasta at Bottega! It's probably the best preparation of rabbit that I've ever had (definitely better than many french restaurants I've been to).

                2. Chuckles the Clone May 5, 2009 06:26 PM

                  Is Ryan Farr cooking anywhere these days or is he just doing chicharrones? Because a couple of months ago he posted one of the most amazing and graphic, illustrated rabbit recipes I think I've ever seen:

                  I believe this falls rather solidly into your "different kinds of preparation" category ....

                  2 Replies
                  1. re: Chuckles the Clone
                    Robert Lauriston May 6, 2009 08:13 AM

                    Per tablehopper Farr and Taylor Boetticher of Fatted Calf are roasting another pig (at least the third in the past ten days) tonight at Bloodhound. "6pm-9pm, $25 per person. Bartender Dylan O’Brien will be crafting another homemade bacon-infused Bulleit bourbon, served Old Fashioned-style (while supplies last). Space is limited, RSVP to info [at] bloodhoundsf.com."

                    1. re: Chuckles the Clone
                      SteveG May 6, 2009 12:29 PM

                      At the last Ryan Farr/Taylor Boetticher event at Bloodhound a few weeks back for Easter, Ryan did herb marinated and grilled rabbit legs, with rabbit sausage made from the less grill-friendly bits. It was delicious. Taylor's smoked ham was also delicious. Given the high individual price for the chicharones, I think I ate half the entry cost in chicharones from the bottomless bowls scattered around the bar.

                      All that said, the recent events appear to be more pig-driven, with the butchery demonstration. Keep your eye on Ryan's blog for future events with rabbit, because he does seem to love the little critters.

                    2. Xiao Yang May 5, 2009 08:06 PM

                      I'll second ll Pollaio (great bang for the buck) and mention that ZY Garden has a spicy rabbit dish on their menu.

                      1. m
                        Michael Rodriguez May 5, 2009 11:51 PM

                        I ate a delicious rabbit confit at Oliveto last week.

                        1. Paul H May 6, 2009 01:08 PM

                          Lulu near Moscone Center is currently offering open hearth roasted rabbit every Tuesday.

                          1. alanbarnes May 6, 2009 01:13 PM

                            If you're up for a splurge, I really enjoyed La Folie" "trio of rabbit": loin, rack and braised leg. Whichever prep cook is in charge of "frenching" the rack should get a medal. And a band-aid.

                            1. wolfe Nov 18, 2009 12:42 PM

                              This one works better.

                              1. Robert Lauriston Nov 18, 2009 01:03 PM

                                Oliveto, this week.

                                1. f
                                  foodtroy Nov 18, 2009 03:56 PM

                                  Tomales Bay Foods in Point Reyes Station has an excellent rabbit pate.

                                  1. vincentlo Nov 29, 2009 02:45 PM

                                    Just had rabbit at the always-amazing Delfina last night.


                                    1 Reply
                                    1. re: vincentlo
                                      lmnopm Nov 30, 2009 02:16 PM

                                      The rabbit at Corso looked great. (I saw it at another table)

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