Braised Rabbit Ravioli ($21), Tortuga cocktail ($12), Eden cocktail ($16)
Braised Rabbit Ravioli: herbed mascarpone, smoked carrot soubise, crispy veal sweetbreads, pickled pearl onions, tarragon.
Tortuga: Hornitos Reposado, Campari, lime, caramelized pineapple syrup, grapefruit, salt, cinnamon bitters, toasted coriander
Eden: Tomato/basil infused gin, St. George Green Chilie Liquor, Faccia Brutto Centerbe, Crème de Violette, celery bitters
If rabbit is not a protein you’re used to seeing in a dish — or something you’ve ever tried! — we’re certain there is not a better bite than Allen Street Grill‘s Braised Rabbit Ravioli to get yourself (re)acquainted. While there was some tweaking and experimentation to get the overall flavors and depth of this gorgeous, light, summery dish just right, Chef Alex Singh told us that the braise on the rabbit was perfect straight out of the gate. This Restaurant Week offering is beautiful inside and out, featuring herbed mascarpone, smoked carrot soubise, crispy veal sweetbreads, pickled pearl onions, tarragon, and a combination of color on the plate that looks like a celebration.
Made to be paired with the Tortuga, a tequila-based cocktail with caramelized pineapple syrup, grapefruit, cinnamon bitters, and toasted coriander, this Tortoise and the Hare-inspired combo of flavors might become your fabled Restaurant Week favorite.
