Rabbit at Glasserie
Rabbit paella at Toro
Saddle of rabbit at Annisa
Rabbit sausage at Pearl & Ash
Spit-roasted rabbit at Il Buco Alimentari & Vineria
Chef Sara Kramer puts every piece of the animal to work in this three-part feast: Legs, first confited in duck fat, are finished on the grill for a smoky char; seared saddle is dusted in hawaij, a fragrant blend of turmeric, cardamom and black pepper; and the belly is simmered with tomatoes and onions until tender. Rounding out the meal—which is inspired by owner Sara Conklin’s Lebanese heritage—are accoutrements like a pickled vegetable plate, luscious preserved-lemon yogurt and buttery griddled flatbread that’ll have your greasy fingers reaching across the full table for more. • 718-389-0640. $72.
As in the 19th-century version of paella valenciana, rabbit takes on a leading role in Jamie Bissonnette and Ken Oringer’s modern rendition. The toques braise Connecticut-raised meat in an onion-and-garlic chicken stock before adding it to short-grain calasparra rice with plump Burgundy snails. A hit of pimentón de la Vera (Spanish paprika) adds smoky depth to the richly aromatic dish. • 212-691-2360. Small $34, large $68.
In this elegant plate, Anita Lo turns dolmas inside out, layering brined grape leaves, crushed pistachios and sautéed onions onto deboned saddle (rabbit loin) before it’s rolled into a tight baton. Building on the Mediterranean flavors, she cuts the moist, pan-roasted hopper into neat medallions and serves them with a creamy, lemon-infused yogurt and refreshingly tart pomegranate seeds. • 212-741-6699. $37.
At this rustic Italian restaurant-market hybrid, chef Justin Smillie brines Whiskey Hill farm rabbit for 12 hours to lock in moisture, then pats them down with a dijon-anchovy-and-sage rub. Pulled from a wood-burning oven, the succulent meat is crowned with winter vegetables, including lightly singed endives and meaty, butter-steamed chanterelles. Crushed, agave-glazed almonds finish the hearty dish with crunch. • 212-837-2622. $39.
High Street on Hudson
At some restaurants, bread is an afterthought—baskets of chalky, uninspired dinner rolls shuffled out with chilled, foil-wrapped butter. This is not that restaurant, and it’s certainly not that bread. At High Street on Hudson, the day-to-night West Village sibling to chef Eli Kulp and Ellen Yin’s lauded Philadelphia restaurant, High Street on Market, head baker Alex Bois’s astonishing loaves—potent New World ryes, hearty German-style vollkornbrot, anadama miche enriched with molasses—obliterate the idea of bread as mere mealtime filler. Here, it is the meal. In the morning, it takes the form of pillowy, amply poppy-seeded potato rolls that come slathered with plucky gherkin mayo and padded with thick slices of sweet Lancaster bologna, horseradish-zapped Amish cheddar and fried red onions in the fan-favorite Hickory Town sandwich ($12); or it’s the buttery biscuit, popping with black pepper and subdued with sage, that hugs a cloud-soft egg, malted sausage and melty aged cheddar in the kitchen’s gorgeous send-up of a breakfast sandwich ($13). Want those breads at their most unadulterated? A cart strategically set by the venue’s entrance with street-facing windows offers Bois’s beautiful loaves for retail sale, as well as pastry chef Sam Kincaid’s equally great baked goods, from moist coffee-almond date cake ($3.50) to Market’s beloved country-ham–draped, gravy-filled red-eye danish ($4.50). Those roaring bread ovens, visible in the open kitchen, alone make High Street a dayt
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