Dallas has a lot of restaurants come and go and come back and go again. Upon Sfuzzi’s more recent exit from McKinney Avenue, Fat Rabbit, a new player took over its space … and brought along a logo with their own version of Harvey sporting a pretentious tux and jaunty spectacles. Fat Rabbit came to us from a North/South Carolina restauranteur, Peter Lloyd, as his first Texan undertaking. Apparently, we’ll see more from him as One Dallas is built (the new high-rise that is being constructed in the Hard rock Cafe field on McKinney) as he will be opening a restaurant in it.
The restaurant, complete with a generous patio and upstairs “VIP” bar (called Masque), bills itself as purveyor of American food. While that sounds a bit “done” for the area, they do it well. Their food selections are all over the place—just their appetizers offer items from tuna tartar to hummus to hot wings—talk about an identity crisis. The good part? They somehow seem to do it all right.
Fat Rabbit is in the heart of Uptown right on McKinney, so you know that they better either do their drinks really well … or really big. They offer a full beer list with some locals and the usual suspects, wine options by the glass and bottle, champagnes actually from champagne, and, of course, cocktails. I was honored to have been joined at dinner by Jackie of Pretty Petals (looking adorable, as always), and we had to stay away from fried things (I’m doing the Lent thing and gave it up), but aside from our limitations, we made some great selections if I do say so myself.
Their new cocktail menu launched last week and, thanks to the manager, Trevor’s suggestion, I started with one of their new Irish whiskey cocktails (because, if you have ever read anything I’ve ever written, you know that I’m a huge Irish whiskey nut), the Ron Burgundy (2 Gingers Irish Whiskey, Benedictine, simple syrup, Peychauds & peach bitters). If I had my druthers, I would have stuck with this drink the whole night as it was perfectly light with enough kick to keep it interesting. Their bar program keeps it local when possible but not as a rule. They also play with some different (yet still mainstream) ingredients to make their drinks a bit unique.
Jackie started with the Peach Keen (Deep Eddy Peach vodka, lemon juice, raspberry), which was sweet, so it’s the safer play if you don’t like spirit forward cocktails. Their Summer Beer (Ketel Citroen, lemon, peach bitters, simply syrup, Revolver Blood & Honey) set the stage perfectly for the amazing patio season we have ahead of us–the peach bitters and the honey notes in the Revolver Blood & Honey both gave it just the slightest sweetness.
And … since apparently one cannot survive on booze alone (unfortunately) … we also dined. We started with Tuna Tartar (scallions, sesame sweet soy glaze, togarashi served with wonton chips) and they were nice enough to bring me lettuce since the chips were fried. The tuna came as a generous potion of fresh and tender tuna with just enough of the glaze to keep it interesting. We followed that up with the Lamb Burger Sliders (lamb patty with pine nuts topped with roasted red peppers and tzatziki sauce) which were quite good, but weren’t our favorite.
We weren’t ready to commit to a whole, single entree each, so we ordered a few things for the table. Again … we did well. Their Lobster Mac & Cheese was un-real. They add just a bit of truffle oil that balances the four cheese nicely without being overpowering. Our lovely waitress suggested the Breakfast Pizza (candied bacon, tomato, quail eggs, Sriracha aioli), which, if you remember back to Sfuzzi, they had their own version … so it just seemed fitting. I love that they candied the bacon for this pizza to give it a sweetness to counteract the spiciness of the Sriracha aioli (which I’d suggest getting on the side). The winner of the night was, without a doubt, the Brussels sprouts. I mean … hot damn, y’all. I wanted to plant a hair in them at the very end so they’d have to bring me another order of them. But that would be immoral … or something.
Fat Rabbit is open for lunch, dinner, and late night (SCORE) along with weekend brunch (I’m going to get my ass in there soon to try their red velvet pancakes and mimosa bar), and they also hold events from time to time. Tomorrow (Monday, March 13), they’ll be screening the final episode of “The Bachelor”–who do you think Ben will pick? And later this month, they’re bringing in the 2 Gingers Irish Whiskey’s brand ambassador, James Dillon, to host a whiskey pairing dinner on March 23–3 course and cocktail for $45? In … get your ticket to join me!
If the promise of good food and drink don’t pique your interest, maybe one of their weekly specials will.
Monday – $3 pints, 1/2 price dinner menu starting at 6pm
Tuesday – Service Industry Night (1/2 price burgers, sandwiches, & flatbreads starting at 8pm
Wednesday – 1/2 price bottles of wine
Thursday – live music starting at 8pm
Friday – DJ starting at 10pm
Saturday – brunch at 11am-4pm (mimosa & bloody mary bar), DJ starting at 10pm
Sunday – brunch at 11am-4pm (mimosa & bloody mary bar), live music starting at 3pm