Bunnies And Springtime Refresh The Plate

DSC01110by Steven Doyle

As the Easter holiday approaches we are reminded about renewal of the planet, fresh Spring daisies and bluebonnets, little baby chicks and bouncy bunny rabbits.  It is also a refreshing time for new restaurant menus as they roll out seasonal dishes to reflect the new found bounty. We are now seeing ramps, morels and even fiddlehead ferns gracing our plates. This is a fantastic time of year.

We would love to make a list of our favorite deviled eggs, which are everywhere now and a definite taste we want at Easter.  You will see a new version daily at Parigi on Oak Lawn. We also enjoy the deviled eggs at Nick and Sams where there are three versions on the same platter, but particularly enjoy the caviar topped eggs.  



Besides eggs, we also have lovely visions of bunny rabbits and we scoured menus all over Dallas to find some of our favorites.  Unfortunately, menus change often so fond rabbit dishes come and go off menus.

Here is a small list of a few featured rabbits in Dallas.  Notice it is a charcuterie favorite among chefs.

Gemma has a long-standing dish of Rabbit Pappardelle that continues to delight guest’s palate.

Find rabbit on the menu at Lucia in the Bishop Arts District.  Order the Salumi Misti and you might be able to sample David Uygur’s rabbit pate.

rabbit_pappardelle_Gemma’s Rabbit Pappardelle 

At The Meddlesome Moth there is a rabbit pot pie that is filled with our favorite rascally rabbit along with oyster mushrooms and mustard greens.

rabbit pot pie meddlesome mothRabbit Pot Pie at Meddlesome Moth

The Grape on Lower Greenville Avenue always has the rabbit mortadella on his charcuterie plate. Perfectly wonderful with his house-made mustard.

Dean Fearing makes a mean antelope and rabbit dish at his namesake restaurant at the Ritz Carlton.

rabbit braised nonnaBraised Rabbit at Nonna

You may always count on a rabbit dish or two at Nonna in Dallas. Currently chef-owner Julian Barsotti has rabbit alla cacciatore with fresh porcini and Anson Mills polenta on his menu.

Where ever you get your bunny on this holiday weekend, we hope it is safe and happy.

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Filed under Bubbles, Crave, Dallas, Easter, Farm, Steven Doyle

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