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A Rabbit, In Four Acts

JudiAU | May 4, 2004 08:41 PM

One toast of rabbit liver pate. Intensely earthy invasion. Fatty mouthfeel, offal in perfection.

Two loins wrapped in bacon, flash seared, served with rabbit jus. Real rabbit flavor in the sauce, not some awful over-reduced veal goo. Hint of herb and bacon fat.

Three little kidneys dancing on a toothpick. Soft, yielding texture. Flavor is gamey rather than offal-like.

Four rabbit legs, yielding soft meat, rich sauce, flirting a bit with the gnocchi. No, dear husband, I have no interest in your veal chop.

Start this meal with brown butter braised white asparagus, gratined at the last minute with a little cheese.

A revelation. Superior preparation to versions with bread crumbs. I am now violently opposed to bread crumb topped white asparagus. Utterly ruins the texture.

End it with Kaiserschmarren, food of the gods. Order another dessert so that Sherry isn't offended.

If you are lucky, and eating with Austrian FIL, you also get free Jewish pizza. heh heh Love free Jewish pizza.

If you are very lucky, you have had a superior martini at the Polo Lounge first.

All is right with the world.

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