First Look

First Look: Inside Chris Cosentino's Jackrabbit

The celebrity chef transplant brings roasted pig head, "brainaise," and ample foie gras to downtown Portland.

By Benjamin Tepler March 14, 2017

The whole pig's head is one of Jackrabbit's "Shared Suppers." Alternative suppers include braised rabbit with 80 cloves of garlic, and a $110 pin bone steak with seasonal vegetables and bone marrow dip. In the photo: slow-roasted pig head, fried pigs ear, and chicory salad, served alongside "brainaise" (a Cosentino signature), and pork-fat salsa verde ($50).

Photography by Benjamin Tepler

The restaurant seats 150, with room for 13 at the chef's counter and 14 at the bar. That number doesn't include the lounge-y lobby.

Photography by Benjamin Tepler

Tombo Crudo from Jackrabbit's "Starters & Salads" section. The bowl is inspired by Cosentino's travels to Vietnam: heavy on herbs and acid, with fried shallots, Thai chiles, and a rice paper cracker over the top, meant to be mixed into the bowl (see left).

Photography by Benjamin Tepler

"3 Little Pigs" from the Hors D'oeuvres section of the menu. The drink-friendly trio includes country ham, pork rillette "trottertots," and porcini-dusted pork cracklins.

Photography by Benjamin Tepler

Left: Jackrabbit's espresso bar, decked out with roasts from Australia's Vittoria Coffee (also available as coldbrew via a massive glass slow-dripper). You can score house-baked croissants, muffins, and scones here, along with Cosentino's own line of all-natural Pavé energy bars. Right: The restaurant mascot, and the Northwest's native nocturnal rabbit. Every year, a rotating cast of local artists will have the honor of designing a new bronze jackrabbit bust, with a duplicate version sold at auction. All proceeds go to a charitable cause.

Photography by Benjamin Tepler

The "Ham" Burger, off the Supper section. Cosentino credits his son for inventing the burger, which uses ground, cured deli ham instead of traditional beef. It's topped with Cosentino's grandmother's pickles, gruyere, caramelized onions, and served with a side of crumbled, fried potatoes.

Photography by Benjamin Tepler

A long communal table anchors the main dining room. It's made from one continuous, gigantic tree trunk, which can be re-attached for big groups. The red Eames chairs are extremely comfortable. Above, gold-plated Schwinn cruisers are reimagined into grand chandeliers.

Photography by Benjamin Tepler

Every minute detail has been carefully considered, down to the taxidermied bar fixture and all-Oregon wood furniture. At the entrance to the restaurant, look for a big, glowing neon jackrabbit in the style of Portland's White Stag.

Photography by Benjamin Tepler

Risotto from the Pasta & Grains section of the menu. It's made with stinging nettles and dusted in ricotta salata.

Photography by Benjamin Tepler

Jackrabbit's smaller, quieter dining section, where low ceilings tamp down the sounds of the boisterous restaurant.

Photography by Benjamin Tepler

"Hot Mess" from the Offal & Chef's Cut section of the menu. Seared foie gras and pig's feet over brioche toast with rhubarb three ways. Lipitor, anyone?

Photography by Benjamin Tepler

Left: A private back room seats 18. The back wall is striped with Tanner belts, the room divides into two, and the chandeliers swivel to meet the demands of its patrons. Right: A second extremely private back room, known lovingly as the "Rabbit Hole." It's dark, mischievous, and accented by a functional bicycle gear-powered clock.

Photography by Benjamin Tepler

Housemade spaghettini from the Pasta & Grains section. It's served with an egg yolk and shaved, cured tuna heart.

Photography by Benjamin Tepler

A "Rhubarb & Rye" dessert, with fromage blanc, rye graham crackers, and rhubarb four ways.

Photography by Benjamin Tepler

Left: Chef Chris DiMinno is Jackrabbit's local, on-site chef (Cosentino also runs Cockscomb in San Francisco and soon a restaurant in Napa). DiMinno ran the kitchen at Clyde Common before departing in 2014 to travel the world with Gourmet Century, a food-focused bicycle touring business. Right: Cosentino says he'll be at Jackrabbit as often as is humanly possible, given the demands of his growing empire.

Photography by Benjamin Tepler

Jackrabbit's house cocktail menu is littered with Portland references, from the "Drugstore Cowboy" with Chivas scotch, honey, and house sangrita, to "Rosebuds," with lavender-infused gin, byrrh, green chartreuse, and lemon bitters. Also look for an all-local list of beer and wine by the glass, cider, and wine, and negroni on draft.

Photography by Benjamin Tepler

The "Coin Toss Cocktail" is a reference Portland's chancy naming. It's served in a grapefruit bowl with shaved ice, yellow chartreuse, ginger, lime and grapefruit. Heads gets you Union Gin; tails lands you Espolon Tequila.

Photography by Benjamin Tepler

A king-size hotel room in the newly rebranded Duniway Hotel. The project has been underway for three years, and looks to be one of the city's most luxurious new escapes: 65-inch TV screens, 450-thread count linens, and Sellwood Soap in the bathroom. The Duniway is slated to open May 1, 2017.

Photography by Benjamin Tepler

In February, Eat Beat got the down-low on celeb chef Chris Cosentino's new Portland operation, Jackrabbit, tentatively opening this Friday, March 17 (Update: Jackrabbit has pushed back its opening to early next week). The hotel restaurant, set inside the newly rebranded Duniway Hotel (formerly the Executive Tower), is one part offal- and bicycle-loving Cosentino, and one part Portland history. Click through the slideshow above for an exclusive first look at the space and menu.

Jackrabbit will be open for breakfast, lunch, dinner, happy hour, late-night dining, and room service.

Jackrabbit
545 SW Taylor St.
Breakfast: 7–10 a.m. Mon-Fri; 8–11 a.m. Sat–Sun
Lunch: 11:30 a.m.–2 p.m. daily
Dinner: 5–10 p.m. Sun-Thu; 5–11 p.m. Fri-Sat

First Look, Chris Cosentino, Hotels, Clyde Common

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First Look: Inside Chris Cosentino's Jackrabbit

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