Jackrabbit is located at 830 SW 6th Ave in downtown Portland. The restaurant is open for breakfast Mon-Fri 7-10AM and Sat-Sun 8-11AM; Lunch Mon-Sun 11:30AM-2PM; Dinner Sun-Thurs 5-10PM and Fri-Sat 5-11PM. Happy Hour will be offered Mon-Fri 2-5PM and a late night menu is available Sun-Thurs 10-11PM and Fri-Sat 11-12AM. To contact the restaurant, please call or visit www.gojackrabbitgo.com.
PORTLAND, OR (March 20, 2017) – Chef Chris Cosentino and business partner Oliver Wharton of Delicious MFG & C.O. open Jackrabbit at The Duniway, a stylish new luxury lifestyle hotel in downtown Portland, OR (www.gojackrabbitgo.com; 545 SW Taylor St). Drawing inspiration from Portland’s history, Jackrabbit highlights the area’s rich ingredient sourcing and artisans to bring a menu and space rooted in conviviality and authenticity. The restaurant name pays homage to the nocturnal and lively jackrabbit, a species indigenous to the Pacific Northwest.
Cosentino and executive chef Chris DiMinno (formerly of Clyde Common in Portland) designed Jackrabbit’s dinner menu to start with Hors D’oeuvres like the 3 Little Pigs: country ham, porcini-dusted porkcorn and “trottertots;” and Oeufs Mayonnaise with foie gras and crispy chicken skin; along with extensive Pacific Northwest raw bar options including “S&M” Towers (shells & meat) with regional oysters, clams, hams from around the world and untraditional garnishes. Starters & Salads round out the small plate selection, such as Roasted Asparagus with king trumpet mushrooms and Grana Padano; and Grilled Cheese with duck egg, honey and Oregon truffles; alongside Pastas & Grains like Risotto with greens, garlic and ricotta; and Mint Pappardelle with lamb sugo and olives. Show-stopping Shared Suppers include the Braised Rabbit with 80 cloves of garlic, rosemary and carrots; and Pin Bone Steak with seasonal vegetables and bone marrow dip. Individual Suppers bring charcoal roasted Local Daily Fish; “Meat In A Can” with oxtail, pearl onions and carrots; and Offal and Chef’s Cut specialties for which chef Cosentino is internationally renowned: Chef’s Last Supper; and Hot Mess.
Cosentino and DiMinno bring creative signatures for lunch, like Escarole with lemon, anchovy and egg; Grilled Little Gem Nicoise with local filberts, potato, radish and confit tuna; and Roasted Beets with smoked mascarpone, pistachio and cress, as well as satisfying mains like a Pork Belly Sandwich with fried oysters, umami mayo, pickled carrots and cilantro; and an Italian Dip with meatballs, provolone and marinara. Breakfast and Brunch highlights include the Chicken & Waffle Sandwich with eggs, hot sauce and fried chicken on potato waffles; The Duniway: an egg sandwich with DiMinno’s bacon and smoked cheddar on house-made English muffin; Croissant Milk Toast made with croissant bread pudding French toast, vanilla and mascarpone; and Savory Multi-Grain Porridge with a soft poached egg, spinach and Parmigiano Reggiano.
Desserts include a Dark Chocolate Ganache with bone marrow caramel and toasted buckwheat ice cream; Lemon Pudding Cake with hazelnut tea cookies, white chocolate mousse, gin & lemon marmalade, EVOO, and buttermilk sherbet; and a cheese course of Rogue River Blue with celery root ganache, hot sauce gelee, fresh celery ribbons and whole grain crackers.
Jackrabbit features an extensive draft beverage program highlighting 8 local beers, 2 Oregon wines, a cider and Negroni on tap. The cocktail program brings focuses on gin-Cosentino’s favorite spirit-with over 60 varieties, including 15 local gins, under the categories of Genever, Old Tom, Plymouth, London Dry and New Western Gins. Beverage Director Jose Zepeda designed signature cocktails, influenced by and named after Portland’s unique history, like the Mill Ends with Union Gin, ginger, lemon passion fruit, and beets; and Rosebuds with lavender-infused Hayman’s Old Tom, Byrrh Grand Quinquina, Green Chartreuse, and lemon bitters. Additional cocktails include the Coin Toss, inspired by how the city got its name, served in a shaved ice-filled grapefruit bowl with yellow chartreuse, lime, grapefruit and ginger-infused gin or tequila, depending on the bartender’s flip of a coin; the Drugstore Cowboy with Chivas Regal 12yr, Ardbeg rinse, honey, lemon and house sangrita; and The Crank with Del Maguey Vida mezcal, Pommeau de Normandie, basil, lemon, agave, and pickled ginger with an optional Sal de Gusano rim.
PUNCH designed Jackrabbit’s 142-seat space with the creative approach of Cosentino and Wharton’s sustainable, resourceful mentality, combined with the authentic grit that characterizes Portland. The dining room features two environments, and the versatile PDR space can be customized into two separate spaces or one large room with a capacity of 16.
Materials are sourced from the surrounding region, including burnt woods, Oregon black walnut and white oak from Goby Walnut, leathers from Tanner Goods, and locally sourced steel. Acclaimed local artists contributed original commissioned works to the space including Stephanie Buer’s raw and industrial urban landscape photorealistic painting; Jen Lobo’s whimsical wildlife paintings; Barret Thomson’sJackrabbit, and Brin Levinson’s moody and surreal pieces. Firebird 3d/Bronze artist Chad Caswell, Jackrabbit, and PUNCH collaborated to create a 32-inch bronze Jackrabbit sculpture as one of the restaurant’s focal pieces, and a nine-foot chandelier from Savoy Studios, made from recycled bicycle frames and parts along with soft Edison bulbs, serves as a nod to Cosentino’s love of biking and the prominent cycling culture in Portland. A 15 foot-long piece of local timber is installed with bulbs, while contrasting translucent globular light fixtures give off soft rejuvenation lighting above the tables for a sophisticated element. With a color palette rooted in contemporary Earth tones, the space also brings pops of color with blood red and dark forest green tufted leather bar stools, and dark indigo blue leather on the booth banquettes. The flooring boasts herringbone-patterned ceramic tile, transitioning into black brick tile and reclaimed walnut. Cosentino’s curated and house-made charcuterie hang in a windowed room with white subway tile and brass elements so guests can see the meat hanging inside. Other light-hearted touches include three custom-made neon signs: a gold Jackrabbit on the restaurant’s exterior, and a red neon heart and neon oyster drinking a beer hanging in the interior.
About Chris Cosentino
Chris Cosentino is the chef & co-owner of San Francisco’s celebrated Cockscomb
restaurant – alongside partner Oliver Wharton and parent company Delicious MFG & CO – and the chef & co-creator of Boccalone artisanal salumeria. Cosentino’s first executive chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history, which San Francisco Chronicle restaurant critic Michael Bauer awarded 3 stars, deeming that: “There’s nothing else like it, and Cosentino has a consistent, unwavering vision.” Cosentino has appeared on Food Network’s “Next Iron Chef America,” “Chefs vs. City,” and BRAVO’s “Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation as the season four winner and is currently working on a title dedicated to offal with writer and photographer Michael Harlan Turkell, published by Clarkson Potter, which will debut in the fall of 2017.
About The Duniway
Situated in the center of one of the country’s most creative cities, one block from the MAX Lightrail Line, The Duniway celebrates the independent and progressive spirit for which Portland is best known. The hotel’s 327 guestrooms are all larger than 310-square feet, providing ample room to unwind and recharge when visiting the city for business or pleasure. This uniquely modern property sets the stage for conversations between urban cyclists, entrepreneurs, locals and travelers alike. The hotel is located at 545 SW Taylor Street, Portland, OR 97204. For reservations, please call (503) 226-1611.