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And there may even be a couple left, not sure.  Every Friday, Chef Gabriel Gil posts an appetizer and entree special on the Rabbit Bistro Facebook page.  They’re always fascinating, often mysterious, and sometimes challenging.  Separate the boys from the men, that’s what I say.  If you want to try it, relax your inhibitions a bit (might I suggest a cocktail special first?) and trust him.  I know this is contrary to the Eugene Way and the increasingly loathsome American practice of dietary eliminations and inspecting menus for their clinical traits.  So don’t go if you’re worried your needs won’t be met or you use “protein” to describe what you’re ordering for dinner.

But if you want to delight your tastebuds and widen your horizons…

How about a toothsome, cured and smoked venison carpaccio with the texture and flavor of pastrami sashimi?  It was brilliant, BRILLIANT, served with miner’s lettuce, slices of roasted rutabaga and perfect pickled tart apple, malt mayo (just a skosh too much), and iced milk that kept it cold and melted its milkiness down the mountain of cured protein, er, deer.

The picture, of course, doesn’t do it justice.  I rarely take pictures at Rabbit because the lighting doesn’t encourage it (and I’m the first to acknowledge it’s an awful habit, not to be encouraged at all), but I just had to share this one.  I wanted to lick the plate, pick it up and lick it.

We’re going to have Gabriel on Food for Thought on KLCC next Sunday, April 1, at noon, when I next co-host, so we can talk more about the culinary Renaissance in Eugene and what the Rabbit brings to the scene.  We’ll talk about ketchup, the Rabbit’s move downtown, and all manner of and creative possibilities for the future.  Tune in!  This Sunday (tomorrow), I hear that the delightful folks from Indie Pop will be there.

 

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