Polpettine at Maialino (Happy Hour Menu)
These meatballs are made from rabbit belly and spiced with rosemary. They're deep fried to order and finished in the sauce, which is the reduced braising liquid from the rabbit on the dinner menu.
These meatballs aren't always on the menu nowadays, but be sure to ask about the roasted rabbit special. A whole can be shared, and soon half rabbits will be available for single diners.
Rabbit with Smoked Pancetta at Perla
More or less a whole rabbit without all the bones. Perla executive chef Michael Toscano de-bones a rabbit, wraps it around itself, and tightens it with strips of lightly smoked pancetta. A slightly spicy vinaigrette tangles with toasty fregola, adding acidity to the meat.
Spicy Diced Rabbit at Cafe China
Despite a minefield of tiny pointy bones, the rewards—juicy nuggets of rabbit with a hot and smoky chili vinaigrette—are well worth the effort.
Fried Rabbit at Il Buco
Crisp and juicy, it's a little leaner and more delicate than fried chicken, with a salty, pepper-flecked crust drizzled and a touch of sweet honey and lemon juice.
Ma La Tu Din at Roosevelt Food Court's Chengdu Wei
This Sichuan rabbit dish includes chunks of rabbit flesh awash in a red slick of chili oil that's spiked with tons of Sichuan peppercorn and peanuts. Incredibly spicy, it will leave your mouth burning and tingling.
Rabbit Gnocchi at Le Barricou
Soft gnocchi swim in a rabbit stew you'll relish eating with a spoon. The rabbit gets braised and shredded, rendered quite similar in appearance to pulled pork, albeit with a gamier taste. It's a bowl of homey warmth.
Coniglio alla Nonna Rita at Enoteca Maria
Mushrooms heighten this dish's woodsy feel. A welcome blast of cinnamon both cuts down on the rabbit's gaminess and adds complexity to the tomatoes' sweetness.