New York Times: A Nashville Spot Serving Bar Food That Is Anything but Standard
Thanks to the New York Times for the awesome spotlight!
"At Black Rabbit, the food menu complements the creative cocktail list and encourages sharing. With expertise from the Farm House and Capitol Grille in the landmark Hermitage Hotel — the oldest Southern restaurant in Tennessee — Mr. Cioccia and his chef de cuisine, Chad Kelly, run the Black Rabbit kitchen much like a fine restaurant: all breads are made in-house, meats are cured downstairs and many ingredients are “kissed” with hickory on a grill in the open kitchen."
Press
