A raw food menu of 13 courses will be served at the restaurant.

‍

There will be no rabbit on the menu at Rabbit, a new tasting menu spot in NYC's East Village. The $75 menu will instead consist of 13 courses of seasonal raw, vegan dishes.

‍

It was designed by Ravi DeRossi, head chef of Overthrow Hospitality, who oversees plant-based restaurants. According to Eater NY, the restaurant will be led by head chef Xila Caudillo, who ate raw food as a child. The raw ingredients she uses at Rabbit are used creatively and in an approachable manner, as she knows her way around them.

‍

‍

As part of Caudillo's opening menu, vegan standbys like gazpacho and hummus are also available. Additionally, there are a few slightly unusual options, such as al pastor with pineapple and walnuts, typically made with pork. There is also a "Milk" course with saffron, sea moss, and rosewater.

‍

Adding Latinx producers to the menu is Caudillo's goal, so the wine list for Rabbit is comprised of bottles from Latinx-owned and -operated vineyards. With a focus on fresh-pressed juices and infused waters, Sother Teague of Amor Y Amargo will lead the cocktail program, which will serve low- and no-ABV specials.

‍

‍

As far as the vibe, Rabbit isn’t trying to be an uptight fine-dining spot. There are no dedicated servers at the restaurant, and the name refers to a rabbit hole in Alice in Wonderland. There are poems and drawings adorning the menu. The space will instead be filled with an atmosphere of conviviality and community as employees such as the sous chef Lauren "Lo" Serrano and the general manager Katy Blank bring food and drinks to guests.

‍

You can try Rabbit's blackberry and lemon tart while you wait for The Fragile Flour, Rabbit's sister vegan dessert and wine bar.

‍

There are two seatings at Rabbit, Wednesday through Sunday.