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Randall Benton / Randall Benton

Barman and co-owner Matt Nurge at the Red Rabbit Kitchen and Bar.

Red Rabbit gets props from Playboy

Published: Monday, Dec. 9, 2013 - 11:19 am

Sacramento is getting some national attention, thanks to Playboy magazine. Think what you want about the magazine, but they have savvy writers who know a thing or two about mixing a good drink.

We spotted (don’t ask) this laudatory item while surfing the internets for meaningful content that you, our readers, might find beneficial.

Congrats to Matt Nurge and the crew at Red Rabbit for popping up on some serious radar in this instance.

Here’s what Playboy wrote:

In our last edition of Barfly, we took you for a spin in the Windy City to indulge in a bourbon-based Sycamore Sling. And that was great. But now, and no offense, Chicago, it’s December and it’s a little too cold to be chilling on the shores of Lake Michigan. That’s why this week we’re hitting up the Golden State.

Located in midtown Sacramento, The Red Rabbit Bar and Kitchen’s exposed brick, old wood floor, soft lights and long central bar set the tone: the place is sexy and upscale while still managing to be classic, warm and welcoming.

The Red Rabbit’s owners pride themselves on using local, seasonal goods for all they proffer. “Not just for ingredients,” says the bar’s co-owner, Matt Nurge, “but our banking, printing, accounting and design are truly local.” Talk about a holistic approach.

The Red Rabbit has a list of at least 20 craft cocktails all made with in-house bitters, infusions and hand-muddled fresh herbs. You can order a classic or get a house-created specialty like the Buck Hunter ( bourbon , lemon, house-made seasonal jam, vanilla bitters and ginger beer).

There are two other standouts on the drink menu we have to give proper shout-outs to. The first is Red Rabbit’s daily punch. For only $5.00, the punch may be the best way to get a unique libation at a killer price—and with no wait time. The second must-try is the “Dealer’s Choice”: for $9.00 your bartender will create a life-changing potion of gourmet boozy goodness .


Call The Bee’s Blair Anthony Robertson, (916) 321-1099. Follow him on Twitter @Blarob.



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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