Rabbits run: Vail’s dining and nightlife newcomer finds its stride in first year of business
Vail nightlife newcomer finds its stride in first year of business
EAT Magazine
Joni Schrantz/EAT Magazine
A year since its inception, Chasing Rabbits is hitting its stride. Situated on Solaris Plaza in Vail Village, the establishment is garnering fame for its architectural curiosities, dynamic decor and artistic food and drink presentations.
The space is divided into four distinct experiences: the Rabbit Hole, a sophisticated arcade featuring small plates and inventive cocktails, with bingo and karaoke during the week and a live DJ every Saturday and Sunday; Moon Rabbit, an intimate speakeasy with whimsical libations that provides an elegant backdrop for private events and special occasions; and The Library, a bibliophile’s dreamscape of quiet nooks and tiers of books.
The centerpiece that offers full dining service is a fine dining restaurant where Executive Chef Julian Smith and Sous Chef Theodore Harwell have crafted a Mediterranean menu with eye-popping dishes from land and sea, served with impeccable care by a finely tuned cadre of waitstaff under the direction of Marcus Cascio, general manager and director of hospitality for Solaris.
Start with a game of Twister and a playful drink from the Rabbit Hole or move directly to the dining room to savor a Coco Old Fashioned with Michters rye, agave and lemon bitters poured over an oversized coconut ice cube that magically cuts the heat of the whiskey, or the decadent Beans to Nuts, with Moulin vodka, Nux Alpina walnut liqueur, espresso, vanilla bean balsamic and chocolate bitters, garnished with a pair of house-made chocolate rabbit ears.
The Preface and Introductions portions of the menu feature plates built to share. Fresh seafood, flown in daily, forms the nucleus of the salmon crudo, sliced thin with shaved celery, red and golden beetroot, horseradish and pink peppercorn, surrounded by a halo of green apple puree; and the hearty xtapodi, Greek-style octopus with Spanish chorizo, gigandes bean ragu and a stripe of black olive aioli.
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Pair the light and refreshing Spanish Palacio de Canedo godello white with the braised rabbit Bolognese, a marriage of slow-cooked, shredded rabbit and calamarata pasta with herbed mascarpone and Parmigiano Reggiano, made even richer and more heavenly with the addition of roasted bone marrow, added tableside. A side of crispy smashed fingerling potatoes with pecorino garlic aioli and pearled black truffle completes the course.
For the finale, Chasing Rabbits presents a lineup of aesthetically incomparable desserts from Pastry Chef Braeden Gilbert, including a deconstructed pear cobbler with poached pear, almond streusel and vanilla bean gelato drizzled with caramel sauce, and the chevre cheesecake with blackberry compote, ginger graham dough and a pair of exquisitely detailed honey tuile leaves.
