BRR on the Menu

Canoe

Atlanta, GA

An elegant dining experience blending culinary expertise with timeless ambiance. Honored in Nation's Restaurant News 2005 Fine Dining Hall of Fame.

Slow Braised Blue Ridge Rabbit with Roasted Parsnip Ravioli, Smokey Leek Cream, and Candied Garlic Jus.

Husk

Charleston, SC

Founded by James Beard Award–winning Chef Sean Brock, Husk has defined modern Southern cuisine since 2011, sourcing exclusively from Southern farms.

Seasonal whole-animal preparations featuring Blue Ridge Rabbit — roasted, braised, or composed to reflect the Southern larder.

Vern's

Charleston, SC

A Michelin-recognized neighborhood bistro in Elliotborough from husband-and-wife team Daniel and Bethany Heinze. Cozy, candle-lit, Lowcountry-driven.

Campanelli with Blue Ridge Rabbit and vacche rosse cheese in a cacio e pepe sauce.

39 Rue de Jean

Charleston, SC

A refined French café and bar evoking a late-1800s Parisian brasserie — classics, craft cocktails, and a curated wine list.

Rabbit Rillette — slow-cooked rabbit infused with herbs, served with toasted baguette and cornichons.

Table

Asheville, NC

A Michelin Guide–recognized New American restaurant from two-time James Beard nominee Chef Jacob Sessoms, anchoring downtown Asheville since 2005.

Ricotta Cavatelli in a Blue Ridge Rabbit sugo — handmade pasta and slow-braised rabbit.

Mamma Maria

Boston, MA

Nationally acclaimed Italian cuisine balancing authenticity with a focus on local New England markets and seasonal fare.

Rabbit Pasta — slow-cooked Tuscan style, with pappardelle, crispy pancetta, and fresh rosemary.

The Dandelion

Philadelphia, PA

A British-inspired gastropub where warm pub charm meets refined craftsmanship in a sophisticated yet inviting dining room.

Rabbit Pie — tender slow-braised rabbit in a flaky golden crust with seasonal vegetables and herb jus.

The River Café

New York City, NY

Since 1977, NYC's premier waterfront fine dining destination under the Brooklyn Bridge. Michelin-starred American cuisine with skyline views.

Herb-Roasted Rabbit — with seasonal vegetables and a delicate rosemary jus.

Jacques-Imo's

New Orleans, LA

Since 1996, a raucous Uptown institution serving Creole soul and Southern swagger from Chef Jacques Leonardi.

Paneed Rabbit over Shrimp and Tasso Pasta — lightly breaded and fried golden.

La Fonda

Lafayette, LA

Acadiana's oldest Tex-Mex institution, serving Louisiana locals since 1957 — a beloved community landmark.

Fried Blue Ridge Rabbit — clean farm-raised rabbit meeting the bold traditions of Cajun country.

Le Bouchon

Chicago, IL

Since 1993, a Chicago gem serving authentic French bistro classics in a cozy, Paris-like dining room from Chef Oliver Poilevey.

Seasonal rabbit preparations rooted in classic French bistro technique.

Osteria Langhe

Chicago, IL

Opened 2014 in Logan Square, celebrating Italy's Piemonte region with ingredient-driven, hearty dishes and exclusive Piemonte wines.

Prosciutto-Wrapped Rabbit Loins — tender rabbit with seasonal accompaniments.