Fat Rabbit, in Niagara, cooks using all available ingredients and products from Ontario.
At Fat Rabbit, chef and owner Zach Smith cooks only with Ontario produce and makes the charcuterie in his own butcher shop.
Fat Rabbit is fully committed to the holistic use of animals. Chef and owner Zach Smith works exclusively with Ontario produce, and this, combined with seasonal cuisine and relaxed hospitality, has made the restaurant one of Niagara's most appealing spots for both locals and visitors.
The charcuterie ('nduja, mortadella, smoked beef pancetta, culatello, and Negroni salami) is made in-house. The cuisine is confident, simple, and subtly innovative.
The lamb chops arrive glazed with a Vietnamese green chili and lime glaze, its sweet and spicy flavor balanced by French-style peas. The pork escalope, a favorite, can be accompanied by a Caesar salad or Mexican salsa verde, hakurei turnips, and beurre blanc. The menu changes seasonally, and the various cuts of steak are impressive.
The dessert has a nostalgic touch: a sticky toffee pudding made with smoked dates macerated in sherry, baked until crisp, and infused with warm caramel sauce. The cocktails are inventive and creative, and the wine list combines approachable bottles with low-intervention discoveries.