Rabbit Du Jour @ Patois
Most of us think of rabbit as game, and game as the kind of thing you eat in the cooler months. But as meats go you can hardly find one lighter than rabbit--not only in substance but in flavor. Patois's chef-owner Aaron Burgau always seem to have a rabbit dish on his menu, almost always something new. (It's not quite a rabbit du jour, but close.) The two I've liked best are rabbit encrusted with fennel, and rabbit cannelloni with a mushroom bechamel. I know now restaurant with better works in this underrated meat. [caption id="attachment_51865" align="alignleft" width="133"]
Patois dining room.[/caption]
