Located in the North Loop district of downtown Minneapolis, Minnesota
201 North Washington Avenue
Minneapolis, MN, 55401
Limited parking available off 2nd St. behind the restaurant.
Over 300 public parking spaces available within blocks of the restaurant
NOW SERVING BRUNCH SATURDAY AND SUNDAY
Bar close 1am
Bar close 1am
HAPPY HOUR DAILY
3-6pm and 10pm-close
$2 off all wine by the glass $2 off select Beer
$2 off "less boozy" cocktails & The Red Rabbit Old Fashioned
Oysters, House-Made Sausage & Polenta, Assorted Snacks, Toasts, and Pizza on special
Voted "best happy hour, late night"
by city pages, April 2017
RED RABBIT IN THE NEWS
The Hottest Restaurants in Minneapolis and St. Paul Right Now, April 2017
"Luke Shimp knows how to read a neighborhood, he's proven that with his successful string of Red Cow restaurants. Now, along with chef Todd MacDonald, there's a new eatery that slides right into the North Loop neighborhood in a converted auto shop. The food centers around pizza and dishes cooked in the fire-fueled oven. The cocktail list is actually a book and barman Ian Lowther spins new favorites out of classic cocktails."
Craft Cocktail: the Aviation at Red Rabbit, The Growler
"Ian Lowther makes a killer aviation at the new Red Rabbit on Washington Avenue. He made your Kind-of-a-Big-Deal award-winning cocktail in 2016 (the MosCow Mule) and now he’s compiled a hard bound volume of classics at Red Rabbit. His aviation is balanced, and the nuanced floral notes of Tempus Fugit are like a burst of spring on a dreary February."
Table Talk, Star Tribune by Rick Nelson
"The 50-seat bar’s decor best demonstrates the structure’s early 20th-century roots, with an original yellow brick wall and a restored bead board-and-beam ceiling. The zinc-topped bar is the domain of beverage director Ian Lowther and his ambitious cocktail program. Sommelier Jason Kallsen oversees a program of 42 wines by the glass (including four sparkling options; one is an unfiltered prosecco), all maintained by a cutting-edge, nitrogen gas-fueled preservation system."