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"It’s also indicative of the whole Red Rabbit experience, which gift-wraps cooking acumen in a populist package. As he’s already demonstrated with his growing Red Cow operation, owner Luke Shimp has an uncanny grasp of mainstream tastes ... he enlisted chef Todd Macdonald — a Minneapolis native with invaluable experience in some serious New York City and Boston kitchens — to tap his Italian cooking background."

 

 

- Rick Nelson, Minneapolis Star Tribune, May 2017
 

Read full review

NOW SERVING BRUNCH SATURDAY AND SUNDAY
9am-2pm


Click here to check out the new brunch menu!

*****

WEEKENDS
Brunch 9am-2pm
Dinner 2pm-Midnight
Bar close 1am

WEEKDAYS
Lunch 11-3pm
Dinner 3pm-Midnight
Bar close 1am

 

HAPPY HOUR DAILY
3-6pm and 10pm-close
$2 off all wine by the glass
$2 off select beer and house creation cocktails

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

Located in the North Loop district of downtown Minneapolis, Minnesota

201 North Washington Avenue
Minneapolis, MN, 55401
United States

Google Map

Phone: 612-767-8855

Limited parking available off 2nd St. behind the restaurant.

Over 300 public parking spaces available within blocks of the restaurant

 

 
 

RED RABBIT IN THE NEWS

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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."

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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."