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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

 

 
 

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 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."