Dining Guide

Already hopping, this new addition to midtown’s dining and cocktail scene occupies the space that has been an unlucky spot for previous restaurants (in the past four years, it has seen two eateries—GV Hurley’s and Red Lotus—come and go). But the casually hip, farm-to-table Red Rabbit (yes, the name was inspired by the new sculpture at the airport) might just change the space’s mojo. Opening team Matt Nurge (the drinks guy, formerly of Shady Lady) and John Bays (the food guy, an alum of Mulvaney’s) have put together a list of craft cocktails and moderately priced, meaty fare (for brunch, lunch and dinner) that’s equally well suited to a dinner date or a drop-in for snacks and libations. Don’t miss the ever-changing punch of the day or drinks like the Bramble (which combines gin, house-made simple syrup, fresh lemon juice and a blackberry liqueur over crushed ice with fresh raspberries); to eat, you’ll want to sink your teeth into lamb bocadillas with harissa aioli or the Himalayan sea salt bricked chicken.